Summer Strawberry Shortcake Cheesecake – a delicious recipe with shortcakes, digestive biscuits, butter, sugar, cream cheese, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set the oven to 160C
2
Crush the biscuits with a rolling pin in a plastic bag or use a food processor.
3
Mix in the sugar and add the melted butter mixing well and press into a large flan dish covering the sides and edges.
4
Bake for 5 minutes.
5
Meanwhile prepare the filling, put everything in the blender or whisk by hand until everything is smooth.
6
Pour over the base and bake for 25 minutes.
7
Check after 15 minutes to make sure it isnt browning, if it is, cover with foil for remaining cooking time.
8
Once ready a toothpick or skewer inserted into the centre should come out without any wet mixture attached.
9
Allow to cool.
10
For the topping, melt the jam in the microwave or in a small pan.
11
Do not allow to boil.
12
Once cool enough so that it is still runny but not steaming, pour over the entire cheesecake.
13
Cut the strawberries in half and decorate the cheesecake leaving 1 strawberry with the green stalk attached to place in the centre.
14
Refrigerate for at least 4hrs or until ready to eat.
1394
kcal
Calories
44
g
Fat
60
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 100 g shortcakes, buiscuits, 100 g digestive biscuits, 50 g butter, melted, 2 tablespoons sugar, and more.
Yes, Summer Strawberry Shortcake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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