Very Easy No Bake Cheese Cake
My family loves cheesecake, so I prepare it earlier in the day to give it plenty of time to chill and be ready to enjoy when they come over.
Prep Time 1 hour
Cook Time 0 minutes
Equipment:
- 2 bowls
- Stand Mixer
- 1 Set of Measuring Spoons
- Kitchen Scales
- 1 8' springform cake tin
- 1 reusable cake tin liner
- 1 Cake Slice
Ingredients:
- 200 g digestive biscuits
- 100 g unsalted butter
- 300 g cream cheese
- 250 ml cream cheese
- 250 ml double cream
- 100 g icing sugar
- 1 tsp vanilla extract
Instructions:
- crush the biscuits and mix with the melted butter until well combined
- Press the mixture firmly into the base of a springform pan (about 8 inches/20 cm)
- Chill in the fridge for at least 30 minutes
- Beat the cream cheese, icing sugar, vanilla extract, until smooth
- In a separate bowl, whip the double cream until soft peaks form
- Gently fold the whipped cream into the cream cheese mixture until well combined
- Spread the filling evenly over the chilled base and smooth
- Cover and refrigerate for as long as possible!
Tips / Notes
I like to switch up my cheesecake base depending on the occasion, ginger biscuits, chocolate digestives, and Biscoff all work beautifully. To prevent the base from sticking to the tin, I use reusable parchment, though regular baking paper works just as well. Just a tip: if you're using the reusable kind, avoid cutting the cheesecake with a sharp knife, as it can slice through the parchment. I also love to customise the toppings for different celebrations, mini eggs for Easter or candles for a birthday, for example. For a lighter version, I go with low-fat cream cheese, and for a dairy-free option, I swap in coconut oil or plant-based Flora, along with dairy-free cream cheese and whipped cream. Once it's prepped, let it chill in the fridge for as long as you can resist!
Hope you enjoy the recipe, let me know if you give it a try and how it turns out!
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