There’s nothing easier than whipping up this No Bake Cheesecake. Balancing hints of sweetness from vanilla with the crunch of the whole grain biscuit base and the pop of fresh fruits – this may just become your new afternoon or evening go-to cake! And by using Arla Natural Cream Cheese made only from four natural ingredients, and no artificial additives, you can make this non-baked wonder knowing that every slice is only filled with the goodness you put into it.
Simply mix the ingredients, pop it into the fridge and you’ll have a delicious cheesecake ready in no time. Or perhaps even choose another from our collection of naturally tasty cheesecakes.
- 150 g crushed whole grain biscuits
- 75 g butter
- 1.5 dl cream (38%)
- 400 g Arla Natural Cream Cheese
- 1.5 dl sugar
- 1 vanilla pod
- 300 g frozen strawberries
- 3 tablespoons sugar
- Zest and juice of 1 lemon
Fresh berries for decoration (raspberries, strawberries, blueberries, blackberries)
Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify.
To make the filling, split the vanilla pod and scrape out the seeds and mix with sugar and Arla Natural Cream Cheese to a fluffy consistency. Gently blend whipped cream in the cream cheese mixture. Pour the filling into the tin and let it cool in the refrigerator until the cheesecake filling sets.
In a pan add frozen strawberries and sugar, bring to the boil and let it simmer 5 minutes. Blend to a smooth sauce and season with lemon zest and juice. Let it cool in the refrigerator and drizzle on the finished cheesecake along with fresh berries before serving.
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