Mary Berry No-Bake Cheesecake Recipe

The Mary Berry No-Bake Cheesecake is one of the easiest and most comforting desserts you can prepare at home. With its buttery biscuit base and smooth, creamy filling, this cheesecake is light, refreshing, and ideal for any occasion—from dinner parties to weekend treats. Since it requires no baking, it’s perfect for beginners and busy home cooks who want a beautiful dessert without the fuss.

What Is Mary Berry’s No-Bake Cheesecake?

Mary Berry’s No-Bake Cheesecake is a chilled dessert made with a simple biscuit crust topped with a creamy, lemon-infused filling. The mixture sets naturally in the fridge without the need for eggs or gelatin, giving it a silky texture that slices cleanly while staying light and airy.

Other Popular Mary Berry Recipes

• Mary Berry Strawberry Pavlova
• Mary Berry Banoffee Pie
• Mary Berry Lemon Posset
• Mary Berry Coffee and Walnut Cake

Why This Recipe Is Worth Trying

• No oven required – Ideal for hot days or quick prep.
• Light, creamy texture – Smooth and perfectly balanced.
• Beginner-friendly – Simple steps with reliable results.
• Flexible flavor options – Top with fruit, chocolate, or sauce.
• Perfect make-ahead dessert – Tastes even better the next day.

Essential Ingredients to Make Mary Berry No-Bake Cheesecake

For the base:

• 250g digestive biscuits (crushed)
• 100g unsalted butter (melted)

For the filling:

• 600g full-fat cream cheese
• 300ml double cream
• 100g icing sugar
• 2 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice

For topping (optional):

• Fresh berries
• Fruit compote
• Chocolate curls
• Lemon zest

Handy Kitchen Tools for Best Results

• 23cm (9-inch) springform tin
• Food processor or rolling pin
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Zester and juicer

Step-by-Step Guide to Making Mary Berry No-Bake Cheesecake

Step 1: Prepare the Biscuit Base

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter until evenly coated.

Step 2: Set the Base

Press the mixture firmly into the base of the springform tin. Use the back of a spoon to smooth it out. Chill in the fridge for at least 20 minutes to firm up.

Step 3: Beat the Cream Cheese

In a large bowl, beat the cream cheese until smooth. Add icing sugar, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.

Step 4: Whip the Cream

In a separate bowl, whip the double cream until it reaches soft peaks. Be careful not to overwhip. Fold the whipped cream gently into the cream cheese mixture.

Step 5: Fill the Tin

Spoon the cheesecake filling over the chilled biscuit base and smooth the top with a spatula. Tap the tin gently on the counter to remove air bubbles.

Step 6: Chill the Cheesecake

Cover and refrigerate for at least 4–6 hours, preferably overnight, until fully set and firm.

Step 7: Serve With Toppings

Carefully release the cheesecake from the springform tin. Add fresh berries, zest, compote, or your preferred topping before serving.

What I Got Wrong (And How I Fixed It)

• Cheesecake too soft: Added more whipped cream and chilled longer.
• Base crumbled: Increased butter to bind the biscuit crumbs better.
• Lumpy filling: Ensured cream cheese was at room temperature before mixing.
• Topping slid off: Allowed cheesecake to chill completely before decorating.

Healthier Version of Mary Berry No-Bake Cheesecake

Swap cream cheese with light cream cheese and replace the double cream with low-fat Greek yogurt. Use wholegrain digestive biscuits and reduce icing sugar slightly for a lighter, less sweet version.

Ingredient Substitutions for Mary Berry No-Bake Cheesecake

• Digestives: Use graham crackers or shortbread.
• Cream cheese: Replace with mascarpone for a richer texture.
• Lemon: Swap with lime for a zesty twist.
• Vanilla extract: Use almond extract for a nutty flavor.
• Toppings: Try caramel, mango puree, or passion fruit.

Pairing Ideas: What to Serve With Mary Berry No-Bake Cheesecake

• Fresh raspberries – Adds tartness and color.
• Berry coulis – Light, fruity, and elegant.
• Whipped cream – Extra indulgent touch.
• Chocolate drizzle – For the chocolate lovers.
• Mint leaves – Adds freshness and aroma.

Expert Tips for Perfect Mary Berry No-Bake Cheesecake

• Use full-fat ingredients to help the cheesecake set.
• Chill overnight for the firmest result.
• Don’t rush the base: Let it firm before adding filling.
• Fold, don’t mix: Keeps the filling light and airy.
• Use a springform tin: Ensures easy release.
• Keep filling smooth: Room-temperature cream cheese mixes best.
• Add toppings last: Avoid sinking or melting.

Creative Ways to Customize Mary Berry No-Bake Cheesecake

• Make a chocolate version: Add cocoa powder to the filling.
• Create layered cheesecake jars: Perfect for serving individually.
• Add fruit inside: Mix chopped berries into the filling.
• Top with caramel popcorn: For a fun, modern twist.
• Use a chocolate biscuit base: Adds richness.
• Add cinnamon to the base: Creates warmth and depth.

Storing Mary Berry No-Bake Cheesecake the Right Way

• Refrigerate for up to 3 days in an airtight container.
• Freeze slices individually for up to 1 month.
• Thaw overnight in the fridge before serving.
• Avoid leaving at room temperature for long periods.

How to Reheat No-Bake Cheesecake (If Needed)

This dessert should not be reheated, as heat will melt the filling. Always serve it chilled.

Nutritional Breakdown (per serving)

• Calories: 420
• Protein: 5g
• Fat: 31g
• Carbohydrates: 32g
• Sugar: 24g
• Sodium: 210mg

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FAQs

Why is my no-bake cheesecake not setting properly?

A no-bake cheesecake fails to set when the filling isn’t firm enough. Always use full-fat cream cheese and whip the double cream to soft peaks before folding it in. Chilling for at least 6 hours—or preferably overnight—helps it firm up perfectly.

Can I make a no-bake cheesecake without gelatin?

Yes, this recipe is naturally gelatin-free. Full-fat cream cheese combined with whipped cream creates enough structure for the cheesecake to set. Just ensure the mixture is not too loose and give it enough time in the fridge.

Why did my biscuit base crumble when slicing?

The base crumbles when there isn’t enough butter binding the crushed biscuits. Add a little more melted butter next time and press the base firmly into the tin. Chilling the crust for 20–30 minutes also helps it stay firm when slicing.

Can I use mascarpone instead of cream cheese in this recipe?

Mascarpone works very well as a substitute and creates an even richer, silkier filling. If using mascarpone, fold it gently and avoid overmixing to maintain the light texture of the cheesecake.

Wrapping It Up

The Mary Berry No-Bake Cheesecake is a simple yet luxurious dessert that delivers silky smooth texture and refreshing flavor every time. With no oven required and only a few basic ingredients, it’s the perfect recipe for beginners and seasoned bakers alike. Whether topped with berries, chocolate, or fruit sauce, this cheesecake is guaranteed to impress and satisfy. Enjoy every creamy bite!