Mary Berry Easy Cheesecake Recipe

This smooth, creamy Mary Berry Easy Cheesecake is made with full-fat cream cheese, vanilla, and digestive biscuits, and ready in 6 hours 20 minutes. Slicing through the firm vanilla layer into the buttery crumb crust is pure satisfaction. I always keep these basic ingredients ready for unexpected weekend guests.

Why This Classic Works

I used to overcomplicate my no-bake desserts by adding gelatin or whipped egg whites. This stripped-back approach taught me that simple folding is all you need.

The trick is whipping the double cream until it just holds its shape before folding it into the cream cheese. If you overwhip the cream, the filling becomes grainy and stiff.

Mary Berry Easy Cheesecake Ingredients

• 200g digestive biscuits
• 100g butter, melted
• 600g full-fat cream cheese
• 100g caster sugar
• 1 tsp vanilla extract
• 300ml double cream

How To Make Mary Berry Easy Cheesecake

1. 1. Crush the biscuits: Place the biscuits in a food processor or a bag to crush into fine crumbs.
2. 2. Make the base: Mix the crushed biscuits with melted butter until combined, then press firmly into an 8-inch springform tin.
3. 3. Chill the base: Place the tin in the fridge for 30 minutes to set the buttery crumb layer.
4. 4. Mix the cheese: In a large bowl, beat the cream cheese, vanilla extract, and caster sugar until smooth.
5. 5. Whip the cream: In a separate bowl, whisk the double cream until it forms soft peaks.
6. 6. Fold and set: Gently fold the whipped cream into the cheese mixture, spread over the base, and refrigerate for 6 hours.

Recipe Tips

• Use full-fat cheese: Low-fat cream cheese holds too much water and will prevent the filling from setting properly.
• Do not overwhip: Whip the double cream only to soft peaks to avoid a grainy texture in your final dessert.
• Line the tin: Use baking parchment on the base of your springform tin to ensure clean slices and easy removal.

What To Serve With Easy Cheesecake

A fresh berry compote cuts through the rich, sweet cheese filling perfectly. You can also serve it with a simple dusting of icing sugar and fresh strawberries.

How To Store

Keep covered in the fridge for up to 3 days. You can freeze the fully set cheesecake for up to 1 month, thawing overnight in the fridge before serving.

FAQs

Why did my cheesecake not set?

It usually means the cream was under-whipped or the cream cheese was low-fat. It needs full-fat ingredients and sufficient chilling time.

Can I use a different biscuit?

Yes, ginger nuts or shortbread work wonderfully if you want a different flavour profile for the base.

Do I need to bake this?

No, this is a completely no-bake recipe relying on the double cream and cold fridge temperatures to set.

Nutrition

• Calories: 420 kcal
• Total Fat: 32 g
• Saturated Fat: 18 g
• Cholesterol: 85 mg
• Sodium: 250 mg
• Total Carbohydrate: 28 g
• Protein: 5 g

Try More Recipes:

• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Baked Cheesecake Recipe
• Mary Berry White Chocolate Cheesecake Recipe