This no-bake cheesecake is silky smooth and incredibly easy. Just chill and serve!
Crush biscuits into fine crumbs and mix with melted butter.
Press into the bottom of a 9-inch springform pan.
Refrigerate for 15 minutes.
Beat cream cheese and powdered sugar until smooth.
Whip heavy cream to stiff peaks and fold into cream cheese mixture.
Add vanilla extract and mix gently.
Pour over the biscuit base and smooth the top.
Refrigerate for at least 4 hours or overnight.
Top with fresh berries before serving.
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