8 Easy No-Bake Cheesecake Recipes You’ll Love

Wednesday 14th Oct 2026 |

8 Irresistible No-Bake Cheesecake Recipes Anyone Can Make

From creamy Biscoff and Kinder Bueno to indulgent chocolate fudge and zesty lemon, these eight easy no-bake cheesecake recipes prove that you don’t need an oven to create a seriously delicious dessert.

There’s something wonderfully satisfying about a homemade cheesecake. That buttery biscuit base, the thick, velvety filling and the endless possibilities when it comes to flavours make it one of the most irresistible desserts around.

The best part? You don’t need to be a talented baker to make one.

No-bake cheesecakes require surprisingly little effort, and there’s no worrying about oven temperatures, cracked tops or whether the middle has cooked properly. Most of the work involves crushing biscuits, whipping cream and finding enough patience to leave your cheesecake in the fridge to set.

Whether you’re preparing dessert for a dinner party, celebrating a birthday or simply fancy something delicious for the weekend, these eight no-bake cheesecake recipes are guaranteed to impress.

We’ve chosen six seriously indulgent flavours alongside two fresh, fruity favourites. All eight use straightforward ingredients, simple methods and absolutely no baking.

1. Lotus Biscoff No-Bake Cheesecake

If you love the caramelised, gently spiced flavour of Lotus Biscoff biscuits, this cheesecake might become your new obsession. With a crunchy biscuit base, creamy Biscoff filling and glossy biscuit spread topping, it’s pure indulgence.

Serves: 10–12 Preparation: 25 minutes plus chilling

Ingredients

For the base:

  • 250g Lotus Biscoff biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 100g icing sugar
  • 200g smooth Biscoff spread

For the topping:

  • 150g smooth Biscoff spread
  • 5–6 Biscoff biscuits, crushed or whole

Method

  1. Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin and sandwich bag.
  2. Mix with the melted butter and press firmly into the bottom of a lined 20cm springform cake tin. Refrigerate for 30 minutes.
  3. Beat the cream cheese, icing sugar and 200g Biscoff spread until smooth.
  4. In a separate bowl, whip the chilled double cream until it forms stiff peaks.
  5. Gently fold the whipped cream into the Biscoff mixture until fully combined.
  6. Spoon the filling onto the chilled biscuit base, smooth the top and refrigerate for at least six hours, preferably overnight.
  7. Gently warm the remaining Biscoff spread until just pourable, allow it to cool slightly and spread over the set cheesecake.
  8. Decorate with Biscoff biscuits just before serving.

Make it extra special: Add a few crushed Biscoff biscuits between the base and filling for another layer of crunch.

2. Kinder Bueno and Chocolate Hazelnut Cheesecake

Chocolate, hazelnuts and creamy cheesecake are a match made in dessert heaven. This Kinder Bueno-inspired creation combines a chocolate biscuit base with a beautifully smooth chocolate-hazelnut filling.

It’s rich, sweet and guaranteed to disappear quickly.

Serves: 10–12 Preparation: 30 minutes plus chilling

Ingredients

For the base:

  • 250g chocolate digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 70g icing sugar
  • 200g Nutella or another smooth chocolate-hazelnut spread
  • 3 Kinder Bueno bars (6 fingers), chopped

For the decoration:

  • 3 Kinder Bueno bars (6 fingers)
  • 50g milk chocolate, melted
  • 30g chopped toasted hazelnuts, optional

Method

  1. Crush the chocolate digestive biscuits and mix with the melted butter. Press into a lined 20cm springform tin and chill for 30 minutes.
  2. Beat the cream cheese, icing sugar and chocolate-hazelnut spread until smooth.
  3. Whip the double cream separately until stiff peaks form.
  4. Fold the whipped cream into the chocolate-hazelnut mixture, followed by the chopped Kinder Bueno pieces.
  5. Spoon onto the biscuit base, spreading the filling evenly.
  6. Refrigerate for at least six hours, ideally overnight.
  7. Once set, remove from the tin and drizzle with melted milk chocolate that has cooled slightly.
  8. Decorate with Kinder Bueno pieces and toasted hazelnuts immediately before serving to keep the wafers crunchy.

Make it extra special: Add a few curls of white chocolate for that classic Kinder Bueno contrast.

3. Salted Caramel and Pretzel Cheesecake

Sweet, salty, creamy and crunchy, this cheesecake has everything you could want from a dessert. The buttery biscuit base balances a silky caramel filling, while salted pretzels provide an irresistible finishing touch.

Serves: 10–12 Preparation: 25 minutes plus chilling

Ingredients

For the base:

  • 200g digestive biscuits
  • 50g salted pretzels
  • 110g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 70g icing sugar
  • 150g thick salted caramel sauce

For the topping:

  • 120g thick salted caramel sauce
  • 50g salted pretzels
  • A small pinch of flaky sea salt, optional

Method

  1. Crush the digestive biscuits and 50g pretzels into fine crumbs.
  2. Combine with melted butter, press into a lined 20cm springform tin and chill for 30 minutes.
  3. Beat the cream cheese, icing sugar and 150g caramel sauce until smooth.
  4. Whip the chilled double cream until stiff peaks form, then gently fold it into the caramel filling.
  5. Spread over the chilled base and refrigerate for at least six hours, preferably overnight.
  6. Once set, spread or drizzle the remaining thick caramel sauce over the cheesecake.
  7. Finish with whole and broken pretzels and, if desired, a tiny sprinkling of flaky sea salt.

Make it extra special: Use a good-quality thick salted caramel rather than a thin pouring sauce. It gives a richer flavour without making the filling too loose.

4. Triple Chocolate Fudge Brownie Cheesecake

For anyone who believes there’s no such thing as too much chocolate, this is the one.

A chocolate biscuit base supports a rich milk chocolate cheesecake filling, while chunks of fudgy ready-made brownie and a dark chocolate topping take it firmly into showstopper territory.

Serves: 10–12 Preparation: 35 minutes plus chilling

Ingredients

For the base:

  • 250g chocolate digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 60g icing sugar
  • 200g milk chocolate, melted and cooled
  • 150g ready-made chocolate brownies, chopped

For the topping:

  • 100g dark chocolate
  • 100ml double cream
  • 100g ready-made chocolate brownies, cubed

Method

  1. Crush the chocolate digestives, combine with melted butter and press firmly into a lined 20cm springform tin. Chill for 30 minutes.
  2. Melt the milk chocolate gently and allow it to cool to room temperature while remaining fluid.
  3. Beat the cream cheese and icing sugar until smooth. Gradually mix in the cooled melted milk chocolate.
  4. Whip the 300ml double cream until stiff peaks form.
  5. Fold the whipped cream into the chocolate filling, followed by the chopped brownie pieces.
  6. Spoon over the biscuit base, smooth the top and chill for at least six hours, preferably overnight.
  7. For the topping, heat the remaining 100ml double cream until steaming, remove from the heat and add the chopped dark chocolate. Leave for two minutes, then stir until smooth.
  8. Allow the ganache to cool until slightly thickened before spreading over the chilled cheesecake. Add brownie cubes and refrigerate until the topping has set.

Make it extra special: Finish with a scattering of chocolate shavings or a little flaky sea salt to balance the sweetness.

5. White Chocolate and Pistachio Cheesecake

Elegant, creamy and just a little bit luxurious, white chocolate and pistachio is a beautiful combination. The sweetness of the white chocolate balances the nuttiness of the pistachio, creating a cheesecake that feels particularly special.

Serves: 10–12 Preparation: 30 minutes plus chilling

Ingredients

For the base:

  • 250g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 180g white chocolate, melted and cooled
  • 150g smooth sweetened pistachio cream
  • 30g icing sugar

For the topping:

  • 50g chopped unsalted pistachios
  • 50g white chocolate, shaved
  • 50g sweetened pistachio cream

Method

  1. Crush the digestive biscuits and mix with melted butter. Press into a lined 20cm springform tin and chill for 30 minutes.
  2. Melt the white chocolate carefully and leave to cool until no longer warm but still fluid.
  3. Beat the cream cheese, pistachio cream and icing sugar until smooth.
  4. Gradually beat in the cooled white chocolate.
  5. In a separate bowl, whip the double cream until stiff peaks form.
  6. Gently fold the whipped cream into the pistachio mixture.
  7. Spread over the chilled biscuit base and refrigerate for at least six hours, preferably overnight.
  8. Decorate with chopped pistachios, white chocolate shavings and a drizzle of slightly warmed, then cooled, pistachio cream.

Make it extra special: Look for smooth pistachio cream with a high pistachio content. Check whether it’s sweetened, as pure pistachio paste will produce a much less sweet result.

6. Tiramisu No-Bake Cheesecake

Two classic desserts in one? Absolutely.

This cheesecake brings together the creamy richness of traditional cheesecake with everything we love about tiramisu: coffee, mascarpone, chocolate and delicate sponge fingers.

It’s particularly good for dinner parties because it can be made the day before.

Serves: 10–12 Preparation: 35 minutes plus chilling

Ingredients

For the base:

  • 250g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 250g full-fat cream cheese
  • 250g mascarpone
  • 300ml double cream, chilled
  • 100g icing sugar
  • 1 tsp vanilla extract

For the coffee layer:

  • 100ml strong espresso or strong black coffee, cooled
  • 100g sponge fingers, approximately
  • 1 tbsp coffee liqueur, optional

For the topping:

  • 1–2 tbsp cocoa powder
  • 30g dark chocolate shavings

Method

  1. Crush the digestive biscuits, combine with melted butter and press into a lined 20cm springform tin. Chill for 30 minutes.
  2. Beat the cream cheese, mascarpone, icing sugar and vanilla until just smooth.
  3. Whip the double cream separately until stiff peaks form, then gently fold it into the mascarpone mixture.
  4. Spread half of the cheesecake filling over the chilled base.
  5. Combine the cooled coffee and optional liqueur in a shallow dish.
  6. Briefly dip the sponge fingers into the coffee, turning them quickly so they absorb some liquid without becoming soggy.
  7. Arrange the sponge fingers in a single layer over the cheesecake filling, breaking them where needed to fit.
  8. Cover with the remaining cheesecake mixture and smooth the surface.
  9. Refrigerate for at least six hours, preferably overnight.
  10. Just before serving, dust generously with cocoa powder and scatter over dark chocolate shavings.

Make it extra special: Use freshly brewed espresso for a deeper coffee flavour. The slight bitterness balances the rich, sweet filling beautifully.

7. Lemon Curd No-Bake Cheesecake

Sometimes, the simplest flavours are the most satisfying.

This lemon cheesecake is fresh, light-tasting and wonderfully creamy, with a generous layer of tangy lemon curd to cut through the richness.

It’s the perfect dessert after a big meal.

Serves: 10–12 Preparation: 25 minutes plus chilling

Ingredients

For the base:

  • 250g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 100g icing sugar
  • Finely grated zest of 2 lemons
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract

For the topping:

  • 180g thick lemon curd
  • Finely grated lemon zest, to decorate

Method

  1. Crush the digestive biscuits into fine crumbs and mix with melted butter.
  2. Press firmly into a lined 20cm springform tin and refrigerate for 30 minutes.
  3. Beat the cream cheese, icing sugar, lemon zest and vanilla until smooth.
  4. Mix in the lemon juice.
  5. Whip the double cream in a separate bowl until stiff peaks form.
  6. Gently fold the whipped cream into the lemon cheesecake mixture.
  7. Spread evenly over the biscuit base and refrigerate for at least six hours, ideally overnight.
  8. Once set, spread the lemon curd carefully over the top.
  9. Finish with a little fresh lemon zest before serving.

Make it extra special: A few thin curls of lemon zest make a beautiful, simple decoration. Avoid adding lots of extra juice, which can affect how firmly the filling sets.

8. White Chocolate and Raspberry Ripple Cheesecake

Our final cheesecake is as beautiful as it is delicious.

Sweet white chocolate, creamy vanilla cheesecake and sharp raspberries create the perfect balance of flavours, while the raspberry ripple makes every slice look wonderfully impressive.

Serves: 10–12 Preparation: 35 minutes plus chilling

Ingredients

For the base:

  • 250g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 500g full-fat cream cheese
  • 300ml double cream, chilled
  • 180g white chocolate, melted and cooled
  • 50g icing sugar
  • 1 tsp vanilla extract

For the raspberry ripple:

  • 200g fresh or frozen raspberries
  • 35g caster sugar
  • 1 tbsp lemon juice

For the decoration:

  • 100g fresh raspberries
  • 40g white chocolate curls

Method

  1. Crush the digestive biscuits and mix with melted butter. Press into a lined 20cm springform tin and chill for 30 minutes.
  2. Place the 200g raspberries, caster sugar and lemon juice in a small saucepan.
  3. Simmer gently for around 8–10 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens. Strain through a sieve to remove the seeds if preferred, then allow to cool completely.
  4. Melt the white chocolate and allow it to cool until no longer warm but still fluid.
  5. Beat the cream cheese, icing sugar and vanilla until smooth, then gradually beat in the melted white chocolate.
  6. Whip the double cream until stiff peaks form and fold into the cheesecake mixture.
  7. Spoon half the cheesecake filling over the biscuit base. Add small spoonfuls of raspberry sauce and swirl gently with a skewer.
  8. Add the remaining filling and repeat with the remaining sauce, creating a ripple pattern across the surface.
  9. Refrigerate for at least six hours, preferably overnight.
  10. Decorate with fresh raspberries and white chocolate curls before serving.

Make it extra special: Don’t overmix the raspberry sauce into the cheesecake. A few gentle swirls create a much prettier finish than blending everything together.

The Secret to Perfect No-Bake Cheesecake Every Time

No-bake cheesecakes are wonderfully forgiving, but a few simple tricks can make the difference between a dessert that holds its shape beautifully and one that collapses as soon as you remove the tin.

Always Use Full-Fat Cream Cheese

Full-fat cream cheese provides the richness and structure that no-bake cheesecake needs. Reduced-fat versions generally contain more moisture and may result in a softer filling.

Whip the Cream Properly

Your double cream should be cold and whipped until it forms stiff peaks that hold their shape. This helps give the cheesecake structure without needing gelatine.

Avoid overwhipping, though, as the cream can become grainy.

Allow Plenty of Chilling Time

While the actual preparation might take just 25–35 minutes, the cheesecake needs time to firm up.

Six hours is a sensible minimum, but overnight refrigeration usually produces the best results.

Use the Right Tin

All eight recipes are designed for a 20cm springform cake tin. A loose-bottomed tin also works well.

Lining the base with baking parchment makes transferring the cheesecake considerably easier.

Don’t Rush Melted Chocolate

When adding melted chocolate to a cheesecake filling, allow it to cool first. It should still be fluid, but no longer warm.

Hot chocolate can affect the texture of the mixture, while chocolate that’s too cold may form lumps.

Get Those Picture-Perfect Slices

For beautifully neat cheesecake slices, dip a sharp knife in hot water, wipe it dry and cut through the chilled cheesecake.

Clean the blade between each slice.

Can You Make No-Bake Cheesecake in Advance?

Absolutely. In fact, these cheesecakes are ideal make-ahead desserts.

Most can be prepared the day before serving, giving them plenty of time to set in the fridge.

Store your cheesecake covered in the refrigerator and aim to enjoy it within two to three days. Add fresh fruit, biscuits, pretzels and other crunchy decorations shortly before serving so they retain their texture.

You can also freeze most of these cheesecakes without their fresh or crunchy toppings. Wrap securely and freeze for up to one month for best quality, then defrost overnight in the fridge.


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