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slice of blackcurrant cheesecake on plate with a fork.
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5 from 5 votes

No-bake blackcurrant Cheesecake

A easy no-bake cheesecake with a deliciously tangy blackcurrant topping.
Prep Time20 mins
Cook Time5 mins
Chilling time2 hrs
Course: Dessert
Cuisine: International
Keyword: easy, no-bake, summer
Servings: 10


  • 23 cm (9in)springform or loose bottomed cake tin. 


For the base

  • 250 g (9oz) ginger biscuits (use digestives if you prefer)
  • 100 g (3½oz) butter

For the filling

  • 400 g (14oz) cream cheese (soft cheese)
  • 300 ml (½ pt) double cream (heavy cream)
  • 100 g (3½oz) golden caster sugar
  • 1 teaspoon vanilla extract

For the topping

  • 250 g (9oz) blackcurrants
  • 2 tablespoon water
  • 2 tablespoon golden caster sugar
  • 2 teaspoon cornflour (corn starch)


  • Lightly grease a 23 cm (9in)springform or loose bottomed cake tin.
  • Crush 250g (9oz) ginger biscuits in a food processor, or place in aplastic bag and crush with a rolling pin. Melt 100g (3½oz) butter and mix into the biscuit crumbs. Tip into the the cake tin and press down firmly in an even layer over the tin. Chill until set.
  • Place 400g (14oz) cream cheese (soft cheese) into a mixing bowl and beat briefly to soften then beat in 1 teaspoon vanilla extract. Pour in 300ml (½ pt) cream and continue whisk until stiff peaks form.
  • Add 100g (3½oz) sugar and beat to mix thoroughly. Spoon on top of the biscuit base and spread level. Cover and chill for at least two hours.

Meanwhile make the blackcurrant topping.

  • Wash 250g (9oz) blackcurrants and remove from the stems. Place in a saucepan with 2tbsp water, and 2 tablespoon sugar. Heat gently stirring until the juices run and the sugar dissolves. Cook for 2-3 minutes until the black currants are softened.
  • Mix 2 teaspoon cornflour with a little water to form a paste then stir in 3-4 tablespoon of the hot blackcurrant mixture. Return to the pan and cook gently, stirring until the juices thicken. Remove from the heat and allow to cool completely.

To serve

  • Carefully remove the cheesecake from the tin and transfer to a serving plate. Spoon the blackcurrant topping over the surface of the cheesecake before cutting into wedges to serve.



  • Use glass with a flat base to press the biscuit crumb down into the tin.
  • Use full fat cream cheese low fat cream cheese will be too soft.
  • Chill for at least 2 hours before serving.
  • To help release the cheesecake from the base of the tin. Rub the base of the tin with a hot damp cloth a few times. Then use a palette knife to gently slide between the tin and the biscuit base, before gently sliding off the tin onto the serving plate.
To store 
The cheesecake will keep in the refrigerator for 3 to 4 days and can be frozen for up to  3 months.