No-bake cheesecake from Woolworths

100g unsalted butter, melted

200g digestive biscuits

1 cup icing sugar

500g cream cheese, softened

1 teaspoon vanilla extract

300ml thickened cream

Crush the digestive biscuits into fine crumbs. Mix with melted butter until well combined.

Press the biscuit mixture into the base of a 20cm round springform cake tin. Refrigerate for at least 30 minutes to set.

In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the thickened cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Pour the cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours or overnight until set.

Serve chilled, optionally topped with fresh fruit or a fruit compote.

Enjoy!