No-Bake Cheesecake (Summer)
Experience the delightful simplicity of this no-bake cheesecake, perfect for a refreshing summer dessert. This recipe promises a creamy, rich texture without ever turning on your oven.
Equipment
- 20cm springform tin
- large bowl
- electric mixer
Ingredients
Crust
- 200 g digestive biscuits
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 100 g caster sugar
- 300 ml double cream
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Crust Preparation
- Crush digestive biscuits into fine crumbs, then mix with melted butter. Press the mixture firmly into the base of a 20cm springform tin and chill for 30 minutes.
Filling Preparation
- In a large bowl, beat cream cheese and caster sugar until smooth. In a separate bowl, whip double cream until soft peaks form, then gently fold into the cream cheese mixture with lemon juice and vanilla extract.
Assembly and Chilling
- Pour the cream cheese filling over the chilled biscuit base. Smooth the top and refrigerate for 7 days, or until firm, before serving.
Notes
For best results, allow the cheesecake to chill for the full 7 days to achieve optimal firmness and flavor. Garnish with fresh berries or a fruit coulis before serving.