Easy No Bake Cheesecake (single serve recipe)
This is an easy to make single serve no bake cheesecake recipe that is smooth, creamy, rich and you let it set in the fridge before serving. It is light, airy and so delicious - a perfectly simple and yummy dessert recipe.
Equipment
- Mixing bowls
- Grinder
- Rubber spatula
- Whisk
- Beater
- 4 inch spring form tin
Ingredients
Biscuit base -
- 50 gm biscuits
- 30 gm salted butter
- 15 gm brown sugar optional
Cheesecake filling -
- 150 gm cream cheese
- 30 gm castor sugar
- 2 tsp lemon juice
- 1 tsp vanilla
- 75 ml whipping cream
Garnish -
- Fresh blueberries
Instructions
- Line a 4/5 inch spring form cake tin with baking paper and set aside.
For the biscuit base -
- Grind the biscuits into a fine crumb and add the salt and melted butter, stir until combined.
- Pour the biscuit crumbs into the lined tin and with a rubber spatula or back of a spoon press the crumb firmly into the base to create an even layer of the crumb.
- Place in the fridge while we make the filling.
For the cheesecake filling -
- To make the filling whisk the cream cheese with sugar, lemon juice, vanilla until smooth and the sugar has dissolved.
- In another bowl beat the whipping cream until stiff peaks.
- Pour the whipped cream into the cream cheese mixture and fold together until evenly combined.
- Pour the cheesecake mixture over the chilled biscuit base smooth out the top and place in the fridge for minimum 4 hours but I like too allow it to set overnight.
Serving -
- The next day remove the springform tin and transfer the cheesecake to a plate, remove the baking paper.
- Top with fresh blueberries and serve. Serve chilled.
Notes
- Firmly pack the biscuit crumb base inn the tin before chilling.
- Mix the cream cheese into the sugar until it has dissolved and smooth (you can use icing sugar as well)
- Beat the whipping cream to stiff peaks before folding into the cream cheese.
- Allow the cheesecake to rest for a minimum of 6 hours.