Mary Berry No Bake Strawberry Cheesecake
A delightful dessert that features a smooth, creamy filling paired with fresh strawberries, all set atop a buttery biscuit base—made without the need for baking.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 200g digestive biscuits
- 75g butter, melted
- 300g fresh strawberries (additional for topping)
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 250g mascarpone cheese
- 100g icing sugar, sifted
- 300ml double cream
- Fresh mint leaves (for garnish, optional)
Instructions
- Prepare the Base: Begin by crushing the digestive biscuits into a fine crumb using a food processor or a rolling pin. Combine the biscuit crumbs with melted butter in a bowl. Press the mixture firmly into the base of a springform pan (about 23cm in diameter) and chill in the refrigerator for at least 30 minutes to set.
- Strawberry Layer: While the base chills, hull, and half the strawberries. Toss them with granulated sugar and vanilla extract. Set aside for 10-15 minutes to allow the strawberries to release their natural juices.
- Cheesecake Filling: In a mixing bowl, combine mascarpone cheese with icing sugar and blend until smooth. Gradually add the double cream, and continue to beat until the mixture is completely combined and thickens.
- Assemble the Cheesecake: Remove the biscuit base from the refrigerator. Arrange a layer of marinated strawberries over the base. Spread the mascarpone mixture over the strawberries, smoothing the top with a spatula.
- Chill: Allow the cheesecake to chill in the refrigerator for at least 4 hours, or overnight, which is ideal for the flavors to meld beautifully.
- Serve: Before serving, decorate with fresh strawberry slices and optional mint leaves for an added touch of color and freshness.