Strawberry cheesecake crunchies

A wonderful fuss-free dinner party dessert

  • Cook:45 mins
    Plus 4-6 hours chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 698
  • fat 37g
  • saturates 17g
  • carbs 84g
  • sugars 59g
  • fibre 1g
  • protein 14g
  • salt 0.44g


  • 40g butter
  • 125ml double cream
  • 100g golden caster sugar
  • 25g flaked almonds
  • 25g shelled pistachios, chopped
  • 50g plain flour
  • 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


  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.

  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.

  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.

  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.

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