Christmas Cherry Cheesecake


  • 150g Digestive Biscuits (Crushed)
  • 50g Granulated Sugar
  • 100g Melted Butter


  • 100g Cream Cheese
  • 100g Icing Sugar
  • 1 tsp Vanilla Essence
  • 250ml Thickened Double Cream
  • Cherry Pie Filling (Bought or Home Made)


  1. Mix the buscuits, sugar and melted butted together and press in the bottom of a greased cake tin.
  2. Cook for 10 minutes at 180° the leave to cool.
  3.  Whisk the double cream and add the vanilla essence and cream cheese, then fold in the icing sugar.
  4. Spread over the biscuit base and put into fridge to set.
  5. Top with cherry filling and leave to firm in over night if possible in the fridge.