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Mary Berry No-Bake Vanilla Cheesecake Recipe
Saim Thour

Mary Berry No-Bake Vanilla Cheesecake Recipe

This Mary Berry No-Bake Vanilla Cheesecake is a classic British dessert featuring a buttery digestive biscuit base, a silky smooth vanilla cream cheese filling, and optional fresh berry toppings. With no oven required, it's an easy make-ahead cheesecake that's perfect for birthdays, dinner parties, holidays, and family gatherings.
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Prep Time 20 minutes
Chilling Time 5 hours
Total Time 6 hours 20 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: british
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 250 g digestive biscuits crushed into fine crumbs
  • 125 g unsalted butter melted
  • 1 tbsp golden caster sugar optional
  • Pinch of fine sea salt
For the Vanilla Cheesecake Filling
  • 500 g full-fat cream cheese room temperature
  • 125 g icing sugar sifted
  • 1 tsp vanilla extract
  • 250 ml cold double cream
  • Zest of 1 lemon optional for freshness
Optional Toppings
  • Fresh strawberries
  • Fresh raspberries
  • Fresh blueberries
  • Whipped cream
  • White chocolate shavings
  • Berry coulis
  • Icing sugar for dusting

Equipment

  • 20cm springform tin
  • Mixing bowls
  • Electric Hand Mixer
  • Food processor or rolling pin
  • Silicone spatula
  • Palette knife
  • Measuring Cups & Spoons
  • Cooling Rack

Method
 

  1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter, caster sugar, and sea salt until the mixture resembles wet sand.
  2. Firmly press the biscuit mixture into a 20cm springform tin using the back of a spoon or a flat glass. Refrigerate for 30 minutes until firm.
  3. Beat the room-temperature cream cheese with the sifted icing sugar until smooth. Mix in the vanilla extract and lemon zest.
  4. Whip the cold double cream until soft peaks form, then gently fold it into the cream cheese mixture using a spatula until light and fluffy.
  5. Spread the filling evenly over the chilled biscuit base and smooth the top with a palette knife.
  6. Cover loosely with cling film and refrigerate for at least 6 hours, preferably overnight.
  7. Remove from the springform tin and decorate with fresh berries, whipped cream, white chocolate shavings, berry coulis, or a light dusting of icing sugar before serving.

Notes

  • Always use full-fat cream cheese for the best texture.
  • Chill overnight for the cleanest slices.
  • Do not over-whip the cream.
  • Fold the whipped cream gently to keep the filling airy.
  • Press the biscuit base firmly to prevent crumbling.
  • Use a hot knife wiped clean between slices.