Jammy Dodger Strawberry No-Bake Cheesecake

Ingredients

For the base

• 250g Digestive biscuit biscuits

• 100g butter, melted

For the cheesecake filling

• 500g cream cheese

• 300ml double cream

• 100g icing sugar

• 1 tsp vanilla extract

• 200g fresh strawberries, chopped

For decoration

• Extra strawberries

• Jammy Dodger biscuits (optional)

• Icing sugar for dusting

Method

1. Make the biscuit base

1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.

2. Mix with the melted butter until the crumbs resemble wet sand.

3. Press firmly into the base of a lined 20cm springform tin.

4. Chill in the fridge for 20–30 minutes.

2. Prepare the cheesecake filling

1. In a large bowl, whisk the cream cheese, icing sugar, and vanilla extract until smooth.

2. In a separate bowl, whip the double cream until soft peaks form.

3. Fold the whipped cream into the cream cheese mixture gently until fully combined.

4. Fold through the chopped fresh strawberries.

3. Assemble

1. Spoon the cheesecake filling onto the chilled biscuit base.

2. Smooth the top with a spatula.

3. Chill for at least 6 hours, or overnight for best results.

4. Decorate & serve

Top with fresh strawberries, crushed Jammy Dodger biscuits, and a light dusting of icing sugar before serving.

Tips

• For an extra “jammy dodger” flavour, swirl a few spoonfuls of strawberry jam through the filling before chilling.

• Keep refrigerated and enjoy within 2–3 days.

• Freeze individual slices for an easy make-ahead dessert.