This is the ultimate strawberry dessert! Plus it’s no-bake so it
couldn’t be easier to make! Not a baker? Then no problems…give this cake
a go and everyone will be impressed!
SERVES 6 – PREP 20 MINS – COOK 2 MINS
What you need:
100g butter
400g dark chocolate digestives
2 x 200g reduced fat cream cheese
5tbsp lemon curd
1tsp vanilla bean paste
500g strawberries, hulled
5tbsp strawberry jam
What you need to do:
Put the butter into a bowl and microwave on High for 1 min, stir and heat for up to 30 seconds more until melted.
Put the biscuits into a plastic zip-lock bag, seal and bash with a rolling pin until finely crushed. Stir biscuits into butter until well combined.
Spoon the biscuits into a 20cm loose based flan tin. Press down well to evenly coat tin base and sides. Chill.
Put the cream cheese into a bowl, stir in the lemon curd and vanilla bean paste, to thoroughly combine. Spoon into the chocolate biscuit case and smooth over top. Chill.
Quarter strawberries and pile onto cream cheese filling.
Heat jam to melt, press through a sieve and brush over the strawberries, to glaze.
What you need:
100g butter
400g dark chocolate digestives
2 x 200g reduced fat cream cheese
5tbsp lemon curd
1tsp vanilla bean paste
500g strawberries, hulled
5tbsp strawberry jam
What you need to do:
Put the butter into a bowl and microwave on High for 1 min, stir and heat for up to 30 seconds more until melted.
Put the biscuits into a plastic zip-lock bag, seal and bash with a rolling pin until finely crushed. Stir biscuits into butter until well combined.
Spoon the biscuits into a 20cm loose based flan tin. Press down well to evenly coat tin base and sides. Chill.
Put the cream cheese into a bowl, stir in the lemon curd and vanilla bean paste, to thoroughly combine. Spoon into the chocolate biscuit case and smooth over top. Chill.
Quarter strawberries and pile onto cream cheese filling.
Heat jam to melt, press through a sieve and brush over the strawberries, to glaze.
