Yield: 8 servings (or one 8-inch square dish)

Prep Time: 25 minutes

Chill Time: 4–6 hours

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Ingredients

Biscuit Base

• 250 g digestive biscuits (or graham crackers)
• 100 g unsalted butter, melted

Cheesecake Filling

• 500 g full-fat cream cheese, softened
• 250 ml heavy whipping cream (35% fat)
• 120 g icing (powdered) sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, enhances flavor)

Strawberry Topping

• 300 g fresh strawberries
• 60 g granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

Garnish

• 100 g diced fresh strawberries
• Crushed digestive biscuits

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Instructions

Step 1: Prepare the Base

1. Crush biscuits into fine crumbs.
2. Mix with melted butter.
3. Press firmly into the bottom of the container.
4. Refrigerate for 20 minutes.

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Step 2: Strawberry Sauce

1. Add strawberries, sugar and lemon juice to a saucepan.
2. Cook 5 minutes.
3. Mix cornstarch with water.
4. Stir into strawberries.
5. Cook another 2 minutes until thick.
6. Cool completely.

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Step 3: Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add icing sugar.
3. Add vanilla.
4. Add lemon juice.
5. In another bowl whip heavy cream until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently.

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Step 4: Assemble

1. Spread half of cheesecake mixture over biscuit base.
2. Spoon strawberry sauce over filling.
3. Swirl gently.
4. Add remaining cheesecake filling.
5. Top with more strawberry sauce.
6. Decorate with fresh strawberries.
7. Sprinkle biscuit crumbs.

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Step 5: Chill

Refrigerate for 4–6 hours, preferably overnight.

Serve chilled.

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Nutrition Information (Approximate)

Per Serving (1/8 recipe)

Values are estimates and vary by ingredients used.

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Storage

• Refrigerator: 4 days
• Freezer: Up to 2 months
• Thaw overnight in the refrigerator before serving.

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Tips

• Use full-fat cream cheese for the best texture.
• Chill the mixing bowl before whipping cream for faster whipping.
• Ensure the strawberry sauce is completely cool before layering.
• For clean slices, chill overnight.

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Variations

• Blueberry Cheesecake: Replace strawberries with blueberries.
• Mixed Berry: Use strawberries, raspberries, and blueberries.
• Oreo Cheesecake: Replace digestive biscuits with crushed Oreos.
• Chocolate Strawberry: Add 100 g melted dark chocolate to the filling.
• Lemon Cheesecake: Increase lemon juice to 2 tbsp and add 1 tsp lemon zest.

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Frequently Asked Questions (Q&A)

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first before making the sauce.

Q: Can I skip the whipped cream?
A: It’s not recommended, as the whipped cream gives the dessert its light, fluffy texture.

Q: Can I use Cool Whip instead?
A: Yes. Replace the whipped cream with about 250 g of thawed whipped topping.

Q: Why is my cheesecake filling runny?
A: Common causes are under-whipped cream, warm cream cheese, or insufficient chilling time.

Q: Can I make this a day ahead?
A: Yes. In fact, it’s even better after chilling overnight.

Q: How do I make it less sweet?
A: Reduce the icing sugar to 80–90 g and use naturally sweet strawberries.

Q: Can I make individual dessert cups?
A: Absolutely. Layer the ingredients into jars or cups and chill as directed.

Q: Is baking required?
A: No. This is a completely no-bake dessert.

Q: Can I freeze leftovers?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before servin