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Christmas Mincemeat Cheesecake

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!

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Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 1 hr Total Time: 1 hr
Servings 8
Best Season Winter
Ingredients
    Biscuit Base:
  • 250g/8.8oz Digestive Biscuits (crushed)
  • 125g/4.4oz Butter (melted)
    • Cheesecake:
  • 260g/9oz Greek Yogurt
  • 220g/7.76oz Cream Cheese
  • 270g/9.5oz Mincemeat (filling)
  • 280ml Double Cream (Heavy Whipping Cream)
  • 1-2 Tsp Brandy
Method
    Biscuit Base:

  1. Line the inside of a 23cm/9-inch springform pan.

  2. Mix the crushed biscuits with the melted butter and press down onto the base. Refrigerate for 30 minutes until you make the filling.

    3. Cheesecake:

  3. In a large bowl mix the yoghurt, philadelphia cheese, brandy and mincemeat with a hand balloon whisk.

  4. Whip the cream until it holds a peak form and fold into the yoghurt mixture.

  5. Pour the cream and yoghurt mix over the biscuit base in the tin and smooth the top.

  6. Refrigerate overnight to set.

  7. When ready decorate with pecans and cranberries or as desired.

  8. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/christmas-mincemeat-cheesecake/