My kids' favorite cake for long summer days. The layering can be challenging (especially the first layer) I just let them mess with it and lick their hands at the end- que sera sera!
But first- music! This is what we were listening too while baking!
No-Bake Layered Cheesecake with Biscuits
Ingredients:
For the Biscuit Layers:
- 300g digestive biscuits or graham crackers
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 400g cream cheese, softened
- 250ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 1 lemon, zested and juiced (optional)
For the Topping:
- Fresh berries, fruit compote, or chocolate shavings (optional)
Instructions:
-
Prepare the Biscuit Base:
- Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
- Mix the melted butter with the biscuit crumbs until well combined.
- Press half of the mixture firmly into the base of a 20cm springform cake tin to form an even layer. Set aside the remaining biscuit mixture for the layers.
-
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Add lemon zest and juice for a tangy flavor if desired.
-
Assemble the Layers:
- Spread a layer of the cheesecake filling over the biscuit base in the springform tin.
- Sprinkle a layer of the remaining biscuit mixture over the cheesecake filling.
- Repeat the layers, ending with a layer of cheesecake filling on top. Smooth the top with a spatula.
-
Chill and Serve:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, remove the sides of the springform tin.
- Garnish with fresh berries, fruit compote, or chocolate shavings if desired.
- Slice and enjoy!