Strawberry Cheesecake – Willey’s Weekly Bake 187

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This is weeks bake is after I was craving a strawberry milkshake but needed to do my weekly bale over the weekend, this is where the strawberry cheesecake was born. This makes 4 mini ones, they are also perfect in pots as you don’t need to worry about it not setting then!


  • 100g Digestives
  • 60g Butter
  • 100g Strawberries
  • 150g Soft cream cheese
  • 100ml Double Cream
  • 2 tbsp of Caster sugar
  • Drop of vanilla bean paste


  1. Preheat the oven to 180 degrees celsius.
  2. In a mini processor blitz the digestive biscuits until fully crushed. IMG_7093
  3. Melt the butter in the microwave then pour into the processor with the digestives and blitz for a few seconds.
  4. Spoon the biscuit mix into the small ramekins and level with the back of a spoon and bake on the oven for 10 minutes.
  5. Whilst the biscuit is the oven in a large bowl using an electric whisk, mix the cream cheese and cream until light and fluffy.
  6. I like to cook my strawberries until super soft so they mix in better to do this just heat them in the microwave for about a minute. If you prefer pieces of strawberry throughout just cut them into small pieces if using fresh ones.
  7. Mix the strawberries, caster sugar and vanilla bean paste into the cream cheese mix and refrigerate.
  8. Once the biscuit base is cooked leave to cool then pour/spoon the cheese cake filling into the ramekins.
  9. Then refrigerate for at least 1 hour until the mixture is set but it doesn’t matter if its not fully set.
  10. Slice one strawberry and place on top for decoration and enjoy!


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