No Bake Gingerbread Cheesecake

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 2 tbsp Treacle, black

• Baking & Spices

  • 70 g Brown sugar, soft dark
  • 1 tsp Cinnamon
  • 70 g Icing or white caster sugar
  • 1 tsp Spice, mixed

• Bread & Baked Goods

  • 200 g Ginger biscuits
  • 3 Ginger biscuits or gingerbread men

• Drinks

  • 2 tbsp Malted milk, powder

• Dairy

  • 100 g Butter
  • 600 g Cream cheese, full-fat
  • 300 ml Double or whipping cream

Found on maverickbaking.com

Description

Directions

• Line the base of a 23-25cm springform tin with a circle of greaseproof paper.
• Using either a food processor, or a good old fashioned freezer bag and rolling pin, bash your biscuits into crumbs. The crumbs should be fairly fine, but a little bit of chunky biscuit debris is fine.
• Stir the melted butter through the biscuits crumbs, making sure they’re all coated.
• Tip this mixture into the lined tin, and use either your hands or the back of a spoon to press the mixture firmly into a flat base.
• Chill this in the fridge for 20 minutes to firm up.
• Meanwhile you can prepare the cheesecake part!
• Place the cream cheese in a large bowl along with the sugars, treacle, milk powder and the spices. Mix well until smooth and combined.
• Use an electric whisk to whip the cream until stiff – take care not to over-whip it as it may separate.
• Gently stir the whipped cream through the cheesecake mixture, trying not to knock out any of that lovely fluffiness.
• Taste the mixture, and feel free to add more sugar, spices or anything else you think it needs.
• Tip the cheesecake mixture on top of the chilled biscuit base and smooth it out as best you can.
• Pop the tin back into the fridge and allow the cheesecake to set for 2-3 hours.
• Once set, gently remove the cheesecake from the springform tin and place onto your serving plate.
• Decorate with some piped dollops or a big spread of whipped cream and some gingerbread biscuits.
• Enjoy!