You must add a no bake cheesecake to your Christmas dessert list. It is so so so easy to make and tastes amazing. With the help of a food processor or a thermo style cooker you will have this recipe made in 10 minutes. There is no baking, no heating, the fridge will do all the work and set the cheesecake.
A crunchy biscuit base filled with a light creamy centre, topped with cherries that are not to sweet and not too tart they are just perfect.
Make it the day before and then pour the cherries over just before serving, too easy.
INGREDIENTS
BASE
1 Packet Scotch Finger Biscuits (250gm)
50gm Butter, melted
FILLING
500gm light cream cheese
1 Can Carnation light and creamy
4 Tsp Gelatine Powder
1/4 Cup warm water
1 Tsp Vanilla Essence (or try cherry essence)
1 Cup Icing Sugar
TOPPING
1 Can Red Ruby Cherry
LETS PUT IT ALL TOGETHER
1. Make the base by placing the biscuits in a food processor and process until there are no large pieces. With the food processor on gradually add the melted butter through the hole in the lid. Process for 10 seconds.
2. Press into a greased and lined push pan or spring form pan. Place in the fridge to set while you make the filling.
3. Clean out the food processor and then add the cream cheese and icing sugar. Process for 1 minute or until it becomes smooth. Gradually pour in the carnation light and creamy and vanilla essence. You should have a smooth slightly runny mix.
4. Dissolve the gelatine in the warm water. Gradually add this to your mix and process well to combine. Approx 20 seconds.
5. Get the base out of the fridge and pour the filling over the base. Place in the fridge for 4 hours or overnight.
6. Just before serving pour over the can of cherries.
Serves 8+
It ill keep in the fridge for up to 5 days (but I bet it will be all eaten before then).
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