Strawberry No Bake Cheesecake
- 1 1/2 kg Bonlé Double Cream Strawberry Yoghurt
- 200g digestive biscuits
- 100g melted Bonlé Salted Butter
- 10g gelatine dissolved in 50ml cold water
- 1 tin condensed milk
- 250ml Bonlé Fresh Cream
- Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the fridge.
- Dissolve the gelatine in cold water in a small microwave-safe bowl.
- Combine the strawberry yoghurt and condensed milk.
- Melt the gelatine in the microwave.
- Stir the yoghurt and condensed milk with a whisk and pour in the melted (now liquid) gelatine. Whisk until combined.
- Whip the cream and fold into the mixture.
- Pour over the base and refrigerate overnight.
Surprise your mom with a Bonlé strawberry cheesecake for Mother's Day!
