Twas the night before Christmas ands someone forgot the dessert… That’s silly but its never too late to make a dessert. Thats why I’m sharing my recipe for the easiest no-bake cheesecake, ever.
If you’ve been scrambling through the supermarket, working or just relaxing, you may have forgotten about dessert to enjoy after dinner tomorrow – its easily done. Don’t worry, a few simple ingredients and you can have a delicious no-bake dessert.
The recipe uses mostly pantry and fridge staples – its a no brainer. You can have a treat whipped up in no time, perfect for the holidays. Although this can be made anytime of year, don’t just keep it for the holidays!
I know some people out there don’t believe that no-bake cheesecakes aren’t actually cheesecakes but honestly, they are. Although it’s a quick process, the chilling time is the longest factor – ideally 6-8 hours or longer, especially considering this cheesecake doesn’t contain any setting agent other than double cream as a thickening agent.
Anyway, let’s get started, shall we?
125g Bourbon biscuits (or other chocolate cream filled biscuits).
35g Butter, melted.
100g Kinder chocolate bars, broken up and melted. Allow to cool before using.
300g Soft cheese.
75g Icing sugar.
1 tsp Vanilla extract.
200ml Double cream.
200ml Double cream.
1tsp Vanilla extract.
25g Icing sugar.
Kinder bueno pieces.
Before you get started on the recipe, you’ll want to do some prep work. Weigh up all your ingredients, get any equipment you may need such as a mixing bowl and whisk. Just make sure there is room in there fridge, as this doesn’t require any cooking.
To start on the recipe, melt the chocolate.
Simply take the kinder chocolate bars and melt them in the microwave, ensuring the bowl is heatproof.
Take your 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 using a rolling pin until a crumb or sandy looking consistency is apparent. If you’re doing this by hand, its okay to have a few big chunks in the mixture, don’t worry too much. You can also do this in a food processor – it makes life so much easier.
Melt the butter in either in a saucepan on the hob or in a microwave safe bowl, in the microwave. 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 round cake tin and pour the mixture straight into it, then compress it down using a small cup measurement or the back of a spoon, 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 melted chocolate and whisk them all together until they are fully combined. The mixture should be thick enough to hold its shape and not be too loose. It will look and smell fairly chocolatey at this stage.
Now you can go ahead and add in the apple and whisk it in until its fully incorporated. Then you can add in the double cream and whisk until the cream has been worked in and the mixture has thickened – it should be able to hold its shape well.
Remove the cheesecake base from the fridge and add the cheesecake filling directly on top of the base, then spread it out to get it smooth and level as possible. I find a small cranked/offset spatula or the back of a spoon works best.
Place into the fridge and chill for a minimum of 6-8 hours but feel free to leave it for longer.
Once you’re ready to serve the cheesecake is when you can finish the cheesecake off.
Simply make your whipped cream topping which is just the double cream, icing sugar and vanilla into a mixing bowl and whisked until it reaches a stiff peaks consistency, transfer the mixture into a piping bag fitted with your nozzle of choice – I went with a 5mm open star (my personal favourite).
Pipe as many or as few rosettes on the top and top them with kinder bueno pieces and enjoy!
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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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