Serves 12-14
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For the base

For the cheesecake

To decorate

  1. Line a 20cm springform tin with non- stick parchment paper.
  2. To a food processor, add the biscuits and blitz to a fine crumb. Stir in the melted butter. Pour into the prepared tin and spread into an even layer. Leave to set in the fridge.
  3. Beat the cream cheese and icing sugar in a large bowl until smooth. Add in the cream and vanilla and beat until thickened.
  4. Pour the mix onto the biscuit base and smooth to an even layer.
  5. Place in the fridge to set for 5-6 hours, or overnight is possible.
  6. Whisk the cream and icing sugar together until it forms stiff peaks.
  7. Remove the cheesecake from the tin. Spoon the cream into a piping bag with a star nozzle and pipe onto your cheesecake. Decorate with the remaining Custard Creams.

Nutrition Facts

Per serving: 440kcals, 37g fat (22.4g saturated), 22.8g carbs (14.1g sugars), 5.8g protein, 0.2g fibre, 0.246g sodium 

Freezer-friendlySweet thingsCheesecakeSpecial OccasionsNo-bake

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