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8 ratings, avg : 3.38

A creamy, fluffy, strawberry flavoured cheesecake with bits of Kiss chocolate hiding inside. You thought I’d come up with a cool name didn’t you?

Kiss is a Greek chocolate bar with a strawberry and milk filling. It’s been around forever, and is considered quite a retro candy bar. Its filling is sticky, gooey and totally yummy. I thought it would go nicely with this cheesecake, which gets its flavour from strawberry milk powder. The result is pure bliss. The cream is dreamy, since I’ve used both cream cheese and mascarpone with the whipped cream, and makes you just want to dive in with a spoon and eat the whole thing. I chose petit beurre biscuits (cookies) for the base, which are buttery and fairly plain tasting, to complement the light taste of the strawberry. I think all the ingredients are well suited to each other and the fact that I didn’t really want to share the cheesecake with anyone else, well, that kind of tells me I am right.

Now, I understand it’s probably tricky for many of you to find retro Greek chocolate bars. There is a similar product that could work here, it’s called Lila Pause and it has a strawberry yogurt filling. From a quick google search I also found a possible substitute in the US, called 3 Musketeers Minis Strawberry. I’ve no idea what that’s like, but it looks similar in the picture. Otherwise, either find something that you think would be suitable, or just omit it altogether. The cheesecake will be just as gorgeous without the extra chocolate. For purposes of food styling I decorated the cake with broken pieces of meringue (store bought) and mini pink marshmallows. I took these off to eat the cake since it really doesn’t need all the extras. I’d say make the cream and then see if and how you want to embellish it.

I feel I haven’t stressed enough how gorgeous this cheesecake is. It’s hard to describe. Do you know what I mean when I say it’s like a fluffy pink cloud? And that it’s a cheesecake fit for a Disney princess? Which one wears pink? I’m into dog toys, not little girl toys so excuse the lack of basic princess knowledge! Saying that, please don’t think little boys wouldn’t like it. Or big boys for that matter. It could actually be a good option for Valentine’s, just decorate with fresh strawberries to get a bit of the obligatory red colour in there! Whatever your reason, please give it a try.


250gr petit beurre biscuits (cookies)

120gr butter, melted (I used salted, see Show Me)

5 Kiss chocolates (or equivalent), chopped (see Show Me)

250gr mascarpone cheese, room temperature

200gr cream cheese, room temperature

100gr strawberry milk powder

200ml heavy cream, full fat, cold


1 meringue nest, store bought, broken into pieces (for decoration)

mini pink marshmallows (for decoration)

Show me more ideas and suggestions

This is what the Greek ones look like. You can easily substitute with Rich Tea type biscuits.

Step 1

Break the biscuits into a food processor and process till you get fine crumbs. Combine with the melted butter and mix well (easier to use your hand). Press into a springform pan (mine is 21 cm) going up the sides and making sure the corners aren’t too thick. Place the chocolate pieces on the biscuit base in concentric circles and refrigerate.

Step 2

In a large bowl beat the mascarpone and cream cheese till combined. Add the strawberry milk powder and beat again till fluffy and fully incorporated.

Step 3

In a separate bowl whip the cream till it forms stiff peaks. Add 1/3 of it to the strawberry mixture and mix well. Gently fold in the rest of the whipped cream till you can’t see any white streaks. Spread the mixture over the base carefully so as not to move the chocolate pieces about. Cover with cling film (plastic wrap) and put the cheesecake in the fridge for at least 3-4 hours to set.

Step 4

Remove the strawberry cheesecake from the pan and decorate it with the last few pieces of chocolate and any other decorations you like. But as I said, it doesn’t need many extras!

This is quite a sweet cheesecake (there is a lot of sugar in the strawberry milk powder). If you prefer your cheesecake to have a tang to it, switch the mascarpone for more cream cheese and use less strawberry powder. The idea for using strawberry milk powder in cheesecake came from various recipes on the internet. This particular recipe is my own.

8 ratings, avg : 3.38

So, what do you think? Leave me a comment!


  • Reply

    OMG! It’s been years since I had one of those sticky gooey candy bars and now I am craving one like crazy! I blame you and this gorgeous looking cheesecake for reminding me 🙂 🙂

    • Reply

      Haha Maria, I’d also forgotten about them for ages! I’m glad you like the look of the cheesecake, thanks for dropping by!