A super easy dessert you can whip up in a few minutes. My family love this cheesecake and now they can make it themselves with this recipe! This isn’t a SW friendly recipe, you can however work out the syn values yourself by working out the syns for all the ingredients and dividing by the number of servings you get.
You can top the cheesecake with pretty much anything you want. When I am pressed for time, I add chopped chocolate (as pictured), or grate a couple of digestive biscuits over it. Other toppings I love to add to the cheesecake are: fresh strawberries pureed and sweetened with a little icing sugar and crushed meringues (best to do this just before serving), crushed oreos, Ferrero Rocher, mango or passion fruit. What do you like to top your cheesecake with? Comment below with your fave toppings.
You can vary the biscuits you use for the base to include your favourite one – if I am making an Oreo flavoured cheesecake, then I’d use Oreo biscuits for the base and I would also add crushed Oreos to the cream mixture too.
Enjoy and feel free to tag me in your creations x
- 250g digestive biscuits (crushed)
- 100g butter (melted)
- 600ml cream cheese
- 100g icing sugar
- 284ml tub Elmlea double cream
- Vanilla extract
Make the biscuit base first – crush the biscuits in a blender or you can crush them by hand. I usually get my kids to do it as they absolutely love bashing the biscuits with a rolling pin! Place the biscuits in a clean bag and bash it with a rolling pin until it is finally crushed. Add the melted butter and mix well. Place the biscuits in a flan dish and place it in the fridge for at least 15 minutes to firm up.
Mix the cream cheese with icing sugar (don’t overmix as the cream cheese will turn runny). Mix until the sugar is evenly mixed. Add the Elmlea cream and vanilla extract and mix till it makes soft peaks.
Add the cream to the biscuit base and chill. Add topping of your choice before serving.