James Martin Cheesecake No Bake

This James Martin no bake cheesecake is a smooth, creamy dessert with a buttery biscuit base and a light vanilla filling. The texture is rich yet airy, with just enough sweetness to feel indulgent without being heavy. It is an easy, stress free recipe that suits beginners and experienced bakers alike. Total time is around 30 minutes plus chilling, making it perfect for make ahead entertaining.

Ingredients

For the Biscuit Base

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

For the Cheesecake Filling

• 400g full fat cream cheese, at room temperature
• 300ml double cream
• 100g icing sugar, sifted
• 1 teaspoon vanilla extract

For the Topping

• Fresh berries or fruit of choice
• Finely grated lemon zest, optional

How to Make James Martin Cheesecake No Bake

• Prepare the tin: Lightly grease and line the base of a 20cm springform tin with baking parchment.
• Make the base: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with the melted butter until evenly coated.
• Chill the base: Press the biscuit mixture firmly into the base of the tin, smoothing it flat. Place in the fridge for 20 minutes to set.
• Mix the filling: In a large bowl, beat the cream cheese, icing sugar and vanilla until smooth and lump free.
• Whip the cream: In a separate bowl, whip the double cream to soft peaks. Gently fold it into the cream cheese mixture using a spatula.
• Assemble: Spoon the filling over the chilled base and smooth the top with the back of a spoon.
• Chill to set: Cover and refrigerate for at least 4 hours, or overnight for best results.
• Finish and serve: Decorate with fresh berries and a little lemon zest just before serving.

Tips for the Best No Bake Cheesecake

Why is my cheesecake not setting properly?

This usually happens if the cream was not whipped enough or the cheesecake has not been chilled long enough. Always allow at least four hours in the fridge.

Can I make this cheesecake firmer?

Chilling overnight will give the firmest texture. You can also reduce the cream slightly for a denser set.

How do I avoid a grainy filling?

Make sure the cream cheese is at room temperature before mixing. Cold cream cheese can cause lumps.

Serving Suggestions

• Serve with fresh strawberries or raspberries
• Add a drizzle of berry coulis
• Pair with a cup of coffee or tea

Storage

Room Temperature

This cheesecake should not be kept at room temperature for more than one hour.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in the tin for best shape.

Freezing

You can freeze the cheesecake without toppings for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 220mg

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

FAQs

James Martin Cheesecake No Bake

Recipe by Ibrahim KhanCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

30

minutes

Cooking timeminutes

Total time

270

minutes

Calories

420

kcal

A creamy no bake cheesecake inspired by James Martin, with a buttery biscuit base and smooth vanilla filling. Easy to prepare and perfect for make ahead desserts.

Ingredients

• 200g digestive biscuits

• 100g unsalted butter, melted

• 400g full fat cream cheese

• 300ml double cream

• 100g icing sugar

• 1 tsp vanilla extract

• Fresh berries, to decorate

• Lemon zest, optional

• Butter, for greasing

Directions

• Crush the biscuits and mix with melted butter. Press firmly into the base of a lined tin and chill until set.
• Beat cream cheese, icing sugar and vanilla until smooth.
• Whip the double cream to soft peaks and fold into the cream cheese mixture.
• Spoon over the chilled base and smooth the top.
• Chill for at least 4 hours or overnight until fully set.
• Decorate with berries before serving.

Notes

• Use full fat cream cheese for best texture.
• Chill overnight for clean slices.
• Add lemon zest for extra freshness.