Tips To Make Cheesecake Recipe Easy Uk Quick

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This cheesecake is a dream come true for anyone who loves delicious desserts but hates spending hours in the kitchen. It’s incredibly easy to make, requires no baking, and uses readily available ingredients you might already have on hand. No fancy equipment is needed, and the prep time is minimal.

This recipe is perfect for beginners or anyone who wants a quick and impressive dessert. It’s also a great option for those who don’t have an oven or prefer no-bake treats during the summer heat.

Easy no bake cheesecake
Easy no bake cheesecake

The creamy and decadent cheesecake filling sits on a buttery biscuit base, creating a perfect textural contrast in every bite. Feel free to get creative with toppings! Fresh berries, chocolate ganache, or a simple dusting of icing sugar all work beautifully.



  • 200g digestive biscuits (approx. 15 biscuits)
  • 75g unsalted butter, melted
  • Filling:
  • 600g full-fat cream cheese, softened
  • 100g caster sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 200ml double cream

  • Instructions

    1. Prepare the base: Line the base of a 20cm springform cake tin with baking paper. Crush the digestive biscuits finely using a food processor or rolling pin and a plastic bag. Mix the crushed biscuits with the melted butter until well combined. Press the biscuit mixture firmly and evenly into the bottom of the prepared tin. Place the tin in the fridge to chill while you prepare the filling.

    2. Make the filling: Using an electric mixer, beat the softened cream cheese, caster sugar, vanilla extract, and lemon zest until smooth and creamy. Gradually add the double cream and continue to beat until light and airy.

    3. Assemble the cheesecake: Pour the filling over the chilled biscuit base. Smooth the top with a spatula to create an even surface. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until completely set.

    4. Serve: Once set, remove the cheesecake from the fridge and carefully remove the outer ring of the springform tin. Slice and serve chilled. Decorate with your desired toppings, such as fresh berries, chocolate ganache, or a dusting of icing sugar.

    Nutritional Facts (per slice)

    Calories: Approximately 450kcal (depending on toppings)

  • Fat: 30g (of which 20g saturated)
  • Carbohydrates: 35g (of which 25g sugar)
  • Protein: 5g

  • Note: These nutritional facts are an estimate and may vary slightly depending on the specific ingredients you use.


    This easy no-bake cheesecake is a guaranteed crowd-pleaser. It’s a delicious and fuss-free dessert that’s perfect for any occasion. With its simple ingredients and straightforward instructions, anyone can whip up this delightful treat in no time.

    So ditch the complicated recipes and give this no-bake cheesecake a try. You won’t be disappointed!


    1. Can I use a different type of biscuit for the base?

    Absolutely! You can substitute digestive biscuits with graham crackers, shortbread cookies, or even crushed Oreos. Just ensure the biscuits you choose crumble easily to create a firm base.

    2. Do I have to use full-fat cream cheese?

    For the best results, it’s recommended to use full-fat cream cheese as it provides a richer and creamier texture. However, you can substitute it with low-fat cream cheese if you prefer. Keep in mind that the texture of the cheesecake might be slightly lighter.

    3. How long can I store the cheesecake?

    The cheesecake can be stored in the refrigerator for up to 5 days. Cover it loosely with plastic wrap to prevent it from drying out.

    4. Can I freeze the cheesecake?

    Yes, you can freeze the cheesecake for up to 3 months. Wrap the entire cheesecake tightly in plastic wrap and then place it in a freezer-safe container. Thaw it overnight in the refrigerator before serving.

    5. How can I tell if the cheesecake is set?