# Cheesecakes
PREP: 20 mins
CHILL: 2 hours +
Super Easy
Serves: 12
You want us to put all of your favourite things about summer in to a no bake cheesecake? Roger that. A crunchy biscuit base with a smooth and creamy zesty orange filling. Topped off with beautiful summer fruits and finished with a generous drizzle of Pimms syrup. Now, anyone for tennis? And cheesecake?
Nutrition and allergy information
Each serving contains:
Energy
1278 kJ
305 kcal
15%
Fat
12.5g
18%
Saturates
5.5g
28%
Sugars
34.4g
38%
Salt
0.48g
8%
of an adult's Reference Intake (RI)*
Energy per 100g: 1015kJ/242kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Milk
- Wheat
Print Recipe
Enjoyed making this one but REALLY enjoyed sharing it with the family. A beautiful looking and great tasting light cheesecake...
Read more reviews
For the cheesecake:
Light digestive biscuits, crushed
175g
Buttery baking spread, melted
75g
Carnation Fat Free Condensed Milk
397g
Full fat cream cheese
300g
lemon juice
60ml
Zest of 1 large orange
For the syrup:
Pimms
250ml
Caster sugar
50g
Juice of 1 large orange
For the topping:
Strawberries
100g
Blueberries
100g
1/2 bunch mint
You will also need:
20cm loose bottomed cake tin
Print Recipe
Step 1 of 4
Tip the crumbs into a bowl, add the melted baking spread and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.
Step 2 of 4
Pour the condensed milk into a large bowl, add the cream cheese and mix together with an electric hand held mixer on the slowest speed, until smooth. Be careful not to overbeat as the mix will get very runny and impact the final setting of the cheesecake. Once the mix is smooth, add the lemon juice and orange zest and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up. Pour the mix on top of your biscuit base and pop in to the fridge for a minimum of 2 hours but preferably overnight.
Step 3 of 4
For the Pimms syrup: combine all the ingredients in a small saucepan and bring to the boil for 5 – 10 minutes or until it has reached syrupy consistency.
Step 4 of 4
When ready to serve, remove the cheesecake from the tin and place onto a serving board or plate. Top with the summer berries and mint, then drizzle over the Pimms syrup
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Pimm's Cheesecake
-
PREP: 20 mins
CHILL: 2 hours +
-
Super Easy
-
SERVES: 12
-
Ingredients
For the cheesecake:
Light digestive biscuits, crushed
175g
Buttery baking spread, melted
75g
Carnation Fat Free Condensed Milk
397g
Full fat cream cheese
300g
lemon juice
60ml
Zest of 1 large orange
For the syrup:
Pimms
250ml
Caster sugar
50g
Juice of 1 large orange
For the topping:
Strawberries
100g
Blueberries
100g
1/2 bunch mint
You will also need:
20cm loose bottomed cake tin
-
Method
Step 1 of 4
Tip the crumbs into a bowl, add the melted baking spread and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.
Step 2 of 4
Pour the condensed milk into a large bowl, add the cream cheese and mix together with an electric hand held mixer on the slowest speed, until smooth. Be careful not to overbeat as the mix will get very runny and impact the final setting of the cheesecake. Once the mix is smooth, add the lemon juice and orange zest and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up. Pour the mix on top of your biscuit base and pop in to the fridge for a minimum of 2 hours but preferably overnight.
Step 3 of 4
For the Pimms syrup: combine all the ingredients in a small saucepan and bring to the boil for 5 – 10 minutes or until it has reached syrupy consistency.
Step 4 of 4
When ready to serve, remove the cheesecake from the tin and place onto a serving board or plate. Top with the summer berries and mint, then drizzle over the Pimms syrup
