A silky No-Bake Custard Cheesecake, with a buttery Custard Cream base that’s topped with raspberries, custard and more of Britain’s (arguably) favourite biscuit! This Custard Cream Cheesecake is the perfect showstopper for a quintessentially British tea party.
HOST A #WORLDTEAPARTY FOR SPANA
Spana, a charity that provides free veterinary care to working animals around the world, hosts an annual summer #WorldTeaParty fundraiser for their incredible cause. Last year, I created a simple Coconut & White Chocolate Cheesecake to inspire their supporters to get no-baking!
I was delighted when Spana reached out asking me to create another cheesy recipe for this year’s campaign, which takes place on Saturday 8th July. Raising money for these hard working animals is not limited to the 8th July, if you decide to host your own event, you can download a free world tea party pack. It includes fun activities, invites and recipe cards to make your tea party extra special!
I decided to develop another easy no-bake cheesecake, one that was sure to get us native tea drinkers splashing the cash. This Custard Cream Cheesecake is the perfect twist on a classic biscuit for a traditional British tea party. You will need a sheet tray, a lined 8 inch loose bottom tin, a spatula, a food processor, a whisk of some sort, two piping bag and a 1/2cm round piping nozzle.
Ingredients
For base:
- 300 grams of custard creams
- 125 grams of butter, melted
For filling:
- 550 grams of soft/cream cheese, chilled
- 100 grams of icing sugar
- 1 tsp of vanilla
- 250 grams of custard
- 400 ml of double cream, chilled
For Decoration:
- 50 grams of raspberries
- 100 grams of custard creams
- 50 grams of white chocolate
- 75 grams of custard
- 25 grams of icing sugar
- 200ml of double cream
Method
Step 1: In a food processor, blitz the custard creams into a fine crumb. Next pour the melted butter into the food processor and blitz again until well combined. Tip the buttery custard creams into a lined tin. Using a teaspoon, pack the biscuits down into an even layer. Place the tin in the fridge whilst you make the custard cheesecake filling.
Step 2: In a mixer, whisk together the soft cheese, icing sugar and vanilla on a medium low speed. Then add the custard and mix on a medium speed. Finally add the double cream, and whisk on a medium high speed until the custard cheesecake mixture is thick enough to hold itself.
Step 3: Scoop the custard cheesecake filling into the tin, using a spatula to level out the top. Pop in the fridge for 5 hours or leave overnight to set.
Step 4: Gently melt white chocolate over a double boiler, once completely melted pour over a sheet tray lined with crinkled, flatterned tin foil. Use a spatula to spread out to an even thickness, place in the fridge until set.
Step 5: Once the cheesecake is set, pop it out of the tin onto a plate and place in the fridge whilst you make the topping. Pour the double cream, custard and icing sugar into a mixer, on medium speed whip until thick enough to hold its shape. Scoop the custard cream into a piping bag with a round tip, and pipe all round the top of the cheesecake.
Step 6: Place the custard creams around the top of the cheesecake, with a handful of raspberries. Remove the white chocolate from the fridge (as long as it’s set), break into small shards and place around the cheesecake. If you have any custard left, pour it into a piping bag, and pipe a few drips around the cake.
If you make this cheesecake make sure you tag me in your creations
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This looks soooo good! I pinned so I can make it later. I will have to get a converter to get me over to American measurements. Can’t believe this is no bake!
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Awh thank you so much! Such a lovely comment! Enjoy xx
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Everything about this cake is making me salivate!!
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Haha thank you!
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I recently made your Jammie Dodger cheesecake and it went down a storm! I currently have one chilling in the fridge ready for decoration tomorrow and just came across this recipe…is it bad to make 2 cheesecakes in one day 😂😂 xx
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Omg this makes me so happy! I made a Jammie Dodger one earlier this week! I regularly make two, so I approve 😘 xx
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I love cheesecake! I can’t get enough of it and trying all the version of it out there 😀
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Me too! Slowly making my way through them!
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how very lush. This is an incredible cake and I bet it tasted amazing.
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Thank you!
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Oh my goodness. This looks amazing! Custard creams are definitely the best biscuit!
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Thank you Cat!!! I’ve got to agree with you, me and mum hide them from each other so we don’t have to share 😂
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Absolutely love the presentation of this cheesecake! Would never have thought to put cookies on top…I LOVE it! Thanks for sharing 🙂
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Thank you!!
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Any recommendations for making this at high altitude?
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Hi Brittany! I have no got a clue if that effects the cheesecake setting. If you know you struggle to get Cheesecakes to set, split them between small glass to make individual portions. X
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