Mary Berry No-Bake Chocolate Cheesecake Recipe

This Mary Berry No-Bake Chocolate Cheesecake is rich, creamy, and wonderfully indulgent, yet incredibly simple to prepare. A buttery biscuit base supports a smooth chocolate filling that sets beautifully in the refrigerator, giving each slice a silky texture and deep cocoa flavour. Because it requires no baking, it is ideal for beginners or anyone who wants an elegant dessert with minimal effort. The cheesecake takes about 20 minutes to prepare and then chills for a few hours until perfectly set.

Ingredients

For the Biscuit Base

• 200g digestive biscuits
• 100g unsalted butter, melted

For the Chocolate Cheesecake Filling

• 200g dark chocolate, broken into pieces
• 300g full-fat cream cheese
• 250ml double cream
• 75g icing sugar
• 1 tsp vanilla extract

For the Topping

• 50g dark chocolate, grated or shaved
• Extra whipped cream (optional)
• Chocolate curls or cocoa powder for decoration

How to Make Mary Berry No-Bake Chocolate Cheesecake

• Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
• Mix the base: Place the biscuit crumbs in a bowl and pour over the melted butter. Stir well until the crumbs are evenly coated and resemble wet sand.
• Form the crust: Press the mixture firmly into the base of a 20cm springform tin. Use the back of a spoon to level it evenly. Place in the refrigerator for 20 minutes to firm up.
• Melt the chocolate: Break the chocolate into pieces and melt gently in a heatproof bowl set over a pan of simmering water, stirring until smooth. Allow it to cool slightly.
• Prepare the filling: In a large bowl, beat the cream cheese, icing sugar and vanilla extract until smooth and creamy.
• Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. This will give the cheesecake its light and airy texture.
• Combine the mixture: Fold the melted chocolate into the cream cheese mixture until evenly blended. Gently fold in the whipped cream until smooth and thick.
• Assemble the cheesecake: Spoon the chocolate filling onto the chilled biscuit base and spread evenly with a spatula.
• Chill to set: Refrigerate the cheesecake for at least 4 hours, or overnight if possible, until fully set and easy to slice.
• Decorate and serve: Remove from the tin, top with grated chocolate, whipped cream, or chocolate curls, then slice and serve.

Tips for the Best No-Bake Chocolate Cheesecake

How do I get a firm cheesecake without baking?

Use full-fat cream cheese and properly whipped double cream. Chilling the cheesecake for at least four hours helps it set to the perfect sliceable texture.

Can I make the base more stable?

Press the biscuit mixture very firmly into the tin and chill it before adding the filling. This prevents the base from crumbling when sliced.

What chocolate works best?

Good quality dark chocolate with around 60–70% cocoa gives the richest flavour and balances the sweetness of the filling.

How do I achieve a smooth filling?

Allow the melted chocolate to cool slightly before mixing it into the cream cheese to prevent lumps and ensure a silky texture.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Add a drizzle of chocolate sauce
• Top with whipped cream and chocolate curls
• Pair with a cup of coffee or espresso

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour because it contains fresh dairy.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or cover the tin with cling film.

Freezing

You can freeze the cheesecake for up to 2 months. Wrap slices tightly and thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry No-Bake Chocolate Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking timeminutes

Total time

260

minutes

Calories

420

kcal

A rich and creamy no-bake chocolate cheesecake with a buttery biscuit base and smooth chocolate filling. An easy yet elegant dessert that sets perfectly in the fridge.

Ingredients

• 200g digestive biscuits

• 100g unsalted butter, melted

• 200g dark chocolate

• 300g full-fat cream cheese

• 250ml double cream

• 75g icing sugar

• 1 tsp vanilla extract

• Chocolate curls or grated chocolate for topping

Directions

• Crush the digestive biscuits into fine crumbs.
• Mix the biscuit crumbs with melted butter until evenly combined.
• Press into a 20cm springform tin and chill for 20 minutes.
• Melt the dark chocolate gently and allow to cool slightly.
• Beat cream cheese, icing sugar and vanilla until smooth.
• Whip the double cream to soft peaks.
• Fold melted chocolate into the cream cheese mixture, then fold in whipped cream.
• Spread the filling over the chilled biscuit base.
• Chill for at least 4 hours until set.
• Decorate with chocolate curls and slice to serve.

Notes

• Use full-fat cream cheese for the best texture.
• Chill overnight for clean slices.
• Decorate with berries for a fresh contrast.