Gather your crust ingredients: 2 tblspns DAVIDsTEA "Strawberry Rhubarb Parfait", graham crumbs, sugar & butter. Cut a circular piece of baking paper and put it in the bottom of a 9" spring foam pan.

In a small bowl, combine sugar and graham crumbs. In a saucepan, melt the butter with the Strawberry Rhubarb Parfait tea. Ensure the butter does not burn or fizzle!

Strain the butter/tea mixture through a tea bag. Squeeze the bag to get all the butter out. Mix together the tea-infused butter, crumbs and sugar with a fork. Press mix into the bottom of the pan.

Gather the ingredients for the cheesecake: DAVIDsTEA "Strawberry Rhubarb Parfait", sweetened condensed milk, two packages of cream cheese at room temperature and red food colouring (optional).

Brew a very strong 1/4 c. of Strawberry Rhubarb Parfait (use 3 tblspns of loose leaf tea) and let sit. Meanwhile, beat the cream cheese at medium speed until smooth.

Mix the sweetened condensed milk, Strawberry Rhubarb Parfait tea and the food colouring into the cream cheese mixture. Pour the mixture over the crust, adding strawberries if you like.

Freeze the cheesecake until firm (I froze mine for about 8 hours). Decorate with fresh strawberries and DAVIDsTEA's "The Glow". Slice and enjoy!

How to make "strawberry rhubarb parfait" tea cheesecake

This is a recipe for a cool, creamy, tea-flavoured cheesecake - a perfect springtime treat.