Ingredients: 

Makes 16

For the base:

• 250g digestive biscuits (or graham crackers) 

• 100g unsalted or salted butter, melted 

For the filling: 

• 500g full-fat cream cheese, at room temperature 

• 150g icing (powdered) sugar 

• 1 teaspoon vanilla extract 

• Pink food colouring (optional) 

• 100g fresh strawberries, diced 

For the topping: 

• 200ml cold double (or heavy) cream 

• 8 fresh strawberries, halved, to decorate

Method: 

For the base: 

1. Line a 20cm (8in) square baking tin with nonstick baking paper

2. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined

3. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling

For the filling: 

1. In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar, vanilla extract and pink food colouring, if using, with an electric hand mixer until smooth, then fold through the diced strawberries

2. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges

3. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares

For the topping: 

1. Whip the cream with an electric hand mixer to stiff peaks. Pipe the whipped cream in a swirl on top of each square. Place half a strawberry into the whipped cream, as shown in the photo, for decoration (I find it easiest to do the topping after the cheesecake has been cut into squares)

2. Store in the refrigerator for up to 3 days

© Extracted from Fit waffle’s No-Bake Baking by Eloise Head (Ebury Press, £22) Photography by Faith Mason.