This is my all time favourite no bake cheesecake. The original recipe comes from Super Food Ideas (Click here for recipe) but I have converted it to TMX and changed one element, evaporative milk for cream, this due to me not having any evaporative cream! This is a really versatile recipe that you can freshen with berries or summer fruits and if you are feeling like extra indulgence top with your favourite chocolates. These are off to a house warming party tonight so I have done a mix of both. A great recipe if you want to save on plates and mess but if you would rather wow them with a whole cheesecake it works beautifully. Simple and delicious. Eb x
- 1-2 Packs of smallish choc chip biscuits (you can use homemade)
- 2 tbsp boiling water
- 3 ½ tsp powdered gelatine
- 180g white chocolate melts
- 100g cream
- 2 x 250g blocks Light Philadelphia cream cheese
- 65g caster sugar
- 1 tsp vanilla paste
- Frozen raspberries or chopped up chocolates
Using a muffin tray, place patty pans in the tin and insert a cookie.
Add chocolate and cream in the bowl and melt for 3 minutes at 50deg on Speed 2. SET ASIDE
Meanwhile add boiling water and gelatine together in the MC and using a fork whisk until well combined.
Add cream cheese and sugar to the bowl (no need to clean) and beat for 15 seconds on Speed 5. Scrape down sides.
With blades on Speed 5 add chocolate and gelatine until well combined.
Spoon the mix into the patty pans, then add frozen berries or favourite chocolates. (Cherry Ripes, Picnics, Crunchies, Toblerone)
Place in fridge until ready to serve.
This can be done as one big cheesecake but the mini’s are great for parties.