Strawberries and cream in cheesecake form, this delicious Strawberry Tray Cheesecake is an absolute winner. A biscuit base topped with a cream cheese filling and a strawberry fruit jelly.
I really wanted to make a tasty, no fuss cheesecake that anyone could put together. So I did! This Strawberry Tray Cheesecake is super simple to make and tastes absolutely delicious. The base is made from crushed biscuits combined with melted butter. The filling is cream cheese, cream, sugar and lemon and the top is made from frozen strawberries mixed with jelly! Everything sets in the fridge, no need for baking.
For a similar (but maybe even easier?!) cheesecake, check out my Strawberry Cheesecake Slice. This one is topped with fresh sliced strawberries.
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Ingredient notes:
- Biscuits: Any type of plain biscuits will work in this recipe. you could use Superwines, Maries, Arrowroots or even Krispies if you like.
- Strawberries: I used frozen, thawed strawberries in this recipe so that I can make it at any time of the year! You could use fresh, seasonal strawberries if you prefer.
- Lemon: The lemon gives a lovely citrus flavour to the cheesecake and compliments the sweet strawberry so well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
Pour crumbs into a large dish (mine measures 23cm x 33cm) and press down lightly. Place in the fridge while you make the other layers.
In a stand mixer, whisk the cream cheese and icing sugar until smooth. Add the lemon zest and juice, then mix again. Slowly pour in the cream, half a cup at a time, with the mixer running. Scrape down the sides as needed. Continue whipping until soft peaks form. Set aside.
In a large saucepan, combine the thawed strawberries and icing sugar. Pour in the boiling water and bring to a simmer. Cook for 10 minutes, stirring frequently, until the strawberries start to break down. Use a spoon to break up any large pieces.
Sprinkle in the jelly and stir to dissolve. Remove from heat and allow to cool.
Remove the dish with the cookie crumb layer from the fridge. Spread the cream cheese mixture evenly over the crumbs.
Once the strawberry mixture has cooled for 10 minutes, carefully pour it on top of the cream cheese layer. Place the dish in the fridge to set overnight.
Recipe FAQs:
Yes of course. You could make a raspberry version with frozen raspberries and raspberry jelly.
The biscuits contain gluten. However you could swap these for gluten free biscuits (the Arrowroots from Woolworths are very good for cheesecake bases!). Also, do make sure the jelly crystals you are using meet your dietary needs.
Storage:
This strawberry cheesecake needs at least 12 hours to set, therefore will need to be made the night before you want to serve it.
Store any leftover cheesecake, covered in the fridge for up to 4 days.
Top tips:
I used my large glass lasagne dish which measures 23cm x 33cm. If you do not have a dish big enough you could halve the recipe or make it in 2 dishes.
Related Recipes:
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Strawberry Tray Cheesecake
A decadent strawberry tray cheesecake made from a crushed biscuit base, a simple cream cheese filling and a strawberry jelly on top.
Ingredients
Cookie Crumb Layer
- 375g Scotch Finger Biscuits 1.5 x packets
- 150g butter, melted
Cream Cheese Layer
- 500g cream cheese
- 100g icing sugar
- Zest of 1 lemon
- 2 Tbsp Lemon juice
- 500ml cream
Strawberry Layer
- 500g frozen strawberries, thawed
- 45g icing sugar
- 1 cup boiling water
- 1 x 85g pack of powdered strawberry jelly
Instructions
- Cookie crumb layer: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour crumbs into a large dish (mine measures 23cm x 33cm) and press down lightly. Place in the fridge while you make the other layers.
- Cream cheese layer: In a stand mixer, whisk the cream cheese and icing sugar until smooth. Add the lemon zest and juice, then mix again.
- Slowly pour in the cream, half a cup at a time, with the mixer running. Scrape down the sides as needed. Continue whipping until soft peaks form. Set aside.
- Strawberry layer: In a large saucepan, combine the thawed strawberries and icing sugar. Pour in the boiling water and bring to a simmer. Cook for 10 minutes, stirring frequently, until the strawberries start to break down. Use a spoon to break up any large pieces.
- Sprinkle in the jelly and stir to dissolve. Remove from heat and allow to cool.
- To assemble: Remove the dish with the cookie crumb layer from the fridge. Spread the cream cheese mixture evenly over the crumbs.
- Once the strawberry mixture has cooled for 10 minutes, carefully pour it on top of the cream cheese layer. Place the dish in the fridge to set overnight.
Notes
- I used my large glass lasagne dish which measures 23cm x 33cm. If you do not have a dish big enough you could halve the recipe or make it in 2 dishes.
Swaps:
- Make a raspberry version with frozen raspberries and raspberry jelly.
- You can use any plain biscuits like Superwines, Maries, Krispies or Arrowroots.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 87mgSodium: 192mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Gwenneth says
Hi is this able to be frozen, thinking of being organised for Christmas/ boxing day family gathering.
VJ cooks says
I can't see why it wouldn't work, but I haven't actually tried it myself. Let me know how you get on!
Danuta says
Can I add some gelatine to my cheese layer I have made cheesecake that is too soft and is more a mouse than cheesecake
VJ cooks says
We've designed this recipe to be lighter that a standard cheesecake, that's why it's in a tray! But you can absolutely give it a go with gelatine.
Carolyn says
Yes VJ i have made some of your great recipes, like Belgian Bis, Belgian slice , cornflake cookies and a chicken dish that I can't remember it's name but all were delish and others I served the baking too all enjoyed it and wanted the recipe and I am definitely going to make your strawberry cheese cake , yum. Thank you for your lovely recipes I enjoy being on your page and have a lovely Christmas with your family 🙂
VJ cooks says
Oh thank you so much, Carolyn. Have a wonderful Christmas!
Jools says
Is that powdered jelly? Could I put regular jelly mixed with strawberries on the top?
VJ cooks says
Yes it is! You need the gelatine from powdered jelly to help the strawberry layer set. I've altered the recipe card to reflect this.
Dani says
Hi could I use fresh strawberries instead of frozen?
VJ cooks says
Yes of course!
Carolyn says
You see other cheesecakes in supermarket freezers so i don't see why this one wouldn't freeze, it looks divine
Emma says
I've made this and it's delicious!! Such a simple recipe too
VJ cooks says
Thanks for the feedback, Emma 🙂
Rachel says
This was delicious! Easy to make and enjoyed by all at our family gathering.
VJ cooks says
Yay, I love that. Thanks for the feedback, Rachel 🙂
Tilyla Hansen says
Hi will this cheesecake fit nicely in a round cake tin? rather than the dish you used?
VJ cooks says
No it wouldn't. My pyrex dish is 23 x 33cm which would have a much larger surface area than most cake tins. You could always make it in two smaller cake tins, but one regular size tin would be too small.
Holly says
I have a family member who hates all berries (I know crazy!) can I make the jelly part without fruit?
VJ cooks says
Go for it!
Melissa says
i have an abundance of strawberries at the moment so Im going to try this recipe. I wonder if I can use the oreo biscuits instead of the scotch fingers? for the base.
VJ cooks says
Yes I think that would be fine! Let me know how you get on.