Crispy biscuit base topped with creamy cheesecake filling with a set berry sauce on top, this dessert doesn’t require an oven so it’s quick and easy to whip up.

– Digestives or Graham Crackers – Butter – Heavy Whipping Cream – Cream Cheese – Powdered Sugar


Using a food processor or a heavy based object like a rolling pin crush the digestives or graham crackers into fine crumbs.


Melt the butter in the microwave or in a saucepan on the stovetop. Mix the crumbs and the melted butter together until evenly combined.


Pour the crumbs into a lined 8″ or 20cm springform cake pan. Using a spoon press the crumbs down into an even layer. Place the base in the fridge to set while making the filling.


In a medium sized mixing bowl whip the cream to the soft peak stage. It doesn’t need to be fully whipped yet as it will be mixed more when combining the remaining ingredients together.


In a clean bowl add the room temperature cream cheese and powdered sugar.


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