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NO BAKE CHEESECAKE

Super Easy! Super Delicious

Course Dessert
Keyword Cheesecake, Recipes
Prep Time 30 minutes
Servings 12
Author Crazy For Crust - Dorothy Kern

Ingredients

CRUST

  • 2 Packets Tennis Biscuits
  • Cup Sugar
  • 6-9 Tbsp Melted Margarine start with 6 spoons and add more if needed

FILLING

  • 250g Tub Cream Cheese don't use low fat, and must be room temperature before using.
  • 1 Tin Condense Milk
  • 1 tsp Vanilla Extract
  • ¼ Cup Lemon Juice
  • Berries of choice for topping

BLUEBERRY SAUCE

  • 2-3 Cups Blueberries or Strawberries
  • 2 tsp Cornstarch
  • ¼ Cup Water
  • 1 Tbsp Lemon juice
  • 2 Tbsp Sugar

Instructions

CRUST

  1. Place the Tennis biscuits into your food processor or blender and break the biscuits down

  2. Add melted butter to the biscuits, stir. The mixture will look like wet sand. Press the mixture into a cake tin with a loose bottom. Chill for about 10 minutes in fridge or freezer

FILLING

  1. Beat the cream cheese until smooth, then add the condensed milk, vanilla extract and lemon juice. Mixing until smooth and no bumps. Pour onto prepared crust and chill in the fridge for 4 hours until set. Then serve.

  2. Top with desired berries when ready to serve. Keeps in the fridge for up to 3 days.

SAUCE

  1. In a mid-size pot over medium heat add Sugar, Water, Cornstarch, Lemon juice. Keep stirring until well mixed and begins to thicken.

  2. Add the berries and cook until it begins to lightly bubble. DO NOT allow to boil! Let it cool down to room temperature and spread on top of the cheesecake when serving.