No Bake Cheesecake

Ingredients:

For the crust:

150g digestive biscuits, crushed
30g granulated white sugar
85g unsalted butter, melted

For the filling:

230g cream cheese, at room temperature
50g granulated white sugar
1 teaspoon pure vanilla extract
240ml heavy whipping cream

For the topping:

600g canned cherry pie filling

Method:

1. In a large bowl, mix together the crushed biscuits, sugar, and melted butter.

2. Press onto the bottom and up the sides of a well-greased, 20cm tart pan with removable bottom. Cover with clingwrap and place in the refrigerator to chill.

3. In a separate bowl, use an electric or handheld mixer to beat the cream cheese until smooth.

4. Add the sugar, and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

5. In a clean bowl, beat the whipping cream until soft peaks form. Then, gradually beat the whipped cream into the cream cheese mixture.

6. Pour the filling over the chilled crust and smooth the top. Cover and place in the refrigerator for an hour.

7. Spread the cherry pie filling over the top. Return to the refrigerator to chill overnight.