Ingredients
Scale
- 200g digestive biscuits or graham crackers for the crust
- 100g unsalted butter, melted
- 400g fresh strawberries, divided
- 250g cream cheese, softened
- 150g powdered sugar
- 1 teaspoon vanilla extract
- 200ml heavy cream
- Optional: extra fresh strawberries for topping and garnishing
Instructions
- In a food processor, crush the digestive biscuits or graham crackers until fine crumbs. Mix in melted butter until well combined. Press evenly into the base of a springform pan. Chill in the refrigerator for 30 minutes.
- Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix well. Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Puree half of the strawberries in a blender or food processor. Fold the puree into the cream mixture. Dice remaining strawberries for topping.
- Pour the filling over the crust, smooth the top, then decorate with remaining strawberries. Chill for at least 4 hours or overnight.
Notes
- Use ripe, sweet strawberries for the best flavor.
- Chilling overnight ensures the cheesecake is firm and well-set.
- For added decoration, top with fresh mint leaves or a drizzle of strawberry sauce.
- For a no-bake variation, incorporate gelatin into the recipe.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg