No-Bake Velvet Cheesecake

It’s super simple and delicious.

1 pack of digestive biscuits, crushed
½ cup butter, melted
1 ½ cups cream cheese, room temperature
1 cup Huletts Icing Sugar
1 tsp vanilla extract
1 cup double cream, whipped
3 Tbsp fresh beetroot juice, strained (grate 2 uncooked beetroots finely and squeeze through a tea towel to strain)
15 ml gelatine powder, mixed in 15 ml hot water

Grease a 24 cm spring-form cake tin with some butter.
Melt the unsalted butter and stir into the biscuit crumbs.
Press the cookie mixture into the base and sides of the cake tin and refrigerate for at least an hour.
Whisk together the cream cheese, vanilla, and icing sugar in a mixing bowl.
Whip the double cream in a separate mixing bowl until stiff peaks form.
Fold the cream into the cheese and sugar mixture. Stir in the beetroot juice.
Slowly stir in the spored gelatine while whisking continuously.
Pour the cheesecake mixture over the biscuit base and smooth out using a spatula or the back of a spoon, then refrigerate for at least 3 hours or until set.

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