No bake cheesecake

  • 15 digestives biscuits
  • 75g butter
  • 60g icing sugar
  • 180g pot of soft cheese
  • 150ml pot of double cream
  1. Put the biscuits in a plastic bag and bash them with a rolling pin until you have crumbs
  2. Lightly grease the tin. If it hasn’t got a loose bottom, line it with greaseproof paper
  3. Melt the butter in a saucepan and stir in the biscuit crumbs. When the butter has been absorbed put it into a tin, press it flat with your fingers or a spoon and put it in the fridge to cool
  4. Put the cheese in a bowl. Put in a splash of cream and whisk to soften. Add in the icing sugar. Do this slowly or you’ll be covered in dust! Whisk together and when mixed add the rest of the cream and mix again until it is thick.
  5. When the biscuit base is cool, spoon on the creamy filling and smooth it
  6. Add your toppings. Slice and enjoy.

Suggested toppings:

Fresh fruit eg strawberries, raspberries, blueberries

Tinned fruit (drained of juice) eg oranges, pineapple

Grated chocolate or maltesers

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