Strawberry Cheesecake Pie
This decadent dessert combines the rich creaminess of cheesecake with the vibrant sweetness of ripe strawberries. The luscious filling rests atop a buttery crust, creating a symphony of flavors and textures that is sure to delight your taste buds.
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Digestive Biscuits (crushed)
- 100 g Unsalted Butter (melted)
- 400 g Cream Cheese (softened)
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 200 ml Double Cream
- 400 g Strawberries (hulled and sliced)
- 2 tbsp Strawberry Jam
Instructions
- 1
In a mixing bowl, combine the crushed digestive biscuits with melted butter until well mixed. Press the mixture evenly into the base of a 9-inch pie dish. Chill in the fridge for 30 minutes to set.
- 2
In a separate bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy.
- 3
In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 4
Spread the cream cheese mixture over the chilled biscuit base in the pie dish, creating an even layer.
- 5
Arrange the sliced strawberries on top of the cream cheese layer in a single, overlapping layer.
- 6
In a small saucepan, heat the strawberry jam over low heat until it becomes more liquid. Brush the warmed jam over the strawberries to glaze them.
- 7
Chill the cheesecake pie in the fridge for at least 4 hours, or until set.
- 8
Before serving, garnish with fresh mint leaves if desired. Slice and serve chilled.