This Mary Berry No-Bake Vanilla Cheesecake is a creamy and simple recipe, which is made with a classic digestive biscuit crust and a rich, no-bake filling flavored with real vanilla. It’s the perfect make-ahead dessert for a dinner party, ready in about 20 minutes, plus chilling time.
Mary Berry No-Bake Vanilla Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 2 teaspoons good-quality vanilla extract or vanilla bean paste
- 300ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- Fresh berries (such as raspberries, strawberries, or blueberries)
- A light dusting of icing sugar
How To Make Mary Berry No-Bake Vanilla Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps.
- Combine the Filling: On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined. In a separate, clean bowl, whip the double cream until it holds firm peaks.
- Assemble and Chill: Gently fold the whipped cream into the cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
- Chill Until Firm: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with fresh berries or a simple dusting of icing sugar, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best flavor? For a classic vanilla cheesecake, using a high-quality pure vanilla extract or, even better, a vanilla bean paste, will make a world of difference. The visible vanilla specks from the paste also look beautiful.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream.
What To Serve With Vanilla Cheesecake
This is a classic, versatile dessert that is a perfect canvas for a variety of toppings. It is wonderful served with:
- A side of fresh berries or a mixed berry coulis.
- A drizzle of salted caramel or warm chocolate sauce.
- A hot cup of tea or a light coffee.
How To Store Vanilla Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving.
Vanilla Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 580 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 42g
- Saturated Fat: 26g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
Yes, this is the perfect base recipe. You could add the finely grated zest of a lemon or an orange to the cream cheese mixture for a citrus twist, or a tablespoon of instant coffee dissolved in a little hot water for a coffee version.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry White Chocolate Cheesecake Recipe
- Mary Berry Lemon and Lime Cheesecake Recipe
- Mary Berry No-Bake Strawberry Cheesecake Recipe
Mary Berry No-Bake Vanilla Cheesecake Recipe
Description
A classic and incredibly easy no-bake vanilla cheesecake with a rich, creamy, and smooth filling, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with fresh berries, if desired, before serving.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and
