A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner

Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

For the base

250 g digestive biscuits

100 g buttermelted

For the filling

10 Keeling’s strawberriessliced

250 g Keeling’s strawberrieshulled

100 g icing sugar

1 tsp vanilla extract

600 g full fat cream cheese

275 ml double cream

To decorate

Keeling’s strawberriessliced

Directions

1

Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.

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2

For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.

3

Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.

4

Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.

5

For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.

6

Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).

7

Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.

8

To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.

9

Decorate with slices of fresh Keelings strawberries.