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Monday, April 8, 2013

Recipe: No Bake Strawberry Cheesecake

There is nothing better than having a good slice of cheesecake topped with an abundance of your favourite fruit topping, on a relaxing weekend afternoon. Paired with a cuppa of aromatic flower tea or cuppucinno, this is definitely something to die for. (Obviously, not literally!)

And the best thing? This recipe is nothing like tedious astrology or mathematical sums, just a simple equation of common ingredients found in your nearby supermarket, that you can make yourself! You don't even have to worry about baking in a bain marie (also known as water bath) as this is a no-bake recipe.

Fuss-free, simple and tantalizing. What are you waiting for? Just don't feast too much on this sweet treat, as this is not that healthy. You know what I mean, but again, self-control is pretty difficult some times.

Difficulty: Medium
Make 16 squares.


12 (+/-) digestive biscuits/graham crackers crumbs
1/4 packed brown sugar
1/3 cup butter, melted

2 package cream cheese, softened
2 tsp lemon juice
500ml heavy whipping cream
1/3 cup caster sugar
1 can strawberry pie filling
lemon zest, for garnishing


1. In a small bowl, stir together the graham cracker crumbs and brown sugar.

2. Add melted butter and mix well.

3. Press into the bottom of an 8-inch springform pan, or 8-inch square baking dish (lined with aluminium foil) with the back of your hand.

4. Chill for 20 - 30 minutes or until firm.

5. In a medium bowl, beat with an electric beater until the cream cheese and lemon juice become soft.

6. Add whipping cream and beat until batter becomes thick and creamy.

7. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with strawberry pie filling.

8. Chill several hours or overnight.

9. Just before serving, slice into desired size and sprinkle with lemon zest.


1. Substitute the strawberry pie filling with any other of your favourite fruit fillings. Cranberries, blueberries, apples are just some example. For a lighter cheesecake, just top with a few sprinkles of lemon zest.
View Original Recipe here.