Save time and make this simple no bake cheesecake.
Prep Time:10 minutes
Cook Time:5 minutes
Serves:Serves 12
Cuisine:Greek
Ingredients
FOR THE BASE
Ginger biscuits
255g
Granulated sugar
1/2 Tbsp
Unsalted butter
2 Tbsp
FOR THE FILLING
Cream cheese
340g
Light brown sugar
170g
Vanilla essence
1/2 Tbsp
Cinnamon
1/2 Tsp
Nutmeg
1/4 Tsp
Salt
1/4 Tsp
Carrots
1Kg
Unflavoured gelatin
1 Tsp
FOR THE FROSTING
Cream cheese
114g
Unsalted butter
2 Tbsp
Granulated sugar
680g
Vanilla essence
1/2 Tsp
Milk
2 Tbsp
Directions
Lightly grease the cheesecake dish.
For the base, In a mixing bowl, break up the ginger biscuits into fine crumbs, then add the butter and sugar and mix until ingredients are combined.
Spread an even layer of biscuit into your cheesecake dish and push firmly down to create a solid base.
Place in the refrigerator for two hours or in the freezer for 20 minutes.
For the filling, Dissolve gelatin in boiling water and allow to rest for five minutes.
For the frosting, Whisk the cream cheese until in becomes a fluffy texture, gradually add in grated carrots, salt, sugar and spices then microwave gelatin for 15 seconds until it softens then add into the mixture.
Mix until there are no streaks and the ingredients are combined before placing evenly on top of the biscuit base.
Place in the refrigerator between 6-10 hours to let the ingredients set.
Whisk together cream cheese with butter and sugar and gradually add in the powdered sugar. Add enough milk depending on the thickness you would like your frosting.
Pipe the frosting over the cheesecake and top it off with cinnamon. Place in the refrigerator until ready to serve.
