Low Budget No Bake Easy Vanilla Cheesecake Recipes

HOW TO MAKE PERFECT NO BAKE VANILLA CHEESECAKE

Steps:

• Grease and line the base and sides of the springform tin.
• Pulse the Oreos in the food processor (including the fillings) until they reach a fine crumbs consistency.
• Melt butter in the microwave in a small bowl in 10 second intervals and add it to the biscuit crumbs. Pulse until it clumps together.
• Press the mixture into the base and sides of the pan with a metal spoon and freeze to set firm.
• In a mixing bowl, whip together the cream and icing sugar with an electric hand whisk until soft peaks form. Set to one side.
• In another bowl, beat the cream cheese with a spatula until softened.
• Add the caster sugar and beat again until smooth and shiny. (It shouldn't feel grainy on the bottom of the bowl anymore.)
• Mix the soured cream and vanilla into the cream cheese until nicely blended.
• Gently fold the whipped cream into the cream cheese, being careful not to knock out any of the air.
• Pour the filling into the base and smooth out. Refrigerate for 4 hours until completely set.
• Right before serving, top with a mixture of mini meringue nests and mixed berries (i.e. blueberries, cherries, raspberries and strawberries).

LOW BUDGET NO BAKE EASY VANILLA CHEESECAKE!

Steps:

• Combine Milk, Vanilla, and Sugar in a large mixing bowl (Or into your stand mixer).
• Place Cream Cheese In the Middle of the Bowl.
• Use Hand Mixer On Medium Speed for 3 Minutes or Until Completely mixed (stand mixer on a low speed then gradually up to 4 make sure you scrape the bowl once) If hand whisking you are brave and this could take a strong arm and bout 10 minutes.
• Crush Tea Biscuits either by hand, hammer, or food processor.
• Place Biscuits in a rectangular or circle container (Seal-able is best if not eating right away.).
• Pour Cream Cheese onto tea biscuits.
• Place in Freezer for 10-20 minutes (Depending on Your Freezer).
• Put into fridge or serve.
• Stores for 3-5 days Covered in the Fridge.

NO-BAKE VANILLA CHEESECAKE

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.