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Strawberry Cheesecake
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Strawberry Cheesecake

A creamy no-bake cheesecake with a buttery biscuit base and a fresh strawberry topping

❄ Freezer Friendly

17 May 2026

This is the cheesecake you make when you want to impress without turning on the oven. A buttery Marie biscuit base, a cloud-light filling of cream cheese, mascarpone and whipped cream, and a vivid strawberry sauce poured over the top. It's the kind of dessert that gets requests every summer.

Ingredients

12 serves

  • Base

  • 250g Marie biscuits, crushed
  • 160g butter, melted

  • Filling

  • 450g cream cheese, softened
  • 260g mascarpone
  • 250ml thickened cream
  • 200g caster sugar
  • 1 lemon, zest and juice
  • 1½ tsp vanilla essence
  • 500g strawberries, hulled
  • 2 Tbs caster sugar

  • Strawberry coulis

  • 250g strawberries, hulled
  • 2 Tbs caster sugar
  • 1 Tbs lemon juice

Method

  1. 1

    Combine the crushed biscuits and melted butter and press firmly into the base and sides of a 22-24cm springform tin. Refrigerate for 30 minutes to set.

  2. 2

    Blend or process the 500g strawberries with 2 Tbs caster sugar until smooth to make a strawberry purée.

  3. 3

    Beat the cream cheese, mascarpone, caster sugar, lemon zest, lemon juice, and vanilla together until smooth and creamy. Fold through the strawberry purée.

  4. 4

    In a separate bowl, whip the thickened cream to soft peaks. Fold gently into the cream cheese and strawberry mixture.

  5. 5

    Pour the filling over the chilled base and smooth the surface. Refrigerate for at least 4 hours, or overnight.

  6. 6

    To make the strawberry coulis, place the 250g strawberries, caster sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes until the strawberries break down. Blend until smooth, then strain through a fine sieve. Cool before serving.

  7. 7

    To serve, remove from the tin and drizzle the strawberry coulis over the top. Decorate with fresh strawberries and dollops of whipped cream.

Kitchen Notes

This cheesecake is best made the day before — it sets beautifully overnight and the flavours develop. Both the cheesecake and the coulis freeze well. Wrap the cheesecake tightly and freeze for up to 2 months. Freeze the coulis separately in a small container. Thaw both overnight in the fridge before serving.

What I'd serve with this

With extra fresh strawberries and a little extra whipped cream. A glass of rosé on the side doesn't hurt.

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