• Prep Time
    15 mins
  • Cook Time
    chill time only
  • Difficulty
  • Serves
  • Author
    Jo's Cuisine

Pudding, Quick & Easy, Seasonal

Strawberries and Cream Cheesecake

This quick and easy Strawberry Cheesecake recipe is perfect for when time is of the essence.

Make in minutes, no baking – just pop in the fridge ready for when your guests arrive.

Send CBD11609-134E-4781-B531-727418A5E9EB
  • 250g digestive / ginger biscuits
  • 80g unsalted butter – melted
  • 200g soft cheese
  • 284ml pot double cream – whipped
  • few drops vanilla extract – or seeds from a vanilla pod
  • 3 tbsp St. Dalfour Strawberry preserve
  • Punnet of strawberries, some chopped and some halved or sliced


  1. Break the biscuits up into chunky crumbs (Pop them in a plastic bag and bash with rolling pin)
  2. Add the melted butter, mix together then press firmly into lined* 20cm loose bottom tin and pop in fridge
  3. Brush the base with the St. Dalfour Strawberry preserve
  4. Combine the soft cheese, vanilla and whipped cream and add a few of the chopped strawberries
  5. Spoon the cream mixture over the biscuit crumbs and chill for at least an hour
  6. Decorate with the halved / sliced strawberries as preferred.
  7. For an extra flourish, blitz some strawberries with a few teaspoons of St. Dalfour Strawberry preserve. If required, slacken off with a splash of water; drizzle over the cheesecake when serving.

Chef’s tip: When lining the loose bottomed tin, allow the paper to overflow the base by a few centimetres, then lock the tin side over the parchment – this makes the cake much easier to remove when serving.

This recipe would also work well with other St. Dalfour flavours, such as Four Fruits, or Blueberry & Cranberry.