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Strawberries and Cream Cheesecake

This Strawberries and Cream Cheesecake is incredible. Mixing together white chocolate strawberry truffles, Baileys Strawberries and cream liqueur to the classic cheesecake creates an incredible treat.
Course Dessert
Cuisine American, International
Keyword Strawberries and Cream Cheesecake, Wimbledon Cheesecake
Prep Time 20 minutes
Fridge Rest 30 minutes
Total Time 50 minutes
Servings 10 slices
Calories 300kcal
Author Sisley White


  • 90 g Unsalted butter
  • 300 g Shortbread biscuits
  • 600 g Soft cream cheese
  • 120 g Caster sugar
  • 50 ml Baileys Strawberries & Cream Liqueur (regular Baileys works too)
  • 300 ml Double cream
  • 150 g Lindt Strawberries and Cream Truffles
  • Red food colouring paste
  • 300 g Strawberries
  • 50 ml Baileys Strawberries & Cream Liqueur


  • Lightly grease an 8 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)
  • Melt the butter gently in the microwave or in a pan and then take off the heat.
  • Crush the shortbread biscuits in a food processor. Or put the shortbread in a plastic bag and use a rolling pin to break them up.
  • Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
  • Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to harden.
  • In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
  • Stir in the Baileys strawberries and cream.
  • In a new bowl lightly whip the double cream until it starts to thicken.
  • Stir in the double cream into the cream cheese mixture.
  • Lightly chop the strawberries and cream truffles and stir them in to the mix.
  • Take a quarter of the mixture and add to a new bowl. Stir in a little of the red food colouring to get a beautiful pink colour.
  • Take the base out of the fridge and spoon the cream cheese mixture on top adding dollops of the pink mixture throughout and swirling it around.
  • Put the cheesecake back in the fridge and leave for at least 1 hour until it has set.
  • Chop up the fresh strawberries and place them on top. Drizzle more of the Baileys on top and serve.



This is for a 8inch tin size – 8-10 portions