Make-Ahead No-Bake Strawberry Cheesecake Recipe

No baking means no fuss. This recipe for no-bake strawberry cheesecake is incredibly easy to make, and the only thing you really need to do is a little bit of mixing. Whether you're a seasoned veteran or a novice cook, this is one of the easiest desserts you will ever make.

Recipe developer, Ting Dalton, came up with this killer dessert that is perfect for the cheesecake lover in all of us. "This cheesecake is creamy, fruity, and fresh. I don't have a huge sweet tooth, but this combination, with a hint of sweetness from the honey and confectioners' sugar, makes this a really light but delicious dessert," Dalton raves. "Full of fresh strawberries and a hint of zest from the lime, this is a real strawberry and cream version of cheesecake plus, with the crunchy sweet biscuit base, it makes for a wonderful combination." Dalton also shares another great selling point — the ability to make it in advance. "This is a great dessert for entertaining, too, because you can make it ahead of time, and then when you're ready to serve, you can take it out of the refrigerator ready for serving."

Keep reading for step-by-step instructions.

To kick things off, you must grab all the ingredients to whip up this dish. Be sure to get vegetable oil, crushed digestive biscuits, unsalted butter, ground cinnamon, strawberries, full-fat cream cheese, vanilla extract, lime, honey, confectioner's sugar, and double cream. "If you can't find digestive biscuits, you can use graham crackers as an alternative," Dalton notes.

Once you have those items, you can make this easy no-bake strawberry cheesecake.

For this recipe, you will need an 8-inch springform tin. Brush the inside with vegetable oil and then line the base with baking parchment paper.

Then, it's time to get to mixing. Grab a large mixing bowl and add the crushed digestive biscuits, cinnamon, and melted butter. Mix well to combine, ensuring that all the crumbs get coated in butter. Now, you have the crust for your cheesecake.

Take the crust and press it into the bottom of the prepared tin. Then, use a spatula or the back of your spoon to smooth it out. Pop it in the fridge and let it chill for about 30 minutes.

While you wait for the crust to chill, chop the strawberries into small pieces.

Add the cream cheese, vanilla, lime zest, confectioners' sugar, and honey into a mixing bowl. Beat them together to combine, and then stir in the strawberries with a spoon so they don't break apart. 

In a different bowl, add the double cream and whisk until it holds a soft peak. Then, you can combine the two together.

Use a spoon to transfer the filling into the tin on top of the crust. Then, use a palette knife or the back of a spoon to spread the filling in a nice, even layer. Cover the tin with cling wrap and chill overnight to make the filling nice and firm and ready to eat! 

After the cheesecake finishes chilling, remove it from the tin and place it on a serving plate. Decorate the top with extra strawberries to complete. This cheesecake is terrific on its own since it has everything you need for a well-balanced dessert.

Anything left? "You could also freeze this strawberry cheesecake," Dalton shares. "Wrap carefully in plastic wrap and place in the freezer for up to two months. Defrost thoroughly before adding fresh strawberries on top and serving."

We hope you love this no-bake dessert.