Strawberry whisky cheesecake is to die for! This is a fantastic, fresh and indulgent dessert. It’s perfect for dinner parties and will really impress your guests!
This strawberry whisky cheesecake has long since been a favourite Scottish dessert / pudding of mine.
I mean there’s so many things you can make from all the fantastic fresh berry fruits when they come into season.
But, here in Scotland, when our amazing fresh Scottish strawberries, appear, I choose to make this delicious strawberry whisky cheesecake!
And, I make it at least once yearly! 😀
We really do have some of the best strawberries and raspberries that you can taste here, and all grown locally.
I’m lucky enough to be able to either pick my own fresh from the fields or buy these berries in the supermarket that are just 24 hours from field to shelve and so still really fresh!
Then, there’s nothing like marrying together 2 of our best Scottish products – strawberries and whisky!
However, it is best just to use a blended whisky rather than single malt for this recipe.
Why You Should Use A Blended Whisky Instead Of A Malt Whisky In This Strawberry Whisky Cheesecake Receipe
Well you see, single malts should be enjoyed on their own, savoured as a drink, with only a very small amount of water added (if prefered) because they are so SPECIAL.
Blended whisky, you can use for cooking like here in this strawberry cheesecake recipe. You can also add your coke to it too as a drink.
But, you should NEVER add coke, or anything else to your single malt!
That’s your whisky lesson over from a Scotsman. 😉
I’ve made this strawberry whisky cheesecake dessert even more “Scottish” by adding a shortbread base.
You could, of course, to save time, and just add a traditional digestive biscuit / graham cracker cheese cake biscuit base.
Follow instructions 1-3 in the white chocolate and raspberry cheesecake recipe for that traditional base instead of the method for the shortbread base below.
Why Is This Indulgent Strawberry Whisky Cheesecake On A Healthy Recipes Site?
Yes this is an indulgent pudding.
Its for those special occasions, and I only make it myself when I can get the best Scottish Strawberries, so that’s one a year.
As long as you follow a reasonably active lifestyle, like the 80:20 rule, then a little bit of what you fancy doesn’t hurt once in a while……
So thats why. You have to live a little sometimes. 😀
For this Dairy Free Cheesecake you many need……
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- Loose base cake tin
- Rolling pin
- Baking tray
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Measuring jug
- Whisk (if you don’t have a stand mixer)
- Stand mixer (if you have one)
- Pyrex mixing glass bowl
- Large mixing bowl
- Kitchen knives
This is the deep round cake tin with loose base that I use in the making of this dairy free cheesecake and many of my other cheesecakes too.
It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.
I also find it easier to use with my no bake cheesecake recipes than cake tins that clip together at the side.
Those I find are better for baked cheesecakes!
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Other Popular Cheesecake Recipes You Might Also Like
- Chocolate ganache cheesecake. A deliciously velvety tasting chocolate chesecake with an amazing crunchy pecan nut biscuit base. I think you’re just going to love it!
- Mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base which gives even more luxury to an already decadent creamy dessert.
- Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
Strawberry Whisky Cheesecake Recipe
You can freeze this strawberry whisky cheesecake. If you’re doing so, I’ve found the best way is to cut the cake up into slices and then freeze those individual portions.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Strawberry Whisky Cheesecake
Ingredients for the Shortbread Base:-
- 150 g butter
- 80 g caster sugar
- 225 g plain flour
- A miniature of blended malt whisky or 5 tbsp. from a bottle.
Ingredients for the filling:-
- 400 g strawberries
- 250 g cream cheese
- 150 g caster sugar
- 300 ml double cream
Method for the Shortbread base:-
- Preheat oven to 160C.
- Cream the butter and sugar together either by hand or by using a mixer.
- Gradually add in the flour until the mixture resembles fine breadcrumbs, then knead the breadcrumb mixture into a smooth soft dough.
- Roll the dough into a sausage shape, wrap it in cling film and store it in the fridge until hard.
- Slice the dough into 1cm slices, place on a baking tray and cook for 30 minutes until golden brown, remove and allow to cool, then put the shortbread into a bag and crush it up into biscuit crumbs.
- Mix the crumbs with 2 tbsp. of whisky and mould into the bottom of a greased cheesecake tin and place in the fridge for 1 hour.
Method for the filling:-
- Keep 2 – 3 of the strawberries for decorating, but otherwise cut the rest of the strawberries into quarters.
- Mix the cream cheese and sugar together either by hand or by using a mixer.
- In a separate bowl beat the cream together with the remaining whisky until the mixture forms stiff peaks.
- Gradually fold the cream cheese and sugar mixture into the cream until well combined, and then fold in the quartered strawberries.
- Spoon the mixture on top of the biscuit base and refrigerate overnight, or at least 4 hours if you can’t wait that long!
- Before serving remove from the fridge and decorate with the remaining strawberries.