No-Bake Cheesecake with Activated Apple Cider Vinegar
A must try!
Finding a simple and delicious dessert that doesn’t require baking can be a real win, especially when you want something sweet yet effortless. This no-bake cheesecake recipe is perfect for satisfying your sweet tooth while being incredibly easy to prepare.
The addition of activated apple cider vinegar adds a subtle tanginess that enhances the flavour and balances the richness of the cream cheese. This recipe can be made in a regular pan or in muffin trays for individual-sized servings, making it a versatile option for gatherings or portion-controlled indulgence.
Ingredients:
150g digestive biscuits or graham cracker crumbs (about 12-14 biscuits)
1/4 cup caster sugar
125g unsalted butter, melted
225g cream cheese, softened
250ml thickened cream
1/2 cup icing sugar
1 teaspoon vanilla extract
1 tablespoon activated apple cider vinegar
1/2 cup sour cream (optional, for added creaminess)
Fresh fruit, fruit compote, or chocolate ganache, for topping (optional)
Instructions:
Prepare Crust: In a medium bowl, mix the biscuit crumbs and caster sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 20cm springform pan or into the compartments of a muffin tray to form the crust. Chill in the fridge while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the icing sugar and beat until well combined.
Add Flavour: Mix in the vanilla extract and activated apple cider vinegar. If using sour cream, fold it in at this stage for extra creaminess.
Whip the Cream: In a separate bowl, whip the thickened cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Fill the Crust: Spoon the cheesecake filling over the prepared crust in the pan or muffin tray. Smooth the tops with a spatula.
Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to set properly. The longer it chills, the firmer it will become.
Serve: Once set, top with fresh fruit, fruit compote, or chocolate ganache as desired before serving.
Tips:
Individual Servings: For a fun and convenient twist, prepare the cheesecake filling in a muffin tray lined with paper liners or lightly greased. This way, you’ll have individual-sized portions that are perfect for parties or packed lunches.
Crust Variations: If you prefer, you can use crushed Oreos or other biscuits instead of digestive biscuits for a different flavour.
Flavoured Variations: Experiment with flavourings like lemon zest, cocoa powder, or a swirl of fruit puree in the cheesecake filling.
Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. The cheesecake can also be frozen for up to 2 months; just be sure to thaw it in the fridge before serving.
This no-bake cheesecake is a simple yet elegant dessert that’s sure to impress, and the activated apple cider vinegar adds a delightful tang that perfectly complements the creamy filling. Enjoy this versatile treat at your next gathering or as a sweet treat whenever the mood strikes!