Custard Cream Cheesecake

Custard Cream Cheesecake

No bake Custard Cream Cheesecake by She Who Bakes.

Custard Cream Cheesecake

“Everyone loves a Custard Cream! As a British classic biscuit, I wanted to combine it with a classic dessert – cheesecake!

With Custard Creams in the base, custard and cream in the filling and a spattering of Custard Creams on top, this is a perfect dessert will be a sure winner at picnics and BBQ’s this summer.” – Britt

Well that sounds great to us Britt! Cheesecake & Custard Creams! This definitely has to be a favourite for me!!

Here’s the Recipe

Custard Cream Cheesecake

For the base;

  • 300g Custard Creams
  • 150g melted butter

For the custard;

  • 284ml double cream
  • 350ml whole milk
  • 4 large egg yolks
  • 2 tablespoons cornflour
  • 100g caster sugar
  • 1tsp vanilla bean paste

For the rest of the filling;

  • 600g cream cheese
  • 100g icing sugar

Time: 20 minutes plus overnight chilling

Use an 8 inch tin with removable base and use cake release for easy release once set. If you don’t have any cake release brush with butter which will help release the biscuit base once set.

Custard Cream Cheesecake

Step 1: Crush 300g Custard Creams in a bowl with a rolling pin, or using a food processor.

Custard Cream Cheesecake

Step 2: Add in your melted butter and mix thoroughly.

Custard Cream Cheesecake

Step 3: Push this Custard Cream and butter mixture into the bottom of the tin. Pop this in the fridge for at least an hour.

Step 4: Meanwhile, heat your milk, cream and vanilla until it starts to bubble.

Step 5: Make your custard by splitting your eggs and putting four yolks in a bowl.

Custard Cream Cheesecake

Step 6: Whisk the egg yolks together with the caster sugar and cornflour.

Custard Cream Cheesecake

Step 7: Add your egg yolks, caster sugar and cornflour mix to your heated milk, cream and vanilla and mix well. Put back on a low heat until it has become a thick, tasty custard.

Custard Cream Cheesecake

Step 8: Once your custard has thickened, take it off the heat, put it in a separate bowl and leave to cool slightly.

Custard Cream Cheesecake

Step 9: While your custard is cooling, beat your cream cheese until it is soft.

Custard Cream Cheesecake

Step 10: Add your icing sugar to the cream cheese and whisk well.

Custard Cream Cheesecake

Step 11: Then add in your custard.

Custard Cream Cheesecake

Step 12: Mix it all together until you have a bowl of custardy, cream cheesy, sweet goodness.

Step 13: Pour this mixture over your chilled Custard Cream base.

Custard Cream Cheesecake

Step 14: Top with broken Custard Creams and chill overnight.

Once your cheesecake has set, take it out of the fridge about 10 minutes before you wish to cut it and serve.

Custard Cream Cheesecake
Custard Cream Cheesecake

Another lovely recipe by our guest blogger Britt from She Who Bakes.

If you liked this one…check these other blogs out!

Oreo Cupcake Recipe

Chocolate Orange Fudge Cake

Bourbon Biscuit Bakes

Chocolate Orange Fudge Cake

Chocolate Orange Fudge Cake Recipe

Chocolate Orange Fudge Cake By Britt ‘She Who Bakes’

Chocolate Orange Fudge Cake Recipe

  • Prep Time: 30 mins
  • Cooking Time: 45 mins
  • Baking Temp: 140°C

For the chocolate orange fudge cake:

  • 200g self raising flour
  • 150g unsalted butter
  • 100g dark brown sugar
  • 100g golden caster sugar
  • 50g cocoa powder
  • 100g dark chocolate
  • 50g golden syrup
  • Orange flavouring
  • Zest of two large oranges
  • 1 teaspoon bicarbonate of soda
  • 75ml sour cream
  • 3 eggs

For the orange buttercream:

For the ganache covering and topping:

  • 600g dark chocolate
  • 250ml double cream

One for the chocolate orange lovers! Rich chocolate fudge cake, sandwiched with sweet orange buttercream and covered in dark chocolate ganache.

This recipe makes one 7″ round cake. I have baked two cakes to get the show-stopper 10″ height by doubling the recipe and splitting between two 7″ round tins, however, this cake works really well as a single tier too.

Once baked, this cake will last 5-7 days. Although it didn’t last that long in my house! It was super tasty! Haha!

Also, by taking out the orange flavouring and zest, this recipe makes a fantastic dark chocolate fudge cake too! Two recipes in one!

Step 1: Mix together the butter, golden caster sugar, brown sugar and golden syrup.

Chocolate Orange Fudge Cake Recipe

Step 2: Add in your eggs.

Chocolate Orange Fudge Cake Recipe

Step 3: Then mix in your flour, cocoa powder and bicarbonate.

Chocolate Orange Fudge Cake Recipe

Step 4: Next, mix in your melted dark chocolate and sour cream.

Chocolate Orange Fudge Cake Recipe

Step 5: Finally, add in your orange zest and orange flavouring.

Chocolate Orange Fudge Cake Recipe

Step 6: Divide between two lined 7″ tins (or one if you’re doing a single tier) and bake at 140°C for 1 hour. Check to see if it is baked by seeing if a skewer into the middle comes out clean. If mixture is stuck to the skewer, bake for 10 minute intervals until done.

Chocolate Orange Fudge Cake Recipe

Step 7: Once baked, remove from the oven and leave in the tin for 10 minutes before turning out onto a flat surface (on top of a sheet of greaseproof paper) Leave to cool completely.

Chocolate Orange Fudge Cake Recipe

Step 8: To make the buttercream, whisk the butter for five minutes so it is aerated. It should be pale in colour and soft to touch.

Step 9: Then, add in your icing sugar one cup at a time, you may need to add a few splashes of milk to soften.

Step 10: Finally, add your orange colouring and flavouring to taste.

Step 11: Split your cakes using a cake leveller or knife. I’ve split each 7″ round cake into three sections.

Step 12: Then fill your cake with light and tasty orange buttercream.

Step 13: Stack your layers gently. Once stacked, pop in the fridge to set for half an hour. In this time, make your ganache.

Step 14: Make your chocolate ganache by putting the chocolate and cream into a bowl and microwaving in 30 second bursts, whisking furiously in between. Do this three times until it is nice and smooth. Then, leave to set. Once set, we can start to cover our cake. Using a palette knife, spread a thin layer of ganache over the outside of the cake.

Chocolate Orange Fudge Cake Recipe
Chocolate Orange Fudge Cake

Step 15: Either leave the ganache smooth, or you can texture your cake like I have by running the palette knife down the cake in one smooth motion, creating a ‘bark’ effect. Put this back in the fridge for a further 30 minutes.

Chocolate Orange Fudge Cake Recipe

Step 16: For the top of your cake, melt some of your ganache so it is easily spreadable. Then pour a small amount to the top of your cake and gently tease it to the edge. It should drip down naturally. Leave this to set completely, for speedy results, put it back in the fridge.

Chocolate Orange Fudge Cake

Step 17: While the cake is setting, break apart a Terry’s Chocolate Orange for decoration.

Step 18: To pipe rosettes, you will need your leftover buttercream from what we made earlier and a piping bag fit with a 2D nozzle.

Chocolate Orange Fudge Cake

Step 19: Piping from the inside out, create a rosette effect on the top of your cake. Finish with Terry’s Chocolate Orange segments and any other decorations you would like! I’ve used Orange Jelly Cubes and Orange Crunch from Scrumptious!

Chocolate Orange Fudge Cake

Thanks Britt for sharing your fantastic recipes as our Guest Blogger!

Give it a go…

Chocolate Orange Fudge Cake Recipe
Chocolate Orange Fudge Cake

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Creme Egg Cookies

Creme Egg Cookies Recipe by She Who Bakes

Creme Egg Cookies

I love seeing all the creme eggs back on the shelf…it tells me Spring is just around the corner! Now this is a short term treat as this yummy chocolatey egg will disappear once again come April so get your stocks in now as our lovely Britt from She Who Bakes has brought us another fantastic recipe that will make your mouth water! Yep, that’s right it’s Creme Egg Cookies!

Creme Egg Cookies

These cookies are easy to do and the results are amazing. They are baked with a Mini Creme Egg inside the dough and topped with the essence of a Creme Egg, Cadbury chocolate and fondant.

Don’t forget for best results, to chill the dough both before you put in a Mini Creme Egg and after.

What You’ll Need

  • 125g cold unsalted butter
  • 125g caster sugar
  • 250g plain flour
  • 1 egg
  • 1 tsp vanilla
  • Mini Creme Eggs
  • Bar of Dairy Milk
  • Fondant Icing Sugar

Preparation Time:- 25 minutes

Cooking Time:- 12-15 minutes

Step 1: Preheat the oven to 180C. Blend together the butter and caster sugar.
Creme Egg Cookies

Step 2: Then add in the egg.

Creme Egg Cookies

Step 3: Sift in the flour and add the vanilla.

Creme Egg Cookies

Step 4: Once a dough has been made, tip it out onto the side and knead into a ball. Wrap this in cling film and chill for 15 minutes.

Creme Egg Cookies

Step 5: Once chilled, break off a small amount of dough.

Creme Egg Cookies

Step 6: Place a Mini Creme Egg in the centre and wrap it in dough.

Creme Egg Cookies

Step 7: Roll this in your hands until you have a smooth round ball and you can’t see the Mini Creme Egg.

Creme Egg Cookies

Step 8: Place your Mini Creme Egg stuffed dough balls on a baking tray and chill again for a further 15 minutes. Once chilled, bake in the middle of the oven for 12-15 minutes.

Creme Egg Cookies

Step 9: When they are baking, get the toppings ready. You will need Dairy Milk and Fondant Icing Sugar.

Creme Egg Cookies

Step 10: Melt your Dairy Milk in the microwave.

Creme Egg Cookies

Step 11: Make up two bowls of Fondant Icing Sugar as directed. Leave one bowl white and colour one orange. (I’ve used Tangerine Sugarflair concentrated colour)

Creme Egg Cookies

Step 12: Full three piping bags with your toppings.

Creme Egg Cookies

Step 13: Once your cookies have baked and cooled, drizzle them with toppings, be generous!

Creme Egg Cookies

Enjoy this awesome recipe and let us know how you get on in the comments below… If you want to see more awesome recipes by Britt we would highly recommend checking out her site

Creme Egg Cookies

See Britt’s full YouTube video tutorial below with a step by step breakdown of the Creme Egg Cookies Recipe.





Oreo Cupcake Recipe

Oreo Cupcake Recipe by She Who Bakes

Another lovely addition to our blog from our Guest Blogger Britt from She Who Bakes. See the full recipe and step by step below and give them a go yourself! You won’t regret it!Oreo Cupcake Recipe

Oreo Cupcake Recipe Ingredients

  • 250g plain flour.
  • A pinch of salt.
  • 2 tsp baking powder.
  • 190g caster sugar.
  • 115g unsalted butter.
  • 2 large eggs.
  • 120ml full fat milk.
  • 2 tsp vanilla extract.

Preperation Time: Approximately 15 minutes

Cooking Time: Approximately 20-15 minutes

Step 1: Your first step is to preheat your oven to 140° and then cream butter and sugar until is it light and fluffy.


Step 2: Then add the eggs one by one, combining as you go.


Step 3: Sift in the flour and baking powder.


Step 4: Finally, add in the milk, one third at a time and the vanilla extract and mix on a high speed for approximately 6-8 minutes.


Step 5: Line your tin with deep cupcake cases and pop an Oreo in the bottom of each one.


Step 6: Pipe cupcake mix into your cases so they are 3/4 full. Bake for 20-25 minutes.


Step 8: Put some Oreos in a sandwich bag and beat them up so they are all crumbly.


Now we’re going to make the cream cheese frosting. You will need;

Frosting Iingredients

  • A small bowl of crushed Oreo’s.
  • 450g icing sugar.
  • 225g full fat cream cheese.
  • 130g softened unsalted butter.
  • 2 tsp vanilla extract.

Mix together the butter and cream cheese so they are combined.

Then add in the icing sugar and vanilla extract.

Finally mix in the crushed Oreos.

Then top your cupcakes however you like!

These. Are. AWESOME.

And the Oreo cream cheese frosting tastes like ice cream!!

I think I can safely say this sounds absolutely incredible Britt and the Party Animal Online team will be testing them out.

If you like this recipe you will like these recipes too…

Pumpkin Spice Doughnuts with Cinnamon Glaze

Pumpkin Spice Doughnuts with Cinnamon Glaze by She Who Bakes.

This recipe really caught my eye this year! You see so many recipes for Pumpkin Pie but not much of anything else. The plan is to use up the leftover pumpkin from our annual pumpkin carving session.. It helps that it will make something super tasty!


Here’s what I am planning; Pumpkin Spiced Doughnuts. This recipe is courtesy of our fab guest blogger Britt, from She Who Bakes.

Ingredients for Doughnuts;

  • 220g pumpkin purée
  • 350g plain flour
  • 100g brown sugar
  • 2 large free range eggs
  • 60g softened unsalted butter
  • 2tsp baking powder
  • 1tsp cinnamon
  • 1tsp ground ginger
  • 1tsp ground nutmeg
  • 1tsp mixed spice
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda

Ingredients for the Cinnamon Glaze:

  • 300g icing sugar
  • 1tsp cinnamon
  • 2 tablespoons of water


Step 1: For the pumpkin purée; Cut off a section of pumpkin. De-seed, peel and cut into chunks.


Step 2: Weigh your chunks of pumpkin to 220g.


Step 3: Boil for 20 minutes or until soft. Then whizz in a food processor or mash! Then leave the purée to cool.


Step 4: Meanwhile, make your doughnut dough. Mix together your brown sugar and softened butter.


Step 5: Then add in your eggs. Once they have been mixed in, add in the flour, baking powder, salt, bicarbonate of soda and all the spices.


Step 6: Then add in your pumpkin purée.


Step 7: Mix on a high speed to create a wet dough.

Step 8: Now, if you had a doughnut pan, this is where you would spoon the mixture into the cavities. However, I am without one (if you were thinking of what to get me for Christmas…) so I had to improvise. The mixture is too wet to roll and cut out shapes. Instead I popped the dough into a piping bag and piped circles of the dough onto a lined baking tray.


Step 9: Bake for 10-12 minutes.


Step 10: Once your doughnuts have cooled, make up the cinnamon glaze. Take 300g of icing sugar, 1tsp of cinnamon and 2 tablespoons of water and mix in bowl


Step 11: Dip your doughnuts into the glaze and before it sets, sprinkle with a cinnamon sugar. (1tsp cinnamon and 3tsp caster sugar)

They sound awesome, right? A good way to use up those Pumpkins this Halloween. A huge thanks to our Guest Blogger: Britt from She Who Bakes, for taking the time to write up this recipe for us!

To see more of Britt’s lovely recipes see her blog.

Here’s some Pumkins we’ve been busy carving… non of them are going to waste!

Pumpkin Idea's



Crunchie Recipe

Crunchie Shortbread Biscuit Recipe

Crunchie Shortbread Biscuit Recipe

Crunchie Shortbread Biscuit - She Who Bakes
Crunchie Shortbread Biscuit Recipe – She Who Bakes

These Crunchie Shortbread Biscuits are a perfect blend of crumbly all butter shortbread biscuit, Cadbury’s Dairy Milk chocolate and chunky Crunchie pieces. Another wonderful guest blog recipe by the lovely Britt from She Who Bakes.


Britt made these in a muffin tin for individual biscuits but this recipe would also work really well as a traybake!


  • 80g caster sugar
  • 160g unsalted butter
  • 240g plain flour
  • 4 x Crunchie bars
  • 300g Dairy Milk chocolate

Preparation Time:- 20 mins plus overnight chilling
Cooking Time:- 18 mins

Step 1: First, line your tin. If you are using a muffin tin, find the right size circle cutter that sits at the bottom and use it to trace and cut out greaseproof circles.


Step 2: Spray your tin with cake release and lay in the greaseproof paper circles.


Step 3: Next, blend together your butter and sugar until it’s nice and creamy.

Crunchie Shortbread Biscuit Recipe

Step 4: Add in your plain flour and mix until a dough is formed.

Crunchie Shortbread Biscuit Recipe
Crunchie Shortbread Biscuit Recipe

Step 5: Use a spoon or spatula to bring the dough together.

Crunchie Shortbread Biscuit Recipe
Crunchie Shortbread Biscuit Recipe

Step 6: Turn it out onto the side and knead into a ball. Wrap in cling film and chill for 15 minutes.

Crunchie Shortbread Biscuit Recipe
Crunchie Shortbread Biscuit Recipe

Step 7: Once chilled, roll out your dough on a floured surface using a large rolling pin. I’ve also used spacers to make sure I have an even thickness.

Crunchie Shortbread Biscuit Recipe

Step 8: Place in your biscuit dough circles and bake at 180°C for 18 minutes or until golden brown.

Crunchie Shortbread Biscuit Recipe

Step 9: Once baked, leave in the tray to completely cool.

Crunchie Shortbread Biscuit Recipe

Step 10: Meanwhile, weigh 300g Dairy Milk chocolate in a bowl and melt either carefully in the microwave or over a pan of boiling water.

Crunchie Shortbread Biscuit Recipe

Step 11: Once the biscuits have cooled and the chocolate melted, pour a tablespoon of melted chocolate over each biscuit.

Crunchie Shortbread Biscuit Recipe

Step 12: Tap the tin on the side a few times to release any air bubbles.

Crunchie Shortbread Biscuit Recipe

Step 13: Smash up your Crunchie bars but make sure to leave the pieces quite chunky, this makes for a great texture.

Crunchie Shortbread Biscuit Recipe

Step 14: Top your melted chocolate covered shortbread with smashed Crunchie pieces and leave to chill overnight. Once chilled completely, your biscuits should pop out of the tin quite easily using a knife around the edge.

Crunchie Shortbread Biscuit Recipe

These tasty treats are recommended by Britt to be kept refrigerated. Hope you enjoy this lovely recipe! Crunchie has to be one of my faves… but if you fancy something else like KitKat try switching it around. Yum! Can’t wait to see ‘She Who Bakes latest recipes!’ 

Check out some of our other blogs..


Strawberries and Cream Cupcake

Strawberries and Cream Cupcake Recipe

May was the National Month of Strawberries and to celebrate we are bringing you another awesomely tasty recipe from Britt our guest blogger from She Who Bakes. I know we’ve sneaked in to June now but there’s an abundance of Strawberries around at a great price at the moment so we thought it would be very fitting with the season! Also there’s just something about Strawberries that makes me think of summer and sitting in the garden soaking up the sunshine.

Strawberries and Cream Cupcake Recipe
Strawberries and Cream Cupcake Recipe


  • 250g Stork baking block.
  • 250g caster sugar.
  • 250g self raising flour.
  • 50g plain flour
  • 3 large free range eggs
  • A jar of strawberry jam.
  • A couple of drops of Beau Strawberry Flavour

Preparation Time:- 20 minutes
Cooking Time:- 25 minutes

1. Cream together the softened baking block and caster sugar. Add in the eggs one at a time. Then add in your flour, both Self Raising and plain. Then add in flavouring if you are using it.


2. Pipe your batter into your cups about 1/3 full.


3. Then a teaspoon of strawberry jam.


4. Then top the layer of jam with more batter so the cases are now ¾ full.


5. Bake for 25 minutes or until golden brown and springy.


And that’s it, add a buttercream or fresh cream top to your cuppies to finish this gorgeous recipe off and remember you can use your Beau flavouring in sugarpaste and frosting too if you want to give that a go for an extra strawberry finish!

Thanks Britt for sharing yet another wonderful recipe! If you haven’t already, pop by Britt’s website ‘She Who Bakes’ for more delicious recipes and interesting articles.