Cheesecake Sandwich

Cheesecake Sandwich

A cheesecake disguised as a toastie- what could be better! Brioche slices smothered in cinnamon butter sandwiching lemon, honey and thyme cream cheese with Pimms strawberry jam.


Step 1
  • Start by mixing your cinnamon and butter until combined and then spread onto one side of each brioche slice and set aside.
Step 2
  • Beat together all cream cheese fillings in a medium bowl with an electric hand whisk until smooth and set aside. Mix your jam and Pimms in a small bowl.
Step 3
  • Now to assemble! Spread your cream cheese filling generously across an unbuttered side of brioche, spoon over Pimms jam and top with another Bioche slice with the buttered side facing upwards. Pop to one side and repeat with your remaining sandwiches.
Step 4
  • Heat a large, non-stick pan over a medium heat and add two of your cheesecake sandwiches. Cook on one side for 2-3 minutes until golden, flip, cook for a further couple of minutes and remove from the pan. Pop in the oven to keep warm for a few minutes whilst you repeat with your remaining sandwiches.
Step 5
  • Slice into triangles, dust with a little icing, serve with fresh fruit and crack the Arla Cravendale out to create the perfect cuppa to go along side.


For the bread
1 tsp
Butter softened
4 tbsp
Brioche buns
8 slices
For the cream cheese
Cream cheese
280 g
Icing sugar (use a little extra to dust)
75 g
Butter softened
75 g
Juice and zest of 1 Lemon
2 tbsp
Thyme leaves removed and finely chopped
2 sprigs
For the jam
Strawberry jam
250 g
Pimms gin liqueur
75 ml