• 0.5 tsp sunflower oil, for greasing
  • 200 g full fat soft cheese
  • 397 g tin sweetened condensed milk
  • Juice of 2 lemons (about 4 tbsp)
  • 150 g double cream
  • 14 g fresh mint, leaves picked and chopped, reserving a few whole ones for decoration
  • 200 g strawberries, hulled and finely chopped, reserving a few whole ones for decoration
  • 100 g digestives, crushed
  • 40 g unsalted English butter, melted
  • 2 tbsp chocolate sauce


  1. 1

    Grease a 1.2 litre loaf tin with the oil, then line with cling film.

  2. 2

    Put the soft cheese in a bowl and beat with a hand-held whisk until smooth. Beat in the condensed milk, lemon juice and double cream. Stir through the chopped mint.

  3. 3

    Pour half the cream cheese mixture into the tin. Smooth the top, then add the chopped strawberries in an even layer.Top with the remaining cream cheese mixture.

  4. 4

    Mix the crushed digestives with the melted butter and spoon over the top of the filling, pressing down lightly. Chill in the fridge for 3 hours or overnight.

  5. 5

    Carefully turn out the set cake onto a serving plate. Drizzle over the chocolate sauce and decorate with the reserved strawberries (sliced into fans if you like) and mint leaves.


    Cook's tips: if you like a firmer set dessert, dissolve ½ teaspoon powdered gelatine in the lemon juice before adding to the mixture at step 2.  For best results chill overnight to allow the mixture to set well. Use a knife dipped in hot water to slice the dessert cleanly.

Nutritional Details

Each serving provides
  • Energy 1189kj 284kcal 14%
  • Fat 16.5g 24%
  • Saturates 9.6g 48%
  • Sugars 22.4g 25%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1164kj/278kcal

Each serving provides

27.2g carbohydrate 0.8g fibre 6.3g protein

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