No Bake Biscuit Tea Cheesecake

teas.co.uk · 25 min + 4 hr chill · Serves 8 to 10

You'll need

• 4 Tetley Digestive Biscuits tea bags
• 100ml just boiled water
• 300g digestive biscuits, crushed
• 120g butter, melted
• 600g full fat cream cheese
• 100g icing sugar
• 300ml double cream
• 1 teaspoon vanilla extract

Method

1. Steep the 4 tea bags in 100ml just boiled water for 6 minutes for a very strong brew, then simmer it down to about 3 tablespoons of syrupy reduction and cool completely.
2. Mix the crushed digestives with the melted butter and press firmly into the base of a lined 20cm springform tin. Chill while you make the filling.
3. Beat the cream cheese with the icing sugar and vanilla until smooth, then beat in the cooled tea reduction.
4. Whip the double cream to soft peaks and fold it gently through the cream cheese mix so it stays light.
5. Spoon over the base, level the top and chill at least 4 hours, ideally overnight, until set firm.
6. Release from the tin, dust with a little crushed digestive and slice with a hot, dry knife.

Recipe: https://teas.co.uk/recipes/biscuits/no bake biscuit tea cheesecake/