No-bake strawberry cheesecake

1. Using a food processor, blitz the biscuits until they resemble crumbs. Alternatively, place the biscuits in a resealable bag, or clean tea towel, and crush with a rolling pin.

2. Place the butter and biscuits in a large mixing bowl and stir to combine. Scrape the mixture into a standard size tart tin and press into an even layer along the bottom and sides. Place in the fridge to set for at least 30 minutes.

3. Beat the cream cheese and icing sugar in a medium bowl until smooth. Beat in sour cream and vanilla. Dice half the strawberries and fold through. Spread filling in cooled crust. Chill for at least 2 hours, or until slightly firm.

4. Slice the remaining strawberries, arrange over the creamy filling and drizzle with runny honey. Slice, and serve immediately.

Top tips:

• Dial up the freshness by sprinkling over a handful of fresh mint or thyme.

• Slightly defrosted strawberries work just as well as fresh

• For a smoother batter ensure the sour cream and cream cheese are at room temperature before you mix.

• Substitute the honey for any sweet liquid sweetener.

Related recipes

• Try our other delicious cheesecake recipes: Salted caramel cheesecake brownie No bake berry cheesecake Cherry cheesecake Passionfruit cheesecake