cheesecake no bake

"Look Ma, No bake!"

I am a big fan of cheesecake. Traditional baked New York style custard-y cheesecake- but I am also a fan of not sitting and watching everything so carefully that I miss out on spending time with the family or friends- so when you want easy peasy ( I know  - I say that a lot) then this is your go-to cheesecake! It never fails and it really satisfies a craving for a rich dessert- serve it in little bites, like in the photo, to ensure you enjoy it guilt-free!

Let's get started!

Method

For the base, combine/whizz the biscuits to a crumb and then add in the melted butter and press into the base of a 23cm (9.5") springform tin. Melt the 100g white chocolate and pour over the base, spreading evenly- chill to set.

 

For the filling, put the chocolate and vanilla in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.

In another bowl, mix the soft cheese, sugar and whipping cream till smooth.

Stir the chocolate mix into the cheese mix and then gently stir in the raspberries with a spatula. Spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).

 

Cut, if you like with a small biscuit cutter and place in spoons. You end up with a lot of "off-cuts" this way- but very cute!

Ingredients

  • 85g ginger cookies
  • 85g almond biscuits
  • 50g butter
  • 500g white chocolate
  • 1 TBLS Vanilla extract or ½ vanilla bean scraped clean
  • 500g Philadelphia Cream Cheese _ full fat
  • 100g caster sugar
  • 175ml double cream