By February 6, 2018
Strawberry Cheesecake

Irish Strawberry No Bake Cheesecake


February 6, 2018

A quick and easy no-bake strawberry cheesecake. The base is made of digestive biscuits and melted butter. The filling is made with cream cheese, cream and Keelings strawberries. Add some more Keelings strawberries on to top decorate.

  • Prep: 20 mins
  • Yields: 10
Strawberry Cheesecake


1Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.

2For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.

3Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.

4Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.

5For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.

6Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).

7Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.

8To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.

9Decorate with slices of fresh Keelings strawberries.

Keelings Strawberry Cheesecake Video

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For the Base:

250 g digestive biscuits

100 g butter, melted

For the Base:

10 Keelings strawberries, sliced

250 g Keelings strawberries, hulled

100 g icing sugar

1 tsp vanilla extract

600 g full fat cream cheese

275 ml good quality double cream

For the Decorate:

Keelings Strawberries, sliced


9 Reviews


April 18, 2021

Hi. The first time l made the cheesecake it didn’t reall set even after a good whisking.
I made it this weekend and it turn out very well. To help it set l add some powder geletine to about 2 tsp of warm water and added it to the strawberry puree.
Another little tip is if you blend your biscuits the mix is going to be very fine, your base is going to be very thin and you will have to put in some extra butter to coat them all. Just bash them up with a rolling pin till small crumbs. That will give you a better base for the cake. I hope this helps.


May 16, 2020

Very disappointed, would not thicken one way or another wasted so much money trying to make this. Tasted lovely but was so runny. Any suggestions as to where I went wrong gratefully accepted.

Maria Keohan

April 12, 2020

Think it would work better in a bigger tin and way too thick


April 2, 2020

I made this recipe along with my adult daughter who kept eating the strawberries there was nearly a standoff in the kitchen. It was lovely and went down a treat for the four of us here. One daughter is socially isolating so we left her the biggest piece it made her very happy. It was a winner in our eyes ❤️❤️❤️

Adell Dunleavy

April 1, 2020

A beautiful cheesecake easy to make. Went down a treat

Mary Rudden

March 31, 2020

Made a Mini one:- perfect results. Will make a Large Celebration Cake when Covid-19 leaves our Country. DELICIOUS


December 2, 2019

Made this cheesecake but it was soft when taken out of the tin. Would make again but would use gelatin to firm it up.


April 11, 2019

I made this for my husbands birthday yesterday and it came out perfect! I made it maybe 30 hours in advance and it set really well. Make sure you whip the cheesecake batter really well to whip the cream. Really light and creamy, much nicer than other recipes I have tried. Will definitely make again!


October 3, 2018

I made this on Saturday night to eat on Sunday. It was expensive to buy the ingredients but it was easy to make with my daughter (except when she kept eating the strawberries) and everyone loved it. It was so tasty and creamy.

Unfortunately, it was very luscious and a lot of it went to waste. It’s a great recipe but far too expensive and luscious for it to be a regular thing for our family of four. I would recommend it be cut in thin slices for a big gathering or special occasion so it’s worth the expense and there’s less waste.

BTW, Ours didn’t look like the picture, once we unclipped the surround, it went a bit messy :)))). Any tips on this? Next time i think I’ll put the strawberries on after it’s made rather than in the cake tin!

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