Delia Smith Cheesecake No Bake

Sometimes you just want dessert without turning the oven on.
Delia Smith’s No-Bake Cheesecake is your answer: a sweet, creamy filling tucked into a buttery graham cracker crust — no fuss, no heat, no drama.

It’s one of those brilliant recipes that feels fancy enough for a dinner party, but easy enough for a lazy Sunday afternoon. Chill it in the fridge, top it with whatever fruit or chocolate you’ve got hanging about, and you’re good to go.

Why You’ll Love It

• No baking needed — fridge does all the work
• Smooth, creamy filling that sets perfectly
• Graham cracker crust with just the right crunch
• Takes 25 minutes to throw together
• Totally customizable with whatever toppings you fancy

Ingredients You’ll Need

For the crust:

• 6 tablespoons melted unsalted butter
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar

For the filling:

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• 1 teaspoon cornstarch

How to Make Delia Smith’s No-Bake Cheesecake

Make the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand.

Pack it into the pan:
Press the mixture into a 9-inch pie plate or 8-inch springform pan. Go up the sides a bit (about 1½ inches). Chill it while you sort the filling.

Whip the cream cheese:
Use an electric mixer to beat the softened cream cheese until smooth. Beat in the powdered sugar and vanilla until creamy.

Whip the cream separately:
In another bowl, whip the cold heavy cream on low for 1 minute. Add the cornstarch, then whip on high for another 3–4 minutes until you’ve got stiff peaks.

Fold it together:
Gently fold the whipped cream into the cream cheese mixture. Take your time — you want it fluffy.

Fill and chill:
Scoop the mixture into the chilled crust. Smooth the top. Cover and refrigerate at least 4 hours (or overnight if you can wait).

Top and serve:
Pile on your favourite toppings right before serving — fresh fruit, chocolate, nuts, whatever you like.

Common Mistakes and How to Dodge Them

Crust falling apart?
Didn’t pack it firmly enough. Press down hard with the back of a spoon.

Runny filling?
Used light cream cheese or under-whipped the cream. Full-fat everything, always.

Hard crust?
Stored in a freezer too long or used too much butter. Watch your mix.

Filling not setting?
Didn’t chill long enough. Four hours minimum — overnight is gold.

Storage

• Fridge:
  Tightly wrapped, good for up to 5 days.
• Freezer:
  Wrap tightly in foil and plastic. Good for 2–3 months. Thaw overnight in the fridge before serving.

What to Serve with No-Bake Cheesecake

• Fresh strawberries, raspberries, or blueberries
• A drizzle of chocolate ganache or caramel sauce
• Grated dark chocolate or chocolate chips
• Toasted nuts (pecans, almonds, hazelnuts)
• A swirl of lemon curd for a citrusy hit
• Mango puree or passionfruit pulp for a tropical twist

Quickfire FAQs

Why is my no-bake cheesecake soggy?
Too much butter in the crust or filling wasn’t chilled enough.

How do you thicken a no-bake cheesecake?
Whip the cream properly and fold gently. Cornstarch helps stabilize.

How do you firm it up faster?
Chill it overnight instead of just 4 hours for a perfect set.

Can I heat it up?
No — it’s meant to stay cold. Heating will melt it into a puddle.

Nutrition (Per Serving)

• Calories: 271 kcal
• Total Fat: 13g
• Saturated Fat: 6.6g
• Cholesterol: 29mg
• Sodium: 376mg
• Potassium: 209mg
• Carbohydrates: 35g
• Fibre: 1.9g
• Protein: 5.4g

Try More Recipes:

• Delia Smith Jam Roly Poly
• Delia Smith Damson Jam Recipe
• Delia Smith Green Tomato Chutney
• Delia Smith Custard