Go Back
+ servings
Easy Strawberry Cheesecake topped with sliced strawberries on a grey plate on a blue worktop.
Print Recipe
4.17 from 6 votes

Easy Strawberry Cheesecake

When you need a dessert that looks good but is quick and easy to make, try this Easy Strawberry Cheesecake. Only 5 ingredients plus strawberries to decorate, and it's a hit with all ages.
Prep Time25 minutes
Chilling time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: British
Servings: 8 servings
Author: Susie@Everyday Cooks

Ingredients

For the base:

  • 200 g digestive biscuits
  • 100 g butter

For the cheesecake:

  • 1 strawberry jelly, 1-pint sized
  • 500 g full-fat cream cheese
  • 150 ml double cream

For decoratation:

  • 150 g strawberries,

Instructions

Preparation:

  • Make the whole jelly up using 300ml water only to make it stronger.
    Use as little hot water as necessary to dissolve the jelly and top up with cold water
    1 strawberry jelly,
  • Put in the fridge to cool but not begin to set - 10-20 minutes depending on the initial temperature
  • Line the cake tin with a baking parchment circle or thoroughly grease with butter

For the base:

  • Crush the biscuits, e.g. put them in a bag and bash them with a rolling pin
    200 g digestive biscuits
  • Melt the butter and mix in the biscuit crumbs
    100 g butter, 200 g digestive biscuits
  • Press the crumb mixture into the prepared tin. Put in the fridge to cool while you prepare the cheesecake

For the cheesecake:

  • Beat the cream cheese until smooth. Add the cream and beat in
    500 g full-fat cream cheese, 150 ml double cream
  • When the jelly is just beginning to thicken, beat it into the mixture.
    As long as the jelly is cool you can beat it in
  • Pour the cheesecake mixture over the base
  • Put in the fridge to set for at least an hour or two (depending on how set the jelly was), but it's fine overnight
  • Remove from the tin and remember to take off the parchment circle
  • Decorate with fresh strawberries to serve.
    150 g strawberries,

Video

Notes

Everyday Cooks tips:

  • To make 2 smaller cheesecakes use 15cm/6-inch tins
  • Make ahead - up to 24 hours. Decorate just before serving