No Bake Custard Cream Cheesecake

I’m really getting into having a wee Friday bake so that we’ve got something a little bit special in the fridge over the weekend for dessert. My little one is at nursery on a Friday and I really do make the most of my alone time. Running errands, finishing off work and now baking fill my day and before you know it, it’s time to go and pick him up from his equally busy day of building towers and playing with dinosaurs.

I know I could probably take this as a “me” day if I really liked to but I much prefer taking the little man out during the week and then doing all the grown up stuff while he’s off somewhere else having more fun. I tend not to prioritise “me time” very much, but getting the chance to mess around and try a new bake every week really is an escape for me – even if it is only for a couple of hours.

This week I wanted to make my favourite cheesecake. It’s been a long, crazy week and cheesecake is the ultimate in indulgence. It’s rich. It’s creamy. It’s cheese! The holy trinity right there. I have a recipe for white chocolate cheesecake that I’ve been using since the very first incarnation of LainyCakes all those years ago. It’s the base I use every single time I want to make a no bake cheesecake and I’ve altered it so many times over the years to try out new flavour combinations. This week I’ve decided to adapt it to include that king of biscuits – the custard cream!


I don’t mean to brag but I could probably polish off an entire packet of custard creams with one cup of tea. They are the best biscuit and I’ll fight anyone who says differently. Well, maybe not fight… but I’d strongly disagree. I love vanilla, and while some people might claim that it’s such a drab flavour to love I just cannot get enough of it. It’s so fragrant and makes even the creamiest bakes just a little smoother. It’s just the best staple ingredient and this cheesecake celebrates it in so many ways.

I love the base on this. We’ve all had oreo base or plain old digestive base but crushed up custard creams hold this cheesecake up – and it’s a game changer. I don’t think plai old custard creams will cut it any more (I lie!). A little slice of this is enough because it’s super rich and has a pretty strong punch of flavour, but it’s definitely up there with one of my favourite cheesecakes I’ve ever made.


Serve it with a drizzle of cream or a nice thick custard for an even bigger punch of vanilla and you’ll understand just why custard creams take the crown for me every single time.




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