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For the filling

  • 350g/12oz strawberries, halved
  • 200g/7oz caster sugar
  • 2 tbsp water
  • 5 leaves gelatine
  • 400g/14oz full fat cream cheese
  • 1 tsp vanilla essence

For the biscuit base

  • 100g/4oz digestive biscuits crushed
  • 50g/2oz butter melted


  1. Put the strawberries, caster sugar and water into a saucepan.
  2. Simmer until the strawberries are soft and the sugar has dissolved. Pass the mixture through a sieve and into a bowl and allow to cool a little.
  3. Meanwhile, soak the gelatine leaves in cold water and leave for about 5 minutes. Squeeze any water from the gelatine, then add to the warm strawberry mixture, stirring until dissolved, Leave to cool completely.
  4. To make the base, put the biscuits into a freezer bad and crush with a rolling pin. Mix the crushed biscuits with the melted butter, then press firmly into the bases of four heart-shaped springform tins.
  5. Put the cream cheese and vanilla extract into a mixing bowl. Slowly add the cold strawberry mixture and whisk until smooth, then carefully spoon into the tins.
  6. Transfer to the fridge and leave to set for about 4 hours or as long as possible.
  7. decorate with extra strawberries.
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