Strawberry Cheesecake with Pumpkin Seeds

Strawberry Cheesecake with Pumpkin Seeds


  • 160g digestive biscuits
  • 60g butter, melted
  • 50ml agave syrup
  • 250g mascarpone, at room temperature
  • 300g cream cheese, at room temperature
  • 400ml heavy cream
  • 100g dried or fresh strawberries
  • 50g sugared pumpkin seeds or your choice seeds or nuts
  • 150g strawberry jam


  1. Mix the biscuits in a food processor until finely ground. Combine the crumbs with your melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform tin with the mixture and put in the freezer while you continue preparing the filling.
  2. In a large bowl, combine your mascarpone, agave syrup, cream cheese and the heavy cream and beat until creamy and smooth.
  3. Pour your mixture over the prepared crust, cover with plastic wrap and freeze for at least 2 hours.
  4. Remove from freezer at least 20-30 minutes before serving. Spread strawberry jam on the top and garnish with dried strawberries and the pumpkin seeds or your choice of seeds and nuts.


Cooking Tip: Ensure you mix in your melted butter well with your biscuit crumbs, so that your base sets properly. Then leave it in the fridge for at least 1hr before adding your filling. That way you don’t get crumbs mixing into your soft cheese mixture. 

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