Salted Strawberry Cheesecake

Mummy’s Fast & Easy

This is one of the easiest cheesecake recipes I’ve tried.
It’s not sweet though, or at least it’s not that sweet, which makes it a light dessert option – just strawberries, cream cheese and a bit of cream.
The secret here is to add strawberries into the cream cheese and cream mixture.
Thus, you’ll have a beautiful pink cheesecake, topped up with sliced strawberries.

Here’s what you need.


  • 600g/1lb strawberries, sliced
  • 600g/1lb cream cheese(such as Philadelphia)
  • 150g/5oz double cream
  • 400g/14oz digestive biscuits, crushed
  • 150g/5oz butter, melted
  • 2tbsp powder sugar
  • 1tsp salt
  • 1 sachet gelatine (13g)

Mummy’s Fast & Easy


  1. Grease a loose bottom cake tin, mix the digestive biscuits with the butter and spread evenly on the bottom. Place in the fridge for 30 minutes.
  2. In a bowl, combine the cream cheese, double cream, salt and sugar. Add half of the strawberries and mix well.
  3. Pour the mixture over the biscuits layer and make sure it looks nice and smooth.
  4. Arrange the rest of the strawberries on top and pour the gelatine on top. To prepare the gelatine – just follow the instructions on the back of the pack.
  5. Leave in the fridge for a couple of hours and serve!
Mummy’s Fast & Easy
Tip: Make it a berry cheesecake – just add some berries(your choice)!

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