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Strawberry Cream Cheesecake
Linda Nortje
Strawberry Cream Cheesecake is a make-ahead friendly, no-bake recipe with layers of cheesecake, pudding and cream on top of a quick and easy crust
5
from 1 vote
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Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Dessert
Cook Mode
Prevent your screen from going dark
Servings
16
Servings
Ingredients
1x
2x
3x
200
g
Biscuits
finely crushed, Tennis Biscuits or Graham Crackers ( 7 oz )
½
cup
Butter
melted
250
g
Cream Cheese
plain, softened ( 8 oz )
¾
cup
Icing Sugar
1
cup
Fresh Cream
(whipping cream/double cream)
2
boxes
Strawberry Instant Pudding
( 4 serving size boxes )
Milk
as per the instructions on the Pudding boxes (but ONLY 3/4)
Fresh Strawberries
to decorate
Sprinkles
Instructions
Line a 20 x 20cm ( 8 x 8 inch ) dish with baking paper – let the edges hang over for easy removal
Mix the Biscuit crumbs and the Butter – press into the bottom of the lined dish – chill for 20 minutes
Beat together the Cream Cheese and Icing Sugar – keep aside
Whisk the Fresh Cream until stiff peaks form – add half of the whipped cream to the Cream Cheese mixture – fold in gently
Spoon the Cream Cheese over the crust and make it level
Prepare the Instant Pudding as per the directions ( remember to only use 3/4 of the Milk required ) – leave to stand 3 minutes
Spoon the Pudding over the Cream Cheese and top with the remaining whipped Cream
Chill 6 hours in the refrigerator or until set
Decorate with Fresh Strawberries and Sprinkles – slice and serve
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.