Make this classic no-bake cheesecake, then check out our Eton mess cheesecake, black forest cheesecake, vegan cheesecake, mini cheesecakes and more no-bake desserts.

How to make the perfect no-bake cheesecake: cook's tips

  • Use any seasonal fruit you fancy to top this easy cheesecake: chopped kiwi, passion fruit and diced mango are great additions, or keep it classic with British summer berries.
  • Toss the berries in 1 tbsp caster sugar and leave to macerate for an hour before spooning over the cheesecake. The liquid from the fruit will create a thin syrup to coat the top.

How to store no-bake cheesecake: Will keep for 5 days in the fridge. Keep the cheesecake sealed in a container or well wrapped, as it can pick up any stronger smells from the fridge.


  • 140g unsalted butter, melted, plus extra for the tin
  • 300g digestive biscuits
  • 900g full-fat soft cheese
  • 200g golden caster sugar
  • 1½ tsp vanilla extract
  • strawberries and/or other seasonal fruit, to serve


  • STEP 1

    Butter the sides and line the bottom of a 23cm springform tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Pour into the tin, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.

  • STEP 2

    Whisk the soft cheese in a large bowl using an electric hand-held whisk until smooth. Add the sugar and vanilla, and whisk again.

  • STEP 3

    Spread the cheesecake mixture over the biscuit base, then smooth out with a spatula. Chill for at least 6 hrs until set.

  • STEP 4

    Run a butter knife under the hot tap, then use to loosen the cheesecake from the sides. Remove from the tin and slice, serving with the strawberries or other seasonal fruit on top. Will keep in the fridge for up to 5 days.

See more of our no-bake desserts

Chocolate biscuit cake on a board with a slice cut off

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