Strawberry Coulis Cheesecake

‘Anyone for strawberries and cream?’

The perfect summer dessert for any occasion, this easy peasy no-hassle, no-bake strawberry coulis cheesecake is sure to make your taste buds tingle.

So here’s how:

Ingredients (serves 12)

  • 250g digestive biscuits
  • 100g butter, melted
  • 1 vanilla pod (2 tsp vanilla extract will work too)
  • 600g cream cheese
  • 100g icing sugar
  • 284ml double cream

For the coulis and topping

  • 400g punnet strawberries, halved
  • 25g icing sugar


  1. Line a 20cm loose-bottomed tin with butter (or baking parchment).
  2. Put the biscuits in a plastic food bag and crush to crumbs with a rolling pin. Transfer the crumbs to a bowl then pour over butter until completely covered. Press them firmly into the bottom of the tin to create an even layer and chill in the fridge for up to 1 hour to set.
  3. Remove the vanilla seeds and mix into the cream cheese, icing sugar with an electric mixer until smooth. Tip in the cream and continue mixing.
  4. Spoon the cream onto thte biscuit base making sure there are no air bubbles. Smooth the top of the cheesecake and leave to set for 1 hour.
  5. For the topping, layer half the strawberries in the middle of the cheesecake. For the coulis puree the rest of the strawberries with 25g icing sugar and 1 tsp water then pour over strawberries.




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