5 Tips to make the perfect Non-bake Cheesecake

We understand that not everyone has the magic touch in the kitchen and so we thought we’d put together 5 quick tips that will help your next cheesecake be the best one you’ve ever made!

Strawberry cheesecakeTip #1 Consistency is Key

Whether you’re blending biscuits to from the base, combining your ingredients or pouring the layers into your tray, ensure the consistency is the same throughout. This will translate when you’er taking the first bite of your slice.

No cheesecake I’ve ever purchased from the professionals has had a slice with biscuit chunks in there, or lumps of cream cheese so why should your home-made version.

Tip #2 Non-bake takes time

Non-Bake Cheesecakes are not for those occasions where you’re looking for a quick dessert option, this will only end in tears, take it from me!

Make sure you have enough prep time, even better prepare it a day early and leave it in the fridge. This way you won’t damage the base and your cake won’t lose shape.

Tip #3 Soften the cream cheese

Bring your cream cheese to room temperature before making a cheesecake this is one of the non-negotiables if you want a smooth, lump-free cheesecake. For those eager beavers you can micro-wave for 20 seconds.

Tip #4 Ensure your using good quality produce

Word of the Wise: If your non bake cheesecake is using fruit, ensure they are rip but not overripe. The taste of ripe fruit in dessert is amazing, overripe on the other hand can often spoil the pot.

Tip #5 Nuts are your friend

The perfect garnish on any non-bake cheesecake is nuts, literally! Use Hazelnuts, pistachios, macadamia, trust me your friends will love you for it and the texture combined with the smoothness of the cream filling is to die for.

 

Mango & Passion Fruit Mousse

Mango & Passion Fruit Mousse Cake

Ingredients
250-butterscotch biscuit base
75-butter
Instant Mango & Passion fruit mousse mixture
I can Passionfruit or 3 fresh passion fruits.
Optional- add fresh sliced mango on top of biscuit base.

Method:
Assemble Delicake cake ware, base and sleeve.
Blend biscuits & combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put Delicake lid on sleeve and refrigerate for 30 minutes
Make instant mango & passion fruit mousse mixture- following instruction on pack.
Pour in the mousse and add the passion fruit.
Put the lid on, and refrigerate till set
Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.

Chocolate & Strawberry Mousse Cake

Chocolate & Strawberry Mousse Cake

Ingredients
250-butterscotch biscuit base
75-butter
Instant chocolate mousse mixture
Instant strawberry mousse mixture
100 gram pistachio
3 large fresh strawberries-optional

Method:
Assemble Delicake cake ware, base and sleeve.
Roughly crush biscuits & combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put Delicake lid on sleeve and refrigerate for 30 minutes
Make instant chocolate and strawberry mousse mixture- following instruction on pack.
Pour in the strawberry mousse leaving 5cm from the outer sleeve.
Pour in the chocolate mousse, and decorate with the strawberries and pistachios.
Put the lid on, and refrigerate till set
Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.

Banoffee Pie

Banoffee Pie

Ingredients
250-butterscotch biscuits Or Graham biscuits
75-butter
200g caramel
4-6 bananas
600ml thicken cream
Chocolate/coco powder to decorate

Method:
Crush biscuits & combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put Delicake lid on sleeve and refrigerate for 30 minutes
Pour caramel over the biscuit base evenly, cut 5cm thick bananas on an angle and place around the outside of the mould and work your way inside.
Whip cream till thick, and spread over the bananas, grate chocolate over the cream or coco powder, put the lid on and refrigerate till set.
Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.

Oreo Chocolate Fudge & Cream Cake

Oreo Chocolate Fudge Cream Cake.

Ingredients
250- Oreo biscuits
75g butter to combine
600-cream
Instant chocolate fudge/pudding packet
2 milk chocolate bars
50g shaved milk chocolate

Method:
Assemble Delicake cake ware, base and sleeve.
Blend Oreo biscuits in a processor, then combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put lid on and refrigerate for 30 minutes.
Blend cream to thick consistency and combine chocolate bars through the mixture.
Follow instant chocolate fudge/pudding directions.
Pour half the cream mixture over the biscuit base, leaving 5cm from the outer sleeve.
Pour in the pudding mixer- follow the instant pudding mixture, pour the remainder of cream on top of pudding and spread.
Shave the milk chocolate on top to decorate and put the lid on and place in the fridge till set.
Once set, remove the lid and sleeve upwards slowly, cut and serve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Nutella Tiramisu

Nutella Tiramisu

Ingredients
One large pack savaiordi biscuits
300g condensed milk
½ cup of milk—for chocolate mixture
1 cup hot water—for chocolate mixture
Teaspoon sugar- for chocolate mixture
2 table spoons of coco chocolate drinking powder or milo
1 large thicken cream
Nutella spread.

Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Make chocolate mixture in a bowl, add water, milk, chocolate and sugar.

Crème
Blend the cream on medium speed, slowly adding the condensed milk and add a ½ teaspoon of chocolate, until thicken.
Assemble in the biscuits by dipping them in chocolate mixture and placing them along side each other.
Drizzle the Nutella spead over the biscuits, and pour half the cream mixture on top.
Repeat the layer, finishing off with grated chocolate, coco powder or milo.
Place Delicake cake ware lid on, and refrigerate till set.
Remove the lid and sleeve from the base and serve immediately
Re-assemble, by putting the sleeve and lid on to store in the fridge.

Chocolate Raspberry Tart

Chocolate Raspberry Tart

Ingedients
250- Ripple Chocolate biscuit base
105-butter
400-gram dark chocolate
300- Cream
1 or 2 punnets Raspberry to decorate

Method: Using Delicake cake ware
Crush biscuits & combine with 75g melted butter in the Delicake base & sleeve assembled. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 10 minutes
Melt chocolate, 30g butter, cream in a saucepan over a low heat and whisk often till well combined. Allow to cool.

Chefs Note: you can spray inside the sleeve with oil prior to pouring mixture

Pour chocolate mixture over biscuit base and put lid on and refrigerate till set.
Remove the lid and decorate with raspberries. Remove sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.

Strawberry Cheesecake

Strawberry Cheesecake

Ingredients
250g Nice or Graham Biscuit
75g Butter
250g Cream cheese
1/2 cup Caster sugar
300ml Thickened cream
3 punnets strawberry
1 cup finely chopped pecan
1 Tbls Gelatine
1/4 cup Water (for gelatine)

Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits & nuts in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes

Cream cheese filling:
Combine cream cheese, caster sugar & half the strawberries in a bowl using an electric mixer. Add cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Chefs Note: spray inside the sleeve with oil before pouring mixture.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; add the rest of the strawberries, then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.