Crispy Noodles No Bake Cheesecake

Serves:12 slices
Preparation time:20 min Chilling Time: Overnight



  • 700g full fat cream cheese, at room temperature
  • 300ml thickened cream
  • 70g sour cream
  • 100g caster sugar
  • 1 teaspoon vanilla extract



  1. In a food processor, pulse the biscuits and fried noodles until resembles crumbs. Then combine the crust ingredients and pour into a 20cm springform pan lined with baking paper. Pack it in very tightly along the bottom and up the sides. Using the back of a flat cup will help to pack it in really tightly. Place into the freezer for 20 minutes as you prepare the filling.
  2. Using a stand or hand mixer, whip the thickened cream until soft peaks form.
  3. In a separate bowl add the cream cheese and caster sugar and whisk until creamy. Then add the vanilla and sour cream to combine.
  4. Using a spatula scrape down the sides and fold in the whipped cream making sure all is well combined. 
  5. Remove crust from the freezer and spread the filling into the crust. Wrap with cling wrap and refrigerate for 12 hours or overnight.
  6. Remove from fridge, allow to settle at room temperature for 3 minutes and then use a knife to loosen the cheesecake from the rim. Using a sharp knife cut into slices for serving. Drizzle with caramel and sprinkle with Chang’s Fried Noodle bits.

Perfecting the look