"Julia taught me what it takes to find your way in the world. It's not what I thought it was. I thought it was all about-I don't know, confidence or will or luck. Those are all some good things to have, no question. But there's something else, something that these things grow out of. It's joy."
- Julia Powell
Author of Julie & Julia
Ladies & Gentlemen, I present to you the easiest, yummiest, egg free and no bake cheesecake recipe I have ever come across, a recipe that was passed on to me by our lovely cousin Dipti, who I (and now you too) should thank and remember every time you make this gorgeous delight ;)
It takes minutes to understand, minutes to assemble but seconds to be wiped out :)
1 250grams pack of Digestive biscuit
Approx 150grams margarine, melted (I used unsalted butter this time around but do not recommend as I think it hardens the biscuit base a bit too much or perhaps I needed to use more butter)
1 300grams pack of Philadelphia cream cheese
1 36grams Dream Whip sachet
1 pineapple jelly sachet mixed in 1 medium glass of warm water
1 170grams Nestle cream tin
1 can of strawberry filling/ topping
Yes, it’s all about 1s, all about using up the entire sachet, tin or pack, so there’s no measuring and no left-over ingredients :) You just have to pay a little attention to the measurements when picking up the products.
- Starting with the biscuit base, grind digestive biscuits and mix with margarine. Set this first layer flat in a serving dish or individual bowls or wine glasses.
- For the second cheesilicious layer, grind together Philadelphia cream cheese, Nestle cream, Dream Whip and jelly mixture. Pour above the biscuit base.
- Let this set in the refrigerator for a couple of hours and then spread the strawberry filling over the second layer. Chill again and serve.