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Watch the Kirstie Allsopp video on how to make delicious low fat Strawberry Cheesecake Pots.

Kirstie Allsopp makes Strawberry Cheesecake Pots

Celebrate Wimbledon and the sizzling summer with Kirstie Allsopp’s simple recipe.

With Wimbledon just around the corner, it is the ideal time of year to enjoy a spot of al fresco dining. For the perfect finale to a summer barbeque, impress friends and family by conjuring up these scrumptious and smooth low fat strawberry cheesecake pots.

Created by the queen of homemade, Kirstie Allsopp, these little pots of creaminess are super quick, easy to make, delicious and low fat – what more could you want?

To see how to make these heavenly little pots of summer yumminess, watch the video below.


Strawberry Cheesecake PotsIngredients

85g (3oz) light digestive biscuits
150g tub 0%fat Greek yogurt
150g (5½oz) extra light cream cheese
200g (7oz) Carnation Condensed Milk Light
Zest and juice 1 lemon
250g (9oz) fresh strawberries
3tbsp strawberry jam


  • Crumble the biscuits in your fingers, not too fine.
  • Divide the crumbs between 6 wine glasses or small tumblers.
  • Place the condensed milk into a bowl and add the lemon juice, stir together until the mixture has thickened.
  • Whisk the cream cheese and yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t over beat the mixture.
  • Spoon the creamy mixture over the biscuits.
  • Chill for at least 30 minutes to 1 hour.
  • Chop the berries and mix with the strawberry jam and top the cheesecakes with the fruit to serve.


Try using other fruit to top your cheesecake – like blueberries, raspberries with a matching jam. Delicious!

Serves 6

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