Quick No-bake Cheesecake

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This is a really easy crowd pleaser. It can be made ahead of time so is ideal for a dinner party, but impressive when served. I made mine in small tart pans so they could be served individually.

Firstly you will need to made the crust. In a food processor place the biscuits, depending on the size of your food processor you may need to do this in batches, blitz to a fine crumb. Then add the butter and blitz again to combined with no lumps. Press the crumb into the base of the tins. If you are in a hurry you can place them in the freezer for 10-15 minutes, otherwise place in the fridge for a hour to set firm.

Now for the filling in the clean food processor place the cream cheese and lemon curd. Pulse until smooth and well combined. Spread over the chilled base. 

Turn them out for their tins and top with fruit. I topped mine with blueberries because I love them. But you could use what ever fruit that you like, strawberries, raspberries, kiwi fruit slices, the options are endless. The recipe will allow for 5-7 tarts depending on the size of the tins and the generosity of the cream cheese filling. 



They will be devoured quickly and talked about for quite some time. 

Until next time, Happy Cooking, Kate

***Ingredients
  • 250 grams butternut snap biscuits 
  • 75 grams soften butter
  • 400 grams cream cheese, at room temperature
  • 240 grams lemon curd, at room temperature
  • Fresh fruits and berries

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