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Member recipe

No bake Bakewell Cheesecake

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Cooking time

Prep: 30 minutes Cook: Chill in the fridge for about 2 hours before serving

Skill level



Serves 6

A light but indulgent recipe which combines a traditional, simple cheesecake with the delicious flavours of the family favourite, Bakewell Tart.

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For the base

  • 180g Digestive Biscuits
  • 75g Unsalted Butter

For the Cream Cheese topping

  • 300g Cream Cheese (Both full fat and low fat work equally well)
  • 200ml Double Cream
  • 75g Sugar
  • 8 Tbs Jam (Either Raspberry or Cherry)
  • 3-4 Tsp Almond Extract/Flavouring
  • Almond flakes
  • Handful of Cherries or Raspberries (depending on chosen Jam)


  1. Lightly crumble the digestive biscuits using a food processor or food bag and rolling pin (I use this method as it gives a more rustic effect). When this is done, melt the butter in a saucepan and add the biscuits, making sure to mix well so that all of the biscuit is covered.

  2. Place the mixture in a 20 cm circular dish/ Flan dish and pat down to form a firm, even base. Put this aside either in the fridge or a cool area to allow the base to set slightly whilst the rest of the cheesecake is made.

  3. Mix the cream cheese, double cream and sugar together in a bowl until smooth and thick, then add the Almond extract/ flavouring before stirring again. Once this is done, gently heat the jam in a saucepan until it is thin and easily pourable. Leave this to cool for a few minutes until slightly thicker then quickly swirl into the cheesecake mixture.

  4. Spoon the mixture into the dish on top of the biscuit base and spread it evenly to create a smooth, flat surface. Use any left over jam mixture to swirl over the cheesecake then top with a sprinkling of the chosen fruit and a generous handful of almond flakes, before transferring into the fridge for 2-3 hours to set thoroughly (although it can be left to set for longer). Serve straight from the fridge with a sprinkling of icing sugar if you're feeling fancy.

Comments, questions and tips

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16th Aug, 2015
Having tried two other recipes this weekend - neither of which would set! - I'm really pleased to have found this one which is perfect! It's set no problem and tastes exactly how I wanted it to. Thanks for a great recipe - I'll add this one to my book of keepers!
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