Vanilla No Bake Cheesecake

Ingredients

• 300 g Digestive biscuits (crushed)
• 135 g Butter or baking spread (melted)
• 750 g Full fat cream cheese
• 125 g Icing sugar
• 2 tsp Vanilla extract
• 300 ml Double cream
• 200 ml Double cream
• 1 tbsp Icing sugar
• 1 tsp Vanilla extract
• Fresh berries (optional)

Instructions

1. 1

   To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl

2. 2

   Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

3. 3

   For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

4. 4

   Add the double cream and whisk until it is very thick and holds it's shape

5. 5

   Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

6. 6

   Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

7. 7

   Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

8. 8

   Serve immediately with fresh berries if you like, store any leftovers in the fridge and eat within 2-3 days