Custard Cream Cheesecake!
A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Custard Creams
- 85 g Unsalted Butter
- 15-20 Custard Creams
- 600 g Full-Fat Cream Cheese
- 75 g Icing Sugar
- 300 ml Double Cream
- 2 tsp Custard Flavouring ((see notes below))
- 1 tsp Vanilla Extract
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Custard Cream Crumbs
Instructions
- 1
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- 2
Tip into an 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
- 3
Place your custard creams around the edge of the tin. You can gently push them slightly into the biscuit base to help them stay in place for now.
- 4
In your stand mixer/large bowl, add your Cream Cheese and Icing Sugar, and whip till smooth.
- 5
Add in the Double Cream, Custard Flavouring, and Vanilla Extract and whip till really thick.
- 6
Spread into the middle of the biscuit circle, and smooth over the top.
- 7
Leave your cheesecake to set in the fridge for 5-6 hours, or preferably overnight.
- 8
Remove your cheesecake from the tin!
- 9
Whip together the Double Cream and Icing Sugar, and pipe onto your cheesecake. I used a 2D closed star tip.
- 10
Sprinkle over some custard cream crumbs!