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Spring Daisy Vanilla Cheesecake

Prep Time10 mins
Servings: 12


  • 250 g digestive biscuits
  • 100 g butter melted
  • 600 g full fat soft cheese use Philadelphia
  • 100 g icing sugar use Billingtons Golden Icing Sugar
  • 280 ml double cream
  • 2 tsp vanilla extract


  • Make the daisies using white ready to roll icing and yellow ready to roll icing. Use the Tala daisy cutters to get them neat. Leave to dry for a few hours before using.
  • Line a 23cm loose-bottomed tin with baking parchment.
  • Pop the digestive biscuits into a bag and crush into a fine sand-like texture.
  • Add the melted butter and the crushed biscuits to a bowl and mix together until well combined.
  • Tip them into the prepared tin and press firmly down into the base to create an even layer. Leave to set while you make the filling.
  • Whisk the double cream into stiff peaks adding a little bit of icing sugar every few seconds. Combine with the soft cheese and vanilla extract slowly, until the mixture comes together.
  • Spoon the cheesecake mix onto the cheesecake base. Leave to set for at least 4 hours. Before serving pop on your daisies.