Serves 6 | 10 minutes prep

  • 200g buttery biscuits
  • 200g cream cheese
  • 200ml double cream
  • 6 tbsp icing sugar
  • 2 tsp vanilla extract
  • 500g ripe strawberries

Blitz up your biscuits in a food processor (or pulverize in a bowl with the back of a rolling pin).

In a separate bowl, combine your cream cheese, double cream, 5 tbsp of your icing sugar (keeping 1 tsp aside) and 2 tsp vanilla extract. Whisk together until thickened.

Top and chop 400g of your strawberries and pop in a bowl with the leftover 1 tbsp of icing sugar and crush them into a puree (keeping as many lumps in as you desire). 

Drop half of your strawberry puree into your cheesecake mix and swirl to create a 'ripple' effect'.

Time to put it altogether: biscuit in the base, cheesecake mix on top and a sprinkle of crumble and swirl of extra puree for garnish. Delicious!