James Martin Cheesecake No Bake is a foolproof dessert that delivers maximum flavor with minimal effort. It is made with a crunchy digestive biscuit base and a velvety smooth filling of cream cheese, double cream, and vanilla bean paste. The result is a rich, creamy slice that holds its shape perfectly without needing an oven. It is perfect for summer gatherings or when you want a stunning dessert without the hassle of baking.
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Why You Will Love This Cheesecake No Bake Recipe:
- Fail-Safe Texture: By using the right ratio of cream cheese to double cream, the filling sets beautifully in the fridge without the need for gelatin or eggs.
- Time-Saver: With no baking time required, this dessert comes together in just 20 minutes before letting the fridge do the rest of the work.
- Totally Customizable: It acts as the perfect blank canvas; top it with fresh berries, lemon curd, salted caramel, or a chocolate ganache to suit any occasion.
- Crowd-Pleaser: The classic combination of buttery biscuit and sweet vanilla cream is a flavor profile that guests of all ages universally love.
James Martin Cheesecake No Bake Ingredients
For the Base
- 200 g digestive biscuits
- 100 g unsalted butter, melted
For the Filling
- 600 g full-fat cream cheese (e.g., Philadelphia)
- 300 ml double cream
- 100 g icing sugar, sifted
- 1 tsp vanilla bean paste (or extract)
- 1 tbsp lemon juice (optional, for balance)
For Topping (Optional)
- 300 g fresh strawberries or raspberries
- 2 tbsp fruit coulis or jam
How To Make James Martin Cheesecake No Bake
- Prepare the tin: by lightly greasing a 20cm (8-inch) springform cake tin and lining the base with parchment paper.
- Make the base: by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and bashing them with a rolling pin.
- Bind the crumbs: by mixing them with the melted butter until the mixture looks like wet sand.
- Form the crust: by tipping the buttery crumbs into the prepared tin and pressing them down firmly and evenly with the back of a spoon. Chill in the fridge while you make the filling.
- Mix the cheese: by placing the cream cheese, icing sugar, vanilla paste, and lemon juice in a large bowl. Beat gently with a wooden spoon or electric mixer until smooth and combined.
- Whip the cream: in a separate bowl until it holds soft peaks. Be careful not to over-whip it into butter.
- Combine the mixtures: by gently folding the whipped cream into the cream cheese mixture using a spatula. Do this carefully to keep the air in the mixture, which makes the cheesecake light.
- Assemble the cake: by spooning the filling over the chilled biscuit base and smoothing the top with a palette knife.
- Chill to set: by placing the cheesecake in the refrigerator for at least 4 hours, or ideally overnight, until firm.
- Serve: by running a knife around the edge of the tin to release the cheesecake, removing the ring, and topping with fresh fruit or coulis.
Recipe Tips
- Full-fat is a must: Do not use low-fat or “light” cream cheese. The fat content is essential for the structure; low-fat versions have high water content and will result in a runny cheesecake.
- Room temperature cheese: Take the cream cheese out of the fridge 10 minutes before mixing. It will blend much smoother without lumps, but don’t let it get too warm or the mixture will be too soft.
- Firm crumbs: Press the biscuit base down very firmly. If it’s too loose, the base will crumble when you cut a slice.
- Clean slices: To get professional-looking slices, dip a sharp knife in hot water and wipe it dry before each cut.
What To Serve With Cheesecake No Bake?
This creamy dessert Cheesecake No Bake pairs beautifully with tart and fresh flavors a generous pile of fresh berries—strawberries, raspberries, or blueberries—cuts through the richness. A drizzle of sharp fruit coulis or passion fruit pulp adds a zingy contrast. For a more indulgent twist, serve with a swirl of salted caramel sauce or a shard of dark chocolate.
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Check Price: £12.50 »How To Store Leftovers Cheesecake No Bake?
- Refrigerate: Keep the cheesecake in the fridge at all times when not serving. Store leftovers in an airtight container or cover the tin with foil for up to 3 days.
- Freezing: This cheesecake freezes surprisingly well. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
How To Reheat Leftovers Cheesecake No Bake?
Do not reheat. This is a chilled Cheesecake No Bake. If you have frozen it, allow it to thaw slowly in the refrigerator to maintain the creamy texture. Do not use a microwave or oven.
FAQs
The most common reasons are using low-fat ingredients or over-mixing. Low-fat cheese has too much water, and over-whipping the cream can break the emulsion. Also, ensure you chill it for the full recommended time (at least 4 hours).
Absolutely, while digestives are classic, you can use Ginger Nuts for a spicy kick (great with lemon filling), Oreos for a chocolate version, or even Graham Crackers if you are in the US.
Yes, you can swirl in melted (and cooled) white chocolate, a tablespoon of peanut butter, or some lemon curd. Just be mindful not to add too much liquid, or the cheesecake won’t set properly.
Try more Recipes:
- James Martin Chocolate Fudge Cake
- James Martin Chocolate Brownies
- James Martin Victoria sponge cake with raspberries
Cheesecake No Bake Nutrition Facts
- Calories: 450 kcal
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 110mg
- Sodium: 320mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 5g
James Martin Cheesecake No Bake
Course: Dessert, BreakfastCuisine: American, BritishDifficulty: Easy8
servings20
minutes4
hours450
kcalJames Martin Cheesecake No Bake is the ultimate fuss-free dessert. It features a crunchy buttery biscuit base and a smooth vanilla cream cheese filling. Requires no oven and sets perfectly in the fridge. Top with fresh berries for a classic, elegant finish.
Ingredients
- For the Base
200 g digestive biscuits
100 g unsalted butter, melted
- For the Filling
600 g full-fat cream cheese (e.g., Philadelphia
300 ml double cream
100 g icing sugar, sifted
1 tsp vanilla bean paste (or extract)
1 tbsp lemon juice (optional, for balance)
- For Topping (Optional)
300 g fresh strawberries or raspberries
2 tbsp fruit coulis or jam
Directions
- Prepare the tin: by lightly greasing a 20cm (8-inch) springform cake tin and lining the base with parchment paper.
- Make the base: by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and bashing them with a rolling pin.
- Bind the crumbs: by mixing them with the melted butter until the mixture looks like wet sand.
- Form the crust: by tipping the buttery crumbs into the prepared tin and pressing them down firmly and evenly with the back of a spoon. Chill in the fridge while you make the filling.
- Mix the cheese: by placing the cream cheese, icing sugar, vanilla paste, and lemon juice in a large bowl. Beat gently with a wooden spoon or electric mixer until smooth and combined.
- Whip the cream: in a separate bowl until it holds soft peaks. Be careful not to over-whip it into butter.
- Combine the mixtures: by gently folding the whipped cream into the cream cheese mixture using a spatula. Do this carefully to keep the air in the mixture, which makes the cheesecake light.
- Assemble the cake: by spooning the filling over the chilled biscuit base and smoothing the top with a palette knife.
- Chill to set: by placing the cheesecake in the refrigerator for at least 4 hours, or ideally overnight, until firm.
- Serve: by running a knife around the edge of the tin to release the cheesecake, removing the ring, and topping with fresh fruit or coulis.
Notes
- Full-fat is a must: Do not use low-fat or “light” cream cheese. The fat content is essential for the structure; low-fat versions have high water content and will result in a runny cheesecake.
Room temperature cheese: Take the cream cheese out of the fridge 10 minutes before mixing. It will blend much smoother without lumps, but don’t let it get too warm or the mixture will be too soft.
Firm crumbs: Press the biscuit base down very firmly. If it’s too loose, the base will crumble when you cut a slice.
Clean slices: To get professional-looking slices, dip a sharp knife in hot water and wipe it dry before each cut.
