Fruity Cream Cheesecake
A delicious no-bake dessert, made by topping a biscuit base with sweetened cream cheese, crushed pineapples, strawberries, whipped cream and cherries.
Ingredients
Serves: 24
- 170g digestive biscuit crumbs
- 110g butter, melted
- 225g cream cheese
- 50g butter, softened
- 350g icing sugar
- 4 bananas, sliced
- 1 1/3 (432g) tins crushed pineapple, drained
- 600g strawberries, hulled and quartered
- 1 3/4 (35g) sachets red jelly glaze mix, such as Greens, mixed with 350ml water
- 200ml double cream, whipped
- 1 1/3 (220g) jars cocktail cherries, drained and quartered
Method
Prep:30min ›
Extra time:4hr chilling ›
Ready in:4hr30min
- In a medium bowl, mix together the biscuit crumbs and melted butter. Press firmly into the bottom of a 20x30cm baking tin. Chill to set.
- Meanwhile, mix together the cream cheese, butter and icing sugar until smooth and creamy. Spread over the biscuit base.
- Arrange bananas over the cream cheese mixture, then cover with pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze.
- Spread the whipped cream over the strawberry layer, decorate with cherries. Refrigerate at least 4 hours before serving.
Crushed pineapple
If unavailable, finely chop tinned pineapples in a food processor.
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Reviews & ratings
Average global rating:
(53)
Reviews in English (38)
I used to make this exact cake years ago. I do have a tip though... after you prep the crust... bake it for 10 minutes. Don't overcook it however as it will turn hard as cement, but the baked crust makes the dessert. - 17 Feb 2009 (Review from Allrecipes US | Canada)
Great! Just like the one Mom used to make, except without the raw eggs. I substituted Neufchatel for the cream cheese and added 1 tsp vanilla to the cheese/butter/sugar mix. - 05 May 2002 (Review from Allrecipes US | Canada)
This is a very good recipe. I work for a hotel, the hotel has an evening social(serving food ) to the guest. I made this for them and they really enjoyed it. I will make this again... For the hotel and at home. Thanks for the great recipe. - 06 Aug 2005 (Review from Allrecipes US | Canada)