Kinda Buano no-bake cheesecake

Light, creamy and fluffy, this cheesecake doesn't satisfy with just one slice. The soft cheesecake is like a beuno milkshake in a solidified form and the addition of chocolate chip cookies adds a light hearted playful touch as well as texture and a rich flavour. As the cheesecake requires no baking the texture is allowed to remain light and fluffy.

Ingredients:

Biscuit base:

4 chocolate chip biscuits (such as Maryland)
4 gram crackers/ digestive biscuits
50 grams of melted butter

Cheesecake:

3 packets of twin Buenos
180grams tube of cream cheese, room temperature
100grams icing sugar
330mls of double cream, room temperature

Method:

In a food processor add the biscuits and grind to a fine powder. Mix with melted butter and press into 22cm flan tin that has been lined with grease proof paper. Leave in the fridge for 1 hour to allow to set.

In a food processor puree the chocolate bars into a smooth paste.

In a large bowl whip the icing sugar and double cream until it is able to hold its shape. In another bowl using a fork cream the cream cheese until it becomes soft and now it will be able to easily incorporate the bueno into the cream cheese. Now combine both mixtures into one and pour into the flan tin.

Leave the cheesecake to set for at least 6 hours.



I love this recipe, it is loved by both grown ups and kids, so make sure you make it when your family comes over.

Love Mademoiselle De Baker.