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No-bake Blackcurrant Cheesecake

Prep Time 20 mins
Total Time 6 hrs 20 mins
Course Dessert
Servings 8


For the filling:

  • 3/4 cup Blackcurrants
  • 300 g Cream cheese
  • 300 g Double cream/ Heavy cream
  • 1 tsp Vanilla extract
  • 1 tsp Lemon juice
  • 1 tbsp Sugar
  • 1/4 cup Blackcurrants to garnish

For the base:

  • 300 g Digestive biscuits/ Graham crackers
  • 40 g Melted butter (unsalted)
  • 4 tbsp Sugar


  • Whizz the digestive biscuits in a food processor to make fine crumbs. Combine with melted butter and a tablespoon of sugar, then press into the base of a 9-inch springform cake tin, and refrigerate to set.
  • In a small blender, crush the blackcurrants till you get a smooth puree.
  • In a separate bowl, add heavy cream and whip until stiff peaks form, about 3-4 minutes. Set aside.
  • In a large mixing bowl, mix cream cheese, sugar, lemon juice, and vanilla extract until evenly combined. Fold in the whipped cream and blackcurrant puree into the cream cheese mixture.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula. Refrigerate to set for 6 hours or overnight, or set in the freezer for 3-4 hours.
  • Top with fresh blackcurrants, mint leaves, and physalis for garnish (optional).