This Strawberries and Cream Cheesecake with Baileys summer liqueur and Lindor truffles is just incredible! It’s my go-to easy no-bake cheesecake for summer parties and of course celebrating Wimbledon fortnight. With a buttery shortbread biscuit base, a truffle studded cheesecake layer laced with Baileys Strawberry and Cream and a fresh strawberry topping, I have no doubt it’ll become your favourite easy dessert too!
The tastes of summer for me have to be strawberries and cream. When the weather is beautiful, I feel inspired to create gorgeous (if I do say so myself) summer inspired cheesecakes.
But don’t think that I don’t make this all winter long too! It is a staple with the family around the Christmas holidays. Sometimes we just need something a little lighter don’t we?!
I think a no bake strawberry cheesecake is such a British dessert but it’s popularity is growing worldwide. It is not hard to see why. It’s so super easy and you don’t need an oven. It’s all going in the fridge.
It’s a super rich cheesecake which doesn’t just have strawberries and cream liqueur but also contains strawberries and cream truffles. The mix of all these flavours makes this a delicious and creamy dessert which tastes good all year round.
Baileys Strawberries and Cream
Baileys Strawberries and Cream is a sweet summer version of the classic Baileys liqueur. It’s fruity but also has a lovely creaminess which is so moreish.
It’s a lovely great way try a new liqueur and try it in a new way. I’m still experimenting with the cocktails but first I created this strawberries and cream cheesecake recipe.
There are so many beautiful ways to use the gorgeous strawberries and cream Baileys. In cocktails you can use it for a fruit version of a Flat White Martini or sip it while cold in the sunshine. To turn it into a beautiful cheesecake follow my recipe below.
Lindt Lindor Truffles
Lindt is a Swiss company who make delicious chocolate and are especially famous for their Lindor truffles. The classic version is milk chocolate and comes in distinctive red wrappers.
They now make many other varieties and the strawberries and cream version is easily one of my favourites. They’re a creamy strawberry truffle covered in pink white chocolate.
The flavours complement the Baileys perfectly and the chocolate adds a welcome texture to the cheesecake layer.
You could substitute any other white chocolate and strawberry truffles if you can’t get hold of the Lindt version. Or simply leave them out.
I love Lindor truffles so much that I use the orange flavoured variety in my Orange and Cinnamon Christmas Cheesecake and the white chocolate truffles in my Baileys and White Chocolate Cheesecake. Both are also super simple no bake recipes.
WHY MAKE A NO-BAKE CHEESECAKE?
No bake cheesecakes are a definitely a favourite of mine. If you want to be inspired check out all my cheesecake recipes here. Strawberries and cream is a beautiful combination and a classic one. The rich creamy layer topped with fresh strawberries so divine. Adding Baileys into the mix makes those flavours even better.
A traditional baked cheesecake is a thing of beauty but simply by their nature, they do take longer to make. They can also be trickier to master and they can crack or curdle. So I am a huge fan of the no-bake version – in fact I have developed lots of delicious varieties.
Many no-bake cheesecakes use gelatin to help set the cheesecake but I do not find this necessary. This means that this cheesecake recipe is suitable for vegetarians.
You can find my whole range in this handy roundup post – The Best No Bake Cheesecake Recipes. There is everything from fruity and boozy favourites to halloween and christmas themed cheesecakes.
HOW MANY PEOPLE DOES AN 8″ CHEESECAKE SERVE?
This recipe used a 8″/20cm tin to make a standard size cheesecake which will serve 12 to 16 depending how big you cut the slices.
Making a smaller cheesecake with 8 portions means that it can be a more regular treat for a smaller family and doesn’t need to be saved for a special occasion. To do this you can halve the recipe quantities and use a 6″/15cm tin. This will give you 8 small slices.
You can also easily scale up the recipe to make a bigger version. If you want to make this to feed more people, then you can times the ingredient quantities by 1.5 (use half as much again) and use a 12″/30cm tin. This will serve 16 to 20.
If you want to make little portions but a lot of them, try using a square tin and cutting the cheesecake into nice little squares. A little square of cheesecake is rather lovely.
Red Food Colouring
I always recommend that you use colouring pastes or gels when baking.
Liquid colorants should be avoided as they will make the mix too watery and it might not set properly. They also do not tend to have the same vibrancy of flavour.
WHAT CREAM CHEESE IS BEST FOR NO-BAKE CHEESECAKE?
Most cream cheeses are best for cheesecake. The full fat versions are great and do give a great taste. But unlike in baked cheesecakes, the reduced fat varieties can still work.
In both cases if there is any water on top remove it before adding the cheese to the mix. Water can make the final cheesecake not set as well.
BRANDED CREAM CHEESE VS OWN BRANDS
There are so many different types of cream cheese available and having tried a few different ones I think they all work pretty well.
Philadelphia is probably the most well known brand in the UK and US and this is obviously great to use. But I mostly use supermarket own brand varieties and they are just as good.
I would however recommend that you avoid using super savers versions as sometimes they can be a bit bitty and not have the nicest flavour. I would also recommend that you avoid any flavoured varieties.
How to make a Strawberries and Cream Cheesecake
Keep scrolling for the full recipe, ingredient quantities, instructions and printable recipe card.
- Break up the biscuits in a food processor or put the biscuits into a sandwich bag and hit them with a rolling pin.
- Then mix together the broken up shortbread and butter, making sure all the crumbs have been coated.
- Press the mix into the cake tin to form the base.
- Press down with a spoon to push it into the corners and stick it all together.
- Pop it in the fridge to set while you make the cream mix.
- Mix together the cream cheese and caster sugar, until the sugar is dissolved. You don’t want gritty cream.
- Stir in the Baileys strawberries and cream liqueur.
- In a new bowl whip up the double cream until it becomes thick.
- Mix the thickened double cream into the cream cheese mixture gently.
- Add in the chopped truffles.
- Remove one third of the mix and add the food colouring paste to make it pink.
- Dollop the main mix into the cake tin, studding with the pink mix and gently swirl with the back of a spoon to get a beautiful two toned cheesecake.
- You don’t have to do this but I think it makes the finished cheesecake look beautiful and extra special.
How to decorate the Strawberries and Cream Cheesecake
I have created this cheesecake so many times and each time I decorate it slightly differently. Usually I cover it with fresh strawberries. I take this as my classic look.
I’ve written the recipe with a simple decoration of chopped strawberries and an extra drizzle of Bailey’s Strawberry and Cream liqueur.
Simply hull and chop the strawberries then pile them into the centre of the cheesecake. The more height the better.
I also sometimes serve any leftover truffles on the serving plate – somebody always wants more!
HOW TO STORE NO-BAKE Strawberry & Cream CHEESECAKE
You will need to store your cheesecake in the fridge. It is a good idea to cover it if you can to prevent it from absorbing other flavours from the fridge.
A well stored cheesecake will keep for up to 3 days. This means that you can make it up to several days in advance. I do recommend that you do not add the fresh fruit topping until you are nearly ready to serve.
You can serve and eat the cheesecake chilled straight from the fridge.
FREEZING NO-BAKE CHEESECAKE
No bake cheesecakes are ideal to freeze. You should remove the cheesecake from the tin and wrap it in clingfilm (saran wrap) the freeze. Storing it in an airtight container will add an extra layer of protection if you have room in the freezer.
To thaw the cheesecake, take it out of the freezer the day before and leave it in the fridge overnight to defrost.
I would not recommend decorating the cheesecake before freezing so this should be done once the cheesecake has thawed.
I hope you enjoy my recipe. It’s a delicious cheesecake and is asked for most weekends in my house now. Especially in the summer months. I think a boozy cheesecake definitely deserves a sunny day and party. A slice on a rainy day also works incredibly well if I’m honest.
Pin this strawberries and cream cheesecake for later
Strawberries and Cream Cheesecake – No Bake Recipe
For The Cheesecake
- 90 g Unsalted butter
- 300 g Shortbread biscuits
- 600 g Soft cream cheese
- 120 g Caster sugar
- 50 ml Baileys Strawberries & Cream Liqueur (regular Baileys works too)
- 300 ml Double cream / heavy cream
- 150 g Lindt Strawberries and Cream Truffles
- Red food colouring paste
For The Decoration
- 300 g Fresh Strawberries
- 50 ml Baileys Strawberries & Cream Liqueur
Make the Cheesecake
- Lightly grease an 8 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)
- Melt the butter gently in the microwave or in a pan and then take off the heat.
- Crush the shortbread biscuits in a food processor. Or put the shortbread in a plastic bag and use a rolling pin to break them up.
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to harden.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Stir in the Baileys strawberries and cream.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir in the double cream into the cream cheese mixture.
- Lightly chop the strawberries and cream truffles and stir them in to the mix.
- Take a quarter of the mixture and add to a new bowl. Stir in a little of the red food colouring to get a beautiful pink colour.
- Take the base out of the fridge and spoon the cream cheese mixture on top adding dollops of the pink mixture throughout and swirling it around.
- Put the cheesecake back in the fridge and leave for at least 1 hour until it has set.
- Chop up the fresh strawberries and place them on top.
- Drizzle more of the Baileys on top and serve.
Please note that the nutrition information provided above is approximate and meant as a guideline only.