Custard Cream No Bake Cheesecake

A smooth and creamy no bake custard cream cheesecake, made with just six simple ingredients! Top with cream and berries for the ultimate sweet tooth fix.

With our kitchen still out of action and building works set to continue for another few days, I'm really starting to miss my oven. And the sink, I think I may even miss that a bit more. It has been a total of 6 weeks and no oven has meant stealing my sisters for a few hours or sticking to no bake treats.

Which isn't all bad to be honest, especially when there's no bake cheesecake involved.

Cheesecakes have always been a favourite dessert of mine and I have been using this cheesecake recipe since university, because it didn't use that many bowls and only takes a few hours to set. Bonus. Because what more could you want at midnight while writing an essay?

The filling is light and creamy and everything you want a cheesecake to be. It's not too sweet, it carries a certain tang that all cheesecakes should have. Combined with the custard cream biscuits as the base, it's a dream.

I've always liked a thicker biscuit base, which is why it is deeper on this cheesecake but you can test it out and add/remove as much or as little biscuit base as your heart desires.

Custard Cream No Bake Cheesecake

9 inch cheesecake

Ingredients:

250g custard creams

100g melted butter

360g full fat cream cheese

300ml double cream

100g melted white chocolate (cooled)

1 tsp vanilla extract

Directions:

1. In a food processor or in a plastic bag with a rolling pin, break the custard creams down until they resemble a fine breadcrumb. Add the melted butter and mix to combine. Then pour into a 9 inch springform tin and press down into the base. If you prefer a thinner biscuit base, use less of the mixture, or alternatively you could press the biscuits up the sides of the tin. Chill the base in the fridge for 10 mins, or until solid.
2. For the filling, whisk together the full fat cream cheese and double cream with a handheld mixer until firm. Next add the cooled, melted white chocolate and vanilla extract, and whisk until just combined. Be careful not to over whisk your mixture. 
3. Remove the tin from the fridge and spoon the mixture in, smoothing until the top is flat. Return to the fridge to chill for at least 4-6 hours, or preferably overnight.

To complete, you can top with custard cream biscuit crumbs, whipped cream, fresh fruit or devour just as it is! This no bake cheesecake is the perfect treat and made in a few hours too! Or if you fancy just making the filling, I won't judge... I could eat that by the spoonful.