Super rare cheesecakes…

We’re back again with our next recipe in the same week to make up for our unexpected absence last week! This week we’re trying something different and making desserts instead of cakes and biscuits; it’s Clefairy & Clefable strawberry cheesecake! We thought these awesome pink mons had to be strawberry flavoured, and since they’re big fans of the moon (which we all know is made of cheese) we decided to make cheesecake, with strawberry chunks for Clefairy & strawberry chunks + white chocolate chips (they look a bit like little moons!) for Clefable. This is a pretty quick & easy recipe which doesn’t require any baking, you really just mix it all together then put it in the fridge overnight to set (getting it to set can be a little tricky though). We made a small cheesecake for Clefairy (7 1/2″ tin) and a larger one for Clefable (9″ tin) but this was still a lot of cheesecake so unless you have a lot of people to feed we suggest you don’t make both at once!

Anyway, here’s the recipe!


  • 1 smaller Clefairy cheesecakeClefable & Clefairy
  • 1 slightly larger Clefable cheesecake
  • still perhaps a bit too much cheesecake


  • spoons, bowls etc.
  • a large-ish saucepan
  • 2x loose bottomed/springform cake tins. (this is important, if you use a regular non base removable tin you won’t be able to get your cheesecake out of the tin, and that would be a disaster)
  • a good electric whisk
  • blender (optional but you’ll find it useful)
  • icing apparatus and a no. 2 nozzle (small round one)
  • baking paper/parchment


For one cheesecake:

  • 250g digestive biscuits
  • 100g butter
  • 400g cream cheese (we used Philadelphia, you can try other soft cheeses like marscapone etc but we can’t vouch for how it’ll turn out)
  • 250ml double cream
  • 100g icing sugar
  • 300g strawberries (preferably fresh but frozen will work too)
  • Clefairy cheesecake: strawberry jam
  • Clefable cheesecake: 50g white chocolate chips


I forgot to take pictures while making the base, but here is a jam covered base.

I forgot to take pictures while making the base, but here is a jam covered base.

For the buttery biscuit base:

  1. Smash up your digestive biscuits into small pieces/crumbs. You can do this however you see fit, we put them into a sandwich bag and smashed it with a rolling pin, but you could just break them up with your hands into a bowl, or put them in the blender.
  2. Melt the butter over a low heat in the saucepan. Don’t let it boil or anything, it just needs to be liquid.
  3. Add your crushed biscuits to the melted butter and stir it with a wooden spoon until all the biscuit bits are covered in the melted butter. You might want to add in a bit more butter if it doesn’t seem coated enough.
  4. Line your cake tin with baking parchment cut to the shape of the tin.
  5. Spoon your buttery biscuit crumbs into the tin and spread & flatten it so that it’s evenly spread out and compacted nice and firm. This is important because if you don’t compress your biscuit crumbs together your base will just fall apart when you try to take the cheesecake out from the tin.
  6. Leave your prepared base in the fridge for at least an hour before making the topping (again this helps the base set properly).

For the cheesecake filling:

Creamy strawberry goo

  1. Put your cream cheese and icing sugar into a large bowl and mix it with a whisk until it’s smooth.
  2. Pour in the double cream and continue to beat the mixture until it’s all combined and creamy and smooth.
  3. Put most of your strawberries into the blender and blend them until they’re a strawberry purée. Keep a handful back for decoration later.
  4. Throw in a handful of chopped strawberry chunks into the mix and briskly stir. If you’re making Clefable, throw in the white chocolate chips too.
  5. Gently swirl the strawberry purée through the cheese mixture with a spoon. We  advise you not to mix it too thoroughly, especially if you used frozen strawberries (they have more water in them) because you’ll add too much liquid to your mixture and it won’t set properly (we learned this the hard way…). If it does get too liquidy and loses its stiffness try whisk it for a few more minutes. Whisking solves most of life’s problems, we find.
  6. Take your biscuit base out of the fridge. If you’re making Clefairy, add a thin layer of strawberry jam over the base.
  7. Gently pour your cheese mixture on top of the base. Make sure it’s evenly distributed and that there’s no air bubbles. Smooth out the top so it’s mostly flat.
  8. Put your cheesecake in the fridge and leave it overnight.
  9. Pray to the moon gods that your cheesecake will set.

Finishing & decoration:

  1. You can do this before or after removing your cheesecake from its tin; if you’re concerned your cheesecake hasn’t set right it’s best you do it before taking it out.
  2. To take your cheesecake out of a standard loose bottomed tin: place the bottom of the tin on an upside down bowl and gently slide the side of the tin down so you can lift out the cheesecake. Slide the cheesecake off the tin bottom onto a plate.*
  3. To take your cheesecake out of a springform tin; release the spring and lift off the side of the tin. Gently slide the cheesecake off the bottom onto a plate.*
  4. To decorate your cheesecake: blend your remaining strawberries (leave a couple to chop and put on top). Put your strawberry purée into an icing apparatus of choice.
  5. Try to draw out a Clefairy/Clefable  on your cheesecake with really runny strawberry goop. It’s difficult.
  6. Place chopped strawberries on top where you please (we put them in the corner of their ears).
  7. Serve…nom nom nom!

*You may find that your cheesecake is too delicate to slide off the base. That’s okay, just leave it on. Cheesecake is a fickle, tricksy beast, so do whatever you need to do to keep it happy.

Nom nom nom!

Nom nom nom!

That’s it from us now until next week, we hope your cheesecake set and that you enjoyed it thoroughly! If it didn’t set never fear; shove it in a bowl and Clefairy/Clefable strawberry goop still tastes awesome 😛

Thanks for reading, and for your patience with all our delays 🙂