Strawberry Cheesecake Slice

Strawberry Cheesecake Slice is a no-bake dessert recipe made with a biscuit base, creamy cheesecake filling, and fresh strawberries on top. This easy cheesecake slice is perfect for parties, potlucks, or make-ahead desserts. With simple ingredients and no oven required, it’s a great option for summer gatherings and holiday tables.

This no-bake strawberry cheesecake slice is creamy, fruity, and layered over a buttery biscuit base. It’s a simple, crowd-pleasing dessert that looks as good as it tastes—perfect for celebrations, afternoon teas, or weekend treats.

Ingredients

Base

• 250 g plain biscuits (e.g. Digestive or Marie)
• 100 g butter, melted

Topping

• 250 ml thickened cream (see notes)
• 250 g cream cheese, softened
• 2 Tbsp caster sugar
• 1 tsp lemon zest
• 2 Tbsp strawberry jam
• 250 g fresh strawberries, sliced

Instructions

1. Prepare the Base
   Line the base of a 20 cm square tin with baking paper.
   In a food processor, blitz the biscuits into fine crumbs. Add the melted butter and blitz again until combined.
   Pour the crumb mixture into the prepared tin, press it evenly into the base with a spatula, and smooth the surface.
   Chill in the fridge while preparing the topping.
2. Make the Cheesecake Topping
   In a large mixing bowl, beat the thickened cream, cream cheese, and caster sugar together with a hand or stand mixer until smooth and fluffy.
   Gently fold in the lemon zest and strawberry jam.
3. Assemble the Slice
   Pour the cheesecake mixture over the chilled base and spread it out evenly with a spatula.
   Arrange the sliced strawberries neatly on top.
4. Chill and Slice
   Refrigerate overnight until fully set.
   Once set, carefully lift out of the tin, remove the baking paper, and place the slice on a serving plate.
   Cut into 16 squares using a sharp knife, wiping the blade clean between each cut for neat edges.
   Store in the fridge until ready to serve.

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Tips

• For best results, use full-fat cream cheese at room temperature.
• Thickened cream should contain at least 35% fat to whip properly.
• To make slicing easier, chill the knife slightly and wipe it clean after each cut.
• Chill the base for at least 30 minutes before adding the topping to help it set firmly.

Variations and Substitutions

• Swap plain biscuits with graham crackers, ginger snaps, or chocolate biscuits for a different base.
• Use raspberry jam and fresh raspberries instead of strawberries.
• Add a touch of vanilla extract to the cream mixture for extra flavor.
• Top with crushed freeze-dried strawberries or a drizzle of white chocolate for decoration.

FAQs

Can I make this in advance?
Yes, this dessert is ideal for making ahead. It needs at least 6 hours to chill, but overnight is best.

How long does it keep?
Store in an airtight container in the fridge for up to 3 days.

Can I freeze this slice?
Freezing is not recommended, as it may affect the texture of the cream and strawberries.

Can I use frozen strawberries?
Fresh strawberries are best for appearance and texture. Frozen ones can release too much moisture.

Serving Suggestions

• Serve chilled with a cup of tea or coffee.
• Add a sprig of mint for a fresh garnish.
• Great for picnics, parties, or dessert platters.
• Pair with a glass of sparkling rosé for an elegant touch.

Why You’ll Love This Recipe

• A no-bake dessert that’s quick and easy to prepare.
• Light, creamy texture with a fresh berry finish.
• Beautiful presentation with minimal effort.
• A hit with kids and adults alike—perfect for any occasion.