Recipe: Strawberry and basil cheesecake

Lizzie preparing the cheesecake
Lizzie preparing the cheesecake

It’s summer and it’s strawberry season; you’ve been to your local farm and picked a fresh punnet of strawberries, now what to do with them? This no bake strawberry and basil cheesecake is the ideal summer strawberry dessert.


25 vanilla wafers

255g roasted, salted almonds

57g unsalted butter, melted

2 tbsp. granulated sugar


600g cream cheese, full fat

1 vanilla pod

100g icing sugar

284ml double cream


2 tbsp. granulated sugar

2 tbsp. chopped fresh basil

1 tsp. balsamic vinegar

400g fresh strawberries, sliced


1. Grease and line a 9 inch spring form tin. Put the wafers and almonds in a food processor,

pulse until finely ground.

2. Add the melted butter and sugar; pulse until well combined. Press mixture firmly into

bottom of the pre-prepared tin to create an even layer. Chill in the freezer for 20 minutes or

in the fridge for 4-6 hours until firm.

3. Remove the vanilla seeds from the pod; slice the vanilla pod in half lengthways, scrape out

the seeds using the back of a kitchen knife.

4. To make the filling; put the cream cheese, icing sugar and vanilla seeds in a bowl. Beat with

an electric mixer until smooth. Pour in the cream and continue to beat until mixture is

completely combined.

5. Spoon the cream mixture onto the biscuit base then, using a spatula smooth the mixture

until even. Leave to set in the fridge for at least 6 hours, ideally overnight.

6. To make the topping; put the sugar, basil, balsamic vinegar and strawberries in a bowl and

toss together. Let macerate, stirring occasionally, until mixture is syrupy, around 20 minutes.

7. Bring the cheesecake to room temperature, about 30 minutes before serving. Place on a

serving plate and top with the strawberry, basil topping.

Recipe supplied by Lizzie Schofield @bakesbybutter

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