This no-bake cheesecake is the ultimate dessert for any occasion. With a buttery digestive biscuit crust and a rich, creamy filling made from cream cheese, yogurt, and thickened cream, this cheesecake is incredibly smooth and flavorful. Topped with a luscious layer of strawberry filling or your favorite fruit compote, this cheesecake offers a perfect balance of sweetness and tanginess. Best of all, there’s no need for gelatine, making it an easy and straightforward recipe that delivers beautiful results every time.
Why You’ll Love This Recipe:
You’ll love this recipe because it’s simple, requires no baking, and comes together with minimal effort. The creamy texture of the filling paired with the crunchy biscuit base creates a wonderful contrast in every bite. Plus, the topping can be easily customized to your taste—whether you use canned strawberry filling or make a quick fruit compote, this cheesecake is versatile and adaptable. It’s perfect for making ahead and is ideal for gatherings, potlucks, or just as a delightful dessert for family dinners.
Perfect Occasion:
This no-bake cheesecake is perfect for any occasion, whether it’s a summer barbecue, a birthday celebration, or a weekend treat. It’s especially great for warmer months when you don’t want to turn on the oven. The ease of preparation makes it ideal for dinner parties or gatherings where you want to impress your guests without spending hours in the kitchen. Its creamy texture and fruity topping make it a crowd-pleaser that will have everyone asking for seconds.
Decoration Tips:
For a beautiful finish, you can garnish the top of the cheesecake with fresh berries or mint leaves just before serving. If you want to make it extra special, drizzle some melted white chocolate over the fruit topping or sprinkle some crushed nuts for added texture. You could also use sliced fresh strawberries or any seasonal fruits to enhance the visual appeal and add a pop of color.
Ingredients:
- 1 pack digestive biscuits (355g)
- ¾ cup melted butter
- 500g cream cheese (room temperature)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons yogurt
- 600ml thickened cream
- 1 can of strawberry filling (or homemade fruit compote, see below)
Instructions:
- Prepare the Crust:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin. Mix the crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of a springform cheesecake pan to form an even layer. Set aside. - Make the Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and yogurt, mixing until well combined. - Whip the Cream:
In a separate bowl, whip the thickened cream until stiff peaks form. Ensure that the cream is thick enough to hold its shape. - Combine the Mixtures:
Gradually fold the cream cheese mixture into the whipped cream, gently mixing until everything is smooth and well combined. - Assemble the Cheesecake:
Pour the cream cheese mixture over the prepared biscuit base, spreading it evenly. Place the cheesecake in the fridge and allow it to set for at least 1 hour. - Add the Fruit Topping:
Once the cheesecake has chilled, top it with the canned strawberry filling or a homemade fruit compote (see below). Spread the fruit evenly over the cheesecake layer. - Chill the Cheesecake:
Return the cheesecake to the fridge and allow it to chill for at least 6 hours, or overnight for the best results.
Optional Homemade Fruit Compote:
If you don't have canned strawberry filling, you can make a quick fruit compote. Combine your favorite fruits with sugar and cornflour in a pan, and cook over medium heat until thickened. Allow it to cool completely before adding it to the cheesecake.
Enjoy!