Spring and summer are the best times to whip out your blender and make a no-bake cheesecake that's easy to prepare, sets in the fridge and tastes delicious! I used a coconut butterscotch sauce and cashews for this cake which was so satisfying. This only needs 5 ingredients and is great to take to gatherings or share with family.
Makes 9 serves
1 jar butter scotch sauce - I used Nature's Charm
1 can (400ml) coconut cream
1 pack (300g) hobnobs/digestive oat biscuits
170g raw cashews
25g maple syrup
1️ Prepare the base by adding 200g of the hobnobs/biscuits into a blender and blend down into a crust. Add 150g of the butter scotch sauce and mix until sticky.
2️ Press into a lined pan - I used a square one measuring 20cmx20cm. Place in the freezer while you prepare the next step.
3️ Prepare creamy filling layer but adding the can of coconut whipping cream to a blender along with the cashews, maple syrup and 150g of the butter scotch sauce. Mix until smooth.
4️ Remove pan from freezer and pour this on top of the base. Return to freezer for 5 mins so it very slightly firms up while you prepared the next step.
5️ To make the crumble topping, use your hands to break apart the remaining 100g of the hobnobs/biscuits. Add to a bowl with the remaining 100g of butter scotch sauce. Mix together so it’s sticky.
6️ Remove pan from freezer and add the crumbly biscuit mix on top. Optional: sprinkle with ground cinnamon. Return to the freezer to set for about 6 hours, I like to leave it overnight. Slice into squares and enjoy!
▪️Store in a container in the freezer and remove about 15-20 mins before serving so it soften up.
▪️I used Nature's Charm coconut whipping cream which is super thick. If you use coconut cream, scoop out and use the creamy thick layer on top only.