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    Strawberry cheesecake pots

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    Strawberry cheesecake pots

    A fresh way to enjoy new-season strawberries, underpinned by the familiar flavours of a New York cheesecake. The olive oil really brings out the flavour of the fruit. Both the cheesecake cream and the crumb can be made a day in advance, covered and refrigerated.

    • Vegetarian
    • Preparation time: 20 minutes + chilling

    Serves: 4


    125g digestive biscuits
    50g unsalted
    butter, melted
    200g soft cheese
    200g whipping cream
    25g icing sugar
    1 tsp vanilla extract
    275g pack strawberries, trimmed and finely chopped
    50g caster sugar
    ½ lemon, juice
    About 2 tbsp extra virgin olive oil, for drizzling


    1. Put the biscuits in a bowl and crush with the end of a rolling pin. Stir in the melted butter and a pinch of salt, then rub the mixture between your fingers until it resembles crumble; put on a plate and chill, covered, for at least 2 hours. 

    2. Meanwhile, put the soft cheese, whipping cream, icing sugar and vanilla extract in a clean bowl and whisk together to stiff peaks; cover and chill in the fridge for at least 1 hour. 

    3. Mix the strawberries with the sugar and lemon juice; set aside for 5 minutes. When ready to serve, divide the strawberries between 4 large dessert glasses. Top with a few spoonfuls of the cheesecake cream. Sprinkle over the biscuit crumbs and drizzle each dessert with a little olive oil.

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