Cheesecake Day

Choose the cheesecake recipe that you like the most!

What could be better than sharing cheesecake with your classmates?! Here you will find 3 different types of cheesecake recipes. Choose the one you like the most!

Strawberry cheesecake in 4 easy steps!



  • 250g digestive biscuits

  • 100g butter, melted

  • 1 vanilla pod

  • 600g full fat soft cheese

  • 100g icing sugar

  • 284ml pot of double cream

For the topping

  • 400g punnet of strawberries

  • 25g icing sugar


  1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

  2. Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

No Bake oreo cheesecake


Ingredients (makes 8):
Oreo Layer:

  • 9 Oreo cookies

Whipped Cream Layer:

  • 1 Cup Whipping cream

  • 2 Tbsp icing sugar

  • 1 pkt whip it by Dr. Oetker (optional)
    --divide this in two

Cream Cheese Layer:

  • 1/2 package cream cheese (room temperature)

  • 2 Tbsp sour cream

  • 1/4 cup grandulated Splenda (or sugar if you prefer)

  • + 1/2 of the whipped cream prepared above

Chocolate Pudding:

  • Jell-o sugar-free pudding prepared as directed


Step 1: Prepare the whipped cream
Make sure your whipping cream is very cold. Add whip it, and sugar and whip until stiff peaks. Set aside.

Step 2: The cream cheese layer
In the bowl of your stand mixer, add the cream cheese and sour cream. Whip until smooth. Add your splenda (or sugar) and mix again. Then gently fold in half of the whipped cream you prepared above.

Step 3: The Oreo layer
Place your Oreos in a food processor and grind until crumbly. Doesn't have to be perfect.

Step 4: Assemble
Start with your Oreos, press it into the bottom of your shot glasses. Next add a thin layer of cream cheese (it's fairly tart so you don't have to add too much). Add a thin layer of whipped cream followed by some chocolate pudding. Top it off with a little more whipped cream and some crumbled Oreos for flair.

Keep these in the fridge. These can easily be made the day or two before a party.

Baked cherry cheesecake

cherry cheesecake.png


  • 12 digestive biscuits, crushed

  • 50g melted butter

  • 50g caster sugar

For the filling

  • 300g light soft cheese

  • 2 eggs

  • 50g caster sugar

  • 400g can red or black cherry pie filling (here used Hartley's)


  1. Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.

  2. Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

Rebecka Gustavsson