Unit 6A, Phumelela Park, Montague Drive
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No-Bake Cheescake

  • Preparation Time: 5
  • Cooking Time: 240 min

Smooth, creamy, and irresistibly rich, no-bake cheesecake is the perfect dessert for any occasion. With a biscuit base and a luscious, velvety filling, this treat comes together effortlessly—no oven required! Whether topped with fresh berries, chocolate drizzle, or a tangy fruit compote, every bite is pure indulgence.

Reference: https://lancewood.co.za/recipes/no-bake-cheesecake-4-ways/

Instructions

01
Line a 20 cm in diameter springform pan with baking paper.
02
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.
03
Spoon the cream cheese into a bowl and beat until smooth. Add the condensed milk and vanilla and mix well.
04
Add the lemon juice and beat well, the mixture should start to thicken.
05
Pour the mixture onto the crust.
06
Refrigerate for at least 4 hours, but preferably overnight. Remove from pan.
07
Slice the cheesecake into 8 equal slices. Decorate 2 slices with speckled eggs, 2 slices with sliced strawberries, 2 with granadilla pulp and 2 with melted Biscoff spread.
08
Arrange the slices on a platter and enjoy! Serve immediately or refrigerate for up to 4 days.

Ingredients

Coconut Biscuits
Finely crushed.
200 g
Butter
Melted.
100 g
Full Fat Plain Cream Cheese
375 g
Condensed Milk
460 ml
Lemon Juice
Freshly Squeezed.
125 ml
Vanilla Essence
5 ml
Speckled Eggs
100 g
Strawberries
Hulled and sliced.
125 g
Biscoff Spread
Melted.
100 g
Granadilla Pulp
100 ml

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