This easy no bake cheesecake is a perfect dessert for any occasion. Super simple, creamy and impossible to resist, serve with a tasty red berry coulis.
10 people made this
180g plain biscuits (e.g. digestives)
60g butter, melted
450g cream cheese
150g caster sugar
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 sheets gelatine
150ml double cream
140g mixed red berries (e.g. raspberries, blackberries, strawberries)
Method Prep:30min › Extra time:3hr cooling › Ready in:3hr30min
To make the base, place the biscuits into a food processor and process until fine crumbs form. Transfer to a bowl then mix in the melted butter, stir until well integrated. Spoon the mixture into a 23cm springform cake tin (use a smaller tin if you want a thicker base) and press down gently with the back of a spoon. Place in the fridge to chill while you make the filling.
In a bowl combine the cream cheese, caster sugar, vanilla extract and lemon zest and mix until smooth.
Soak the gelatine sheets in cold water for about 5 minutes, until soft. Lift sheets from the cold water and squeeze excess water. Add sheets to the cream cheese mixture and mix well until they are completely dissolved. Whip cream until soft peaks are formed and add with the help of a whisk, mix well until all ingredients are well combined.
Pour mixture onto chilled base, and then return to the fridge for at least 3 hours to let it set properly and perfectly!
In the meantime, put the berries in the food processor and blend well in order to create a coulis style sauce.
Remove ring from springform tin and set the cheesecake on a serving plate. Once ready to serve, pour the berry sauce gently on top of the cheesecake in concentric circles for a more sophisticated look. Decorate with fresh berries on top.