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Strawberry Cheesecake

This no bake cheesecake is the perfect summer dessert!

10 - 12 slices

Medium 60 Minutes



For the recipe  Strawberry Cheesecake

For the Strawberries:

350 g Strawberries
150 g Caster Sugar
45 ml Water (3 tbsp)

For the Base:

200 g Malted Milk Biscuits
75 g Unsalted butter
15 g Caster Sugar (1tbsp)

For the Cheesecake:

500 g Ricotta Cheese
100 g Icing Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
300 ml Double Cream
4 leaves Dr. Oetker Platinum Grade Leaf Gelatine

For The Topping:

1 Dr. Oetker Ground Arrowroot Sachet
about 100 g Strawberries




For the Strawberries

Remove the stalks and chop the strawberries into small pieces.


Place the strawberries in a pan with the sugar and water and heat over a low heat for about 10 minutes until the sugar has dissolved and the strawberries have softened.


Place a sieve over a large bowl and pour the mixture through the sieve. Place 150ml of strawberry juice to one side. Place 100ml of juice back into the pan and mix the strawberries in the sieve with the remaining juice.  


For the Base

Line the base and sides of a 9” spring form cake tin.  Place the crushed biscuits and sugar in a bowl and mix together to mix the sugar through the biscuit. 


Pour the melted butter in the biscuit mix and stir to coat all the biscuit in butter. Pour into the prepared cake tin and press down using a spatula to evenly cover the whole base. 


Place in the fridge to chill and set whilst you make the cheesecake.


For the Cheesecake

Place the gelatine leaves in a bowl of cold water for 5 minutes to allow them to soften. 


Place the ricotta, icing sugar and Vanilla Extract into a food processor and blend together. 


Whisk the double cream in a separate bowl until it forms soft peaks. Whisk the ricotta mixture into the cream. 


Heat the pan with 100ml of strawberry juice in until it just begins to boil. Remove from the heat and stir in the softened gelatine sheets one at a time, squeezing the sheets to remove excess water before adding. The gelatine should dissolve into the strawberry juice. 


Fold the gelatine mixture into the cheesecake mixture until combined. 


Fold the gelatine mixture into the cheesecake mixture until combined. through the mixture. – you should still have the 150ml of strawberry juice reserved.


Pour the cheesecake over the biscuit base and smooth the top.  


Place in the fridge to chill for at least 4 hours but ideally overnight.


To Decorate

Before serving your cheesecake, make the strawberry glaze. Place a sachet of ground arrowroot into a small bowl and add 2tbsp of water, mix together to dissolve the arrowroot.


Place the reserved 150ml strawberry juice into a small saucepan and pour in the dissolved arrowroot. Place the mixture over a low heat and stir until it just begins to boil, remove from the heat and continue to stir until the mixture thickens. 


Remove the cheesecake from the tin and place on a serving plate. Allow the glaze to cool slightly and pour over the top of the cheesecake. Slice the strawberries in half and place on top of the glaze to decorate. 


You are now ready to serve your strawberry cheesecake, keep refrigerated until served. 

Nutritional Information for the recipe Strawberry Cheesecake

Per Serving Per 100 g / ml
Energy 1800 kJ
430 kcal
1063 kJ
254 kcal
Fat 26.56 g 15.72 g
Carbohydrate 41.34 g 24.46 g
Protein 5.74 g 3.40 g