← Back to Recipes

Custard Cream Cheesecake

A buttery biscuit base topped with creamy custard cream cheesecake, piped custard cream spread and a scattering of crushed biscuits. An easy no-bake dessert to make ahead and enjoy.

8 servings

Base 10 mins plus 1 hr chill time / Filling 10 mins plus decorating time

Chill overnight to set

01

Ingredients

  • 250 g digestive biscuits
  • 120 g butter, fully melted
  • 400 g cream cheese (I use Philadelphia)
  • 300 ml double cream
  • 1 teaspoon vanilla extract
  • 2 × 400 g jars M&S Custard Cream Spread — one for the filling and extra from the second for decorating
  • A few custard cream biscuits, crushed, to decorate
02

Instructions

  1. Line the base of a 20cm springform cake tin with baking paper.
  2. Place the digestive biscuits in a food processor and blitz to fine crumbs. Transfer to a bowl, pour in the melted butter and stir until evenly combined.
  3. Tip the biscuit mixture into the prepared tin and press down firmly to create an even base. Chill in the fridge for 1 hour to set.
  4. Add the cream cheese, double cream, vanilla extract and one full 400 g jar of custard cream spread to a medium-sized bowl. Beat with an electric handheld whisk until thick, smooth and creamy.
  5. Spoon the filling over the chilled biscuit base and smooth the top. Cover and refrigerate overnight to set.
  6. Once set, carefully remove the cheesecake from the tin and place on a serving plate. Spoon some custard cream spread from the second jar into a piping bag and pipe over the top to decorate.
  7. Finish with a sprinkling of crushed custard cream biscuits, then slice, serve and enjoy!

If you like these recipes, you’ll love Sweet. 

Discover my colouring cookbook, with 30 delicious desserts, 30 hand-drawn illustrations to colour and step-by-step video tutorials for every recipe. A book to bake from, colour in and make your own.

Take a peek inside Sweet →