There’s a certain quiet joy in a no-bake dessert — no timers ringing, no ovens blazing. Just you, a bowl, and a bit of gentle stirring. Nigella Lawson’s Strawberry Cheesecake is one of those peaceful little marvels. It’s simple but indulgent, unfussy yet beautiful, and perfect for those moments when you want to treat yourself or someone you love without too much faff.
This recipe layers crushed digestive biscuits with a buttery hug at the bottom, a cloud-like filling of cream cheese and double cream in the middle, and the sweetness of strawberries on top — both jammy and fresh. It’s easy enough for beginners, yet elegant enough to bring to a dinner party.
Ingredients List
- 125g digestive biscuits – The base. Think of it as your edible plate.
- 75g soft butter – Binds the biscuits into that classic cheesecake crust.
- 300g cream cheese – The star of the show. Full-fat is best for that luscious feel.
- 60g sugar – Just enough to sweeten without overwhelming.
- 1 tsp vanilla extract – Adds depth and warmth.
- 250ml double cream – Whipped to peaks, it gives the filling its dreamy lightness.
- 2 pots strawberry jam – Spread generously for a fruity middle note.
- Fresh strawberries (a few, for decorating) or a drizzle of strawberry sauce – Optional, but highly recommended for the final flourish.
How to Make It (Instructions)
- Crush your biscuits: I use my fingers because it’s oddly therapeutic. A rolling pin in a bag works too.
- Mix with butter: Stir the crumbs into the soft butter until everything’s nicely coated.
- Press into tin: Use a flat-bottomed bowl or glass to press the mix evenly into your dish. This becomes your sturdy base.
- Spread the jam: Dip a metal spoon in hot water (or just run it under the tap) to help you glide the jam smoothly over the biscuit layer.
- Mix the filling: In one bowl, blend cream cheese, sugar, and vanilla. In another, whip the double cream to soft peaks.
- Combine: Gently fold the whipped cream into the cream cheese mixture. Don’t overdo it — think gentle, like folding a pillowcase.
- Layer it on: Spoon the filling over the jammy layer and smooth the top. I like to leave a few waves — it feels more homemade.
- Decorate (if you fancy): Fresh strawberries, a drizzle of sauce, or even a few mint leaves if you’re feeling fancy.
- Chill: Pop it in the fridge for at least 3 hours, but overnight is even better. Let it firm up and settle into itself.
I once served it too early — sloppy mess. Still delicious, but not Instagram-worthy. Patience really is the secret ingredient.
Common Mistakes
Why is my cheesecake runny?
You probably didn’t whip the cream enough. It needs to reach soft peaks to give structure.
Why did my jam mix with the cream layer?
You might’ve spread it while the biscuit base was still warm or used too much pressure. Let things cool, and use a light hand.
Why is it gritty?
Over-crushed biscuits can go sandy. You want a bit of texture — not dust.
Can I use low-fat cream cheese?
Technically, yes — but it won’t set the same. I’ve tried it. Never again.
Storage Tips
Fridge:
Store in an airtight container for 3–4 days. It actually improves in texture after the first day.
Freezer:
Freeze in slices, tightly wrapped. Thaw in the fridge overnight before serving. Don’t microwave it or it’ll turn into a puddle.
What to Serve With It
- Espresso or black coffee – The bitterness cuts through the richness beautifully.
- Pistachio gelato – For a dreamy, nutty contrast.
- Champagne or Prosecco – The bubbles and acidity pair gorgeously with the creaminess.
FAQ Section
Can I make this gluten-free?
Yes — just use gluten-free digestives. Everything else is naturally gluten-free.
How long does it take to set?
Minimum 3 hours, but overnight gives the best texture and sliceability.
Can I make this with frozen strawberries?
For the decoration, yes — thaw them first. But fresh is best for presentation.
Can I use whipped topping instead of cream?
Technically yes, but you’ll lose that rich, dairy feel. It’ll taste more artificial.
Try More Recipes:
Nigella Strawberry Cheesecake Recipe
Description
A no-bake strawberry cheesecake with a creamy filling, buttery base, and sweet jam—simple, elegant, and utterly delicious.
Ingredients
Instructions
- Crush the digestive biscuits in a bowl.
- Mix with soft butter and press into a flat-bottomed dish to form a base.
- Spread strawberry jam over the biscuit layer with a wet spoon.
- In one bowl, mix cream cheese, sugar, and vanilla extract.
- In another bowl, whip double cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mix.
- Spread this filling over the jam layer, smoothing or creating decorative waves.
- Optionally garnish with strawberries or sauce.
- Chill in the fridge for 3–5 hours or overnight before serving.