Three ingredients. Four hours. The result? A silky, creamy no-bake cheesecake that tastes like it came from a patisserie.
What you'll need
- 600g full-fat cream cheese (room temperature)
- 200ml heavy cream (at least 35% fat)
- 80g icing sugar
For the base: 200g digestive biscuits + 90g melted butter.
Method
Beat the cream cheese until smooth. Add the icing sugar and mix until combined. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture — keep it airy.
Press the biscuit base into a 20cm springform tin and pour the filling over. Smooth the top, cover with cling film and refrigerate for at least 4 hours (overnight is best).
"The longer it chills, the more it sets. Patience is the fourth ingredient."
Serve with fresh berries or a spoonful of lemon curd. Keeps in the refrigerator for up to 3 days.