Bourbon Biscuit Cheesecake

How can I possibly make one of the nations most loved biccies even better.....?

Obviously make a cheesecake out of them!

Keep costs down & use basics or value cream cheese & bourbon biscuits.


Serves 8 Approx 25p per person

Prep time 15 minutes Chilling time 2 hours No cooking

Level🍴 🍴





250g bourbon biscuits

75g butter, melted

60g icing sugar

300g cream cheese

250ml double cream



Place 200g of the biscuits into a food processor & whizz until you have fairly fine crumbs (or place into a bag a bash with a rolling pin).

With the mixer running pour the melted butter into the crumbs, the texture will feel like soggy sand!

Tip the crumb mixture into a loose bottomed cake tin & press down with a spoon or your fingers making sure it comes up the side of the tin a little.

Place in the fridge for about 2 hours until firm.

Put the other 50g of biscuits into a plastic sandwich bag & bash with a rolling pin,  big & small chunks are fine!

Beat the cream cheese & icing sugar together until smooth then whip the cream to soft peaks. 

Fold the cream into the cheese then the biscuit chunks.

Remove the biscuit base from the fridge & top with the cheese mixture. Spread it out evenly. 

Place the cheesecake back in the fridge for about an hour or until ready to serve then remove from the tin & transfer to a serving plate. Dust with a little cocoa powder if you like-fancy pattern optional!

Cut yourself a big slice & enjoy!

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