Light & Creamy Cheesecake

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Light & Creamy Cheesecake
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Light & Creamy Cheesecake

Light & Creamy Cheesecake

This light and creamy cheesecake is a simple yet elegant no-bake dessert. A buttery biscuit base is topped with a smooth cream cheese filling and finished with a silky chocolate and sour cream topping. Frozen until perfectly set and served slightly thawed, it’s an ideal make-ahead dessert for dinner parties, special occasions, or whenever you want something effortlessly delicious. Decorate with fresh fruit just before serving for a fresh and beautiful finish.

Light & Creamy Cheesecake

Base
300 g crushed macaroni biscuits
150 g melted butter or margarine

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Mix together and press firmly into the base of a cake tin.

Filling
300 g cream cheese
150 g icing sugar (powdered sugar)
500 ml whipping cream – whipped

Mix the cream cheese and icing sugar until smooth.
Fold in the whipped cream.
Spread the mixture evenly over the base in the tin and freeze.

Chocolate Topping
200 g melted chocolate
100 ml sour cream

Mix together and spread over the cheesecake filling.
Freeze again.

Let the cheesecake stand for about 2 hours before serving.
Decorate with fresh fruit.

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