The Boho Baker’s Cream Tea Cheesecake

Cream Tea Cheesecake served on a wooden board, topped with strawberries and mini meringues
  • 6 servings
  • 4.5 hours to prepare
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  • For the base
  • 4 plain scones
  • 4 digestive biscuits
  • 30g unsalted butter, melted
  • For the filling
  • 400g cream cheese
  • 180g clotted cream
  • 70g icing sugar
  • 1tsp vanilla extract
  • For the coulis
  • 100g strawberries
  • 1tsp caster sugar
  • 1tbsp water
  • 1tsp vanilla extract
  • To decorate
  • Strawberries, meringues any other sweet treats


The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of guest recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker

This Cream Tea Cheesecake from The Boho Baker is a deliciously different way to enjoy a cream tea. Scroll to the bottom of the method to see how it’s made!


  1. Blitz the scones and digestive biscuits in a food processor. Add the melted butter and stir until smooth. Press the dough into the base of a 20cm round, loose based tin before leaving to set in the fridge for half an hour.
  2. Whisk together the cream cheese and icing sugar. Fold in the clotted cream and vanilla extract, stirring until no lumps of clotted cream remain. Tip the clotted cream filling on top of the scone base and smooth out with the back of a spoon. Refrigerate for 2-4 hours.
  3. To make the coulis, hull and chop up the strawberries and pop them in a pan with the water, sugar, and vanilla. Cook for 3-5 minutes, stirring constantly to ensure it doesn’t stick. Using a stick blender, puree the coulis until smooth.
  4. When the cheesecake has set, pipe the coulis on top using a piping bag with the end snipped off. Decorate with strawberries, mini meringues, and any other sweet treats that take your fancy.