The best No Bake Cheesecake is...

By RecipeTin Eats · 240 min

Ingredients

Instructions

1. Blitz the biscuits in a food processor to fine crumbs (about 30 seconds). Add the melted butter, cinnamon and salt and blitz until it resembles wet sand and holds together when pinched.
2. Turn a 20 cm/8 inch springform pan base upside down, lightly grease it with butter, and line the base and sides with parchment.
3. Press the crumb mixture over the base and up the walls, then flatten and pack it firmly with a flat-bottomed object so the wall sits about 9 mm/0.35 inch below the rim. Refrigerate the crust until needed.
4. Sprinkle the gelatine over the cold water in a small bowl, whisk until dissolved, and leave for 3 minutes until firm like rubber. Microwave on high for 15 seconds, or until just melted without boiling. Cool for 5 minutes, keeping it liquid.
5. Whip the cold cream on high for 2 minutes until firm peaks form.
6. In a large bowl, beat the cream cheese and caster sugar on high for 1 minute until soft and smooth. Add the vanilla, lemon juice and melted gelatine and beat for 10 seconds only.
7. Fold about a quarter of the whipped cream into the cream cheese mixture gently, then fold in the rest.
8. Pour the filling into the crust, smooth the top, and refrigerate for at least 6 hours to set.
9. Remove the pan sides, slide the cheesecake off the base onto a platter using the overhang paper, then peel off the paper. Decorate with whipped cream and strawberries if you like, slice and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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