Fridge Cheesecake with Strawberry Coulis

HomeRecipesDessertsFridge Cheesecake with Strawberry Coulis



  • 250g tennis biscuits
  • 100g butter, melted

Cake Mixture

  • 5ml vanilla essence
  • 600g cream cheese
  • 100g icing sugar
  • 300ml cream

Strawberry Coulis

  • 400g punnet of Redberry Farm strawberries, with the calyx removed and halved
  • 25g icing sugar



  • Butter and line a 23cm loose-bottomed tin with wax paper.
  • Put the tennis biscuits in a plastic bag and crush to crumbs using a rolling pin.
  • Place the crumbs in a separate bowl and pour in the butter.
  • Mix until completely blended.
  • Pour the mixture into the baking tin and spread across the bottom evenly, pressing down to make a firm, even base.
  • Chill in the fridge for an hour.

Cake Mixture

  • Beat the cream cheese, icing sugar and vanilla essence with an electric beater until smooth.
  • Pour in the cream and continue beating until completely mixed together.
  • Spoon the mixture onto the biscuit base and smooth the top of the cheesecake down with the back of the spoon.
  • Set in the fridge overnight.

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