No-Bake Custard Cream Cheesecake!

A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!

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I have shared a fair few Cheesecake recipes now, but this is one that people have been probably requesting for over a year. I have always wanted to do it, but my recipe request list from you guys really is SO long, it kinda got pushed to the bottom of the pile… I of course seriously regret this. After making it for my family several times now I really wish I had made it sooner!

I took inspiration from my No-Bake Oreo Cheesecake as the principal is basically the same – basing a cheesecake on a biscuit means you have to use the biscuit enough! However, in my No-Bake Oreo Cheesecake I use oreos in the actual cheesecake mix which is delicious don’t get me wrong.. but having tried it on this one, I feel like it looks a little odd as the biscuits are so light in colouring it almost looks curdled?! Therefore.. a nice thick Custard Cream biscuit base and biscuits all over the top. However, to make it a little more custardy I decided to use the Foodie Flavours Custard Flavouring again like I did in my Custard Cream Cake and it was perfect.

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The filling itself I just wanted to taste of Vanilla and Custard with the flavourings so I went for a simple mix of Philadelphia, Cream and Icing sugar for the base of the cheesecake with the Vanilla and Custard flavouring added to it. I loved how the filling in my No-Bake Creme Egg Cheesecake turned out, so I tried it again for this and it was perfect.

I did change a couple of things though about this recipe after a few tries at it! I usually do a basic mix of 300g of butters to a certain amount of butter – however, I did this and I believe because of the amount of filling a custard cream has it sort of mushed together and made the base really quite thin, so a 400g packet of custard creams that you can buy in Asda with 150g of butter was perfect. It basically made it the same thickness as all of my other recipes, so it was ideal! I upped the amount of Cream Cheese for the same reason.. having a plain cheesecake essentially with no biscuit or chocolate to fold through made it quite thin, and upping the Cream Cheese to 600g made it perfect!

I utterly adore this recipe, and I hope you all love it! Enjoy!

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This recipe serves 10-12! 

Ingredients

Biscuit Base
– 400g Custard Creams
– 150g Butter, Melted

Cheesecake Filling
– 600g Full Fat Philadelphia Cream Cheese
– 75g Icing Sugar
– 300ml Double/Heavy Cream
– 20-30 drops of Foodie Flavours Custard Flavouring
– 1tsp Vanilla Bean Extract

Decoration
– Many Custard Creams

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Method

1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin  and press down firmly – chill in the refrigerator whilst you do the rest!

2) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream, Vanilla extract, and Custard Flavouring and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)

3) Spread the mixture onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

4) To decorate the Cheesecake – Add on some whole custard creams, and then some crushed custard creams and enjoy!

NOTE

If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

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Tips and Ideas

I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it  :) 

I recommend using an 8″/20cm Deep Springform Tin  for this recipe!

This Cheesecake will last covered in the fridge for 3 days!

I used the Foodie Flavours Custard Flavours as stated above – alternatively you could just use the vanilla essence instead of the both, but to make it more custardy I used it. You don’t have to use the custard flavouring if you can’t get access to it, but I do recommend Foodie Flavours in general if you are after high quality flavourings for all baking!

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ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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9 comments

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  2. A friends birthday is coming up and he’s requested this cake. I don’t have access to Foodie Flavours in Australia; just wondering if you have tried using actual custard? If so, how much? And would you also reduce the cream cheese to adjust the overall mix?

    1. I have tried it with actual custard and I’m not a fan of it as I don’t think it sets very well – you could just have it the exact same but use Vanilla Extract instead of the custard flavouring, I’ve done that and it’s delicious! ☺️

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