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English Trifle Cheesecake

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Just crush some chocolate digestive biscuits and mix with melted butter to create a cheesecake base then top with sliced strawberries, Bird’s Custard, whipped cream and sprinkles for a fantastic trifle with a twist.

Serves 6

What you need:

  • 1 pack chocolate digestive biscuits
  • 25g butter
  • 1 pack strawberries, sliced
  • 450ml Bird’s Custard, made from powder as directed on pack
  • 1 large tub double cream, lightly whipped
  • sprinkles
  • small pan
  • glass trifle dish

How to make it:

  1. To make the cheesecake base place the biscuits into a plastic bag and then crush them using a rolling pin.
  2. Melt the butter in pan then add the biscuit crumbs and stir well.
  3. Place the biscuit crumb into the base of a trifle dish and pat down gently until flat. Chill in the fridge for 1 hour.
  4. Arrange the sliced strawberries on the chilled base then pour over the cold Bird’s Custard.
  5. Decorate with whipped double cream and sprinkles.

Hints and tips:

  • Try topping the cheesecake trifle with fresh fruits
  • If the custard is made up thicker this dessert can be made in a 23cm cake tin and turned out onto a plate.
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