Fast cheesecake recipe

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An easy, fast and delicious cheesecake recipe, ready in just a few minutes. Note that the cheesecake needs to be refrigerated for a few hours so plan ahead.
Preparation time: -, Cooking time: -, Serves: 8 


1 cookie pie crust (see recipe below)
8 oz. (225 grams) soft cream cheese
1/3 cup sugar
1 cup sour cream
2 tsp vanilla essence
1 cup double cream


Prepare the pie crust according to instructions below. Note that no pre-cooking is required.

In a large bowl add the cream cheese and sugar and beat using an electric mixer until smooth. Add the sour cream and vanilla and mix well using.

In another bowl add the double cream and whip to stiff peaks. Fold the whipped cream into the cheese mixture.

Empty the cheese mixture into the pie crust and spread evenly using a spatula. Refrigerate the cheesecake for at least 4 hours.

Notes and tips

Cookie pie crust recipe


6 Tbsp unsalted butter, melted (use a microwave or melt in a small saucepan)
24 graham crackers or 150 g McVities Digestive bisquits
4 Tbsp sugar


Place the cookies in batches in a plastic bag and beat using a rolling pin until they are completely crushed. Empty the cookies in a bowl. Add the sugar and pour over the melted butter. Mix well using your hands until you have a uniform mixture. Empty the mixture into a baking pan or pie plate and press with your fingers until you cover the bottom completely and uniformly.

If the recipe requires pre-cooking of the crust, bake it for 8 to 10 minutes in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius.
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