Description
A delightful dessert with a creamy texture and sweet vanilla flavor, perfect for any occasion.
Ingredients
Scale
- 300 g digestive biscuits
- 150 g unsalted butter
- 750 g full-fat cream cheese
- 100 g icing sugar
- 1–2 tsp vanilla extract
- 300 ml double cream
- 1 tbsp lemon juice (optional)
- 150 ml double cream (for topping)
- 2 tbsp icing sugar (for topping)
- Fresh berries (for serving)
- Berry coulis (for serving)
- Chocolate sauce (for serving)
- Caramel sauce (for serving)
Instructions
- Blitz the digestive biscuits in a food processor until fine crumbs.
- Melt the unsalted butter and mix it with the crushed biscuits.
- Press the mixture into the bottom of an 8″ springform tin and refrigerate.
- In a bowl, mix cream cheese, icing sugar, vanilla extract, and lemon juice.
- Add the double cream and whisk until thick.
- Pour the cheesecake mixture over the biscuit base and smooth the top.
- Chill in the fridge for 5-6 hours or overnight.
- Whip double cream with icing sugar and decorate the cheesecake as desired.
- Serve plain or topped with berries, coulis, chocolate, or caramel sauce.
Notes
Store leftover cheesecake in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: cheesecake, dessert, no-bake, vanilla, easy