No Bake Strawberry Cheesecake

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Digestive biscuits		110g
Melted butter		55g
Cream cheese		200g
Sugar		65g
Double cream		200g
Lemon juice		1 (45ml)
Gelatine powder		8g
Hot water		45ml
Strawberries (for sauce and garnish)		as you like
Honey		as you like

Method

Cook

40min

Smash the biscuits and add the meted butter and mix well. Press into the base of a cake tin. Cut the strawberries in half and lay on the top.

Put the cream cheese and sugar in a bowl and mix well. Add the double cream and lemon juice.

Dissolve the gelatine in the hot water. Add this to Step 2 and mix well.

Pour Step 3 over the strawberries and make a smooth finish. Keep in the fridge.

Make a strawberry sauce: mash the strawberries with the back of a fork and add as much honey as you like for sweetness. Pour on top of the cold cheesecake and spread evenly.

Garnish with chopped fresh strawberries before serving.

Tips & Note

I used an 18cm loose bottomed cake tin. It's easy to smash the biscuits by putting them in a plastic bag and smashing with a rolling pin. Follow the instructions to Step 4 for a basic strawberry cheesecake, Steps 5 & 6 are optional. You can sweeten the sauce with sugar instead of honey if you prefer.

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