The Boho Baker’s Strawberries and Cream Cheesecake

Strawberries and Cream Cheesecake served on a white cake dish with a slice removed to see the filling
  • 8 servings
  • 30 mins to prepare
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  • For the Base
  • 400g shortbread fingers
  • 1 tbsp unsalted butter
  • For the Topping
  • 400g cream cheese
  • 100g strawberries
  • 225g caster sugar
  • 1 tsp vanilla extract
  • 200ml double cream
  • To decorate
  • 50g sliced strawberries
  • Small handful blueberries
  • Sprig of fresh mint


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 our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker

This fresh and fruity cheesecake is the perfect way to welcome the new season!


1 Line a 20cm round cake tin with greaseproof paper.

2 Blitz the shortbread in a food processor. Alternatively, seal in a food safe bag and break with a rolling pin.

3 Melt the unsalted butter and stir into the shortbread crumbs. Press the dough evenly into the base of the cake tin and refrigerate for 1 hour.

4 Whisk together the cream cheese and caster sugar, then whip the double cream until stiff peaks form, before folding it into the cheese and sugar mixture.

5 Gently stir in the vanilla extract. Set aside approximately one third of the cheesecake mixture in a separate bowl.

6 Puree the strawberries by blitzing them or mashing with a fork. Fold them into the larger portion of the cheesecake mixture.

7 Tip the strawberry mixture onto the shortcake base, gently smoothing with the back of a spoon. Then add the reserved vanilla cheesecake mixture on top. Refrigerate overnight.

8 Use sliced strawberries, whole blueberries and mint to decorate. Keep refrigerated and enjoy within two days.