No Bake Cheesecake
Ingredients
1 1/2 kg Bonlé Double Cream Plain Yoghurt (strain overnight)
200 g digestive biscuits
100 g melted Bonlé Salted Butter
2 packets jelly (berry/cherry flavoured)
250 ml hot water
1 tin condensed milk
250 ml Bonlé Fresh Cream
Method
- Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the fridge.
- Mix the jelly powder with hot water. Leave to cool.
- Combine the strained plain yoghurt, condensed milk and jelly.
- Whip the cream and fold into the mixture.
- Pour over the base and refrigerate overnight.
