Everyone loves a custard cream (or maybe 4) with a cup of tea. They’re branded one of the most boring biscuits in the tin but to me, they have a special place in my heart. Yesterday, I decided to put my baking skills to the test and make my first ever no bake cheesecake, and if I do say so myself, it went pretty well. So, if you want something simple but delicious this summer, then look no further as this custard cream cheesecake is to die for.
What you’ll need:
For the crust:
400g Custard Creams (Save 8 for the topping)
150g Melted Butter
For the filling:
540g Cream Cheese (3 packs of Philidelphia)
80g Icing Sugar
150ml Whipping Cream
2tsp Vanilla Extract
Step 1 – Blend all of the biscuits into fine crumbs and stir in the melted butter.
Step 2 – Press the mixture into a spring form tin and put pop into the fridge for 10 minutes.
Step 3 – Whisk together the cream cheese, icing sugar, whipping cream, custard and vanilla extract until smooth and fluffy. Then pour over the biscuit base.
Step 4 – Crumble the remaining eight custard creams and press them gently on top of the cheesecake. Set in the fridge overnight.
And there you have it, a beautiful cheesecake which took less than 15 minutes to make. Effortless. Of course, you don’t have to use custard creams; you could mix it up a little with bourbons or cookies!
The base is surprisingly soft, and the cheesecake itself is delicious, not too sickly with a light hint of vanilla.
Let me know how you get on with yours!