Strawberry Cheesecake

Ingredients

• 400 g digestive biscuits 
• 115 g dairy-free butter 
• 500 g dairy-free plain or vanilla yoghurt 
• 200 g plant-based cream cheese 
• 65 g custard powder 
• 75 g caster sugar 

For the strawberry coulis: 

• 500 g fresh/frozen strawberries 
• 100 g caster sugar 

For the strawberry top:  

• 200 g fresh strawberries, sliced 

Method

To make the base 

 Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing them with a rolling pin. Melt the dairy-free butter, then mix it with the biscuit crumbs until well combined. Press the mixture firmly into the base and sides of a 21 cm springform or loose-bottomed tin, creating an even layer. Chill in the fridge for at least 30 minutes to set.  

To make the filling 

Pour in the sugar, yoghurt, cream cheese and custard powder into a food processor jug and blend until smooth. Pour the filling on top of the set digestive biscuit base and smooth over with the back of a spoon.  

Pre-heat the oven to 180°C/350° F/gas mark 4 and bake the cheesecake for 40-45 minutes. Remove and leave to cool completely in the refrigerator for about 6 hours or overnight.  

To make the strawberry coulis 

Add the strawberries and caster sugar to a saucepan and cook over a medium heat until the fruit breaks down and becomes a sauce. Blend until smooth if desired or leave chunky, then leave to cool completely. 

To assemble 

Once the cheesecake has fully set, spoon the cooled strawberry coulis over the top and spread evenly. Top with sliced fresh strawberries. Carefully remove the cheesecake from the tin then slice up and serve.