Mary Berry No Bake Cheesecake is made with digestive biscuits, butter, mascarpone cheese, double cream, vanilla extract, white chocolate, and fresh raspberries. This delicious no-bake cheesecake recipe creates a tasty dessert that takes about 6 hours and 15 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed
For the base:
- 150g/5½oz digestive biscuits / 10-12 graham crackers
- 75g/2¾oz butter, plus extra for greasing / 5 tablespoons butter
For the filling:
- 250g/9oz mascarpone cheese / 1 cup mascarpone cheese
- 300ml/10fl oz double cream / 1¼ cups heavy cream
- 1 tsp vanilla extract
- 200g/7oz white chocolate, broken into chunks / 1 cup white chocolate chips
For the coulis:
- 400g/14oz fresh raspberries / 2 cups fresh raspberries
How To Make No Bake Cheesecake
- Prepare the tin: Grease the base of a 20cm/8in springform cake tin with butter and line with baking parchment.
- Make the base: Crush the biscuits (or graham crackers) in a plastic bag with a rolling pin until fine but still textured. Melt the butter in a saucepan over low heat, then stir in the crushed biscuits. Spoon into the tin, press down with a spoon, cover, and chill in the fridge.
- Make the filling: Whisk mascarpone and double cream in a bowl until smooth with very soft peaks. Stir in the vanilla extract. Melt the white chocolate in a heatproof bowl over simmering water, cool slightly, then stir into the mascarpone mixture.
- Make the coulis: Blend half the raspberries until runny, then sieve to remove seeds.
- Assemble the cheesecake: Spoon half the white chocolate mixture over the base. Use a teaspoon to create holes down to the base, then fill with coulis (reserve some for decoration). Top with the remaining white chocolate mixture, smooth the surface, cover with cling film, and chill for at least 6 hours or overnight.
- Serve: Run a palette knife around the edges, remove the sides, and place on a plate. Garnish with remaining raspberries and drizzle with coulis.
Recipe Tips
- Use room temperature ingredients: Make sure your mascarpone and cream are at room temperature for easier mixing and a smoother filling.
- Chill thoroughly: Allow the cheesecake to chill for at least 6 hours or overnight to ensure it sets properly and holds its shape when sliced.
- Melt the chocolate carefully: When melting the white chocolate, do it over low heat to avoid burning. Stir frequently for a smooth consistency.
- Press the base firmly: When making the biscuit base, press it down firmly to create a solid foundation that won’t crumble when serving.
- Decorate just before serving: Add fresh raspberries and coulis just before serving to keep the toppings looking fresh and vibrant.
How To Store Leftovers?
First, let the leftover no-bake cheesecake cool until it reaches room temperature. Then, cover it with cling film or place it in an airtight container. It can be stored in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (makes about 6-8 slices)
- Calories: 400
- Total Fat: 30g
- Saturated Fat: 17g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Carrot Cake Loaf
- Mary Berry Chicken Stroganoff
- Mary Berry All In One Chocolate Cake
- Mary Berry 9 Inch Sponge Cake Recipe
Mary Berry No Bake Cheesecake
Description
Mary Berry No Bake Cheesecake is made with digestive biscuits, butter, mascarpone cheese, double cream, vanilla extract, white chocolate, and fresh raspberries. This delicious no-bake cheesecake recipe creates a tasty dessert that takes about 6 hours and 15 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the base:
For the filling:
For the coulis:
Instructions
- Prepare the tin: Grease the base of a 20cm/8in springform cake tin with butter and line with baking parchment.
- Make the base: Crush the biscuits (or graham crackers) in a plastic bag with a rolling pin until fine but still textured. Melt the butter in a saucepan over low heat, then stir in the crushed biscuits. Spoon into the tin, press down with a spoon, cover, and chill in the fridge.
- Make the filling: Whisk mascarpone and double cream in a bowl until smooth with very soft peaks. Stir in the vanilla extract. Melt the white chocolate in a heatproof bowl over simmering water, cool slightly, then stir into the mascarpone mixture.
- Make the coulis: Blend half the raspberries until runny, then sieve to remove seeds.
- Assemble the cheesecake: Spoon half the white chocolate mixture over the base. Use a teaspoon to create holes down to the base, then fill with coulis (reserve some for decoration). Top with the remaining white chocolate mixture, smooth the surface, cover with cling film, and chill for at least 6 hours or overnight.
- Serve: Run a palette knife around the edges, remove the sides, and place on a plate. Garnish with remaining raspberries and drizzle with coulis.
Notes
- Use room temperature ingredients: Make sure your mascarpone and cream are at room temperature for easier mixing and a smoother filling.
- Chill thoroughly: Allow the cheesecake to chill for at least 6 hours or overnight to ensure it sets properly and holds its shape when sliced.
- Melt the chocolate carefully: When melting the white chocolate, do it over low heat to avoid burning. Stir frequently for a smooth consistency.
- Press the base firmly: When making the biscuit base, press it down firmly to create a solid foundation that won’t crumble when serving.
- Decorate just before serving: Add fresh raspberries and coulis just before serving to keep the toppings looking fresh and vibrant.
Mary Berry No Bake Cheesecake