A decadent yet simple cheesecake slice made from a biscuit and butter base, topped with a cream cheese and cream filling followed by slices of fresh strawberries. An absolutely divine summer treat.
Strawberries will forever be associated with Christmas for me. They are their juiciest, sweetest and most affordable during December and I love to make the most of that!
This Strawberry Cheesecake Slice is incredibly easy to make. The hardest part is having the will power to leave it while it sets! A beautiful sweet treat to make at any time during the summer, especially for your Christmas Day spread. For more excellent strawberry Christmas desserts, check out my Strawberry Lamington Trifle , my Strawberry Panna Cotta or my Strawberry Tray Cheesecake.
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Ingredient notes:
- Strawberries: I love strawberry season! When the berries are deep red, full of flavour and so affordable.
- Thickened cream: It's important to use thickened cream instead of regular cream. Thickened cream contains gelatin which helps the cheesecake to set.
- Biscuits: As with many of my recipes, feel free to swap these out for your favourite plain bikkies. Super Wines, Malt biscuits, Maries etc would all work.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line the base of a 20cm square tin with baking paper. In a food processor, place the biscuits and blitz to a fine crumb. Add the melted butter and blitz again until combined.
Pour into the lined tin. Spread out to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
Add the thickened cream, cream cheese and sugar to a bowl then whisk until well combined with a handheld mixer or in a stand mixer. Fold in the lemon zest and strawberry jam then pour the topping on top of the chilled base. Spread out evenly.
Slice the strawberries and arrange them on top then place in the fridge overnight to set completely. Once set, remove from the tin. Remove the baking paper from the base and place on a serving plate.
Carefully slice into 16 even pieces using a sharp knife and wiping it clean with a paper towel between each slice. Keep in the fridge until ready to serve.
Recipe FAQs:
Any plain biscuits can be used in place of Scotch Fingers. Super Wines, Arrowroots, Maries, Vanilla Wines etc.
This recipe is not gluten free as it uses Scotch Fingers which contain wheat. However you could swap these out for a gluten free alternative if you prefer. As always, make sure to check the labels on any processed food to make sure they are suitable for any food intolerances.
Storage:
Cheesecakes require a long time to set. I would suggest preparing the base and cream cheese filling at least 12 hours before serving, but you could get as far ahead as two days if you like. Simply add the sliced strawberries just before serving so that they don't go soggy.
Leftover cheesecake slice can be stored in the fridge in an airtight container for a few days, just be mindful that the strawberries might deteriorate over time.
Top tips:
You can swap strawberries for any of your favourite seasonal fruit including raspberries, blueberries or even cherries.
Related Recipes:
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Strawberry Cheesecake Slice
An easy yet incredibly tasty cheesecake slice made from a cookie base topped with a cream cheese filling and sliced strawberries.
Ingredients
- 250g packet plain biscuits
- 100g butter, melted
Topping:
- 250ml thickened cream - see notes
- 250g cream cheese, softened
- 2 Tbsp caster sugar
- 1 tsp lemon zest
- 2 Tbsp strawberry jam
- 250g strawberries
Instructions
- Line the base of a 20cm square tin with baking paper.
- In a food processor, place the biscuits and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour into the lined tin. Spread out to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
- Add the thickened cream, cream cheese and sugar to a bowl then whisk until well combined with a handheld mixer or in a stand mixer.
- Fold in the lemon zest and strawberry jam then pour the topping on top of the chilled base. Spread out evenly.
- Slice the strawberries and arrange them on top then place in the fridge overnight to set completely.
- Once set, remove from the tin. Remove the baking paper from the base and place on a serving plate.
- Carefully slice into 16 even pieces using a sharp knife and wiping it clean with a paper towel between each slice. Keep in the fridge until ready to serve.
Notes
- If you want to make this a few days ahead of time then you can add the strawberries just before serving.
- Thickened cream has gelatin in it which helps the slice to set.
- Swap the plain biscuits for: malt biscuits, arrowroots, maries or super wines.
- Cheesecakes benefit from a long setting time. If you have to make it on the day you want to serve it, make it as early as possible in the morning or speed up the setting process by placing it in the freezer.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 185mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Cass says
Wondering if 250g thickned cream is correct? The pottles are 250ml each when I weighed them both was 220g. Maybe I've missed somethingso added both anyway.. Still tasted really good though
VJ cooks says
Sorry Cass, that should have absolutely read 250ml not 250g. I have since amended the recipe card. Apologies for the error!
Eileen Froome says
Can this be frozen and add strawberries on the day
VJ cooks says
You could make the base and cream cheese filling in advance and freeze it, then make the strawberry layer the night before. It does require some time to set completely.
Kim says
Hi, will this recipient work if made in a round cake tin?
VJ cooks says
Yes it would. I would use a 22 or 23cm round cake tin to keep the area size the same.
Anne says
How do you prepare the gelatine. Thanks
VJ cooks says
Hi Anne, this recipe doesn't have gelatine in it. The thickened cream acts as the stabiliser.
Jo says
Hi, would these work as individual serves in muffin cups? Thank you
VJ cooks says
I think they'd be difficult to remove. You'd be better off making them in cups if you want individual serves.
Lyn says
Ok, this is ridiculously easy and yummy. Made it Christmas eve, new years eve, 10 January and again today. Followed your advice re freezing, it defrosts beautifully. Also freezing saves me and family from eating it all in a couple of days. Thankyou
VJ cooks says
Hahaha that's a genius hack for not having it staring at you, begging to be eaten! Thanks for the feedback, Lyn 🙂