Non-bake Strawberry Cheesecake

I’m no massive fan of the unbaked cheesecake but it’s handy when you don’t have loads of free time to make a baked one.  With that sterling introduction I have to say that this cheesecake is super easy to make, really quick, proper tasty and if I’m honest it’s super healthy because it has strawberries on top.

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   What you need:

  • 15 digestive biscuits
  • 3 tbsp of crunchy peanut butter
  • 60 g of unsalted butter
  • 200 ml of double cream
  • 200 g of mascarpone 
  • 4-5 tbsp of caster sugar
  • 1 tsp of vanilla extract
  • 1 large or 2 small punnets of strawberries 
  • A lemon

  
  

  How to make it:
  
  

  1. Start by making the base; put your biscuits in a blender to break them up into small pieces. Mix the biscuit crumbs with melted butter and peanut butter until well combined. Now take a 20 cm diameter flan tin / cheesecake tin and throw in your biscuit paste. Use your hands to spread the mixture across the entire base and up the sides of your tin, aiming for about 0.5 cm in thickness. Cool the base by putting it in the freezer for 30 minutes.
  2. Meanwhile make the filling by whipping up the double cream with the vanilla essence and 3 tbsp of sugar.  When whipping up cream do not use an electric mixer, do it by hand otherwise you can over whip the cream making it too firm or worse split.
  3. Into the cream add lemon zest and mascarpone, quickly whisking it all together.
  4. Make a strawberry sauce by taking half a large punnet of hulled (green tops removed) strawberries (about 20 strawberries) and put them in a pan with the juice of half a lemon and a tablespoon or two of caster sugar. Put the pan on a moderate heat until the strawberries break down, then blend the sauce and cool it.
  5. All that is left to do is to take your biscuit base out of the freezer, spoon on your cream filling roughly spreading it across the base, throw on hulled strawberries and pour over the sauce.