Honey and Strawberries Cheesecake

Honey and Strawberries Cheesecake

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Course Dessert
Cuisine American, Irish
Servings 6


  • 100 g Digestive Biscuits crushed
  • 100 g ginger biscuits crushed
  • 110 g butter melted
  • 320 g Cream Cheese we used Killowen Farm Cream Cheese
  • 200 ml cream lightly whipped
  • 60 g Honey we used All About Nectar
  • 1 lemon zest and
  • ½ lemon juice
  • 400 g strawberries (200g diced +200g to decorate), we used Danescastle fruit farm

To decorate

  • 4 tip Basil leaves optional
  • 2 tsp lemon confit optional


  • Line an 8” cake tin with parchment paper.
  • Break the biscuits in a glass bowl and pour in the melted butter. Toss to coat the biscuits crumb. Press the mixture into an 8” cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 15 minutes to set.
  • In the meantime, beat the cream cheese, honey, lemon zest and juice if using. Wisk in the whipped cream. And fold in the strawberries.
  • Spread the mixture over the biscuit base.
  • Place in a refrigerator to set for a minimum of 2 hours or overnight.
  • Before serving, remove the cheesecake from the cake tin and discard the parchment paper.
  • Place the cheesecake on a cake stand and decorate with strawberries, basil leaves and some lemon confit.
  • Enjoy within 2-3 days for best flavour.
Keyword berries, Dessert, Kevin Dundon, quick and easy

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