I’m a fan of making cheesecakes, as they are super versatile and these no-bake ones are so incredibly easy to make. They also make a lovely centrepiece dessert for when you have an event or occasion to celebrate. Plus, you can make them the day before, so are ideal for parties, when you’re busy preparing a bunch of things at the same time. I made this particular one for a girls night and it went down a treat. It was delicious too, which was just a bonus really! And who doesn’t love s’mores? Combining the elements of those little treats with a cheesecake was a great idea, one which I highly recommend. This dessert serves 8 or so people.
- 125g digestive biscuits, plus a couple of extra for the topping
- 125g oreos
- 100g butter, melted
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
- 50g milk chocolate
- 15g mini marshmallows
- Grease and line a 23cm loose-bottomed tin with baking parchment.
- Put 125g of the digestive biscuits and all of the oreos into a food processor. Process until all of the biscuits are broken up into large crumbs. Pour over the melted butter and mix thoroughly. Transfer to the prepared baking tin and press down with the back of a wooden spoon until flat and even. Chill for about an hour until firm and cool.
- Put the soft cheese and icing sugar into a bowl. Scrape out the seeds of the vanilla pod and add this to the mixture. Beat with an electric mixer until smooth. Add the double cream and mix again until combined.
- Spoon the cheesecake mixture onto the biscuit base, and spread out with a spoon or palette knife until flat and even.
- Leave to set in the fridge overnight.
- For the topping – melt the chocolate and, using a spoon, drizzle about half of the melted chocolate onto the top of the cheesecake. Sprinkle the marshmallows on top and add more chocolate and finish off by breaking the remaining digestive biscuits into pieces and dropping on top.