Strawberry cheesecake crunchies

Strawberry cheesecake crunchies

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(2 ratings)

Cook: 40 mins - 45 mins Plus 4-6 hours chilling


Serves 6
A wonderful fuss-free dinner party dessert

Nutrition and extra info

Nutrition: per serving

  • kcal698
  • fat37g
  • saturates17g
  • carbs84g
  • sugars59g
  • fibre1g
  • protein14g
  • salt0.44g
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  • 40g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml double cream
  • 100g golden caster sugar
  • 25g flaked almonds
  • 25g shelled pistachio, chopped
  • 50g plain flour

For the filling and decoration

  • 200g packet full fat soft cheese
  • 397g can sweetened condensed milk milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • grated zest of 2 lemons and 8 tbsp juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 142ml carton double cream, lightly whipped
  • 450g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 2 tbsp golden caster sugar
  • 2 tbsp redcurrant jelly


  1. Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.

  2. Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.

  3. Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.

  4. Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.

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Comments (4)

10khughes's picture

was thinking about making these for food tech

hs2320's picture

very, very sweet. wouldn't make this again

jpickers's picture

Very nice but extremely rich so don't make your serving glass too large. I cooked the biscuit for much longer than 12 minutes and they were still soft rather than crunchy in the middle. I removed the crunchy bits off the edges and put back in the oven to crunch up the middle.

lizzafezza's picture

Made these for a dinner party, everybody loved them and wanted the recipe. A great hit!

Questions (1)

10khughes's picture

should i make these for food technology , i dont know :/

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