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no bake bourbon cheesecake

No bake bourbon cheesecake

This No bake Bourbon cheesecake is creamy , delicious , loaded with Bourbon biscuits and so simple to make !
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Ingredients
  

For the crust :

  • 100 grams or 10 Bourbon cream biscuits
  • 2 tablespoons or 28 grams Unsalted butter

For the filling :

  • 180 grams or 3/4 cup cream cheese room temperature
  • 50 grams or 1/4 cup granulated or castor sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 120 ml or 1/2 cup heavy or whipping cream cold
  • 50 grams or 5 Bourbon cream biscuits

Optional (for the top):

  • 2-3 Bourbon cream biscuits

Instructions
 

To make the crust :

  • Melt the butter
  • Crush the biscuits , either by hand or in a mixer / food processor to a fine powder
  • Mix the butter into the powdered biscuits until a wet sand like consistency is achieved
  • Press the mixture into the bottom of a round 6 inch springform or loose bottomed pan. If you don't have one , you can line the bottom of a regular 6 inch pan with cling wrap with the sides long and reaching the top edge of the pan
  • Press as evenly as possible and chill in the fridge while you prepare the filling.

To make the filling :

  • Roughly chop up the 5 biscuits into small pieces . Keep aside
  • Whip up the cream to soft peaks (when you upturn the bowl, the cream shouldn't fall) . Keep aside
  • In a bowl, beat the cream cheese until smooth
  • Add the sugar and beat well
  • Beat in the cocoa, salt and vanilla extract
  • Beat or whisk In the whipped cream ( at low speed) until you achieve a uniform colour.
  • Fold in the chopped Bourbons (along with any powder )
  • Spread this filling on top of the chilled crust. Smoothen the top
  • Chill the cheesecake for 3 hours or overnight.
  • Unmould from the pan or pull out (if using cling film lined pan)
  • Serving suggestion : Powder 2-3 Bourbon biscuits and sprinkle over top in desired pattern before serving.

Notes

This makes a small 6 inch round cheesecake . 
You can double the amounts for a 8 or 9 inch round cheesecake.
This lasts for upto 3-5 days when refrigerated. 
This can be served cold straight from the fridge or softer after getting to room temperature for a short while. 
You can use powdered sugar if your sugar granules seem too big .
I used homemade cream cheese here , And Britannia's bourbon biscuits .
My measuring cup is 240 ml.