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A no-bake strawberry crème fraîche cheesecake

The best bit? There's no need to turn on the oven.

By Lisa Featherby
  • 20 mins preparation
  • 10 mins cooking plus setting
  • Serves 10 - 14
  • Print
This super-light, no-bake cheesecake can be prepared a couple of days ahead. Swap the strawberries with the best fruit in season – sliced banana with a drizzle of dulce de leche would also be great.


  • 250 gm Scotch finger biscuits
  • 220 gm (1 cup) caster sugar
  • 80 gm butter, melted
  • 500 gm cream cheese, softened
  • Scraped seeds of 1 vanilla bean
  • 400 gm crème fraîche
  • 5 egg yolks
  • 3 titanium-strength gelatine leaves, softened in cold water (5 minutes)
  • Finely grated zest of ¼ lemon
  • 1 kg strawberries, sliced
  • Pure icing sugar, for dusting


  • 1
    Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Process biscuits and 30gm caster sugar in a food processor to fine crumbs, add butter and a large pinch of salt and pulse until combined. Spoon crumbs into prepared tin and press into base to form an even layer. Refrigerate for 30 minutes to firm up.
  • 2
    Beat cream cheese and vanilla in an electric mixer fitted with the paddle attachment until smooth and combined. Add crème fraÎche, stir until smooth, then transfer to a bowl.
  • 3
    Clean and dry mixer bowl, then whisk egg yolks in mixer until pale and fluffy (5 minutes). Combine remaining sugar and 80ml water in a small saucepan over medium-high heat, stir to dissolve, then bring to the boil and cook until syrup reaches 121°C on a sugar thermometer (6-8 minutes). Squeeze excess water from gelatine, add to saucepan and stir until just melted, then with motor running on high speed, add sugar syrup to yolks in a thin, steady stream, whisking until pale, thick and cooled a little (3-4 minutes).
  • 4
    Whisk cream cheese mixture into yolk mixture with lemon zest. Spread evenly over biscuit base and chill until set (3 hours).
  • 5
    Top cheesecake with strawberries and dust with icing sugar to serve. Cheesecake will keep refrigerated in an airtight container for 3 days.


Drink suggestion: A sherbety moscato. Drink suggestion by Max Allen.

  • undefined: Lisa Featherby