Description
This No-Bake Strawberry Cheesecake with Sauce is a creamy, indulgent, and easy-to-make dessert that’s perfect for any occasion. With a buttery biscuit base, velvety cream cheese filling, and a luscious strawberry sauce, it’s a family favorite that’s quick, stress-free, and full of love.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 250ml double cream
- 100g powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 300g fresh strawberries, hulled
- 50g granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional)
Instructions
- Mix crushed biscuits with melted butter and press into the base of a springform tin. Chill.
- Beat cream cheese until smooth. Whip double cream with powdered sugar and vanilla until soft peaks form. Fold into cream cheese mixture. Add lemon zest if desired.
- Pour filling over chilled biscuit base and smooth the top. Refrigerate at least 4 hours or overnight.
- Blend strawberries with sugar and lemon juice. Heat gently until slightly thickened. Cool before pouring over cheesecake.
- Remove cheesecake from tin, drizzle sauce over top, and decorate with fresh strawberry slices.
Notes
Chill cheesecake for best results; can be made a day ahead. Freeze slices for up to 2 months. Use lemon zest for extra freshness. Ensure whipped cream has soft peaks for a light filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg