Where are my cheesecake lovers? Impossible to resist a slice. Crunchy ginger base with creamy vanilla topping adorned with sweet juicy blueberries and strawberries. I had the compliment of someone saying this was the best cheesecake they ever tasted when I served this. I’d be inclined to agree.
A simple dessert that looks and tastes like you have gone to so much more effort. What’s more it’s no bake!
Make this for the cheesecake lovers in your life.
300g ginger nut biscuits
150ml double cream
350g cream cheese
100g icing sugar
1 teaspoon vanilla extract
Cup of blueberries
Cup of strawberries
Line and grease an 8 inch loose bottomed tin with greaseproof paper
Blitz your biscuits into crumbs however you desire. I wrap in wax wrap and smash with a rolling pin.
Melt butter in a heavy bottomed pan and add the crumbs. Stir to coat every crumb.
Press the coated crumbs into a loose bottomed cake tin to form the base of the cheesecake. Press down firmly with your fist to ensure a neat base.
Pop in the fridge to chill while you prepare the topping.
In a large mixing bowl tip in your cream cheese, cream, vanilla extract and icing sugar. Whisk together for a couple of minutes so all the ingredients combine beautifully.
Remove base from fridge and spread over the creamy topping.
Arrange your berries on top and pop back in the fridge to set for at least 3 hours, preferably overnight.
Serve on a cake stand for added beauty.