6 delicious no-cook cheesecake recipes

From Rahul Mandal, published at Sat May 11 2024

For all these recipes, I would recommend using an acetate strip to line the sides of the cake tin for a smoother finish. You can use baking paper as an alternative. Remember to line the base of the tin for easy removal later.

• Rahul’s easy make-your-own biscuit recipes

1. Lemon

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 180g digestive biscuits
• Zest of 1 lemon
• 80g unsalted butter, melted

For the filling

• 450g full-fat cream cheese
• 125g mascarpone
• 100ml double cream
• 50g caster sugar
• Zest of 2 lemons
• 200g soft, spreadable lemon curd

For the topping

• 200g soft, spreadable lemon curd
• Pared lemon zest

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. To make the base, blitz together all the ingredients in a food processor until the mixture resembles wet sand. (Alternatively, you can place the biscuits in a zip-close bag and bash them with a rolling pin, then combine with the lemon zest and melted butter.) Spoon the mixture into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes.

3. Whisk together all the filling ingredients except the lemon curd to a smooth, creamy consistency. Then fold in the curd.

4. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

5. Once set, take the cake out of the tin. Spread the lemon curd on top, sprinkle over the pared zest and serve.

2. Mango and ginger

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 200g ginger nut biscuits
• 100g unsalted butter, melted
• ½ tsp ground cardamom

For the filling

• 450g full-fat cream cheese
• 100g mascarpone
• 50g caster sugar
• ½ tsp vanilla bean paste
• 1-2 mangos, diced into roughly 1cm cubes

For the topping

• 1-2 diced mangos

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. To make the base, blitz together all the ingredients in a food processor until the mixture resembles wet sand. Reserve a couple of tablespoons of the base mix to use as a garnish. Spoon the rest into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes.

3. For the filling, whisk together all the ingredients except the diced mangos to a smooth, creamy consistency. Then fold in the diced mangos.

4. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

5. Once set, take the cake out of the tin. Pile the diced mangos on top of the cheesecake. Sprinkle the reserved base mix around the mango pieces and serve.

3. White chocolate and raspberry

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 180g shortbread biscuits
• 50g unsalted butter, melted
• ½ tsp ground fennel

For the filling

• 450g full-fat cream cheese
• 200g white chocolate, melted
• 100g mascarpone
• ½ tsp vanilla bean paste
• 100g fresh, firm raspberries

For the topping

• 150g raspberry jam
• 1 punnet raspberries

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. For the base, blitz together all the ingredients in a food processor until the mixture resembles wet sand. Spoon it into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes.

3. For the filling, whisk together all the ingredients except the fresh raspberries to a smooth, creamy consistency. Then fold in the sh raspberries.

4. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

5. Once set, take the cake out of the tin. Spread the jam on top and decorate with more fresh raspberries before serving.

4. Dark chocolate and passion fruit

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 180g oaty biscuits such as Hobnobs
• 80g unsalted butter, melted

For the filling

• 200ml double cream
• 300g dark chocolate, at least 54 per cent cocoa solids, chopped
• 450g full-fat cream cheese

For the topping

• Passion fruit curd (optional, but available from Ocado) and fresh passion fruit

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. For the base, blitz together the biscuits and butter in a food processor until the mixture resembles wet sand. Spoon it into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes.

3. For the filling, first warm the cream until almost boiling and then pour it over the chocolate in a bowl. Let it sit for a few minutes, then mix to a smooth consistency. Let it cool to room temperature.

4. Once cooled, whisk the chocolate and double cream mix with the cream cheese to a smooth, creamy consistency. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

5. Once set, take the cake out of the tin. Spread the passion fruit curd on top, if using, and decorate with fresh passion fruit before serving.

5. Biscoff

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 180g Biscoff biscuits
• 80g unsalted butter, melted

For the filling

• 400g full-fat cream cheese
• 200g Biscoff spread
• 100g mascarpone
• 100ml double cream

For the topping

• 3-4 Biscoff biscuits, crushed

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. For the base, blitz together the biscuits and butter in a food processor until the mixture resembles wet sand. Spoon it into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes.

3. For the filling, whisk together all the ingredients to a smooth, creamy consistency. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

4. Once set, take the cake out of the tin. Sprinkle the crushed biscuits around the rim before serving.

6. Nutella and orange

Serves 8
Preparation time: 10-15 minutes

Ingredients

For the base

• 180g bourbon biscuits
• 50g unsalted butter, melted

For the filling

• 400g full-fat cream cheese
• 400g Nutella
• 100g mascarpone
• Zest of 2 oranges

For the topping

• Cocoa powder
• 50g chopped hazelnuts

Method

1. Grease and line the sides and base of a 17.5cm loose-bottomed deep cake tin or spring-form tin (preferably use acetate for the sides and baking paper for the base).

2. For the base, blitz together the biscuits and butter in a food processor until the mixture resembles wet sand. Spoon it into the cake tin and press it down with the back of a spoon to create a smooth base. Place in the fridge to set for 20-30 minutes. For the filling, whisk together all the ingredients to a smooth, creamy consistency. Spoon the filling on top of the base and smooth using a palette knife. Return the cheesecake to the fridge for at least 6-8 hours or overnight.

3. Once set, take the cake out of the tin. Dust the top with cocoa and sprinkle over the hazelnuts before serving.