Mince Pie No-Bake Cheesecake

Are you looking for a no-bake cheesecake with a difference this holiday period? 

Look no further, I have you covered. This mincemeat cheesecake is both festive and weird because why not?

If you know me and my baking (or no baking) habits, you’ll know that no-bake cheesecakes are one of my favourite things to make and eat, simply because of how easy they are to make and simple they are to make.

Today’s cheesecake is well… possibly the weirdest flavour combination possible. Mincemeat is somewhat like marmite, you love it or hate it – most people hate it. I like mincemeat and cheesecake so why not have a crossover between the two? Have I taken it too far?

As with all cheesecakes, it’s all about the base. I used a spiced digestive biscuit base, I’m not sure these exist but it’s just a combination of ground spices and digestive biscuits. As usual, you blitz the two together, then add the melted butter and blitz again to combine. You can do this using a food processor or place the biscuits and spices into a food zip bag and use a rolling pin to crush the biscuits, transferring the biscuit crumb into a small bowl, adding in the melted butter and giving it a mix with a spoon or silicon spatula. Use whichever method works best for you.

Transfer the buttery biscuit base into a deep sided 8-inch cake tin, you can line the base if you’d like too. Once all the buttery biscuits are in the tin, you’ll want to press them down as best you can using either a cup measurement or the back of a spoon until its tightly packed into the base of the tin. Place in the fridge and allow to chill in there while you make the cheesecake filling.

To make the cheesecake filling is super easy, into a large bowl place your soft cheese, mincemeat and spices and mix them all together using a whisk. Keep whisking it together until it’s all come together and is well combined, then you can add in your double cream and whisk it into the mixture until it’s become thicker in consistency and can hold it’s own shape. 

Place the cheesecake filling on-top of the biscuit base, once it’s all in the tin, try and level it off as best you possibly can using a small offset palette knife or the back of a spoon, once level, set in the fridge and allow to chill for around 6-8 hours (or overnight).

The next day, remove the cheesecake from the tin and place it onto your plate or cake stand of choice, now it’s time to finish/decorate the cheesecake. I kept it simple by piping rosettes of fresh cream all the way around the edge of the cheesecake and place a good amount of mincemeat in the centre but feel free to finish the cheesecake however you like, it’s yours to customisable.

Ingredients:

600g Soft cheese (full fat).

300g Mincemeat.

2 tsp Ground cinnamon.

½ Ground mixed spice.

½ tsp Ground cloves.

300ml double cream

Additional mincemeat.

Methods:

1. Weigh up all your ingredients and line your tin with parchment paper (if you choose to use it).
2. To start on your cheesecake, you’ll want to start on the base. Crush your biscuits into crumbs using either a food processor or a rolling pin and a food zip bag.
3. Melt some butter in a saucepan over a low-medium heat or in the microwave, then add to the biscuit crumbs and mix them together until they are fully worked together.
4. Transfer the biscuit mixture into the cake tin and press it down using a cup measure or the back of a spoons will work equally as well. Press down the mixture compressing it well.
5. Start on the cheesecake filling by placing the soft cheese, mincemeat and spices into your mixing bowl of choice and whisk them all together until they are fully incorporated.
6. Add in all of your double cream and whisk until the mixture is thicker in consistency, if you’re doing this by hand, you’ll notice that the mixture becomes “heavier” to mix.
7. Once you’ve got the filling thickened, place it on top of the biscuit base and level it off as best you can using a small offset palette knife or the back of a spoon should work as well.
8. Set the cheesecake in the fridge and allow it to chill there for around 6-8 hours.
9. The following day, I removed the cheesecake from the cake tin and set it on my plate (feel free to use a cake stand or board, if you’d prefer.
10. To finish the cheesecake, I pipe rosettes around the edge and fill the centre with mincemeat – this is fully customisable so feel free to make it work for you.

Thank you for checking out my recipe for this (weird) chreesecake recipe – I hope you get to make it soon.