No-Bake Custard Cream Cheesecake
Custard creams and cheesecake…a delicious and interesting combination! The best part…no baking 🙂
Serves 12 | Preparation Time: 20 minutes & Time for chilling overnight (or at least 4 hours)
Ingredients Required:
- 250g Custard Cream biscuits, plus extra for decoration
- 75g Unsalted Butter (melted)
- 84g Instant Custard Mix
- 200g Soft Cheese
- 100g Icing Sugar
- 100ml Double Cream
Method:
- Grease and line a 23cm spring form cake tin.
- Place the custard creams in a food processor/blender and process until they are coarse crumbs.
- Transfer to a mixing bowl and pour over the melted butter. Combine well.
- Press biscuit/butter mixture into the cake tin and chill for 1 hour.
- Add the instant custard mix to a bowl and pour over 200ml boiling water.
- Whisk until you have a thick custard, cover with clingfilm and allow to cool.
- Add the icing sugar and soft cheese to a large bowl and combine well until smooth.
- Whisk in the cooled custard, then add the double cream.Whisk until thick.
- Spoon the mixture onto the biscuit base, and spread evenly using the back of a spoon/palette knife.
- Cut the extra custard cream biscuits in half, and use the halves to decorate the cheesecake.
- Cover loosely with clingfilm and chill for at least 4 hours (ideally overnight).
Serve and enjoy 🙂
