Today we will be cooking a yummy and delicious double crust no-bake cheesecake recipe.
And trust me, you gonna love this dessert recipe so much, you might be coming back to this recipe once in a week.
So without further teasing your cravings for this dessert, let’s dive straight into the topic.
Ingredients For Double Crust No-Bake Cheesecake:
2 Packs of Tea Biscuits
400g Cream Cheese
1 Can Cream
5 TBSP Sweet Condensed Milk
1 Cup Milk
2 TSP Vanilla Essence
2 Sachets Whipped Cream Powder
Canned Blueberry (Topping)
Instructions for Double Crust No-Bake Cheesecake:
Crush Neutral flavored Biscuits in a sealed bag.
Make enough for crust and topping.
Melt butter and add it to the crushed biscuits to make mix for the crust.
Spread the mix and make sure there are no gaps in it.
Now put the mix in the freezer for 30 mins.
Take another bowl and add milk with 2 sachets of whipped cream powder.
Note: Milk needs to be cold.
Now add 1/3 cup of sugar.
Add a teaspoon of vanilla essence in it.
And mix it well.
Add cream and continue mixing on low speed.
Then add cream cheese and continue mixing.
Mix for 5-7 minutes or until the mixture is fluffy.
Then add condensed milk and mix again.
Add ½ small lemon juice and mix it up.
Now, take out your crushed biscuit mixture from the freezer.
And add that mix into small cups.
Note: You can either make your cheesecake in cups or in whatever utensil you like.
Only fill the cups half way, with the mix.
Now fill up those cups with the cream mix we made.
Now, top all of the cups with canned blueberries and add another layer of cream mix to them.
And to top things off, add another layer of crushed biscuits to the cheesecake.
And now, press the cheesecake tightly to make all the stuffing stick together.
Now, wrap the cheesecakes with a plastic wrap and put them in the refrigerator for at least 8 hours or overnight.
How To Make the Best Crust for Cheesecake?
To make the perfect cheesecake crust, I’m going to share with you a few tips and tricks.
To get a really tall crust all around the sides of the cheesecake, start by melting 1/2 a cup of unsalted butter in the microwave.
And while that is melting, get your cookies ready.
So I’m using digestive biscuits, but you can use whatever neutral flavored cookie you have available to you.
Graham crackers, of course, are an optimal choice for this kind of crust.
You can do this in a food processor or you could also do it by hand with a zip-lock bag or some sort of sealed bag and a rolling pin.
And you do want to make sure that there are no chunks of cookies or biscuits left in this mix.
Now when the cookies are crushed and ready, we can add our butter into it.
Butter should not be hot , just about melted, so it should be relatively cool.
After adding butter, give this a quick stir.
And at this point, if you want to give it an extra touch, you can add a pinch of salt to this, just to bring out the flavor of the cookies.
And just mix it very well, make sure all the crumbs are well incorporated with the butter.
You can put that aside for a while.
And now we’re going to prepare our pan.
You can use a springform pan for optimal results and lightly coat the bottom with butter and the sides as well.
Once that’s done, cover the bottom and sides of the springform pan with some parchment or baking paper.
So first, we want to secure the bottom.
And then cover the sides.
You have to be a bit more generous with the butter for the sides as it will be easier for the paper to stick.
So now we’re ready to put our cookie crumbs in this.
You can just dump the whole thing inside the pan.
But save some of the mix for the second layer, i.e. double layer crust.
Now to get help flattening the crust, you can use a glass with a pretty flat bottom and flat sides that are in sort of an L shape.
And start just circling around at the bottom of the crust with slight pressure just to get the access on the sides as evenly as you can.
And once you’ve distributed things evenly, you can apply a bit more pressure and push towards the walls of the pan.
But I like to be a bit gentle at the beginning and just go one way around the whole thing and then increase the pressure.
Whatever you feel most comfortable with.
And once you’re done, it should hold its shape like the springform pan itself.
So you can put it in the fridge for 20 minutes before you fill it with the cheesecake filling.
After 20 minutes of refrigerating, pour in half of the cheesecake filling.
Now add the second layer of crust, the double crust filling.
And flatten it before you add the rest of the cheesecake filling.
And finally, add the final layer of the cheesecake and flatten it too.
You can also add canned blueberries on the top to make it more delicious, if you want of course.
Now, put in the fridge again for at least 8 hours or overnight to make the cheesecake filling and crust come together.
After 8 hours or overnight chilling, you can remove the walls of the springform pan very carefully.
The paper might come off at this point but just be careful not to touch the crust as much as possible.
To remove the bottom part of the springform pan, you can just lift the parchment that was hanging very gently from two sides to opposite sides and it should come off quite easily.
Then you can just peel the parchment away from the crust and it’s a very sturdy crust so it should hold its shape quite well.
And this is ready to serve!
Easy Double Crust No-Bake Cheesecake
Ingredients for Cheesecake Crust
- 2 packs Neutral Flavored Biscuits
- 100 g Butter
Ingredients for Cheesecake Filling
- 400 g Cream Cheese
- 1 can Cream
- 5 TBSP Sweet Condensed Milk
- 1 cup Milk
- 2 TSP Vanilla Essence
- 2 sachet Whipped Cream Powder
- Canned Blueberry
Cheesecake Crust Instructions:
- Begin by Crushing Biscuits in a sealed bag, make enough for crust and topping.
- Melt butter and add it to the crushed biscuits to make mix for the crust, spread the mix and make sure there are no gaps in it
- Now put the mix in the freezer for 30 mins
Cheesecake Filling Instructions:
- Take a bowl and add milk with 2 sachets of whipped cream powder in it.
- Add ⅓ cup of sugar.
- Add a teaspoon of vanilla essence and mix it well
- Add cream and continue mixing on low speed
- Add cream cheese and continue mixing
- Mix for 5-7 minutes or until the mixture is fluffy
- Add condensed milk and mix again
- Add ½ small lemon juice and mix it up
Putting all the things together:
- Now, take out your crushed biscuit mixture (crust) from the freezer and add that mix into small cups
- Only fill the cups half way with the crust
- Fill up those cups with the cheesecake filling
- Top all of the cups with canned blueberries and add another layer of cheesecake filling to them
- And to top things off, add another layer of crushed biscuits to the cheesecake
- Press the cheesecake tightly to make all the stuffing stick together
- Wrap the cheesecakes with a plastic wrap and put them in the refrigerator for at least 8 hours or overnight
- Make sure all the material used is not hot, either at room temperature or cold.
- You can either make your cheesecake in cups or in whatever utensil you like.
You might also like: Easy Chocolate Soufflé MasterChef Microwave Recipe! (Under 30 Minutes)