No Bake Vanilla and Berry Cheesecake

Incredibly delicious and easy to make, this cheesecake will leave you wanting more!

  • 1 hr
    (Plus setting time)
  • Serves 10
  • Vegetarian
  • Beginner

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 Yeo Berry Compote  

 

To Serve    

 

250g Fresh Strawberries 

The remaining Yeo Berry Compote 

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 the rest of the compote and serve with a slice of cheesecake.  

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