No Bake Cherry Cheesecake

 

INGREDIENTS

For the digestive biscuit base:

100g digestive biscuit crumbs

50g butter or margarine, melted

50g caster sugar (optional)

 

For the filling:

225g cream cheese

125g icing sugar

1 teaspoon vanilla extract

250ml double cream, whipped

1 (400g) tin red cherry fruit filling

 

To decorate:

4 Fresh cherries

2 sprigs of mint

 

METHOD

Stir together digestive biscuit crumbs, melted butter and sugar in a bowl until well mixed and crumbly. Spoon into two sundae dishes and press down with the back of a spoon.

Beat together the cream cheese, icing sugar and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Spoon some of the cream cheese on top of biscuit base and add a layer of cherry fruit filling.

Add another layer of the biscuit mixture, cream cheese mixture and fruit and continue until you reach the top of the glass. Refrigerate until firm (about 2 hours) Add a couple of fresh cherries and a sprig of fresh mint to decorate.