Yield 8-10 serves
For the base:
For the filling:
Prepare a 20cm springform cake tin - grease and line with baking paper.
Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs (about 1 minute). Add in the melted butter and mix until combined (about 30 seconds).
Pour the base mixture into the prepared cake tin and press it firmly down. This is a good job for the kids to help with!
To start on the cheesecake filling, place the strawberries into a saucepan and cook stirring for 2-3 minutes until they have softened. Using a fork or potato masher, mash the strawberries to break them down. Push the mashed strawberry mixture through a fine sieve into a bowl and set aside.
In the food processor, mix the cream cheese and sugar until smooth and combined (approximately 1 minute). Add the cream and pureed strawberries and process until combined.
Pour the cheesecake filling on to the prepared base. Place in the freezer for 5-6 hours or until set.
Before you serve the cheesecake, melt the chocolate (15 second bursts in the microwave, stirring between each time). Use a spoon to swirl the chocolate on top of the cheesecake. Messy is best so don't worry about a pattern!
Top with fresh strawberries if you so desire!
Recipe by Kid Magazine at https://www.kidmagazine.com.au/no-bake-strawberry-cheesecake-recipe/