No Bake Strawberry Cheesecake
Serves 6 individual (or one larger)
Ingredients
1 1/2 cups digestive biscuits, crumbled
1/4 cup unsalted butter, melted
2 tablespoons water, lukewarm
150g cream cheese well softened, at room temperature
1/4 cup caster sugar, plus 1/4 cup extra caster sugar
3/4 cup thickened cream
1/2 lemon, zested and juiced juice
2 cups strawberries, half diced and half sliced
1/2 teaspoon lemon juice
Pinch of salt
Method
Line a muffin tin with muffin cases.
In a large bowl combine crumbled biscuits, butter, and water. Mix well.
Divide biscuit mixture among muffin cases and press down until firmly packed. Place muffin tray in the freezer to set while the filling is made.
In a large bowl, whisk the thickened cream in a large bowl until medium peaks form, set aside.
In a separate bowl, soften the cream cheese with 1/4 cup sugar. Fold in the whipped cream mixture. Stir through the lemon zest.
Remove the crust from the freezer. Spread out the cream mixture on top of the crust and refrigerate until set.
Meanwhile, combine the diced strawberries, remaining sugar, lemon juice, and salt, and stir to combine. Heat mixture over medium-high heat, stirring constantly with a spatula. Once the mixture starts to bubble, reduce the heat to low. Cook for 5-8 minutes, stirring constantly, until the compote has thickened to a spread consistency. Remove from heat and set aside until ready to construct cheesecakes.
When ready to serve, remove cheesecakes from the refrigerator and spread 1 teaspoon of compote on the top of each, followed by fresh sliced strawberries.
Serve and enjoy!
