Delia Smith’s No-Bake Cheesecake is made with digestive biscuits, unsalted butter, white chocolate, strawberries, full-fat cream cheese, vanilla extract, lemon zest, honey, and double cream. This easy cheesecake recipe creates a delicious dessert that takes about 3 hours and 20 minutes to prepare and can serve up to 8 people.
Delia Smith Cheesecake No Bake Ingredients
- 2 tsp sunflower oil
- 200g / 7oz digestive biscuits
- 100g / 3½oz unsalted butter
- ½ tsp ground cinnamon
- 100g / 3½oz white chocolate, roughly chopped
- 400g / 14oz strawberries, trimmed, plus extra to decorate
- 300g / 10½oz full-fat cream cheese
- 1 tsp vanilla extract
- ½ unwaxed lemon, finely grated zest only
- 1 tbsp runny honey or maple syrup
- 200ml / 7fl oz double cream
How To Make Delia Smith Cheesecake No Bake
- Prepare the tin: Brush the inside of a 20cm / 8in springform tin with sunflower oil and line the base with a disc of baking parchment.
- Crush the biscuits: Place the digestive biscuits in a sealable freezer bag, remove the air, seal the bag, and crush with a rolling pin until fine crumbs form.
- Make the base: Melt the butter in a large saucepan over low heat, then stir in the biscuit crumbs and ground cinnamon. Press the mixture firmly into the base of the prepared tin. Chill in the refrigerator for 30 minutes.
- Prepare the strawberries: Halve 150g / 5oz of the strawberries and arrange them around the edge of the tin with the cut sides facing up. Chop the remaining strawberries into small pieces.
- Melt the chocolate: Melt the white chocolate in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water, or use a microwave in short bursts.
- Prepare the filling: In a large mixing bowl, beat together the full-fat cream cheese, vanilla extract, lemon zest, and honey (or maple syrup) until smooth. Stir in the chopped strawberries.
- Whip the cream: In a separate bowl, whisk the double cream until it holds floppy peaks.
- Combine ingredients: Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream. Taste and add more honey or maple syrup if needed.
- Assemble the cheesecake: Spoon the cream cheese mixture into the prepared tin, smoothing the top with a palette knife or the back of a spoon. Be careful not to move the strawberries on the edge. Cover the cheesecake with cling film and chill in the refrigerator overnight until firm.
- Decorate and serve: Carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice or quarter extra strawberries and arrange them on top of the cheesecake before serving.
Recipe Tips
- Chill the base well: Put the biscuit base in the fridge for at least 30 minutes so it sets properly and doesn’t fall apart when you add the filling.
- Use soft cream cheese: Make sure the cream cheese is at room temperature so it mixes smoothly without any lumps.
- Don’t overwhip the cream: Whip the double cream until it’s just soft and floppy. If you whip it too much, it will be too stiff and hard to mix.
- Melt the chocolate slowly: If you’re using a microwave, melt the white chocolate in short bursts and stir it often so it doesn’t burn. If using a pan, keep the bowl above the water, not touching it.
- Let the cheesecake set overnight: Leave the cheesecake in the fridge overnight. This will make sure it’s firm and the flavors are fully blended.
What Serve With Cheesecake No Bake?
This creamy No-Bake Cheesecake pairs well with fresh fruit, fruit coulis, whipped cream, or a light berry sauce. It can also be served alongside a cup of coffee, iced tea, sparkling wine, or a refreshing lemon sorbet for a delicious dessert.
How To Store Leftovers Cheesecake No Bake?
- Refrigerate: Let the leftover No-Bake Cheesecake cool to room temperature. Then, cover it tightly with cling film or transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: No-Bake Cheesecake is not recommended for freezing because the texture may become grainy and the strawberries may lose their freshness. It’s best enjoyed fresh or refrigerated.
Delia Smith Cheesecake No Bake Nutrition Facts
Serving Size: 1 slice (85g)
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 310mg
- Potassium: Not listed
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 25g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Parmesan Biscuits
- Delia Smith Banoffee Pie
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
Delia Smith Cheesecake No Bake
Description
Delia Smith’s No-Bake Cheesecake is made with digestive biscuits, unsalted butter, white chocolate, strawberries, full-fat cream cheese, vanilla extract, lemon zest, honey, and double cream. This easy cheesecake recipe creates a delicious dessert that takes about 3 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the tin: Brush the inside of a 20cm / 8in springform tin with sunflower oil and line the base with a disc of baking parchment.
- Crush the biscuits: Place the digestive biscuits in a sealable freezer bag, remove the air, seal the bag, and crush with a rolling pin until fine crumbs form.
- Make the base: Melt the butter in a large saucepan over low heat, then stir in the biscuit crumbs and ground cinnamon. Press the mixture firmly into the base of the prepared tin. Chill in the refrigerator for 30 minutes.
- Prepare the strawberries: Halve 150g / 5oz of the strawberries and arrange them around the edge of the tin with the cut sides facing up. Chop the remaining strawberries into small pieces.
- Melt the chocolate: Melt the white chocolate in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water, or use a microwave in short bursts.
- Prepare the filling: In a large mixing bowl, beat together the full-fat cream cheese, vanilla extract, lemon zest, and honey (or maple syrup) until smooth. Stir in the chopped strawberries.
- Whip the cream: In a separate bowl, whisk the double cream until it holds floppy peaks.
- Combine ingredients: Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream. Taste and add more honey or maple syrup if needed.
- Assemble the cheesecake: Spoon the cream cheese mixture into the prepared tin, smoothing the top with a palette knife or the back of a spoon. Be careful not to move the strawberries on the edge. Cover the cheesecake with cling film and chill in the refrigerator overnight until firm.
- Decorate and serve: Carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice or quarter extra strawberries and arrange them on top of the cheesecake before serving.
Notes
- Chill the base well: Put the biscuit base in the fridge for at least 30 minutes so it sets properly and doesn’t fall apart when you add the filling.
- Use soft cream cheese: Make sure the cream cheese is at room temperature so it mixes smoothly without any lumps.
- Don’t overwhip the cream: Whip the double cream until it’s just soft and floppy. If you whip it too much, it will be too stiff and hard to mix.
- Melt the chocolate slowly: If you’re using a microwave, melt the white chocolate in short bursts and stir it often so it doesn’t burn. If using a pan, keep the bowl above the water, not touching it.
- Let the cheesecake set overnight: Leave the cheesecake in the fridge overnight. This will make sure it’s firm and the flavors are fully blended.
Delia Smith Cheesecake No Bake