Dame Nellie’s No Bake Cheesecake Recipe
Based on the gorgeous peach melba dessert, this is a no bake cheesecake with a twist and very easy to make you will want to eat the whole thing! If you can use fresh raspberries it is much better, as frozen ones will be a little ‘liquid’ and can make the cheesecake very wet, but if you do use frozen ones, squeeze out as much of the juice as you can ” this can be used in the raspberry coulis. This is a no-bake cheesecake so once it’s made, you can refrigerate it and forget about it until about half an hour before you want to serve it, to bring it up to nearer room temperature.
No Bake Cheesecake Recipe Tips
- This recipe can be made with any kind of soft fruit, blackberries, kiwi, mango etc.
- Easy way to remove the cheesecake from its base is to put the whole tin on an upturned round pot or large glass and pull the outer rim down so that the cheesecake still sits on the top ” definitely prevents you from dropping it!
- If you are entertaining adults, try substituting the sweeter biscuits for ginger biscuits ” adds a little more kick!
- Try using coconut in the biscuit base, lime juice in the cheese mixture as opposed to vanilla, and top with passion fruit for a more Caribbean Cheesecake (we have also added a dash of rum into the cheese mix for an ‘adult’ version!)
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- Recipe Serves: 6-8 portions
- Recipe Cooking Time: 2 hours or overnight (chilling time)
- Recipe Preparation Time: 25 minutes
Ingredients
- 100 grams/3 1/2 oz of butter, melted
- 200 grams/7oz of sweet crumbly biscuits, or oaty biscuits
- 600 grams/1 1/4 lbs of soft cream cheese
- 100 grams/3 1/2 oz of icing sugar
- 300 ml/10 oz of double cream
- 250 grams/9oz of raspberries
- 4 or 5 peach halves, from a tin, and cut into small chunks
- 1 tsp vanilla essence
- Recipe Serves: 6-8 portions
- Recipe Cooking Time: 2 hours or overnight (chilling time)
- Recipe Preparation Time: 25 minutes
Directions
- Line a 20cm/8inches loose-bottom baking tin with baking parchment (use a little butter to stick the paper in place).
- Crush the biscuits with a rolling pin using plastic bags so that the crumbs don’t go everywhere! Mix the crumbs with the melted butter, and firmly press down into the tin as evenly as possible. Leave to chill in the fridge while you make the cheesecake mixture.
- Beat the cream cheese and icing sugar together until smooth, add the vanilla essence and double cream and continue beating until everything is nicely mixed together and thick consistency.
- Fold in 100 grams/3 1/2 oz of the raspberries and half of the peaches and mix together gently, just using a few folds with a spatula.
- Remove the base from the fridge and spoon the mix over and smooth out evenly. Leave to set for a few hours, or overnight.
- Blitz the rest of the raspberries, leaving a few for decoration, and mix with the peach juice to form your coulis. If you want it slightly sweeter, and a little icing sugar.
- Chill until ready to serve
- When ready to serve, take the cheesecake out of the fridge and leave out at room temperature for about 30 minutes – this will make it easier to get the cake out of the tin
- Push up the base of the tin and then slide the cheesecake out on to a pretty plate, ready to serve.
- Decorate with some more chopped peaches and raspberries with cream or the coulis on the side.
For more Cheesecake information, you might be interested in reading about cake tins:
Cheap vs expensive cake tins
For more Cheesecake recipes, you might be interested in reading the following BellyBelly article:
Classic Baked Cheesecake Recipe
