Easy No-Bake Cheesecake with Four Toppings

Ingredients:

Base:
200g Coconut biscuits
100g melted butter

Cheesecake filling:
375g Lancewood Full Fat Cream Cheese, room temperature
1 1/2 tins condensed milk (575g)

125ml freshly squeezed lemon juice (½ cup)
5ml vanilla essence (1 tsp)

Toppings:

1. 100g speckled eggs
2. 125g strawberries, hulled and sliced
3. 100g smooth Biscoff spread, melted
4. 100g granadilla pulp

1. Crush the coconut biscuits (either in a food processor or with a rolling pin) then add the melted butter and mix well. 

2. Press the mixture into the base of a 20cm springform tin lined with baking paper. Refrigerate while you make the filling.

3. Add the Lancewood Full Fat Cream Cheese to a large bowl and beat until smooth. Add the condensed milk and vanilla and mix well.

4. Lastly add the lemon juice and beat well. The mixture will thicken. 

5. Pour the cheesecake filling onto the base and refrigerate for at least 4 hours, preferably overnight. 

6. Slice the cheesecake into 8 equal slices. Decorate 2 slices with speckled eggs, 2 slices with sliced strawberries, 2 with granadilla pulp and 2 with melted Biscoff spread. 

7. Arrange the slices on a platter. Serve immediately or refrigerate for up to 4 days.

*TIP: the speckled eggs will lose their colour if refrigerated, so decorate the cheesecake with them just before serving.