Try our chocolate twist on a classic fruity Strawberry Cheesecake featuring layers of crunchy biscuits, sweet vanilla-infused cream cheese, juicy strawberries and indulgent LINDOR Chocolate Truffles. Spoons at the ready!
If you prefer a sweeter chocolate, substitute the LINDOR 60% Dark Chocolate Truffles for our delicate LINDOR Strawberries & Cream. You can make this recipe gluten free by using gluten free biscuits. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
- 150 g strawberries
- 160 ml double cream
- 2 tsp vanilla extract
- 30 g icing sugar
- 125 g full-fat cream cheese
- 50 g digestives or hobnobs, blitzed into crumbs (see Tip)
- 15 g butter, melted
- 7 LINDOR 60% Dark Chocolate Truffles, unwrapped (see Tip)
Hull the strawberries and chop into small pieces. Tip into a small bowl and set aside.
In a large bowl, whip the cream with 1 tsp of vanilla extract until soft peaks form. Beat in the icing sugar until smooth.
In a separate bowl, beat the cream cheese until smooth. Gradually beat into the whipped cream mix until combined.
Chop 5 LINDOR 60% Dark Chocolate Truffles into quarters and tip into a bowl.
In a separate bowl, mix together the blitzed biscuits, melted butter and remaining teaspoon of vanilla extract.
Set out 2 tumbler glasses. Add ⅙ of the cream mix to the bottom of each glass. Top with a layer of biscuit crumbs, followed by the strawberries and the chopped LINDOR - repeat so that you have 3 layers of cream mix, and 2 layers of strawberries, chopped truffles and biscuits (as in the photo).
Finish with a whole LINDOR. Chill until ready to serve.