Oops! Your cart looks a little empty!


Oh so cheesy!

Did you know National Cheesecakedaywas on the 30th of July? No? Well... Now you do!

This is a super duper easy vanilla cheesecake and there is absolutely no baking involved!

A popping big thanks to Bakebox for this recipe and collaboration! 



150g digestive biscuits
50g light brown sugar
75g butter, melted
500g full-fat cream cheese
100g icing sugar
1 tsp vanilla extract
200ml double cream

Toppings (whatever you fancy, go wild)
Popcorn Shed’s Salted Caramel Popcorn
Caramel sauce


Line the bottom of a cake tin with greaseproof paper. We’ve used a 23cm spring-form cake tin.

Crush the digestive biscuits in a bowl using the end of a rolling pin or spoon and set aside.

Melt the butter in a glass bowl over a saucepan, then add in the brown sugar and mix together.

Add the melted butter and sugar mixture to the crushed digestive biscuits.

Pour the digestive biscuit mixture into the tin and press down evenly with your hand.

Place cake tin into the freezer for an hour so the base can set.

In a large bowl, whisk together the cream cheese, icing sugar and vanilla extract until combined. Pour in the double cream and whisk until thick (this should only takes a few seconds).

Pour the cream cheese mixture on top of the biscuit base and use a knife to spread out evenly.

Place in the fridge for at least an hour so it can set.

Remove from the tin, place on a serving plate and Load up with your toppings! 


Let us know what you think of our recipes!
Post your bakes on Instagram or twitter with the hashtag #poppingupastorm

If you have any popcorn recipes we’d love the hear them! Pop them over we’d love the feature you!