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5 from 28 votes

Granola-bottomed strawberry cheesecake

Prep Time30 mins
Servings: 8
Author: Becca Heyes


For the granola base:

  • 125 g (~ 1 cup) granola (I used Nutri-Brex hazelnut, coconut and quinoa granola)
  • 50 g (~ 1/4 cup) melted butter
  • 1/2 tbsp honey

For the strawberry cheesecake topping:

  • 450 ml (~ 1 3/4 cups) double cream
  • 300 g (~ 1 cup) cream cheese
  • 160 g (~ 1 cup) icing sugar
  • 150 g strawberries, diced (~ 1 cup when diced) - plus more to decorate, if desired
  • 1/2 tsp vanilla extract


  • Add the granola, melted butter and honey to a bowl, and mix thoroughly. Thoroughly grease a cake tin (mine measured around 8 inches in diameter), and add the granola mixture. Press it down firmly, and leave to harden in the fridge for at least 1 hour.
  • Meanwhile, use an electric mixer to thoroughly whisk the double cream until it forms stiff peaks. Add the cream cheese, icing sugar, diced strawberries and vanilla, and mix again on a lower speed until well combined. Spoon the mixture on top of the cheesecake base, and smooth out the top. Decorate the top of the cheesecake with additional strawberries if desired. Leave in the fridge for at least a few hours, until firm.