It’s been quite a while since I last made a cheesecake, so that’s what I’m bringing you today. This weeks recipe is for a Neapolitan no-bake cheesecake.
I love no-bake cheesecakes, especially as they can be made in next to no time. You can literally get the base and filling made in under 30 minutes, what is there not to love?
You simply make the different elements, put them together and then place it in the fridge for 6-8 hours or overnight, so it basically sorts itself once you’ve made it, does it get easier? If you use a stand mixer and food processor, it’ll be done even sooner… If you don’t have them, don’t worry about it, you can use other things like a rolling pin and a whisk.
As you already know, this recipe is a no-bake one. A lot of recipes that are no-bake often contain gelatine but lucky for you, none of my no-bake cheese contain gelatine.
Anyway, let’s get started, shall we?
125g Digestive biscuits, in crumb form.
50g Butter, melted.
300g Soft cheese.
50g Icing sugar.
1 tsp Vanilla extract.
1 sachet Strawberry pudding powder.
1 sachet Chocolate pudding powder.
200ml Double cream.
200ml Double cream.
1tsp Vanilla extract.
25g Icing sugar.
Before you get into making the cheesecake, do some prep work. Weigh up all the ingredients, get your 6 inch deep sided cake tin ready, crush your digestives in either a food processor or in a food bag and bash with a rolling pin until it reached a crumb consistency.
Start by making the base, into a bowl place your digestive biscuit crumbs and add the butter, Mix the two until they are well combined, they’ll take on a wet sand consistency once combined.
Grab your 6 inch cake tin and pour all of the biscuit mixture into the base and press it down using either a silicon spatula or a small cup measurement. It should be pretty level once you’ve compressed it down.
Place the base into the fridge to firm up a little while you make the filling.
Now you can make the filling, for this I recommend using an electric mixer of some sort but I did it by hand. Into a bowl, place the soft cheese, icing sugar and vanilla into a bowl and give them all a good whisk together until they are fully combined and have a decently thick consistency.
Give the bowl a good scraping down, just to work in any bits that may not have been fully worked in.
Go ahead and add in all of the double cream and whisk until the mixture is much thicker and is able to hold its own shape, this may take a couple of minutes, just depends. Make sure it’s able to hold its shape at this stage, otherwise it wont firm up properly when in the fridge.
Once the cheesecake filling is fully made, take it and divide the amount by 3 and place into 3 separate bowls. Into one of the bowls add the strawberry pudding powder and give it all a good whisk until the powder has been incorporated and is completely mixed in, repeat with the chocolate pudding powder, keeping the vanilla one plain.
Remove your base from the fridge and add the chocolate cheesecake filling and level it out as best you can, ideally using a small cranked pallet knife or something similar. Repeat with the strawberry layer an then finish it with the vanilla layer – trying to get the layers as level as possible (they won’t be super perfect, so don’t worry about it).
Place back in the fridge and allow it to chill for a minimum of 6-8 hours or best overnight!
Before you intend on serving this cheesecake, make the sweetened whipped cream.
Take a large mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk until it reaches stiff peaks, try your best not to over-whip the cream, otherwise it’ll become granular and unpleasant.
Place the freshly whipped cream into a piping bag fitted with an open star nozzle tip and then pipe rosettes around the edge of the cheescake or however you like, it’s yours to customise.
Slice into slices and enjoy, it’s rich and indulgent, so a smaller slice may be preferred.
That’s all for this week 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 next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!
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