Easy-Peasy Cheesecake

17 Apr 2013

Category: recipes

Who desn't like something sweet as a treat now and again?  This is a really easy-peasy recipe for a no-cook cheesecake.  Make it on a wet Saturday afternoon for something to do, for a dinner party or to welcome the nippers home from school.  Top with some of our delicious frozen fruits or fresh berries in the summer.

East-Peasy Cheesecake

Preparation: 30 minutes  Cooking: none, but setting time  Serves: 1 to 6!


  • 100g melted butter
  • 200g crushed crunchy biscuits
  • 600g cream (soft) cheese
  • 2 tsp vanilla extract
  • 100g icing sugar
  • 300ml double cream
  • Fruit:  450g raspberries and 6 ripe half peaches


  1. Line a 20cm spring-base flan tin with baking parchment
  2. Mix together the melted butter and biscuit crumbs to make a thick 'paste'.  Push down into the tin to make a solid base.
  3. Whizz together the cheese, icing sugar and vanilla with a food processor, then add the cream until the mix is smooth and thick.
  4. Fold in most of the raspberries and half the peaches cut into small dice
  5. Gently fold into the tin, evenly covering the biscuit base.  Smooth down the top and put into the fridge to set overnight or for 4-6 hours.
  6. Make a coulis/sauce with the remaining raspberries, by blitzing in a mixer and adding enough icing sugar to taste.  A small shot of cassis is nice too!
  7. Place the cheesecake on a plate and arrange the remaining peachs, cut into thin slices and pour over the raspberry sauce.  Mmmmmm