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Individual no-bake cheesecakes

Name: Individual no-bake cheesecakes
Yield: Serves 4
Cuisine: British recipes
Ingredients: 25g butter; 1 tbsp golden syrup; 125g German biscuits such as dark chocolate Balsan, chilled; 4 large passion fruit; For the filling; 250g tub of quark; Zest of 1 lemon and the juice of 2; 1/2 tsp vanilla essence; 1 sachet powdered gelatine; 350ml double cream

Published: 30 Jun 06
Updated: 18 Mar 24

This simple vanilla cheesecake recipe, finished with passionfruit, makes the perfect dinner party dessert.

Step away from the oven: we’ve got plenty more no-bake dessert recipes.

Easy
July 2006

Test kitchen approved

Serves 4
Takes 20 minutes to make, plus at least 4 hours’ chilling

This simple vanilla cheesecake recipe, finished with passionfruit, makes the perfect dinner party dessert.

Step away from the oven: we’ve got plenty more no-bake dessert recipes.

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Ingredients

25g butter
1 tbsp golden syrup
125g German biscuits such as dark chocolate Balsan, chilled
4 large passion fruit

For the filling

250g tub of quark
Zest of 1 lemon and the juice of 2
1/2 tsp vanilla essence
1 sachet powdered gelatine
350ml double cream

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Method

Melt the butter and golden syrup in a pan over a medium heat. Whizz the biscuits in a food processor and add to the butter, once melted.
Place 4 x 9cm ring moulds or large ramekins onto a lined baking tray and divide the biscuit mix between them, pressing down well.
Make the filling. Mix the quark, lemon zest and juice and vanilla essence. Put 2 tablespoons water in a small bowl, sprinkle the gelatine on top and microwave on high for 30 seconds. Mix some of the quark mix into the gelatine, then stir the gelatine back into the quark mixture. Chill until it begins to set – about 10 minutes.

Meanwhile, whisk the cream to soft peaks and fold into the quark. Pour into the moulds or ramekins and flatten with a palette knife. Chill.
Run a knife around the edge of the moulds to release the cheesecakes or serve in the ramekins. Top with the juice and seeds of the passion fruit.

Recipe from July 2006 Issue

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Hazel Lemar says:

12th Jun 2015 at 1:09 pm

I love this because it is a no bake recipe and because it is individual portions which saves the mess of cutting up.

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