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No bake Bakewell Cheesecake

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Chill in the fridge for about 2 hours before serving
  • Easy
  • Serves 6
A light but indulgent recipe which combines a traditional, simple cheesecake with the delicious flavours of the family favourite, Bakewell Tart.


For the base

  • 180g Digestive Biscuits
  • 75g Unsalted Butter

For the Cream Cheese topping

  • 180g Digestive Biscuits
  • 75g Unsalted Butter
  • 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)


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.

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A star rating of 5 out of 5.2 ratings

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