A refreshing no-bake cheesecake with a cookie crust, a cream cheese filling, and a red currant sauce topping. It sets in the refrigerator and is a favorite for entertaining.
Mix the crushed cookies with the melted butter. Press the mixture evenly into the bottom of the pan and refrigerate.
Beat the cream cheese with the powdered sugar and vanilla. Gently fold in the whipped cream.
Pour the filling over the cookie crust and smooth the top. Important: Refrigerate for at least 4 hours, preferably overnight.
Cook the red currants, sugar, and water over low heat until the fruit breaks down. Let the sauce cool.
Remove the chilled cake from the pan, drizzle the red currant sauce over the top, slice, and serve.
Important: After pouring the cream cheese mixture into the pan, chill it for at least 4 hours, preferably overnight, or it may fall apart when sliced. Allergens: contains gluten (cookies) and milk (cream cheese, cream, butter).
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