Nice, sure… but we all know the real star of any summer spread is dessert. And this one? It’s
not just a cheesecake. It’s not just a brownie. It’s a Strawberry & White Chocolate Brownie Cheesecake, the ultimate no-bake bank holiday recipe. Think creamy, fruity, fudgy, and
absolutely impossible to share politely.
This is what we’d whip up for a summer party, a family treat, British strawberry season, or honestly, just a Tuesday night because it sounds downright delicious.

Step 1. Prep your tin like a pro.
Grease and line a 20cm loose-bottomed cake tin. This baby is about to hold greatness.

Step 2. Brownie base, but make it smooshy.
Take about 200g of leftover brownies (the scrappy ones too good to bin) and blitz them into a fudgy bliss. Stir in melted butter until it’s gooey and decadent, then press into your tin.
Firm it up in the fridge while you prep the good stuff.

Step 3. White chocolate wizardry.
Melt white chocolate with a splash of double cream until smooth and glossy. Microwave in short bursts or go old-school with a bain marie. Let it cool a little (try not to eat it all).

Step 4. Creamy, dreamy filling.
Whip cream cheese, the rest of the double cream, and your white chocolate mix until thick, smooth, and dangerously spoon-lickable.

Step 5. Strawberry time.
Chop half your strawberries and gently fold them into the cheesecake mix. This gives every bite that sweet, juicy pink burst of summer.

Step 6. Build the beast.
Pour the mixture over your brownie base and smooth it out. Pop it in the fridge to set for at least four hours (overnight if you can bear to wait).

Step 7. Go wild on top.
Top with the rest of your strawberries (slice them, chop them, scatter them - messy is best).
Then drizzle or splatter melted dark chocolate like a dessert Jackson Pollock.

Step 8. Devour.
Slice thick, serve cold, and watch it vanish.