No Bake Vanilla Shortbread Cheesecake by Nielsen-Massey

Method

1. Prepare your cake tin by lining it with non-stick baking parchment.

2. Blitz the shortbread biscuits into fine crumbs either using a food processor or by hand. You can bash them with the end of a rolling pin to speed up the process if doing this by hand.

3. In a bowl mix together the biscuit crumb and butter until all the crumbs have been coated and the mixture begins to stick together. Pour these into the base of your cake tin and using your hand or the back of spoon, spread the mixture evenly across the base ensuring that there are no visible gaps.

4. Place the tin in the fridge to chill for at least an hour to firm up.

5. In a separate bowl, beat together the icing sugar, cream cheese (straight from the fridge) and vanilla extract until smooth. Add the cream afterwards and gently fold this in to the mixture, until it reaches a thick consistency.

6. Remove the tin from the fridge and spoon the mixture on top of the biscuit base, spreading out evenly and smoothing with a spatula or the back of a spoon.

7. Place the cheesecake into the fridge to firm up. For best results leave in the fridge overnight.

8. Whilst the cheesecake is chilling you could create your own vanilla macaroon decorations.

9. Whether you bake your own or purchase macaroons for your decoration, use a small paintbrush to dust gold lustre all over your macaroons to add a touch of glamour and sparkle. 

10. Remove the cheesecake from the fridge and carefully release from the tin. Top with your golden macaroons and sprinkle with extra gold star decorations for the finishing touch, then serve.