A take on the viral trend, with a creamy fluffy no bake cheesecake sandwiched with buttery crust crumbs. Really fun and delicious!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS
- 20 Digestive biscuits (300g)
- 1 1/2 sticks butter, melted (150g)
- 1/2 tsp cinnamon powder
- 1 pack Philadelphia cream cheese (280g)
- 1/2 cup sour cream or labneh
- 1/2 can sweetened condensed milk (200g)
- 1 cup whipping cream (heavy cream) (250ml)
- 1 tsp vanilla extract
- 1/2 cup raspberry or strawberry jam
DIRECTIONS
1. Prepare the crust:
Crush the digestive biscuits into a fine powder.
Mix the crushed biscuits with the melted butter and cinnamon powder.
Press 2/3 of the biscuit mixture tightly into a serving dish or 9-inch springform pan.
Set the remaining crumbs aside.
Place the pan with the crust in the fridge for about 30 minutes to set.
2. Make the cheesecake filling:
Beat the cream cheese until light and fluffy.
Add the sour cream (or labneh), sweetened condensed milk, whipping cream, and vanilla extract.
Beat the mixture for a few minutes until everything is well combined
3. Assemble the cheesecake:
Pour half of the cheesecake filling over the prepared crust and spread it out evenly.
Add the raspberry or strawberry jam and spread it evenly over the filling.
Pour the remaining cheesecake filling over the jam layer.
4. Top with biscuit crumbs:
Scatter the remaining biscuit crumbs over the top.
Gently press down with your hand to ensure the crumbs stick
5. Chill:
Refrigerate the cheesecake for at least 4 hours (preferably overnight) to allow it to set properly.
6. Serve:
Enjoy by scooping messy spoonfuls out of the cheesecake!\
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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