Skip to main content

Non-bake CheeseCake

I love this cake, is easy and simple to make. I got this recipe from a distributor of mine, she is a housewife and she love to cook and bake. I went to her house for visiting few years back she served me this cake. Just one bite simon and me love it. ^^

Fantasy CheeseCake
2 packet of plain Marie biscuits
2 cans of Nestle reduce cream
8 tbsp of condense milk
300g cream cheese
8tbsp of condense milk
some chopped peaches
some shredded cheddar cheese
1) Mix ingredients (B) together till combine. Set aside.
2) Beat (C)~cream cheese till smooth, add in condense milk and beat till smooth. Add in (D)mix well. Divide into 3 portions. Set aside.
3) Use a 9" x 9" square cake tin. Lined with grease proof paper or aluminiun foil by over hanging the paper at the side of the cake tin. (this will help you easier to take the cake out from cake tin later or you can use a loose bottom square cake tin).
4) Dip a piece of Marie biscuit into the nestle reduce cream mixture and arrange onto the prepared cake tin. Dip and arrange the rest of the Marie biscuits till the first layer is covered.
Repeat doing it till you reach the 3rd layer then apply a layer of cream cheese layer. Do spread the cheese cream out evenly and smoothly. Repeat the steps till all the nestle reduce cream and cream cheese is used up.
5) Lastly, sprinkle shredded cheddar cheese on top of the finally layer of the cheesecake. That will be the cream cheese layer.
6)Chilled in fridge at least for 12 hours. Serve.

Note: You can do this cake a day ahead. The Marie biscuits will be even more moist.

**I used Ping Pong Brand Marie biscuits.

For a swtich:

Use a packet of coffee flavour Marie biscuits instead. It will look like this:

** If you are doing the coffee and plain Marie biscuits layers, the peaches may be omitted.



  1. Mui mui, i love yr blog and tried some of yr recipes, my kids loved them so much, thanks a lot! I want to try this too, may i know what can i use other than nestle reduced cream?

    Sun sun

    1. Hi sun sun,
      Thank you so much for loving my blog. It a pleasure to share my favourites too.
      You can use all purpose cream or nestle cream to replace the reduce cream.

      Please refer to the link below for the picture.

      Hope this does help.


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil