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Strawberry cheesecake tarts recipe

1304 ratings

These easy, no-cook strawberry cheesecake tarts are the perfect recipe for making the most of summer strawberries. These little tarts make an impressive pudding or afternoon tea treat, and the ginger biscuit base and creamy lemon filling are quick to make, too. See method

Serves 4
20mins to prepare, 5mins to cook and 25mins to cool
563 calories / serving

Ingredients

200g ginger biscuits
50g butter, melted

For the filling

300g light soft cheese
150g Greek yogurt
50g caster sugar
1 lemon, finely zested, plus 3tbsp juice
227g strawberries, hulled and quartered
3tbsp seedless strawberry or raspberry jam

Each serving contains

Energy
2360kj
563kcal 28%
Fat
45g 50%
Saturates
17g 84%
Sugars
68g 27%
Salt
0.5g 9%

of the reference intake
Carbohydrate 12.1g Protein 12.1g Fibre 2.4g

Method

Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.
Divide the biscuit mixture between 4 x 10cm fluted tart tins with removable bases or 4 x 10cm cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.
In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hr.
In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.
Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

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