Frozen Strawberry Cheesecake
Frozen Strawberry Cheesecake

Frozen Strawberry Cheesecake

This recipe for a frozen strawberry cheesecake is another one adapted for thermal machines from the September Coles Magazine. I kept looking at the picture in the mag of these lovely iceblocks, but knew we didn’t have the right molds to make them. Then I had a brainwave, this would work perfectly as a large cheesecake, using the awesome Delicake Rectangle Master.

It did work as well as I hoped and was really yummy. Despite the large size it disappeared very quickly. Hope you enjoy making it.

Finished Frozen Strawberry Cheesecake

Finished Frozen Strawberry Cheesecake


  • 200g packet butternut snap biscuits
  • 90g butter
  • 500g strawberries
  • 150g caster sugar
  • 250g cream cheese
  • 150g cream
  • 50g natural yoghurt (or vanilla)
  • 1/3 cup milk
  • 2 tsp of vanilla bean paste
Cheesecake base in the Delicake Rectangle Master

Cheesecake base in the Delicake Rectangle Master

Pouring the creamy layer

Pouring the creamy layer


  1. Grease and line a springform pan or lightly spray your Delicake Master with oil.
  2. Use the sharp blade.
  3. Melt the butter in the jug at 60⁰C for 2 min, speed 3.
  4. Add 200g biscuits, chop for 20 sec, speed 5.
  5. Scrape down the sides and chop for 20 sec, speed 6.
  6. Press biscuit mixture into the pan to make a smooth base. Pop in the freezer.
  7. Wipe out the jug with paper towel.
  8. Remove stalks from strawberries then add to jug and chop for 7 sec, speed 5.
  9. Add in sugar and sit for 5 minutes.

    Cooking the strawberry sauce

    Cooking the strawberry sauce

  10. Cook at 80⁰C for 4 min, speed 2. Then blend for 30 sec, speed 5.
  11. Set aside approximately 1/3 of the strawberry sauce.
  12. Add cream cheese, yoghurt, cream, milk and vanilla to remaining strawberry mixture in jug.
  13. Blend for 20 sec, speed 6. Repeat if necessary.
  14. Pour on top of base and return to freezer.
  15. After 1 hour, smooth strawberry sauce over the top and return to the freezer for 6 hours.
  16. Allow to soften for 5-10 minutes before serving.
Cheesecake served beautifully in the Delicake Master

Cheesecake served beautifully in the Delicake Master


  • You can also use all vanilla yoghurt instead of cream and natural yoghurt.
  • Cream cheese will blend easier if it’s close to room temperature.

Hope you enjoy this delicious and different dessert. You can find other easy baking recipes in my ebook: Kate’s Thermo Cookbook available on iPad, iPhone and Android via Kindle now.

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