Nutty Strawberry Cheesecake: No Cook and super delicious

Popped into a farm shop on our way back from an early morning walk on the beach and they had some ruby red, fragrant strawberries which we couldn’t resist. So, instead of simply serving them with lashings of cream (which, of course, is an excellent way to eat them), I decided to make this no cook Nutty Strawberry Cheesecake. 30 mins plus chilling. We all liked the combination of the sweet fruit, caramelised nuttiness and creamy centre – especially Marvellous-Mother-In-Law!

Nutty Strawberry Cheesecake: No Cook But Plenty of Taste

Recipe by GraceCourse: Recipes, Sweet TreatsDifficulty: Very easy



Who needs tricky recipes? Not us busy people! This one is 30 mins plus 2 hours chilling so ideal to make on the morning of a beautifully sunny day…



  • 60g butter, melted, plus extra for greasing

  • 15 digestive biscuits

  • 85g crunchy peanut butter


  • 200g crème fraîche

  • 200g full-fat cream cheese

  • 25g icing sugar, sifted

  • ½ tsp vanilla extract


  • Icing sugar for dusting (optional)

  • 40g peanut brittle bar, crushed

  • Punnet of small strawberries, hulled


  • Grease a 20cm round sandwich tin with a loose bottom and line the base with parchment. Finely crush the biscuits – putting them in a bag and bashing with a rolling pin works well.
  • Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a large spoon, press the mix evenly and firmly over the base and up the sides of the tin. Pop in the freezer for half an hour or so.
  • Beat the filling ingredients until thick. Fold in the crushed peanut brittle. Spoon into the biscuit case, then arrange the strawberries on top. Chill in the fridge for at least 2 hrs.

  • To serve, carefully push the very cold pie up out of the tin (stand it on a can of baked beans or something similar and gently press downwards – it comes away surprisingly easily). Looks pretty dusted with icing sugar. Best served straight from the fridge.

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