Mary Berry No Bake Cheesecake

I remember the first time I made a no-bake cheesecake. It was a heatwave in July, the kind where you don’t even look at the oven, let alone turn it on. I had friends coming over and absolutely nothing chilled in the fridge besides half a bottle of rosé and a sad-looking cucumber.

Enter: this cheesecake. A Mary Berry classic — though to be fair, I’ve tweaked it slightly over the years (don’t tell her). It’s the kind of dessert that makes people go quiet when they take the first bite. Creamy, rich, just the right bit of tang, and absolutely no baking required. You can even make it in your pyjamas.

Ingredients List

For the base (graham cracker crust):

• 2 cups graham cracker crumbs (about 16 full crackers)
• ⅓ cup packed brown sugar — I like dark for depth
• ½ cup unsalted butter, melted — not optional

For the filling:

• 1¼ cups heavy cream — whip it like you mean it
• 24 oz full-fat cream cheese — don’t even think about low-fat
• ½ cup granulated sugar
• 2 tbsp confectioners’ sugar — just a touch for silkiness
• ¼ cup sour cream — secret weapon for tang
• 2 tsp lemon juice — fresh is best, bottled if you must
• 1 tsp vanilla extract

Skip the vanilla if you want a purer tang. Or double it if you’re in a vanilla mood. It’s not chemistry, it’s cheesecake.

How To Make It

1. First, make the crust: Mix your crumbs, sugar, and butter until the texture reminds you of wet sand at the beach (weird visual, but spot on). Press it firmly into a springform pan. Use a glass or measuring cup to really flatten it. Pop into the freezer while you sort the filling.
2. Whip the cream: Use a cold bowl and whip until you get stiff peaks. This isn’t whipped cream for dolloping — you want it strong enough to hold its shape. Set it aside and try not to sneak a spoonful.
3. Mix the filling: In a separate bowl, beat the cream cheese until smooth. Add both sugars, the sour cream, lemon juice, and vanilla. Beat again until glossy and luscious. If there’s a lump — stop, breathe, and beat a little more.
4. Combine gently: Fold the whipped cream into the cream cheese mixture. Be gentle. This is not a whisk moment. The goal is to keep all the fluffiness intact. It’s okay if it’s not 100% smooth — rustic is charming.
5. Assemble and chill: Pour the filling into the crust. Smooth the top with the back of a spoon or a spatula. Cover it, then refrigerate for at least 6 hours — I prefer overnight. That time in the fridge is where the magic happens.
6. To serve: Run a hot knife around the edge before you unlock the pan. Then slice with a clean, warm knife. Every time. It makes a difference.

Common Mistakes

My cheesecake didn’t set. What happened?
Likely culprits: not enough chill time or using low-fat cream cheese. Be patient, and go full fat.

The texture’s lumpy. Why?
Your cream cheese probably wasn’t fully softened. Let it come to room temp — rushing ruins it.

Why is my crust crumbly?
It either didn’t have enough butter or wasn’t pressed firmly. Next time, really smush it down.

Can I freeze it to set faster?
Sort of. A short stint in the freezer is fine, but don’t try to “cheat” the whole setting process that way. It’ll mess with the texture.

My mistake?
I once folded in the whipped cream too enthusiastically — turned it into soup. Still ate it, though. Just called it “deconstructed.”

Storage And Reheating Tips

Fridge:
Wrap it up or cover the pan — it’s good for up to 5 days. Flavour gets better after day 2, actually.

Freezer:
Slice it, wrap in cling film + foil, and freeze. Eat within 2 months. Defrost in the fridge overnight.

Reheating:
Don’t. It’s not that kind of dessert. But if you hate fridge-cold cake, let it sit out for 10–15 mins before serving.

What To Serve With It

• Fresh berries — strawberries, blueberries, raspberries. Trust me.
• Lemon zest and mint — gives it a posh little kick.
• Dark chocolate drizzle — if you’re in an indulgent mood. (Aren’t we always?)

I sometimes go rogue and spoon a bit of leftover berry jam over the top. Don’t judge.

FAQ Section

Can I use a different crust?
Yes. Digestives, shortbread, even Oreos. It’s very forgiving.

Can I make it dairy-free?
You can, but it’s not the same. If you do, use the best vegan cream cheese and coconut cream.

Can I make it ahead?
Absolutely — it actually needs to be made ahead. I always do it the night before.

Is this the real Mary Berry recipe?
Inspired by hers — but I’ve made it a bit more relaxed, a bit more real-life. She’d understand.

Try More Recipes:

• Mary Berry Salted Caramel Cheesecake
• Mary Berry No Bake Baileys Cheesecake
• Mary Berry Lemon And Pistachio Cake