Do you need a quick recipe for Valentine’s Day? Look no further, I’m share with you how to make this no-bake cheesecake tart.
This recipe is a twist on my more traditional no-bake cheesecake, after thinking about how I could improve or change the recipe. After being on Instagram and Pinterest for a short while, I saw there was the odd cheesecake tart, I didn’t follow any of the recipes that I found as I had the basics covered and that’s all you need.
So I take my simple no-bake recipe and make some changes, mostly lowering the amounts of each ingredients as I don’t need as much for this tart. If you have seen any of my other cheesecakes before, you will know that they have a thick consistency but this one was slightly less so, but it still set nicely.
Before you start working on the tart, you’ll want to do some prep work. Get the pie/tart tin ready and weigh up all your ingredients. To start the tart, you’ll want to make the base (and sides) which is super simple and only requires 2 ingredients – digestive biscuits and melted butter. You’ll want to make the digestive biscuits into crumbs (it will look like sand once ready) and you can do this 2 ways – method one is the easiest and it’s to use a food processor, blitz the biscuits for a few seconds until they have reached a crumb consistency. Method two is too place the biscuits into a ziplock bag and crush them using a rolling pin, this takes longer but works equally as well.
Once you’ve got your biscuit crumbs, you can then add the melted butter and either blitz or mix in the butter until it’s turned to wet sand colour. Place the biscuit mixture into the base of your 9 inch pie/tart tin and get yourself a cup measurement or something similar and start to compress it down, while you do that you’ll also want to press it out towards the edge and build up the sides, it may take some time to get the edges just right but it’s all worth it in the end. So take the time needed to get the base and sides as level all around as possible.
Once you’ve got the biscuit base sorted, you can then go ahead and place that in the fridge to firm up while you make the filling.
To make the cheesecake filling, you’ll want to get yourself a medium-large mixing bowl and place in the soft cheese, icing sugar and vanilla then give it all a good mix with either a hand whisk or a electric mixer (whichever you have or prefer to use). Once all the ingredients are fully incorporated, add in the jam (I used strawberry as I knew it would turn the mixture pink but feel free to use whatever flavour you’d like) and give it all a give whisk together until the jam has been worked in fully, if possible, try and use jam without bits, it will help the mixture to stay smooth. Add in the double cream and whisk until the mixture thickens up – mine was looser in consistency as it was warm in my kitchen but it set up alright.
Now you’ll want to take your tart case out of the fridge and add in the filling into and level it off as best you can, then place back in the fridge for 8 hours or overnight (which is preferred by me personally). The longer you allow it to chill, the more it will firm up.
The following morning, I take the tart out the frIdge and remove it from the tin. I set it onto my decorative plate but feel free to use whatever you have, a cake stand or normal plate will work well. One last thing before we finish the tart off, which is optional but seeing as Valentine’s Day is today, why not put something romantic on top, so I did. I piped the word ‘love’ with seedless strawberry jam.
You can then cut and slice it as your wish, this tart is like a cheesecake but in a different form – if you like cheesecake recommend trying this recipe out!
375g Digestive biscuits.
150g Butter, melted.
400g Soft cheese.
100g Icing sugar.
1 tsp Vanilla extract.
200-250g Strawberry jam, seedless.
200ml Double cream.
Strawberry jam, seedless and in a piping bag (with no tip).
No baking times as this is a chilled dessert, so up to 8 hours chilling in the fridge.