Easter is just a few weeks away and considering that you may have family and/or friends around you and don’t have time to be slaving away in the kitchen, today I’m going to be sharing my recipe for a super easy and colourful no-bake cheesecake.
Don’t get me wrong, I love baking but sometimes you don’t want to be in the kitchen for hours on end making something. That’s why I’m sharing my recipe for this Easter edition of a no-bake cheesecake – it includes 3 colourful layers of vanilla cheesecake, with freshly whipped cream and Cadbury mini eggs.
There is another reason this cheesecake may be ideal, it uses no electrical equipment. Meaning no matter what you have, you should be able to make this. All you need, at the very least is a 6 inch cake tin, whisk and a large mixing bowl.
If you have a stand or hand mixer, feel free to use it for convenience. I also recommend using a small cranked palette knife, to help spread and level the mixture out once its in the tin.
Anyway, let’s get started, shall we?
125g Digestive biscuits.
50g Butter, melted.
300g Soft cheese.
75g Icing sugar.
1/2-1 tsp Vanilla extract.
200ml Double cream.
200ml Double cream.
1tsp Vanilla extract.
25g Icing sugar.
Before you get into any element of the recipe, you’ll want to do some prep work. Start by weighing up all of the ingredients, preparing your cake tin with a circle of parchment paper (this is optional) and get any equipment you may use ready.
To start on the recipe, you’ll want to work on the base first.
Take your digestive biscuits and place them into a food safe bag, then take a rolling pin and gently press it into the biscuits until they break down into a crumb or sandy looking consistency. Make sure that the mixture is completely in crumb form, otherwise when the butter is added, it won’t be distributed fairly.
Transfer the biscuits crumbs into a small/medium bowl and then go ahead and melt the butter, either in a saucepan on the hob or in the microwavable safe bowl. Add the butter directly into the biscuit crumbs and mix the two together until fully combined – it will resemble wet sand.
Take your 6 inch cake tin and pour the mixture straight into it, then compress it down using something like a clean and empty jar or similar until its compressed and level, then place into the fridge to chill while you make the cheesecake filling.
Start by taking a large mixing bowl and placing the soft cheese, icing sugar and vanilla extract and whisking them all together until they are fully combined. You may notice that the mixture has a loose consistency at this point but don’t worry, this will change as we work through the recipe.
Go ahead and add in all of the double cream and give it a very good whisk until the cream has been fully worked in and the mixture has reached a stiff peak consistency. This may take a bit longer if you’re doing it by hand, a hand or stand mixer is ideal for this stage but not essential.
Split the cheesecake filling between 3 separate bowls and add your colourings, I went with purple, blue and pink but feel free to change the colours to suit you.
Whisk the colourings into the cheesecake filling, ensuring they are a solid colour, with no marbling. I recommend using colouring pastes, as they work best and won’t alter the consistency of the filling.
Remove the cake tin from the fridge and place your first layer of cheesecake filling into and level it off as best you can using a cranked palette knife or the back of a spoon may also work well. Repeat with the remaining layers, I started with the purple, followed by the blue and finished with the pink.
Place the cheesecake into the fridge and allow to chill for 6-8 hours or overnight, whichever you can do. The longer it can chill, the better end result.
Take the double cream, icing sugar and vanilla extract and place them into a large mixing bowl and whisk them all together until the cream is at stiff peaks and holds its shape. Try your best not to over whisk the cream, otherwise it will be granular and unpleasant to taste.
Place the cream into a piping bag fitted with your piping nozzle of choice, I went with a open star nozzle.
Once the cheesecake has had its time in the fridge, feel free to take your plate or cake stand of choice and place the cheesecake onto it.
Take the whipped cream an start to pip rosettes onto the top edge of the cheesecake, how close you pipe them together is completely up to you, I piped mine right next to one another.
To finish place a mini egg on each rosette, I followed a colour pattern but feel free to make it however you want to, it’s really easy for you to personalise.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.