Step 1:

  • 1. put the digestives in the food processor to make crumbs.
  • Step 2:

  • 2. Add in the butter & blend until it is distributed evenly throught the digestive crumbs.
  • Step 3:

  • 3. distribute the mixture evenly into a tart tin and squash down. Place in the fridge.
  • Step 4:

  • *tip* low fat spread wont harden as well as real butter so the base may be a bit crumbly but it will still taste great!
  • Step 5:

  • 4. whisk a teaspoon of vanilla essence and the honey into the cream cheese.
  • Step 6:

  • 5. Once the base has set use a spatula to distribute the cream cheese mixture evenly on top of the biscuit base. Place back in the fridge.
  • Step 7:

  • 6. remove the stalks and leaves from the strawberries and cut in half.
  • Step 8:

  • 7. Place in a bowl and sprinkle over about 1 – 2 teaspoons of powdered sweetener, mix the strawberries up so that they are all coated. The juice from the strawberries should dissolve the sweetener and it will become a sticky glaze.
  • Step 9:

  • *tip* you wont need to do this if the strawberries are sweet, only if they are bitter.
  • Step 10:

  • 8. arrange the strawberries on top of the cheesecake and return to the fridge for about 30 minutes before serving.
  • Step 11:

  • 9. Store in the fridge until eaten.
  • Step 12:

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