No Bake Vanilla and Berry Cheesecake
Incredibly delicious and easy to make, this cheesecake will leave you wanting more!
Ingredients
Biscuit Bottom
- 250g Digestive Biscuits
- 100g Unsalted Yeo Butter (melted)
Filling
- 100g White Chocolate (melted)
- 220ml Yeo Double Cream
- 200g Cream Cheese
- 90g Icing Sugar
- 300g Yeo Crème Fraiche
- 1 tsp Vanilla Bean Paste
- 10 tsp Berry Compote (make your own by simmering a pan of fresh or frozen berries on a gentle heat until soft and juicy)
To Serve
- 250g Fresh Strawberries
- Any extra Berry Compote
Try it with...
Method
Make Biscuit Base
- Line the base of a loose base tart case with parchment paper.
- Add the digestive biscuits and melted butter to a large mixing bowl and bash them down using the end of a rolling pin until you have a fine crumb.
- Add the biscuit base to the lined tart case and press the mixture down. Allow the base to set in the fridge for 30 minutes.
Make Filling
- Whip up the cream to soft peaks.
- Add the cream cheese to a mixing bowl. Using a sieve, add the icing sugar to the bowl and stir to combine the ingredients.
- Add the crème fraiche, melted chocolate and vanilla bean paste. Fold the whipped cream into the mixture.
- Add the filling ingredients to the chilled biscuit base.
- Add 10 tsp of the berry compote on top of the cheesecake. Using a knife, create berry swirls by moving the knife up and down the cheesecake filling both horizontally and vertically.
- Set the cheesecake in the fridge for 4 hours.
- Slice the strawberries into halves and quarters. Combine the sliced strawberries with any remaining compote and serve with a slice of cheesecake.
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