A classic vanilla cheesecake topped with summer berries, presented on a cake stand

Classic no-bake cheesecake

Name: Classic no-bake cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 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

Published: July 20, 2023 at 11:38 AM

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Serves 8

Easy

Prep: 10 mins

plus chilling

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Choose fresh seasonal fruit to crown a layer of soft creamy vanilla on a crumbly biscuit base. This is a winning dessert that doesn't require any cooking

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal695
fat49.8g
saturates30g
carbs51.8g
sugars34.7g
fibre1.4g
protein8.5g
salt1.26g

Method

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

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