I got the inspiration for this delight from a lovely colleague of mine called Heather, who made a peach and clotted cream cake recently – I must get that recipe! 😍

It reminds me of a scone in cheesecake form, with a layer of jam in between two layers of filling. Absolutely perfect with a cup of tea, and the best thing is, it’s no cook!

Ingredients:

  • 200g gluten free digestive biscuits
  • 100g unsalted butter, melted
  • 400g cream cheese
  • 300ml double cream
  • 227g pot of clotted cream
  • 100g icing sugar
  • 3-4tbsp jam
  • strawberries to decorate

Prep Time: 15 minutes       Cooking Time: No Cooking!       Total Time: 10 minutes + chilling

Method

  1. Crush the digestives in a bowl with a rolling pin and add the melted butter. Stir until combined well then press into a 23cm pan. Chill in the fridge for one hour.
  2. Whisk the double cream, clotted cream, cream cheese and icing sugar together until stiff.
  3. Add half the cream filling onto the biscuit base and top with the jam (any flavour!).
  4. Spread the remaining filling on top, add the strawberries and set in the fridge for at least another hour before serving. Enjoy!