Difficulty level:                        A LITTLE EFFORT

Prepping time:                        30 minutes

Setting time:                           2 hours

(Serves 10)


200 g               digestive biscuits, crushed

90 g                 melted butter


60 ml               water

10 ml               powdered gelatine

500 g               cream cheese (room temperature)

90 g                 castor sugar

                        zest of 1 lime

150 ml             strawberry pulp

200 ml             strawberry yoghurt

250 ml             whipping cream

±15                  strawberries, washed, stems removed and halved


125 ml whipping cream, whipped

                        Fresh strawberries


  • CRUST: Grease and line a 22 cm loose-bottomed cake tin.  Combine the biscuits and melted butter and mix well.
  • Press into the cake tin bottom. Place in fridge for 30 minutes to set
  • FILLING: Sprinkle the gelatine over the water and leave to hydrate for a few minutes.  Melt in the microwave for 30 seconds to dissolve the gelatine
  • Beat together the cream cheese, castor sugar, zest and add the slightly cooled gelatine mixture. Beat in the strawberry pulp and yoghurt.
  • Whip the cream until stiff.
  • Fold the whipped cream into the cream cheese mixture
  • TO ASSEMBLE: Line the sides of the greased cake tin with the halved strawberries (cut side facing the cake tin) on top of the crust.
  • Spoon the filling into the crust and place in fridge for at least 2 hours to set.
  • Decorate with the rest of the whipped cream and fresh strawberries

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