No Bake Strawberry Cheesecake

No bake, no gelatine, no eggs yet this strawberry cheesecake is deliciously rich and creamy. Make this ultra smooth dessert with fluffy, mousse like filling and a thick buttery biscuit crust. A perfect treat for all the cheesecake lovers out there!

30 Minutes
12 Hours
15 Minutes
12 Hours 45 Minutes


For Strawberry Compote (Sauce)
  • 1 cup(200g) strawberries (fresh or frozen)
  • 4 tbsp sugar
  • 4 tbsp water (divided)
  • 1 tsp corn flour/corn starch
For Crust
  • 2 cups 15-digestive biscuits crumbs (220 g)
  • 1/2 cup melted butter (113g)
  • 2 tbsp light brown sugar
For Cream Cheese filling
  • 680g full fat Cream Cheese (soften at room temperature)
  • 500ml Whipping Cream (chilled)
  • 1 cup Icing Sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • few fresh strawberries for decoration (optional)


To make the Strawberry Compote(topping)
  1. Add the strawberries, sugar and 3tbsp water in a small saucepan. Heat gently, continue to cook until the strawberries become soft. Mix 1 tbsp of water and corn flour, add into it, cook for more one minute or until thick, glossy sauce with few chunks of strawberries is formed. Set aside to cool.
To make the Biscuit Crust(base)
  1. Break the digestive biscuits and make crumbs in a food processor. Mix together with the melted butter and light brown sugar. Take 8” spring form cake pan, grease and line its sides with baking paper. Press the biscuit crumbs into thins pan until compact and firm. Leave in the fridge for 30 minutes.
To make the cheese filling
  1. In the mixing bowl, mix the cream cheese, lemon juice and vanilla extract together on medium speed for 1 minute to make it smooth and creamy, scraping the sides of the bowl as needed. Then add in whipping cream and beat for 1minute, then add icing sugar (sifted) and beat until the mixture is thick and fluffy (approx. 2-3minutes). Spread the filling onto the biscuit base and smooth with a spatula. Cover with plastic wrap and refrigerate for at least 8 hrs or overnight (preferably) to firm up properly.
  2. To easily remove the sides of the springform pan, use steam towel or warm wet cotton cloth (as shown in video).
  3. Top it with strawberry sauce and some fresh strawberries (optional).
  1. Don’t crush biscuits into powder as it will make the crust hard and it will be difficult to cut smoothly. Just make crumbs.
  2. To get a perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time.