Mary Berry’s strawberry cheesecake is a stunning summertime dessert featuring layers of creamy cheesecake and fresh strawberry sauce on a buttery biscuit crust. The no-bake cheesecake filling is rich yet light, pairing perfectly with the sweet and juicy strawberry topping. Beloved baker Mary Berry’s recipe results in a cheesecake that’s easy to make ahead for parties or picnics but looks impressive enough for any occasion. The fresh berry flavour is unbeatable.
For your own beautiful berry-topped cheesecake, be sure to follow my easy recipe below!
What is Mary Berry Strawberry Cheesecake?
Mary Berry Strawberry Cheesecake is a no-bake cheesecake that is made with a biscuit base, a cream cheese filling, and a strawberry topping. It is named after Mary Berry, a famous British baker and cookbook author who is known for her simple and elegant recipes.
Why You Should Try This Recipe
There are many reasons why you should try this recipe, but here are some of the main ones:
- It is easy to make. You don’t need any special equipment or skills to make this cheesecake. All you need are some basic ingredients and a springform tin. You don’t even need to turn on the oven, as this cheesecake sets in the freezer.
- It is versatile. You can customize this cheesecake to your liking by using different types of biscuits, cheese, cream, and fruit. You can also make it ahead of time and store it in the freezer for up to 3 months.
- It is delicious. This cheesecake is rich and creamy, with a buttery biscuit crust and a tangy lemon zest. The strawberry topping adds a fresh and juicy contrast, making this cheesecake a perfect balance of flavours and textures.
Ingredients You Will Need
To make this cheesecake, you will need the following ingredients:
- For the topping: 450g of strawberries (hulled and halved), 50g of caster sugar, and 1 tbsp of water.
- For the base: 250g of digestive biscuits (roughly broken), and 100g of butter (melted).
- For the filling: 397g of canned condensed milk, 300g of full-fat soft cheese (such as Philadelphia), 200ml of double cream, and zest of 1 lemon (finely grated).
Instructions to Make Mary Berry Strawberry Cheesecake
Here are the steps to make this cheesecake:
Step 1: Prepare the Freezer and the Tin
Start by setting your freezer to “Fast Freeze” or clearing space in the coldest section for at least an hour. This will help your cheesecake set faster and firmer. Then, line a 23cm springform tin with aluminium foil, ensuring it hangs over the edges. This will make it easier to remove the cheesecake from the tin later.
Step 2: Make the Topping
For the topping, cook 200g of strawberries, sugar, and 1 tbsp of water in a saucepan over medium heat until soft, stirring occasionally. This will take about 15 minutes. You can mash the strawberries with a fork or a potato masher to make a chunky sauce. Then, mix the cooked strawberries with the remaining 250g of fresh strawberries and let it cool completely.
Step 3: Make the Base
For the base, crush the biscuits in a food processor or a ziplock bag with a rolling pin until you have fine crumbs. Then, transfer the crumbs to a bowl and stir in the melted butter until well combined. Press the mixture firmly into the bottom of the prepared tin, using the back of a spoon or a glass to make it even and compact. Freeze the base for 20 to 30 minutes, or until firm.
Step 4: Make the Filling
For the filling, whip the condensed milk, cheese, and cream in a large bowl with an electric mixer until thick and smooth. This will take about 5 minutes. You want the mixture to hold its shape when you lift the beaters, but not to be too stiff. Then, fold in the lemon zest and taste the filling. You can add more honey if you want it sweeter, or more lemon zest if you want it tangier.
Step 5: Assemble the Cheesecake
To assemble the cheesecake, spread the filling evenly over the biscuit base, smoothing the top with a spatula. Then, spoon the strawberry topping over the filling, covering it completely. You can swirl the topping with a knife or a skewer to create a marble effect, if you like. Freeze the cheesecake for 3 hours, or until firm.
Step 6: Store or Serve the Cheesecake
To store the cheesecake, wrap it in foil, place it in a freezer bag, label it, and freeze it for up to 3 months. To serve the cheesecake, thaw it for an hour at room temperature or in the fridge. Then, remove it from the tin, peel off the foil, and transfer it to a serving plate. Cut into slices and enjoy within a couple of days.
What Do I Serve With Mary Berry Strawberry Cheesecake?
You can serve this cheesecake as a dessert on its own, or with some whipped cream, ice cream, or custard. You can also serve it with some extra fresh berries, mint leaves, or chocolate shavings for decoration and extra flavour. This cheesecake is ideal for any occasion, such as birthdays, anniversaries, holidays, or parties.
Pro Tips to Make Perfect Mary Berry Strawberry Cheesecake?
Here are some pro tips to help you make the perfect cheesecake:
- Use ripe, juicy strawberries for the best flavour and colour. You can also use other berries, such as raspberries, blueberries, or blackberries if you prefer.
- Make sure your cream cheese is at room temperature before whipping it. This will prevent lumps and ensure a smooth texture.
- Don’t overmix the filling, as this can cause it to split or become too runny. Just whip it until it is thick enough to hold its shape, but still soft and creamy.
- Allow your cheesecake to chill for at least 4 hours, or preferably overnight, before serving. This will help it set properly and develop its flavour.
- Run a knife around the edge of the tin before releasing the springform. This will prevent the cheesecake from sticking or cracking.
- Use a sharp knife dipped in hot water to cut the cheesecake into slices. Wipe the knife clean after each cut for neat edges.
How do I store Mary Berry Strawberry Cheesecake Leftovers?
- Wrap each cheesecake slice individually in foil to prevent drying out
- Place foil-wrapped slices in a freezer bag or airtight container
- Label the bag or container with contents and freeze date
- Frozen leftovers will keep for 2-3 months in the freezer
- To serve, thaw slices at room temperature for 1-2 hours or overnight in the fridge
- Once thawed, remove the foil, transfer slices to the serving plate
- Enjoy cheesecake leftovers within 2-3 days for best quality
How do I reheat Mary Berry Strawberry Cheesecake?
- This cheesecake is best served chilled or at room temp
- Do not need to reheat if serving cooled cheesecake
- To slightly warm chilled cheesecake:
- Microwave for 5-10 seconds to gently warm the slice
- Or place in 250°F oven for 2-3 minutes until slightly softened
- Be very careful not to overheat cheesecake
- Overheating can make the filling runny or alter the texture
- Best flavour and texture if stored and served chilled
Nutrition value:
Mary Berry Strawberry Cheesecake has approximately the following nutrition value per serving (based on eight servings):
- Calories: 523 kcal
- Protein: 6 g
- Carbohydrate: 29 g (of which 18 g sugars)
- Fat: 42 g (of which 25 g saturates)
- Fibre: 3 g
- Salt: 0.7 g
Other Mary Berry Cakes Recipe
Conclusion
Mary Berry Strawberry Cheesecake is a delicious dessert that is easy to make and perfect for any occasion. It is a no-bake cheesecake that has a biscuit base, a cream cheese filling, and a strawberry topping. It is rich and creamy, with a buttery crust and a tangy lemon zest. The strawberry topping adds a fresh and juicy contrast, making this cheesecake a perfect balance of flavours and textures. You can make it ahead of time and store it in the freezer for up to 3 months, or serve it chilled for a refreshing treat. Try this recipe today and enjoy a slice of heaven on a plate.
