Ingredients
Biscuit crust
- 2 cups (200 g) graham crackers or digestive biscuits, finely crushed
- 5 tbsp (70 g) unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
Creamy cheesecake layer
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup (240 ml) cold heavy whipping cream
- ¼ cup (30 g) powdered sugar
Strawberry sauce
- 2 cups (300 g) strawberries, chopped
- ⅓ cup (65 g) sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Topping
- 1 cup fresh strawberries, chopped or sliced
- ½ cup reserved biscuit crumbs
- 1–2 tbsp melted butter
- Optional: whipped cream
Method
1. Make the strawberry sauce
Add chopped strawberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the strawberries soften and release their juices.
Stir in the cornstarch slurry and cook for another 1–2 minutes, until slightly thickened.
Remove from the heat and cool completely.
2. Prepare the crunchy crumble
Mix the reserved biscuit crumbs with melted butter. Spread on a small baking sheet and bake at 350°F (175°C) for 7–9 minutes, until lightly golden.
Cool completely.
3. Make the cheesecake filling
Beat softened cream cheese and granulated sugar until completely smooth.
Add vanilla and lemon juice.
In a separate bowl, whip the cold heavy cream with powdered sugar until medium-stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Don’t overmix—you want the filling light and fluffy.
4. Assemble
Place a layer of biscuit crumbs in the bottom of a container or individual dessert cups.
Add a generous layer of cheesecake filling.
Drizzle several spoonfuls of cooled strawberry sauce over it and gently swirl with a knife or skewer.
Add another layer of cheesecake filling.
Top with fresh chopped strawberries and the toasted biscuit crumble.
5. Chill
Cover and refrigerate for at least 4 hours, preferably overnight.
For a firmer, almost ice-cream-like texture, freeze for 1–2 hours before serving, then let it sit at room temperature for about 10 minutes.
For the same look as the photo
Before serving, add:
- Fresh strawberry pieces
- A few spoonfuls of strawberry sauce
- Golden biscuit crumbs
- A small swirl of whipped cream
Don’t mix the strawberry sauce completely into the cheesecake layer. Swirling it partially gives the attractive red-and-white marbled appearance seen in the photo.
Nut & Allergen Information
As written:
- Peanuts: None
- Tree nuts: None
- Dairy: Yes — cream cheese, butter, heavy cream
- Gluten: Usually yes if using standard graham crackers/digestive biscuits
- Egg: None
- Soy: May be present depending on packaged biscuits/chocolate-free ingredients
- Vegetarian: Yes
- Vegan: No
Nut-free version
The recipe itself contains no nuts, but if this is for someone with a serious nut allergy, check the labels on the graham crackers/biscuits, cream cheese, butter, and powdered sugar for peanut/tree-nut cross-contact warnings.
For gluten-free, use certified gluten-free graham crackers or cookies.
Storage: Refrigerate covered for up to 3 days. If freezing, keep tightly covered and consume within about 1 month for best texture.