Hot summer days call for chilled desserts – these delicious recipes require zero baking, offering you more time to enjoy the sun
Strawberries and Cream Cheesecake Bars
Makes: 6
Prepare: 20 minutes + 4 hours chilling
For the base:
250g digestive biscuits 100g unsalted or salted butter, melted
For the filling:
500g full-fat cream cheese, at room temperature 150g icing sugar 1 tsp vanilla extract Pink food colouring (optional) 100g fresh strawberries, diced
For the topping:
200ml cold double cream 8 fresh strawberries, halved, to decorate
1. For the base, line a 20cm square baking tin with non-stick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin using the back of a spoon, then carefully pop into the refrigerator while you make the filling.
2. To make the filling, in a large mixing bowl, beat together the cream cheese, icing sugar, vanilla extract and pink food colouring, if using, with an electric hand mixer until smooth, then fold through the diced strawberries.
3. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares.
4. For the topping, whip the cream with an electric hand mixer to stiff peaks. Pipe the whipped cream in a swirl on top of each square. Place half a strawberry into the whipped cream, as shown in the picture, for decoration. It is easiest to do the topping after the cheesecake has been cut into squares. Can be stored in the refrigerator for up to 3 days.
Serve with friends!
These cheesecake bars are fresh and fruity and so creamy and delicious. They have a buttery biscuit base, a creamy cheesecake filling packed with strawberries, topped with whipped cream and fresh strawberries. Perfect for a summer barbecue.
Lemon Cheesecake
Serves: 12
Prepare: 20 minutes + 6 hours chilling
For the base:
350g shortbread biscuits 100g salted or unsalted butter, melted
For the filling:
350ml cold double cream
500g full-fat cream cheese, at room
temperature
120g icing sugar
60ml lemon juice
For the topping:
150ml double cream 6 lemon slice halves
1. First, make the base. Line t
