Strawberry and thyme cheesecake

  • Prep: 10m
  • Cook: 2hr
  • Serves: 6

This quick and simple dessert is ideal for summer suppers in the garden and a welcome alternative to strawberries and cream. Don’t be alarmed by the addition of thyme. It has a fragrant perfume that perfectly complements the berries.


  1. Crush the digestives into course sand and put them in a mixing bowl. Melt the butter then pour it over the digestives and mix well. Tip the crumble into an 18cm loose-bottomed cake tin and press down to compact. Make sure the base is neat and level then transfer to the fridge for 1-2 hours to set.
  2. Whip together the cream cheese, double cream and honey until it thickens and forms soft peaks. Next, chop the strawberries into small chunks and stir them into the cream mixture together with the thyme.
  3. Once the base is set, remove it from the cake tin (you may need a spatula to ease it off the base) and place it on a serving plate. Spoon the creamy topping onto the biscuit base and use a palette knife to spread it over the base, smoothing the top and edges as you go.
  4. Return to the fridge to set for a further 30 minutes then top with a few more strawberries and serve.


All to be sourced organic where possible

  • 185g digestive biscuits
  • 75g butter
  • 250g cream cheese
  • 150ml double cream
  • 75g runny honey
  • 150g strawberries, plus extra for topping
  • 2 tsp thyme leaves, chopped
Kathy Slack

Kathy Slack

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