Strawberry Cheesecake

Whether you have a sweet tooth or just craving something creamy and fruity, our Llaeth y Llan strawberry yogurt is perfect for you. Made with whole Welsh cows’ milk, our strawberry yogurt is an ideal healthy breakfast, adds some fruity fun to your lunch and can create a delicious dessert.

Our strawberry cheesecake is the perfect dessert for summer entertaining.


  • 175 g gingernut biscuits
  • 75 g butter, melted.
  • 450g Llaeth y Llan strawberry yogurt
  • 400 g full-fat cream cheese, at room temperature
  • 300 ml double cream
  • 300 g strawberries, tops removed and sliced.
  • 2 tablespoons icing sugar


  1. Unclip the base of a 23cm (9in) round springform tin to remove it, then lay a 30.5cm (12in) sheet of baking parchment over the base. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath.
  2. Finley crush the biscuits using a rolling pin or food processor and put into a bowl. Add melted butter to the processor/ bowl and pulse or mix until the mixture clumps together. Press it into the base of the prepared tin and chill in the fridge until needed.
  3. Mix together the Llaeth y Llan strawberry yogurt and cream cheese in a food processor. In a large bowl, whip the cream using a handheld electric mixer until it forms soft peaks. Fold the cream cheese mixture into the cream. Spoon on top of the chilled biscuit base, smooth level, and chill in the fridge until set , for at least 3 hours or preferably overnight .
  4. Meanwhile, toss the strawberries in icing sugar.
  5. To serve, remove the cheesecake from tin, carefully slide off the baking parchment and transfer on to a serving plate or cake stand.
  6. Decorate with the sliced strawberries around the edge of the cheesecake.

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