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No-bake Strawberry, White chocolate and Vanilla Cheesecake


A simple soft cheesecake which is light, creamy and perfect for summer! If you’re feeling brave, the strawberry flavour is really brought out by steeping the chopped strawberries in some freshly ground black pepper and balsamic vinegar, before adding them to the cheese mixture.











Trans-fat Free, Low Sodium


160 grams lemon curd
and Oatflake shortbread rounds
500 grams butter, unsalted
200 grams white chocolate
250 grams mascarpone cheese
200 grams fromage frais, low fat
1 tablespoon vanilla extract
100 millilitres double cream
225 grams strawberries
hulled and roughly chopped


Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.

Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin.

Refrigerate until needed.

Melt the white chocolate in a bowl in the microwave and set aside until needed.

Whisk the cream until soft peaks, then beat in the cream cheese and fromage frais until smooth and thick.

Add the strawberries to the cheese mixture with the melted white chocolate and mix.

Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours, or ideally overnight, until set.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 85189% of calories from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 53g 265%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 46mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 47% Vitamin C 37%
Calcium 10% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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