No bake Strawberry Cheesecake

PennyAuthorPenny
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Yields8 Servings
Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins

 250g digestive biscuit
 100g butter
 , melted
 1 vanilla pod
 600g soft cheese
 100g icing sugar
 284ml double cream
 For the topping
 400g punnet strawberry
 Sliced

1

Grease a 23cm loose-bottomed tin with baking parchment.

2

Put digestive biscuits in a bag and crush to crumbs Put the crumbs to a bowl, then pour over 100g melted butter.

3

Mix thoroughly until the crumbs are completely coated.

4

Tip them into the tin and press firmly down into the base to create an even layer. Use the bottom of a glass to level it out and push it down

5

Chill in the fridge for 1 hr to set firmly.

6

Scrape the vanilla seeds from the pod

7

Put 600g cream cheese, 100g icing sugar and the vanilla seeds in a bowl, mix until smooth.

8

Tip in the cream and continue beating until the mixture is completely combined.

9

Put the sliced strawberries around the edge of the tin

10

Take half the remaining strawberries and whizz with a little icing sugar . Pour this into the filling and swirl through .

11

spoon the filling onto the biscuit base

12

Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Decorate with remaining strawberries Leave to set in the fridge for a couple of hours or overnight

Ingredients

 250g digestive biscuit
 100g butter
 , melted
 1 vanilla pod
 600g soft cheese
 100g icing sugar
 284ml double cream
 For the topping
 400g punnet strawberry
 Sliced

Directions

1

Grease a 23cm loose-bottomed tin with baking parchment.

2

Put digestive biscuits in a bag and crush to crumbs Put the crumbs to a bowl, then pour over 100g melted butter.

3

Mix thoroughly until the crumbs are completely coated.

4

Tip them into the tin and press firmly down into the base to create an even layer. Use the bottom of a glass to level it out and push it down

5

Chill in the fridge for 1 hr to set firmly.

6

Scrape the vanilla seeds from the pod

7

Put 600g cream cheese, 100g icing sugar and the vanilla seeds in a bowl, mix until smooth.

8

Tip in the cream and continue beating until the mixture is completely combined.

9

Put the sliced strawberries around the edge of the tin

10

Take half the remaining strawberries and whizz with a little icing sugar . Pour this into the filling and swirl through .

11

spoon the filling onto the biscuit base

12

Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Decorate with remaining strawberries Leave to set in the fridge for a couple of hours or overnight

No bake Strawberry Cheesecake