Camp Cheesecake

By Jay Oram

My partner bought me a camping cook book one Christmas after being frustrated with my whining about dehydrated meals and stodgy rice. This openned up a period of gourmet cooking while out camping and it has been a large part of camping ever since. Trifle, apple crumble and cake with custard for dessert - but my favourite and one of the easiest is the campsite cheesecake! I adapted a recipe from the cook book 'Moveable Feasts' and it fits perfectly with our incoming range of cooking equipment.


This can be done on any stove, but I would suggest combining our new AliPots biggest lid with the Koro and it’s super high heat. No need for an oven, and it’s easily done with kids.


If you crush the biscuits and pack into a food bag, then store all of the ingredients inside the AliPots they won’t get squashed while packing.

100g Broken biscuits - I’ve found a mix of digestives and ginger biscuits go well

3 knobs of butter (75g)

1 tub - Cream Cheese

Condensed Milk (from a tube/can) - 1/2 minimum

1 pack of strawberry Angel Delight or similar

5 strawberries

1/2 pack blueberries (approx. 75g)


Melt the butter inside your AliPot lid and stir in the crushed biscuits. Flatten into the base and allow to cool for 5-10 mins. Inside the AliPot mix the Cream cheese, Condensed milk and angel delight to form your topping. Spread evenly over the biscuit base inside the pot lid - then lick the pot and spoon clean...

Cut the strawberries and spread around the edge of the cheesecake, then sprinkle the blueberries on top. Enjoy!

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