No Bake Vanilla & Berry Cheesecake
30 mins to make +
5 hours setting time
Chef Tip: Do not overwhip the cream and only whip to soft peaks. This will help when combining it with the cream cheese mix.
This is a super speedy seasonal summery dessert. So simple, you don’t even need to bake it! It is the ultimate no-bake cheesecake.
250g Digestive Biscuits
100g Unsalted Yeo Butter (melted)
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
250g Fresh Strawberries
The remaining Yeo Berry Compote
Step by Step Instructions
Step 1 – 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.
Step 2 – 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.
Step 3 – Berry Compote Topping
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.
Step 4 – Set & Serve
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.