Cheesecake No Bake

26. Nov, 2016

Just two ingredients for the filling! So easy!


1 packet tennis biscuits, 100g melted butter, 500g cream cheese, 5-6 tablespoons lemon curd, fruit, apricot jam.

Crush the tennis biscuits until it looks like breadcrumbs. Add the melted butter and mix well. Press the mixture into a loose bottomed pie tin. I found some cute mini tins and got 6 tarts from this recipe. Place the tins in the fridge for 30 minutes. In the meantime beat the cream cheese until smooth. (For the first time I used medium fat cream cheese and it was delicious.) Add the lemon curd - start with 4 tablespoons and add more to taste. When you are happy with the taste place the cream cheese filling in the pie tins. Place in the fridge for 30 minutes. Prepare your fruit. I used kiwi, rasberries and cherries. And my tarts turned out looking quite Christmasy! Place the fruit over the cream cheese filling. Melt a little apricot jam and brush over the fruit to give it a lovely shine. Place in the fridge for a few hours or overnight. Carefully remove from the tin - I place the tin on a can and carefully drop the side. Then slide the tart off the base of the tin onto a serving platter. Enjoy!