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Strawberry cheesecake crunchies

Strawberry cheesecake crunchies

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Cook: -
    • Plus 4-6 hours chilling
  • Easy
  • Serves 6

A wonderful fuss-free dinner party dessert

Nutrition: per serving
low insalt0.44g


  • 40g butter
  • 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
  • grated zest of 2 lemons and 8 tbsp juice
  • 142ml carton double cream , lightly whipped
  • 450g strawberries
  • 2 tbsp golden caster sugar
  • 2 tbsp redcurrant jelly


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2002

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A star rating of 4.5 out of 5.2 ratings

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