Recipe: No Bake Cheesecake

No bake cheesecake – it’s light, fluffy, and the perfect dessert for bringing family together. You can add skor, peanut butter cups, or keep it classic. In this case, with Easter just around the corner, it’s Cadbury eggs! Okay, let’s not bake up!

Ingredients

Crust

• 1 box of Kinnikinnick’s smoreables graham style crackers
• a stick of salted butter, melted

Filling

• 300g of cream cheese
• 50g of icing sugar
• 1 tablespoon of vanilla
• 150ml of whipping cream
• 1 cup of crushed Cadbury eggs (and 1/2 a cup for topping).

First, blitz the cookies in a blender or food processor and add in the melted butter – mix well. Then, spray a shallow pie pan. I use this tart pan and it worked so well! Press in the cookie crumbs and fill all the little nooks and crannies.

Next, whisk the cream cheese, icing sugar, and the vanilla together. Set aside. Whip the whipping cream until it’s able to hold shape (don’t over whip it) and then fold the whipped cream into the cream cheese mixture. Lastly, crush one cup of your favourite (hello Cadbury eggs!) candy and gently mix in.

Then, fill the pie or tart pan and smooth out, topping with the remaining crushed candy (another 1/2 cup). Now, with no bake time, you’d think that means no wait time, but that’s not the case. Stick this cheesecake in the fridge for 4 hours, then cut and eat up.

If you’re in a rush, you can put it in the freezer, but the crust then becomes really hard and the cheesecake seperates from the hardened crust. If you do set it in the feezer, I suggest using a hot knife to cut it.

Well, there you have it – one quick and easy no bake cheesecake. It’s tangy, not overly sweet, and it’s light enough to have a second piece!

Thanks so much for stopping by and I hope to see you again soon!

Enoy the longer days and good eats.