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Strawberry Cream Unbaked Cheesecake with Biscuit Base and Jelly Topping
This Strawberry Cream Unbaked Cheesecake is a smooth, creamy dessert with a biscuit base and bright strawberry topping. It’s easy to prepare ahead and perfect for gatherings or weekend treats.
Why you will love and enjoy this Strawberry Cream Unbaked Cheesecake
- It’s simple to make and doesn’t need an oven
- The filling is creamy with a fresh citrus lift
- That strawberry topping adds a fun, nostalgic finish
A creamy, unbaked strawberry cheesecake with a buttery biscuit base and glossy jelly topping. Easy steps and reliable results make this a go-to dessert.
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Strawberry Cream Unbaked Cheesecake
- Prep Time: 25 minutes
- Refrigerator Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8–10 depending on size 1x
- Category: Desserts
- Method: Easy No Bake
Description
This one comes together with zero oven time and still feels like a proper dessert. It’s creamy, lightly tangy, and that jelly topping gives it a fun finish.
Ingredients
Base
- 200 g Tennis or Digestive biscuits, crushed
- 100 g butter, melted
Filling
- 250 ml whipping cream
- 250 g smooth cream cheese, medium fat
- 300 ml tin condensed milk
- 60 ml lemon juice
Topping
- 80 g strawberry jelly powder
- 250 ml boiling water
Optional decoration
- Extra whipped cream
- Fresh strawberries
- Icing sugar for dusting
Instructions
- Crush the 200 g Tennis or Digestive biscuits in a zip bag using a rolling pin until fine but still a bit crumbly.
- Mix the crushed biscuits with 100 g melted butter until it feels like damp sand.
- Press the mixture firmly into a greased 20 to 23 cm round pie dish or springform tin. Use the back of a spoon or a glass to really pack it down evenly.
- Pop it into the fridge for 15 to 20 minutes to firm up while you get on with the filling.
- Whip the 250 ml whipping cream until stiff peaks form. Don’t overwhip or it’ll turn grainy. Set aside.
- In a separate bowl, beat the 250 g smooth cream cheese until soft and creamy with no lumps.
- Add the 1 tin condensed milk and beat again until smooth.
- Pour in the 60 ml lemon juice and keep beating until the mixture thickens slightly and looks glossy.
- Gently fold in the whipped 250 ml cream using a spatula. Be careful so you don’t knock all the air out.
- Spoon the filling over the chilled biscuit base and smooth the top.
- Refrigerate for at least 3 to 4 hours until properly set. If your kitchen is warm, give it a bit longer.
Topping
- Dissolve the 80 g strawberry jelly powder in 1 cup boiling water, stirring until completely clear.
- Let it cool fully at room temperature. It should be cool but still pourable, not starting to set.
- Carefully spoon the cooled jelly over the set cheesecake. Don’t rush, or it can melt into the filling.
- Return to the fridge for another 1 to 2 hours until the jelly is set.
- Top with whipped cream, fresh strawberries, and a light dusting of icing sugar if you like.
- Slice with a warm knife for cleaner cuts.
Tips and Tricks
- A quick chill for the base helps it hold together better when slicing. Also, lining the tin with parchment makes removing it way easier.
- Making the Jelly: Aim for room temperature, not warm to the touch.
- If you’ve had runny no-bake cheesecakes before, remember the lemon juice is key here; it helps firm things up with the condensed milk and cream cheese.
- Can I freeze it to speed things up? Not ideal, it can affect texture.
- Can I skip the jelly? Yes, just top with fresh strawberries instead.
- What size dish works best? Around 20 to 23 cm gives a good thickness
Notes
Created, prepared, tried, and tested by Gail
The jelly layer surprises people more than the filling ever does. It changes the whole feel of the cheesecake once it sets.
This Strawberry Cream Unbaked Cheesecake stands out for how easily it comes together and how well it sets without baking. The creamy filling, firm biscuit base, and light strawberry topping create a dessert that feels balanced, looks clean when sliced, and fits just as well at a casual meal as it does at a gathering.
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