Strawberry Popping Boba Cheesecake

Who says popping balls can only be used in fruit teas? Exactly. Elevate your cheesecake using our popping boba.

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Ingredients

  • 200g digestive biscuits
  • 100g unsalted butter, melted
  • 500g cream cheese, at room temperature
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 250ml double cream, whipped to soft peaks
  • Strawberry jam (or mango/peach, as preferred)
  • Strawberry popping balls (or mango/lychee, as preferred)

Method

STEP 1: MAKE THE BISCUIT BASE

  • Crush the digestive biscuits into fine crumbs.
  • Add melted butter and mix until fully combined.
  • Press the mixture firmly into the base of a springform tin to form an even layer.
  • Place in the fridge to chill for 30 minutes.

STEP 2: MAKE THE FILLING

  • In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and lump-free.
  • Gently fold in the whipped double cream using a spatula. Keep the mixture light and airy.

STEP 3: ASSEMBLE THE CHEESECAKE

  • Pour the cream mixture onto the chilled biscuit base.
  • Smooth the surface with a spatula or palette knife.
  • Refrigerate for at least 4 hours, or ideally overnight, until fully set.

STEP 4: DECORATE AND SERVE

  • Just before serving, top the cheesecake with a thick layer of strawberry popping balls.
  • Drizzle with strawberry syrup for shine and extra flavour.
  • Slice cleanly and serve immediately
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