This No-Bake Ouma Rusk Cheesecake is a delightful twist on the classic South African favorite, combining the beloved crunch of Ouma Rusks with the creamy richness of a no-bake cheesecake. It’s a quick, easy, and utterly indulgent dessert that celebrates the unique flavor and texture of rusks while delivering a modern, crowd-pleasing treat. Whether you’re hosting a party, craving something sweet, or looking for a creative way to use rusks, this recipe is sure to impress. Let’s get started!
Why You’ll Love This Recipe
- No Oven Needed: Perfect for warm days or if you don’t want to turn on the oven.
- Unique Flavor Combo: The earthy, spiced flavor of Ouma Rusks pairs beautifully with the creamy cheesecake filling.
- Quick and Easy: Ready in under 30 minutes (plus chilling time), making it ideal for last-minute desserts.
- Customizable: Add toppings like caramel sauce, fresh fruit, or chocolate drizzle for extra flair.
Ingredients You’ll Need
For the Crust:
- 12–15 Ouma Rusks (any flavor—traditional buttermilk or muesli work great)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 2 cups (450g) cream cheese, softened
- 1 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
- Optional: 1/2 tsp ground cinnamon or almond extract for added flavor
For Topping (Optional):
- Whipped cream
- Crushed Ouma Rusks
- Drizzle of caramel, chocolate, or honey
- Fresh berries or citrus zest
Step-by-Step Instructions
1. Prepare the Crust
- Place the Ouma Rusks in a resealable plastic bag or food processor and crush them into fine crumbs. You should have about 2 cups of crumbs.
- In a mixing bowl, combine the crushed rusks with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan or pie dish to form an even crust. Chill in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract (and cinnamon or almond extract, if using) until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the whipped cream.
- Taste the filling and adjust the sweetness by adding more powdered sugar if needed.
3. Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Smooth the top and tap the pan gently on the counter to remove any air bubbles.
4. Chill and Set
- Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4–6 hours, or overnight, to allow it to set completely.
