Strawberry and vanilla cheesecakes with a nutty biscuit base

Serves: 6
Prep and cook time: 10 min
Chilling time: 1 hour
Cooking skill: easy


  • 125 g | 4 1/2 oz ginger nut biscuits, crushed
  • 2 tbsp unsalted butter, melted
  • 3 tbsp Silver Spoon caster sugar, divided
  • 300 g | 11 oz vanilla Greek-style yoghurt (Red Tractor)
  • 100 g | 3 1/2 oz extra light cream cheese
  • 1 tsp vanilla extract
  • 225 g | 8 oz British strawberries, hulled and diced
  • 1 tbsp lemon juice
  • 1 handful small mint leaves, to garnish


  1. Stir together crushed biscuits, melted butter, and 1 tbsp sugar in a mixing bowl until biscuit crumbs are moist. Divide between six serving glasses and chill until needed.
  2. Combine Greek yoghurt, cream cheese, and vanilla extract with remaining caster sugar in a mixing bowl, beating until sugar has dissolved, about 2 minutes.
  3. Divide mixture between glasses, spooning on top of biscuit base. Cover and chill for 1 hour.
  4. When ready to serve, purée half the strawberries with lemon juice in a food processor.
  5. Spoon on top of cheesecakes and garnish with remaining strawberries and mint leaves.

Did you know…

We eat close to 170,000 tonnes of strawberries a year, 70% of these are grown in the UK.

Related categories: Desserts Fruit Recipes

Last edited: 24 December 2019 at 11:42

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