As I am writing this Britain is experiencing that elusive summer heatwave, everyone is walking around confused as to what that ball of heat in the sky is and why it’s so nice outside!  I’ve currently escaped my sauna of a kitchen and am currently daydreaming of days at the beach and BBQ’s but as we get closer to July my mind starts to turn towards the English institution of Wimbledon, two weeks where I’ll eat a whole host of strawberries and cream, pretend I follow the tennis year round, and enjoy the whole experience with a glass or two of Pimm’s. I am doubly excited this year as whilst I always watch the tennis at home, this year for the first time, I will actually be there, in SW19, for the main event and I absolutely cannot wait! In the run up to the championship I am partnering with Pimm’s to give you guys some fabulous dessert ideas to enjoy during the summer season. Today’s recipe is one of those recipes you don't have to stress about making in the heat, there’s no baking so the kitchen, and most importantly you won’t end up hot and sweaty. The first recipe for this partnership is Pimm’s No-Bake Cheesecake Tarts with a Pimm’s Strawberry Topping, it’s the perfect thing for a Wimbledon watch party or for a BBQ this summer.  

No-Bake Pimm's Strawberry Cheesecake Tarts

Cheesecake Tart Bases
200g oat biscuits
75g unsalted butter, melted
2 tbsp light brown sugar
1/2 tsp flaked sea salt

Cheesecake
280g full fat cream cheese
100g icing sugar
large pinch sea salt
75ml Pimm’s
1tsp vanilla bean paste
juice and zest of 1/2 lemon
200ml double cream

Strawberry Topping
Pimm's 100ml
75g caster sugar
juice of 1/2 lemon
10 mint leaves
300g strawberries, cut into quarters
250ml double cream

To make the cheesecake tart bases place the oat biscuits into a food processor and pulse until fine. Pour in the butter, sugar and salt and pulse to distribute evenly. Alternatively place the biscuits into a ziplock bag and use a rolling pin to bash into a powder, then pour into a bowl and stir through the sugar, salt and butter. 

Divide the biscuit mixture between 8 loose bottom 10cm tart tins and press firmly into the bases and up the sides of the tins. I find a rolling pin works wonderfully for this, just make sure you press the mixture firmly so that it is compacted otherwise when you remove from the tins they'll fall apart. Place the tart tins into the fridge.

For the cheesecake mixture place the cream cheese, icing sugar, salt, Pimm’s, vanilla, lemon zest and juice into a large bowl and whisk together until smooth and combined. In a separate bowl whisk the cream until it holds soft peaks and then carefully fold it into the cheesecake base. Divide the mixture between the prepared tart shells and refrigerate for about 4 hours or until the cheesecake mixture is firm. Meanwhile make the strawberry topping, place the Pimm’s, caster sugar and lemon juice into a small saucepan and heat over medium heat and cook until the sugar has dissolved then continue cooking for about 5 minutes or until the mixture has reduced and is syrupy. Remove from the heat, add the mint leaves and stir together for a couple minutes before removing and discarding (the heat of the syrup will draw out the flavour and if left in there much longer the mint will come to dominate the flavour). Whilst the syrup is still hot add the strawberries and set aside to cool.

When ready to serve lightly whip the cream and spoon atop the tarts, along with the strawberries and a little of the syrup. You will be left some syrup which you can use to make Pimm’s cocktails, or you could pour over ice cream and fold through an eton mess.