Christmas No Cream Cheese Cheesecake
The perfect no cream cheese cheesecake is an easy no bake desert that won't have you spending time fussing in the kitchen this holiday season.
Servings: 12 slices
Ingredients
Base layer
- 250 grams vanilla biscuits (one NZ packet)
- 140 grams melted butter
Chocolate layer
- 85 grams softened butter
- 2 eggs
- 1½ cups icing sugar
- 125 grams milk chocolate
- 1 tsp peppermint essence
Top Layer
- 300 ml cream
- 2-3 candy canes or any crushed peppermint candy
Instructions
Base layer
- Blitz or crush the packet of biscuits into fine crumbs.
- Melt the base measure of butter and add to the biscuits and combine.
- Press into a 20cm tart/flan tin (with a loose bottom). Use a glass to spread the mixture evenly up the sides. Make sure the base and sides share an even amount. Press down firmly.
- Place in the freezer or fridge until set.
Chocolate layer
- Soften the second measure of butter.
- Cream the butter and icing sugar until soft and pale.
- Add the eggs one at a time.
- Bring a small pot of water to the boil. Turn down to a simmer.
- Place a small heat proof bowl above the pot of water and melt the chocolate. Once the chocolate has melted - fold into the creamed mixture along with the peppermint essence.
- You over the base and place in the fridge to set.
- You could wrap and freeze the base layers weeks in advance or place in the fridge over night until needed.
Top layer
- Simply beat the cream until stiff. Spread onto the chocolate and decorate with broken or smashed candy canes.
Notes
If your're not a fan of peppermint you can substitute with freshly fruit like strawberries or raspberries.