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Slice of no-bake cheesecake with a biscuit base and fresh strawberry topping on a white plate
American · Desserts

No-Bake Cheesecake

A cool, creamy cheesecake on a buttery biscuit base that sets in the fridge, with no oven needed. Good for hot days, birthdays and make-ahead entertaining.

Published 1 Oct 2026Tested by Hina Ikram

Prep30 min
Cook6 h 15 min
Total6 h 45 min
Serves10
DifficultyEasy
CuisineAmerican
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Ingredients

10 servings

Equipment: 20 cm springform tin, mixing bowls, electric hand whisk or balloon whisk, spatula

Method

  1. Line the base of a 20 cm springform tin with baking paper and lightly grease the sides. Mix the crushed biscuits, melted butter and 2 tbsp caster sugar until the crumbs look like wet sand.

  2. Press the crumbs firmly into the base of the tin, and slightly up the sides if you like, using the back of a spoon or a flat-bottomed glass. Chill for 15 minutes while you make the filling.

  3. Beat the cream cheese, icing sugar, vanilla and 1 tbsp lemon juice in a large bowl for about 1 minute until smooth and free of lumps. Do not overbeat or the mixture can turn loose.

  4. In a separate bowl, whip the cold cream until it holds soft to medium peaks, so it stands up but still looks glossy.

  5. Fold a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until no streaks remain.

  6. Spoon the filling over the chilled base and smooth the top with a spatula. Tap the tin gently on the counter to release air bubbles.

  7. Cover and refrigerate for at least 6 hours, or overnight, until the filling is firm and holds a clean slice.

  8. About 15 minutes before serving, mix the strawberries with 2 tbsp sugar and 1 tsp lemon juice. Leave for 10 minutes until they release their juices.

  9. Run a thin knife around the edge of the cheesecake, release the tin and slide the cheesecake onto a plate. Spoon over the strawberries just before serving.

Cooking tips

  • Use full-fat cream cheese in a block or tub; low-fat versions and spreads may not set firmly.
  • Make sure the cream cheese is at room temperature and the cream is cold for a smooth, thick filling.
  • Dip a knife in hot water and wipe it between slices for neat edges.
  • Press the base very firmly so it holds together when cut.

Substitutions

  • Use any plain sweet biscuit, such as Marie or Bourbon-style biscuits without the cream, in place of digestives.
  • Swap the strawberries for mango, blueberries or a jam sauce.
  • Use whipping cream with at least 35% fat; a firmly whipped non-dairy topping can replace it.
  • Replace the lemon juice with lime juice.

Serve with

Serve chilled in slices with the strawberry topping. Add a drizzle of chocolate sauce or a few fresh mint leaves if you like.

Storage

Keep covered in the fridge for up to 4 days. Add the fresh topping on the day of serving.

Reheating

Not needed. Serve chilled, or leave at room temperature for 10 minutes before slicing.

Nutrition per serving, estimated

Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).

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