The No-Bake Strawberry Cheesecake Inspired by strawberry season in the South of France
There is something about the markets in Nice that stay with you long after you’ve left. The Cours Saleya on a spring morning – flowers on one side, produce on the other, and somewhere in the middle, stalls piled high with strawberries so red and so ripe they barely make it home. I bought a punnet and ate most of them walking along the Promenade des Anglais. The rest made it into my bag and, eventually, into my head for a long time afterwards. This cheesecake is where that memory ended up. A buttery digestive base, a soft and creamy filling with real strawberries folded through, a cloud of mascarpone cream on top, and a strawberry coulis that gives it a real patisserie look. It’s become my go-to summer entertaining dessert – and every time I make it I think of the Cours Saleya and how good a perfectly ripe strawberry can be when you find it at the right time of year. Why This Cheesecake Works So Well The filling uses chopped fresh strawberries rather than a jam or a purée, which means you get pieces of real fruit throughout rather than just a flavoured cream. A touch of pink food colouring deepens the colour to something that looks genuinely beautiful when sliced, without affecting the flavour at all. The mascarpone cream on top is softer and more delicate than a standard whipped cream finish – it has a slight richness from the mascarpone that sits really well against the tanginess of the cream cheese filling. Paired with fresh strawberries and a drizzle of coulis, it makes for a dessert that looks like it came from a French pâtisserie and tastes every bit as good. The coulis can be swirled through the top of the mascarpone cream before serving, drizzled over the whole cheesecake at the table, or served alongside in a small jug and left for people to pour themselves. All three work – it just depends on how you want to present it. A Note on the Strawberries The quality of the strawberries matters here more than in most recipes, because they’re doing a lot of the work. If you can find good ones – from a farm shop, a market, or simply a supermarket variety that actually smells of something – use them. If the strawberries available to you are on the watery or flavourless side, a tablespoon of icing sugar mixed through the chopped fruit and left to sit for 10 minutes will draw out the juice and intensify the flavour considerably. No-Bake Strawberry Cheesecake Makes one 8-inch cheesecake · Serves 10–12 Biscuit Base 300g digestive biscuits 150g unsalted butter or baking spread, melted Cheesecake Filling 400g full-fat soft cream cheese, room temperature 300ml double cream, cold 75g icing sugar, sifted 1 tsp vanilla extract 100g fresh strawberries, finely chopped A touch of pink food colouring Strawberry Coulis 200g fresh strawberries, hulled 2-3 tbsp icing sugar Squeeze of fresh lemon juice Mascarpone Cream 150g cold mascarpone 250ml cold double cream 3 tbsp icing sugar Vanilla extract, to taste To Finish Fresh strawberries Strawberry coulis Method The Base Blitz the digestive biscuits in a food processor until fine crumbs, or bash in a sealed bag with a rolling pin. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand. Press firmly into the base of a lined 8-inch springform tin, using the back of a spoon or the base of a glass to compact it into an even layer. Refrigerate while you make the filling. The Filling Beat the cream cheese, icing sugar, and vanilla together until smooth. Add a small amount of pink food colouring and mix through — add gradually until you reach a soft blush pink. In a separate bowl, whip the cold double cream to soft peaks. Fold the whipped cream into the cream cheese mixture in two additions, being careful not to knock out the air. The filling should be thick, smooth, and hold its shape. Fold through the finely chopped strawberries. Spoon onto the chilled biscuit base and smooth the top with a palette knife. Refrigerate for a minimum of 6 hours, or overnight for the best results. The Strawberry Coulis Place the strawberries, icing sugar, and lemon juice in a blender and blitz until smooth. Pass through a fine sieve to remove the seeds. Taste and adjust the sugar if needed. Refrigerate until ready to serve. The Mascarpone Cream Using a chilled bowl, whip the cold mascarpone and cold double cream together with the icing sugar and vanilla until stiff, spreadable peaks form. Stop as soon as it holds its shape — over-whipping mascarpone cream can make it grainy. Finishing Transfer the set cheesecake to a serving plate or cake stand and remove the springform collar carefully. Pipe the mascarpone cream over the top generously and naturally — keep it soft rather than overly structured. Arrange fresh strawberries over the cream, drizzle with the strawberry coulis, and serve immediately or keep refrigerated until ready to serve. Notes & Tips Full-fat cream cheese is non-negotiable here – reduced fat versions hold too much water and the filling won’t set properly. The cheesecake needs at least 6 hours to set, but overnight is always better. It slices much more cleanly when it’s had time to firm up fully. Make the mascarpone cream on the day of serving – it doesn’t keep well once whipped. The set cheesecake (without the mascarpone topping) will keep in the fridge for up to 3 days. This cheesecake is best served cold, straight from the fridge. Notes & Tips Full-fat cream cheese is essential – reduced fat versions hold too much water and the filling won’t set properly. The cheesecake needs at least 6 hours to set, but overnight is always better. It slices much more cleanly when fully chilled. Make the mascarpone cream and decorate on the day of serving —