Battenberg No-Bake Cheesecake

Updated at: Thu, 17 Aug 2023 10:33:41 GMT

Step 1

Smash your biscuits into a fine crumb and melt your butter

Step 2

Combine in a bowl and empty into your cake tin

Step 3

Press down until firm and tidy the edges with a spoon

Step 4

Place in the freezer to set whilst you make your filling

Step 5

Mix the cream cheese, sugar, double cream using a hand whisk or stand mixer

Step 6

Split the mixture into 2 bowls, one containing 2/3 of the mix and the other 1/3

Step 7

To the 2/3 mixture add your almond essence, to the 1/3 mixture add your compote/ jam. Mix both bowls to combine the ingredients

Step 8

Empty your raspberry cheesecake mix into the almond mix and lightly swirl the two together until a marble pattern forms

Step 9

Remove the base from the freezer and line your tin with slices of Battenberg

Step 10

Press your cheesecake filling into the edges of your cake lined tin, until a crater remains. Then empty the remaining filling into the tin.

Step 11

Level off with a palette knife and place in the freezer to set

Step 12

For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy. Add your white food colouring in small amounts whilst whisking until a snowy white ganache forms. Follow the same process with the pink food colouring

Step 13

Decorate your cake, using the ganache to stick your chosen Mr Kipling toppings to the top of your cake

Step 14

Defrost in the fridge for 6-8 hours before serving

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