no-bake cheesecake recipe
you can alter literally anything, ie using graham crackers instead of biscuits. i used what i had at home :)
sorry this is in american temperatures & measurements
1 cup crumbs of your biscuit of choice (I used Gefen's GF vanilla biscuits)
1/4 cup unsalted butter, melted
Crush the biscuits until they're the size of your choosing. With my biscuits I wanted them to have some larger chunks for the vanilla taste, but with graham crackers use a food processor until it's fine. Mix in the brown sugar and the butter until combined. Then, press firmly into your cake tin (I used 8x3 inches), lined with parchment paper.
Bake at 350 degrees Fahrenheit for 5 minutes, let cool for at least 10 minutes before putting on the filling.
Filling (aka Cheesecake):
1/2 cup cold heavy whipping cream
8 ounces of cream cheese (block, softened to room temperature)
2 tablespoons plain yoghurt (or Greek, or sour cream)
1 teaspoon almond extract (you can also use vanilla!)
In one bowl, whip the heavy whipping cream until it forms stiff white peaks, it took me 2-3 minutes. Set aside, and in another bowl, beat the cream cheese and sugar together until combined. Then add the yoghurt/sour cream, lemon juice, and extract of your choice. (If you wanted to make it chocolate you could maybe add cocoa powder, but I'm not sure if it would work. do at your own risk.) Keep mixing until smooth and there are no big chunks of cream cheese
VERY GENTLY combine the two mixtures with a spatula, you don't want to lose the air bubbles. Layer over your crust, wrap it and but it in the fridge for between 5 hours to 18 hours (honestly 2 days if fine if nothing you used is close to being expired).
fruits of your choice, i used 6 strawberries, sliced
1 tbsp of your choice of kind of sugar
Stir in a medium-low heat pan until the sugar caramelizes with the fruit juices and/or the strawberries are at your desired softness. Put over the cake after its been frozen for a while. Personally I took the cake out after 8 hours, added the strawberries, juice, and some fresh blackberries and blueberries, and then popped it back in for an hour!
optional additional flavor: i really want to try this with cherries and top with slices almonds, i think it'll go well with the almond extract that gives the cake a marzipan flavor (i also might've accidentally added too much...oops).
this cake isn't super duper traditionally sweet - it still is, don't get me wrong - but if you prefer very sweet desserts, consider adding a little more than 1/6 cups sugar.
enjoy <3 this recipe is a bit all over the place so if you have any questions, feel free to ask 🥰
