Custard Cream Cheesecake

Shopping List

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/vanilla extract

For the rest of the filling;

  • 600g full fat cream cheese
  • 100g icing sugar
Preparation Time:- 20 mins plus overnight chilling Cooking Time:- N/A

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.



Spray a 22cm/8inch loose bottom tin liberally with cake release.


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


Add in your melted butter and mix thoroughly.


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


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


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


Whisk the egg yolks together with the caster sugar and cornflour.


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.


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


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


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


Then add in your custard.


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


Pour this mixture over your chilled Custard Cream base.


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.

If you use shop bought custard instead, there’s a probability it might not set.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Sign Up to my Newsletter

Subscribe here to my newsletter!

Designed by Clockwork Moggy