No-bake Reindeer Christmas Cheesecake
A beautiful no-bake vanilla cheesecake with festive reindeer decoration that will bring Christmas cheer to all!
Equipment
- 23cm springform tin
Ingredients
- 200 g digestive biscuits (US- Graham Crackers)
- 100 g unsalted butter melted
- 680 g full fat cream cheese (I used Philadelphia) at room temperature
- 100 g icing sugar (US - powdered sugar)
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 300 ml double cream (US - heavy cream)
- 16 chocolate pretzels
- 16 edible eyes
- 8 smarties
Instructions
- Blitz the biscuits into crumbs then add the melted butter and mix well. Tip the mixture into a 23cm springform tin and press down until smooth and level. Put in the fridge to chill while you make the filling.
- Add the cream cheese to a large mixing bowl and beat until smooth. Add the icing sugar, vanilla extract and lemon juice and beat until completely smooth.
- In a separate bowl, whisk the double cream until it reaches stiff peaks. Gently fold the double cream into the cream cheese mixture until fully combined.
- Transfer the cheesecake filling on top of the biscuit base and use a spatula to smooth the top. Refrigerate for at least 6 hours but preferably overnight.
- When the cheesecake has set, remove it from the tin and slice it into 8 equal slices. Use two chocolate pretzels for ears, add two edible eyes and a smartie for a nose.
Video
Notes
- I used a 20cm (8") springform tin but a 20cm (8″) loose-bottomed deep cake tin will also work well.
- Make sure the cream cheese is full fat AND at room temperature.
- At the double cream whisking stage ensure you whip the cream to stiff peaks. Then fold it gently into the cream cheese mixture so you don’t knock the air out. This will ensure your cheesecake sets properly.
- A no-bake cheesecake needs at least 6 hours to set but overnight in the fridge is best. Remember: no-bake cheesecakes will still have a slight ‘wobble’ and often mousse-like texture they will NOT set like a baked cheesecake.
- To remove the cheesecake from the base of the tin slide a sharp knife between the bottom of the cheesecake and base of the tin. Then move the knife around in a full circle until the cheesecake loosens.
- Slice into pieces using a knife sharp enough to cut through the base so it doesn’t break.
- Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Vanilla Cheesecake freezes well (without decoration) for up to 3 months.