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Strawberry cheesecake

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Serves 12 Makes 1 x 23cm cheesecake

  • 250g digestive biscuits, crushed
  • 100g butter, melted
  • 600g cream cheese
  • 1tsp vanilla extract
  • 12g Sweet ’N Low Stevia for chefs
  • 300ml double cream



  • 400g strawberries, halved
  • ½ tsp Sweet ’N Low Stevia for chefs
  • 200ml double cream


  1. Grease and line the base of a 23cm loose bottomed cheesecake tin.
  2. Mix the biscuits with the melted butter and tip into the base of the tin. Press down firmly with the back of a spoon. Chill.
  3. Meanwhile place the cream cheese, vanilla and Sweet ’N Low Stevia for chefsinto a bowl and beat with an electric whisk until smooth. Pour in the cream and whisk to combine.
  4. Tip the cream mixture over the biscuit crumb base and level. Chill for several hours or overnight.
  5. To make the topping, puree half the strawberries and mix in the Sweet ’N Low Stevia for chefs then pass through a fine sieve. Quarter the remaining strawberries.
  6. Whip the cream to a piping consistency and place in a piping bag fitted with a fluted nozzle.
  7. When ready to serve, remove the cheesecake from the tin and place on serving plate. Pipe the cream around the edge of the cheesecake, pile the strawberries in the middle and drizzle a little of the strawberry sauce over the top. Serve the remaining sauce in a jug.


12g Sweet ’N Low Stevia for chefs replaces 120g icing sugar in the cheesecake

1/2tsp Sweet ’N Low Stevia for chefs replaces 25g icing sugar in the strawberry topping

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