Strawberry and basil no-bake cheesecake

Shopping list

• 200 g digestive biscuits or graham crackers — crushed

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• 75 g unsalted butter — melted

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• 1 pinch salt

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• 400 g full-fat cream cheese — softened

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• 200 ml heavy whipping cream — cold

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• 80 g powdered sugar

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• 1 tsp vanilla extract

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• 1 whole lemon — zest

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• 150 g strawberries — finely diced

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• 6 small basil leaves — very finely chopped

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• 300 g strawberries — sliced or halved for topping

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• 2 tbsp strawberry jam or honey — for glaze

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• 10 small basil leaves — to finish

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Step by step

1. 1

   Make crust: Mix crumbs, butter, and salt. Press firmly into a lined 8-inch springform. Chill 30 minutes.

2. 2

   Make base filling: Beat cream cheese, sugar, vanilla, and lemon zest until smooth.

3. 3

   Whip and fold: In separate bowl, whip cream to soft peaks, then fold into cream cheese.

4. 4

   Add fruit and herb: Fold in diced strawberries and chopped basil. Do not overmix, basil bruises quickly.

5. 5

   Chill: Spoon over crust, smooth top, cover, and chill at least 6 hours, overnight is better.

6. 6

   Top and serve: Arrange fresh strawberries on top, brush lightly with jam for shine, add basil leaves just before serving.