Sometimes in life you need a cheeky shortcut to get you through the day. Who hasn’t missed out a few pages of the bedtime story to move things along? Most of my housework now consists of a quick sweep with a baby wipe? And find me a mum who hasn’t microwaved a cold cup of tea rather than making a fresh cup on occasion?
This is a very quick and easy recipe for when you need a cheesecake fix or have some fruit or chocolate (lol) that needs using up. As it’s no bake it’s brilliantly child friendly and sets pretty quickly too.
You will need a 9″ pie dish or loose bottom cake tin.
- 200g digestive biscuits
- 100g melted butter
- 600g full fat soft cheese
- 150g icing sugar
- 250ml double cream
In a plastic bowl or jug, bash your digestive biscuits until its just a bowl of crumbs – I say ‘your’ biscuits but if you’re baking with kids, they are most certainly not ‘yours’ and lets face it your kids are not going to let you do any bashing either.
Once fully ‘crumbed’, mix in the melted butter and press into your dish in an even layer. Pop into the fridge to set.
Using an electrical whisk (or hand whisk if you have guns of steel), whip the double cream until firm peaks form. My 3 year old loves to use the whisk but mostly because once shes done I give her a mixture covered whisk to lick as a ‘metal lollypop’ (unplugged from the machine of course #mumoftheyear).
In a large bowl, beat the soft cheese until smooth and gradually add the icing sugar whilst mixing until combined. Stir in the whipped cream and add whatever fruit or flavours you like (some ideas below).
Pour onto your biscuit base and pop back into the fridge for 2-3 hours or until set.
For a chocolate topping heat 200ml double cream to boiling (I did this in the microwave- 40 seconds on high)
Add 150g broken up dark chocolate and stir until the chocolate has melted and you have a thick glossy mixture.
Spread over the top of the cheesecake and chill as per above.
For lemon cheesecake, add the zest and juice of 1 lemon to the cream and cheese mixture before pouring onto the base to set.
For vanilla cheesecake, add 1 teaspoon vanilla bean paste to the cream and cheese mixture as per the above.
For strawberry cheesecake add 3 tablespoons good quality strawberry jam to the cream and cheese mixture before turning onto the base. Top with sliced strawberries.