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Ingredients
- Serves 2 people
280 g of saltine crackers, or any plain biscuit
220 g cream cheese
250 ml fresh milk
5 tbsp condensed milk
5 tbsp strawberry jam
3 to 4 fresh strawberries
Strawberry Cheesekut
Made from a simple combination of cream cheese and biscuits, this popular no-bake dessert is all the rage in Malaysia. While I’ve never tried this viral dish, I decided to recreate the Strawberry Cheesekut and was surprised at how amazing it tastes. All you need to do is mix the cheese with fresh milk and condensed milk before layering it with milk-soaked biscuits and strawberry jam. Let it cool in the fridge and top it off fresh strawberries before serving to brighten up the look and flavour. Creamy with a bit of crunch, this dessert offers a sweet ending to your holiday meal.
- Easy
- 10 min
- 10 min
- 10 min
- 2 steps
- 6 Ingredients
- Easy
- 2 steps
- 6 Ingredients
- 10 min
- 10 min
- 10 min
Instructions
-
Mixing the cheese
- In a bowl, mix the cream cheese, 2tbsp of milk, and 5tbsp of condensed milk. Set aside.
-
Building the dessert
- Dip each biscuit in milk, and place 1 layer in a square or rectangle serving dish.
- Top the biscuits with a ½ cm layer of the cheese mixture.
- Repeat these steps until the serving dish is ¾ full.
- Top with a layer of strawberry jam.
- Put the serving dish in the fridge to cool and set for a minimum of 6 hours.
- For best results, let it set overnight.
| For a citrus zing, add some fresh lemon zest to the cream cheese mixture while you are mixing it.
Saltine crackers are the best fit for this recipe. They absorb milk well. When the dessert is allowed to set overnight, the saltines turn dense and creamy. It tastes like real cheesecake!
Plate and Serve!
Garnish with fresh strawberries. It is now ready to be served!
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