Mary Berry No Bake​ Vanilla Cheesecake

This easy Mary Berry No-Bake Vanilla Cheesecake is made with full-fat cream cheese, double cream, a generous amount of vanilla extract, and a crisp digestive biscuit base. This recipe creates a simple, velvety smooth, and classic creamy dessert, perfect for any time of year and versatile enough for any topping, yielding 8-10 servings.

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Mary Berry No-Bake Vanilla Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 1 lb (450g) full-fat cream cheese, at room temperature
• 5 oz (150g) icing sugar (confectioners’ sugar)
• 2 teaspoons good quality vanilla extract (or 1 vanilla pod, scraped)
• 10 fl oz (300ml) double cream (heavy cream)

For the Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• A spoonful of lemon curd

How To Make Mary Berry No-Bake Vanilla Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
3. Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and the mixture looks like wet sand.
4. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
5. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar and vanilla extract (or seeds from the pod) until the mixture is smooth and light.
6. Whip the double cream: In a separate, clean bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form.
7. Fold the cream: Gently fold the whipped cream into the vanilla cream cheese mixture using a large metal spoon or spatula. Use a light, cutting motion to incorporate the cream without losing the air.
8. Assemble the cheesecake: Spoon the vanilla filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
9. Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
10. Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Top with your choice of fresh berries or a spoonful of tangy lemon curd.

Recipe Tips

• Go Big on Vanilla: Since this is a vanilla cheesecake, use a high-quality vanilla extract or, even better, the scraped seeds of a fresh vanilla pod. This provides the most authentic, rich flavor.
• Ensure Proper Whipping: Stop whipping the double cream when it reaches the soft peaks stage. If the peaks are too stiff, the filling will be hard to fold and will become too dense, losing its luxurious lightness.
• The Cream Cheese Temperature Matters: Your full-fat cream cheese must be at room temperature. Cold cream cheese will not blend properly with the sugar and vanilla, leaving you with a lumpy filling.
• Don’t Rush the Chill Time: This is the most crucial step in any no-bake cheesecake. The fat in the cream and cream cheese needs the full 6 hours to stabilize and set. A rushed chilling will result in a soft, non-sliceable filling.

What To Serve Vanilla Cheesecake

A classic vanilla cheesecake is incredibly versatile. It pairs well with almost any fruit or sauce. Serve it with a simple mixed berry compote for a classic, sweet-tart contrast. A drizzle of homemade caramel sauce or a sprinkle of crushed roasted pecans adds warmth and crunch. For an easy topping, a scoop of lemon curd or passionfruit curd adds a bright, zesty lift that cuts through the creaminess.

How To Store Vanilla Cheesecake Leftovers

• Refrigerate: Store the Vanilla Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
• Freeze: This cheesecake freezes very well. Once fully set, freeze the whole cheesecake (without any fresh toppings) by first flash-freezing it until firm. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Mary Berry No-Bake Vanilla Cheesecake Nutrition Facts

• Calories: 370 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 80mg
• Sodium: 230mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 5g

Frequently Asked Questions

• Can I make this with low-fat cream cheese? It is strongly recommended that you use full-fat cream cheese and double cream. The structural integrity of this no-bake recipe depends on the high fat content to firm up and hold its shape. Low-fat dairy often leads to a runny filling.
• What is the best way to get a clean slice? For the neatest slices, make sure the cheesecake is fully chilled. Before cutting, dip a sharp, thin knife into hot water and wipe it dry. Cut one slice, then repeat the process (dip and wipe) before making the next cut.
• Can I use fresh vanilla beans instead of extract? Yes, and it will give you the best flavor! Use the seeds scraped from one vanilla pod (or “bean”) in place of the 2 teaspoons of extract. You will see lovely little black vanilla flecks throughout the filling.

Try More Recipes:

• Mary Berry White Chocolate Cheesecake​ Recipe
• Mary Berry Lemon And Lime​ Cheesecake Recipe
• Mary Berry No Bake​ Strawberry Cheesecake