Description
A luscious no-bake strawberry cheesecake slice featuring a crunchy biscuit base topped with a creamy strawberry-infused cheesecake layer and fresh strawberries for a refreshing finish. Perfect for an easy, make-ahead dessert that sets overnight in the fridge.
Ingredients
Scale
Base
- 250g packet plain biscuits
- 100g butter, melted
Cheesecake Topping
- 250ml thickened cream
- 250g cream cheese, softened
- 2 Tbsp caster sugar
- 1 tsp lemon zest
- 2 Tbsp strawberry jam
Topping
- 250g strawberries, sliced
Instructions
- Prepare the base: Line the base of a 20cm square tin with baking paper to prevent sticking. In a food processor, blitz the plain biscuits to fine crumbs. Add the melted butter and blitz again until the mixture is evenly combined and resembles wet sand.
- Set the base: Pour the biscuit mixture into the lined tin and spread it evenly to the edges, smoothing the top with a spatula. Place the tin in the refrigerator to chill and firm up while you prepare the cheesecake topping.
- Make the cheesecake topping: In a clean bowl, add the thickened cream, softened cream cheese, and caster sugar. Whisk them together using a handheld or stand mixer until the mixture is smooth and well combined.
- Add flavor: Fold in the lemon zest and strawberry jam gently into the cream cheese mixture to evenly distribute the flavors without deflating the cream.
- Assemble the cheesecake: Pour the cheesecake topping evenly over the chilled biscuit base. Use a spatula to spread it out smoothly.
- Top with strawberries: Slice the fresh strawberries and arrange them neatly on top of the cheesecake layer for an attractive finish.
- Set overnight: Place the assembled cheesecake slice in the fridge overnight (or at least 8 hours) to set completely and allow flavors to meld.
- Serve: Once set, remove the cheesecake from the tin by lifting the baking paper. Transfer it to a serving plate, then carefully slice into 16 even pieces, cleaning the knife between each slice for clean cuts. Keep refrigerated until serving.
Notes
- Use thickened cream for best stability and creaminess in the topping.
- For best results, chill the base thoroughly before adding the topping to prevent mixing.
- You can substitute plain biscuits with graham crackers or digestive biscuits as preferred.
- Keep the cheesecake refrigerated until ready to serve to maintain its texture and freshness.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 260 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
