Classic Fridge Cheesecake

Fridge cheesecakes are quick and easy desserts that require no baking, making them ideal for beginners and busy kitchen environments. They rely on chilling rather than baking to set, which gives a smooth, creamy texture when prepared correctly. Always use full-fat dairy products for the best texture and flavour. Gelatine is optional but recommended if the cheesecake needs to hold its shape for neat slicing or buffet service. To ensure food safety and maintain the structure of the cheesecake, it must be kept refrigerated until serving.

Classic Fridge Cheesecake

Preparation time: 15 minutes
Chilling time: 4–6 hours (or overnight)
Yield: 1 × 20 cm spring-form tin

Ingredients

Base

250 g digestive biscuits (crushed)

125 g butter (melted)

Filling

250 ml full-fat yoghurt or Greek yoghurt

230 g cream cheese (softened)

100 g icing sugar

1 tsp vanilla extract

200 ml fresh cream (whipped until stiff peaks form)

10 g gelatine (optional, for a firmer set)

Method

1. Prepare the base:
   Place the crushed biscuits into a mixing bowl. Add the melted butter and mix until the crumbs are evenly coated.

2. Form the base:
   Spoon the biscuit mixture into a 20 cm spring-form tin lined with baking parchment. Press the crumbs down firmly and evenly using the back of a metal spoon.
   Place in the refrigerator to chill while preparing the filling.

3. Prepare the gelatine (if using):
   Sprinkle the gelatine over 4 tablespoons of cold water and allow it to bloom for 10 minutes. Gently heat until dissolved, then allow to cool slightly (do not boil).

4. Make the filling:
   In a large mixing bowl, beat together the yoghurt, cream cheese, icing sugar and vanilla extract until smooth and well combined.

5. Add gelatine:
   Slowly pour the melted gelatine into the cream cheese mixture while stirring continuously.

6. Fold in cream:
   Gently fold in the whipped cream using a spatula until evenly incorporated.

7. Assemble:
   Spoon the cheesecake filling over the chilled biscuit base. Smooth the top using a palette knife or metal spoon, ensuring there are no air bubbles.

8. Chill to set:
   Refrigerate for at least 4 hours, or until fully set.

9. Serve:
   Carefully remove the cheesecake from the tin. Slice and serve chilled.