Mary Berry No-Bake Cheesecake Recipe

Mary Berry's no-bake cheesecake is a silky, perfectly set vanilla cream cheese filling on a buttery digestive base — the easiest, most reliable cheesecake recipe on this site.

Print Recipe Pin Recipe

Prep Time 20

Setting Time 6

Total Time 6 20

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 450

Ingredients Method Notes

Ingredients

Biscuit Base:
300 g digestive biscuits crushed to fine crumbs
150 g unsalted butter melted
1 tbsp golden caster sugar
Vanilla Cream Cheese Filling:
600 g full-fat cream cheese room temperature
125 g icing sugar sifted
300 ml double cream cold
2 tsp vanilla extract
Juice of ½ lemon
To Decorate:
Fresh strawberries raspberries, or blueberries
Icing sugar for dusting

Method

Mix crushed biscuits, melted butter, and sugar. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
Beat room-temperature cream cheese and icing sugar 2–3 minutes until completely smooth. Add vanilla and lemon juice — beat briefly.
Whip cold cream to soft peaks in a separate bowl. Fold into cream cheese mixture in 2 additions — gently until just combined.
Spoon onto base. Spread evenly — smooth surface with a hot palette knife. Cover loosely. Refrigerate 6 hours minimum — overnight ideal.
Run palette knife around edge. Release springform. Slide onto serving plate. Decorate with berries and icing sugar. Serve immediately.

Notes

Full-fat cream cheese only — reduced fat gives a filling that does not set and pools when sliced.

Cream cheese at room temperature — cold cream cheese gives lumps that cannot be beaten out.

Double cream must be cold — keeps the whipped cream stable and billowy.

Fold the cream — do not stir. Stirring deflates the air and gives a denser filling.

Six hours minimum — overnight gives the cleanest slices and the best texture.

Freeze without decoration for up to 2 months.