400g digestive biscuits 
100g melted butter
600ml double cream
1x can of condensed milk
500g summer fruits (fresh or frozen)

 

 

 

1. Crush the biscuits, add in the melted butter and stir until combined well. Press the mixture into a cheesecake tin.
2. Whisk the double cream and condensed milk together until thick.
3. Stir in 300g of the summer fruits, pour the mixture into the cheesecake tin and smooth.
4. Refrigerate the cheesecake for at least 6 hours, preferably overnight. Decorate with the remaining summer fruits.
5. Relax in the sun and eat!