A no-bake cheesecake with a difference! This mincemeat cheesecake has all the rich seasonal flavours but is kept light by the yoghurt in the mix. Very easy to make and a perfect prep-ahead dessert for entertaining!
Christmas Mincemeat Cheesecake
Ingredients
Biscuit Base:
Cheesecake:
Method
Biscuit Base:
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Line the inside of a 23cm/9-inch springform pan.
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Mix the crushed biscuits with the melted butter and press down onto the base. Refrigerate for 30 minutes until you make the filling.
Cheesecake:
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In a large bowl mix the yoghurt, philadelphia cheese, brandy and mincemeat with a hand balloon whisk.
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Whip the cream until it holds a peak form and fold into the yoghurt mixture.
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Pour the cream and yoghurt mix over the biscuit base in the tin and smooth the top.
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Refrigerate overnight to set.
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When ready decorate with pecans and cranberries or as desired.
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Enjoy!