No Bake Cheesecake – a delicious recipe with digestive biscuits, sugar, butter, icing sugar, vanilla, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, mix together the biscuit crumbs and demerara sugar.
2
Add the melted butter and mix well.
3
Spoon the biscuit mixture into a 20cm spring-form cake tin.
4
Use a metal spoon to press the biscuit crumbs down firmly and evenly.
5
Chill in the refrigerator until set.
6
In a large mixing bowl, using a whisk or wooden spoon, beat together the cream cheese, icing sugar and vanilla extract until well mixed.
7
Fold in the double cream, mixing well.
8
Spoon the cream mixture over thr chilled biscuit base, making sure that there are no air bubbles.
9
Smooth the top of the cheesecake with a palette knife or a metal spoon.
10
Chill the cheesecake in the refrigerator for one hour until set.
846
kcal
Calories
71
g
Fat
45
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams digestive biscuits, or cookies crushed into fine crumbs, 50 grams demerara sugar, 50 grams butter, melted, 500 grams full fat cream cheese, and more.
Yes, No Bake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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