Eggless No-bake Cheesecake

This was my first attempt at making cheesecake... came very close to the store bought one... very easy and tasty.

INGREDIENTS

• Cheese Cake

1. cream cheese - 250 gms / 8 oz (at room temperature)
2. sour cream - 1 cup (at room temperature)
3. sugar - 4 to 5 tbsp (add more if you like it sweeter)
4. vanilla essence - 1 tsp

• Base

1. any sweet biscut - half packet - 15 to 20 biscuits approx.
2. butter - 3 to 4 tbsp (melted)
3. granulated sugar - 2 tbsp
4. pinch of salt (optional)

METHOD

1. For the base... grind the biscuits into a semi coarse powder... For a non messy way you could put them in a bag and give it a little beating.
2. Add the butter, sugar and salt to the biscuit and mix well.
3. I used a muffin tray to set my cheesecake so its easy to get individual portions. I got 12 pieces from this mix
4. line each muffin cup with a paper cup... spoon the base mix in each cup equally should get just a little more than one tbsp in each cup. Press it with you hand or a flat base cup so it from s a good crust at the bottom of your cheese cake.
5. put this in the fridge so it sets.
6. For the cheese cake put all the ingredients in mixing bowl and whisk well till it all blends and becomes smooth. If you have a electric mixer then that will make the blending easier. Have a taste see if it needs any adjustment. Add more sugar if you like it sweeter.
7. Take out the muffin tray and spoon the cheesecake mix equally in each cup.
8. Put it in the freezer to set for at least 1 hour
9. Leave it out for 15 to 20 mins before you serve.
10. Garnish with fresh berries or fruit of your choice or chocolate shavings or just have it plain.

VARIATION

1. I used a tbsp of crunchy peanut butter in the base mix coz my husband loves peanuts.
2. You could add some desicated coconut for the base if you like a little coconutty taste or use nice biscuit.
3. You could add some nuts of your choice to the biscuits while powdering.
4. You could change the vanilla essence to any other flavour of your choice.