Mary Berry No-Bake Chocolate Cheesecake Recipe​

This no-bake chocolate cheesecake is rich, silky, and deeply chocolatey, with a crisp biscuit base and a light mousse-like filling that slices cleanly once chilled. It is an easy, dependable dessert that looks polished without any tricky techniques, so it is perfect for beginners and confident bakers alike. Expect classic chocolate cheesecake flavour with a smooth, creamy finish and just enough sweetness. Total time is about 20 minutes of hands-on prep, plus at least 4 hours chilling.

Ingredients

For the biscuit base

• 250g digestive biscuits (about 9oz)
• 120g unsalted butter, melted (about 8 tbsp)
• Pinch of fine salt

For the chocolate cheesecake filling

• 200g dark chocolate (60 to 70%), chopped
• 500g full-fat cream cheese, cold
• 75g icing sugar, sifted
• 1 tsp vanilla extract
• 300ml double cream, cold
• 1 tbsp cocoa powder, sifted (optional, for a deeper chocolate flavour)

For the topping (optional)

• 25g dark chocolate, grated or curled
• Fresh raspberries or strawberries, to serve

How to Make Mary Berry-Style No-Bake Chocolate Cheesecake

Oven and tin preparation

• Prepare the oven: You do not need to turn the oven on for this recipe. Instead, clear a shelf in the fridge so the cheesecake can chill perfectly flat.
• Prepare the tin: Grease the sides of a 20cm (8in) springform tin and line the base with baking parchment. This makes unmoulding clean and simple.

Mixing the base

• Crush the biscuits: Blitz the digestives in a food processor, or place them in a bag and crush with a rolling pin until you have fine crumbs.
• Combine with butter: Stir the crumbs with the melted butter and a pinch of salt until the texture looks like damp sand.
• Press and chill: Tip into the tin and press down firmly (a flat-bottomed glass helps). Chill for 15 to 20 minutes while you make the filling.

Mixing the filling

• Melt the chocolate: Melt the dark chocolate gently, either in the microwave in 20 to 30 second bursts (stirring each time) or over a bowl of barely simmering water. Let it cool for 5 minutes so it is still fluid but not hot.
• Beat the cream cheese: In a large bowl, beat the cream cheese with the icing sugar and vanilla just until smooth. Keep the mixing brief so the filling stays thick.
• Whip the cream: In a separate bowl, whip the double cream to soft peaks. It should hold its shape but still look relaxed and glossy.
• Fold everything together: Fold the cooled melted chocolate (and cocoa powder, if using) into the cream cheese mixture. Then fold in the whipped cream gently until the filling is evenly chocolatey and mousse-like.

Baking (not required) and chilling

• Baking: There is no baking in this recipe. The cheesecake sets in the fridge, which keeps the texture smooth and creamy.
• Fill the tin: Spoon the filling onto the chilled base and smooth the top with a palette knife or the back of a spoon.
• Cool and chill: Cover and refrigerate for at least 4 hours, or overnight for the neatest slices and the best flavour.

Assembling and finishing

• Unmould cleanly: Run a warm knife around the edge of the cheesecake, then release the springform ring and slide the cheesecake onto a serving plate.
• Decorate: Finish with grated chocolate or curls. Add berries just before serving so they stay fresh and vibrant.
• Slice: For sharp slices, use a large knife warmed under hot water and wiped dry between cuts.

Tips for the Best No-Bake Chocolate Cheesecake

Why is my cheesecake runny and not setting?

The most common causes are using low-fat cream cheese, under-whipping the cream, or not chilling long enough. Stick with full-fat cream cheese, whip to soft peaks, and chill at least 4 hours (overnight is ideal).

How do I stop the filling from turning grainy?

Graininess usually happens when hot chocolate hits a cold mixture. Let the melted chocolate cool for a few minutes before folding it in, and mix gently rather than beating hard.

How do I get a base that slices neatly?

Crush the biscuits finely and press the base very firmly into the tin. Chilling the base before adding the filling helps it hold together.

Can I make it less sweet but still chocolatey?

Use a darker chocolate (70%) and add the optional cocoa powder for depth. You can also reduce the icing sugar slightly, but do not remove it completely because it helps the texture.

How do I prevent condensation on top after chilling?

Cover the tin well (but do not let cling film touch the surface). If you see droplets, blot gently with kitchen paper before decorating.

Serving Suggestions

• Serve with fresh raspberries and a light dusting of cocoa powder.
• Add a spoonful of softly whipped cream and chocolate curls for a dinner-party finish.
• Pair with espresso or strong tea to balance the richness.
• Scatter toasted hazelnuts or almonds over the top for crunch.

Storage

Room temperature

This cheesecake is best kept chilled. If serving at a party, limit room temperature time to about 1 to 2 hours, then return it to the fridge.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in the tin or in an airtight container to prevent it absorbing fridge smells.

Freezing

Freeze (without fresh fruit on top) for up to 1 month. Wrap slices individually, then place in a freezer container. Thaw overnight in the fridge for the best texture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 32 g
• Saturated fat: 19 g
• Sodium: 240 mg

Nutrition values are estimates and will vary depending on specific ingredients and portion size.

FAQs

Mary Berry-Style No-Bake Chocolate Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking timeminutes

Total time

260

minutes

Calories

420

kcal

A rich, creamy no-bake chocolate cheesecake with a buttery digestive biscuit base and an elegant chocolate finish. Easy to make, perfect for dinner parties and make-ahead desserts.

Ingredients

• 250g digestive biscuits

• 120g unsalted butter, melted

• Pinch of fine salt

• 200g dark chocolate (60–70%), chopped

• 500g full-fat cream cheese, cold

• 75g icing sugar, sifted

• 1 tsp vanilla extract

• 300ml double cream, cold

• 1 tbsp cocoa powder, sifted (optional, for extra depth)

• 25g dark chocolate, grated or curled (optional)

• Fresh raspberries or strawberries, to serve (optional)

Directions

• Grease and line the base of a 20cm (8in) springform tin with baking parchment.
• Crush the digestive biscuits to fine crumbs, then mix with the melted butter and a pinch of salt.
• Press the mixture firmly into the tin and chill for 15–20 minutes to set.
• Melt the dark chocolate gently (microwave in short bursts or over a bowl of simmering water), then cool for 5 minutes.
• Beat the cream cheese with icing sugar and vanilla just until smooth.
• Whip the double cream to soft peaks in a separate bowl.
• Fold the melted chocolate (and cocoa, if using) into the cream cheese, then fold in the whipped cream until evenly combined.
• Spoon the filling onto the chilled base, smooth the top, cover, and chill for at least 4 hours (overnight is best).
• Unmould, top with grated chocolate if you like, and serve chilled with berries.

Notes

• Use full-fat cream cheese and cold double cream for the best set.
• Cool melted chocolate slightly before adding so it blends smoothly.
• Chill overnight for the neatest slices.