No Bake Custard Cream Cheesecake
Serves : 12 slices
This quick and easy no-bake Custard Cream cheesecake features a velvety-smooth custard cheesecake filling on top of a Custard Cream biscuit based, finished with whipped cream and biscuits crumbs.
Ingredients
- 300 g Custard Creams or Golden Oreos
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full-fat
- 300 ml Double Cream or Heavy Cream
- 1 tsp Vanilla Extract
- 50 g Custard Powder
- 75 g Icing Sugar or Powdered Sugar
For Decoration (Optional)
- 100 ml Double Cream or Heavy Cream
- 5 Custard Creams
VIDEO
Instructions
Make the biscuit base
- Line an 8-inch springform cake pan with baking parchment, by clamping a square of parchment in place.
- Add the Custard Cream biscuits into a food processor, and blitz until they form a sandy-like crumb. Add the biscuit crumbs to a large mixing bowl and make a well in the centre then pour in the melted butter. Save 50g of the biscuit crumbs for later.300 g Custard Creams, 60 g Butter
- Mix together until well combined until the crumb mixture is like a wet-sandy texture. Then pour the mixture into the lined springform pan.
- Level-off the crumb mixture with the back of a spoon, pressing down to compact the base and smooth out to the edges. Chill in the fridge for at least 30 minutes.
Make the cheesecake filling
- Using a hand mixer and a large mixing bowl, whisk the icing sugar and cream cheese until combined. Don't overbeat the mixture, otherwise the cream cheese will slacken. Alternatively, you can make the cheesecake filling with a stand mixer with the balloon attachment or by hand with a balloon whisk.500 g Cream Cheese, 75 g Icing Sugar
- Add the vanilla extract and double cream to the cream cheese mixture, and whisk with a hand mixer until the mixture is thick and creamy but still easily spreadable.300 ml Double Cream, 1 tsp Vanilla Extract
- Add the custard powder and the rest of the cookie crumbs to the cheesecake filling and fold together with a rubber spatula until well-combined.50 g Custard Powder
Assemble the cheesecake
- Pour the Custard Cream cheesecake mixture over the top of the chilled biscuit base, and smooth out to the edges with the back of a spoon and level with an offset spatula.
- Chill the cheesecake in the fridge for at least 6 hours or overnight before serving.
Decorating the cheesecake (optional)
- When ready to serve, remove the cheesecake from the springform cake pan and place on a serving dish.
- Whisk the remaining double cream until it is thick and smooth, and pipe on top of the cheesecake with a piping bag and nozzle100 ml Double Cream, 5 Custard Creams
- Decorate with Custard Cream biscuits, and sprinkle over the remaining biscuit crumbs and serve.
Notes
Read my Top Tips and FAQs in the post above for some really helpful hints and tips to make this recipe successfully.
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 454kcalCarbohydrates: 28gProtein: 5gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 95mgSodium: 285mgPotassium: 154mgFiber: 1gSugar: 19gVitamin A: 1234IUVitamin C: 0.2mgCalcium: 73mgIron: 3mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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