We had a weekend of celebrating and along with locally made cupcakes, I wanted to make a treat dessert for us myself rather than buying something from the shop.
I’ve not made a cheesecake for a long long time, always intimidated by whether or not to go for one which you bake or a no-bake recipe instead.
I went for no-bake and a simple flavour too.
I opted for a vanilla cheesecake with strawberries on top, although did also have some raspberries to add alongside the strawberries but felt they weren’t needed in the end.
Ingredients
Base
- 300g Digestive biscuits
- 200g Unsalted Butter
Topping
- 750 Full Fat Cream Cheese (I used Philidelphia)
- 2 tablespoons Vanilla Extract
- 100g Icing Sugar
- 300ml Double Cream
- Strawberries (I used approximately 8)
Instructions
Base
Either use a rolling pin and a food bag/cling film to smash the biscuits into a fine crumb or use a food processor/hand blender.
Melt your butter and add it to the crumb mixture. I mixed this with a wooden spoon at first and then used the hand blender to finish.
Press the mixture into a cake tin. I lined the base of the cake tin with greaseproof paper so it didn’t stick and would remove easily.
Topping
In a bowl add your Cream Cheese, Icing Sugar and vanilla and whisk until combined. I used a hand whisk and a wooden spoon to fold the mixture every now and then.
Add the double cream, and whisk the mixture until it thickens.
Once this is complete, gradually spoon the mixture onto the biscuit base. Smoothen it out as you go so the mixture is level.
Cut your strawberries into slices and arrange on the top of the vanilla cheese mixture.
Then cover (I used cling film loosely) and place in the fridge for around 6 hours.
I also sprinkled some icing sugar on mine to try and make it look fancy...lasted 2 minutes before it dissolved but still...
Then serve and enjoy!
