Vickys Custard Cream Cheesecake, GF DF EF SF NF

Vickys Custard Cream Cheesecake, GF DF EF SF NF

Source : Melt The Margarine And Crush The Custard Creams I Use A Simple Ziplock Bag And A Rolling Pin But Feel Free To Pulse Them To Crumbs In A Food Processorm...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 4, 2026

Step:

  1. Melt the margarine and crush the custard creams. I use a simple ziplock bag and a rolling pin but feel free to pulse them to crumbs in a food processor

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 1 photo

  2. Mix the sugar and margarine into the crushed biscuits

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 2 photo

  3. Press into the base of a 20cm / 8 inch loose bottomed pie or flan tin and let set in the fridge for 15 minutes

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 3 photo

  4. Meanwhile whisk the remaining ingredients together to make the filling

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 4 photo

  5. Pour on top of the biscuit base then let set in the fridge overnight

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 5 photo

  6. Release from the tin and cut into wedges to serve. I poured some extra cooled custard over the top once I unmoulded it. You could also decorate with extra crushed custard creams

    Vickys Custard Cream Cheesecake, GF DF EF SF NF recipe step 6 photo

Ingredients

  1. For the Base
  2. 320 g Vickys Custard Creams from my previously posted recipe
  3. 5 tbsp gold foil-wrapped Stork margarine
  4. 50 g sugar
  5. For the Filling
  6. 500 g Violife 'cream cheese' or Tesco Free From 'cream cheese'
  7. 200 ml cooled custard from my previously posted free-from recipe
  8. 60 g icing sugar
  9. 4 tbsp Vickys Sweetened Condensed Milk from previous recipe
  10. 2 tbsp custard powder

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