No Bake Bounty Cheesecake

I haven’t done a recipe in a long long while…mostly because I don’t cook ha. I did however try out an amazing recipe last weekend and it went down a storm! The recipe is so so easy that anyone can do it and it honestly takes 20-30 mins to make. So let’s get right to it:

No Bake Bounty Cheesecake

 

Ingredients

Biscuit Base
– 300g Chocolate Digestives
– 115g Butter (Melted)

Cheesecake Filling
– 2 x 280g Full-Fat Philadelphia Cream Cheese
– 100g Icing Sugar
– 200g Bounty Spread
– 150ml Double Cream
– 5x57g Bounty Bars (chopped)

Decoration
– Toasted Desiccated Coconut
– 50g Nutella (melted)

 

Method

The base: – Put the biscuits into a bag and bash them until you get a fine crumb. Once that’s done add in the melted butter and mix well. Next press the mixture into the bottom of a tin (or tray). NOTE: you don’t need to press it down too hard because the melted chocolate in the digestives also helps to bond it all together. If you press too hard the base becomes too tough to break. Leave in the fridge to chill whilst you do the rest.

 

The filling: – In a deep bowl add the Philadelphia, Icing Sugar and Bounty Spread until it’s smooth. You can use a mixer to do this but I did it by hand and it was really really easy. Then pour in the liquid double cream and continue to whip until the mixture starts to thicken. Remember not to whip it too fast because it may split, so go slowly.

Once it’s nice and thick. Chop up the Bounty bars into quite thick chunky pieces.  Next fold these chunks through the mixture and spread on to the biscuit base. Don’t forget to spread it evenly!

Leave your masterpiece to set in the fridge for a few hours or even overnight.

 

The decorating: – If you’ve used a springform tin then carefully remove it from the tin and put it on to a plate. I put it straight into a tray so didn’t have to mess around with any of that! Drizzle some melted Nutella over the top and sprinkle on some desiccated coconut.

 

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