Easy No-Bake Indulgent Blackcurrant Cheesecake

Do you love cheesecake but don’t want to turn on your oven? This easy no-bake blackcurrant cheesecake is for you! Made with just a few simple ingredients, it’s the perfect dessert for any occasion. So what are you waiting for? Try this delicious recipe today!

Ingredients for blackcurrant cheesecake

Blackcurrant cheesecake is a rich and decadent dessert that is perfect for any special occasion. The key to making a blackcurrant cheesecake is to use fresh blackcurrants. Not only do they add beautiful colour to the cake, but they also add a tart and juicy flavour that complements the creamy cheesecake filling.

Biscuits – Ginger biscuits or Digestive

Cream Cheese – Full fat

Double Cream

Creme Fraiche – Full fat

Caster Sugar

Vanilla Extract

Blackcurrants -Fresh or frozen

Blackcurrant topping for cheesecake

I love blackcurrant cheesecake! The blackcurrants provide a tart and juicy contrast to the rich and creamy cheesecake, and the two flavours work together so well. I always use fresh blackcurrants when making this recipe, as they have the best flavour. However, you can also use frozen blackcurrants, which will be just as delicious. If you can’t find blackcurrants, you could also use raspberries or blueberries. This recipe is so easy to make and always turns out perfectly. I hope you enjoy it as much as I do!

Blackcurrants – Fresh or frozen

Caster Sugar

Cornflour

See the recipe card for quantities.

Biscuit base for cheesecake

I use ginger biscuits for the cheesecake base, but you could use digestive biscuits instead or a mix of the two. I wouldn’t advise rich tea biscuits as they may end up a bit soggy!

Simply mix together biscuit crumbs and butter, then press into the bottom of a springform pan. Chill until needed.

Cheesecake filling

There are few things as indulgent as a rich, creamy cheesecake. And while there are many different ways to make a cheesecake filling, one of the best is a combination of cream cheese, double cream, creme fraiche and caster sugar. This trio provides a perfect balance of sweetness and richness, with just a hint of acidity from the cream cheese to cut through the richness. And, of course, no cheesecake would be complete without a dash of vanilla extract.

How long does cheesecake keep?

Blackcurrant cheesecake is a classic dessert that can be enjoyed all year round. But how long does it actually keep? Blackcurrant cheesecake will last in the fridge for up to 3 days or in the freezer for up to 2 months. However, it’s important to note that the quality of the cheesecake will decline over time. For best results, consume blackcurrant cheesecake within 1-2 days of making it. After that, it’s still perfectly safe to eat, but it may not be as fresh and delicious. So if you’re looking to enjoy blackcurrant cheesecake at its best, be sure to eat it within a few days of making it!

How to make a no-bake blackcurrant cheesecake

• Lightly grease a 23cm springform tin.
• Crush the biscuits in a bag with a rolling pin or use a food processor. Melt the butter and mix in the biscuit crumbs. Tip into the cake tin and press down firmly, making an even layer. Chill until set.
• Place the cream cheese, cream, creme fraiche and vanilla extract in a bowl and whisk until stiff peaks form. Add the sugar and mix thoroughly. Spoon on top of the biscuit base and spread level. Cover and chill for at least 2 hours.

Blackcurrant Topping

• Place the blackcurrants in a saucepan with the water and sugar and gently heat until the sugar dissolves and the juices run. Cook for about 3 minutes.
• Mix the cornflour with a little water to form a paste and add to the saucepan. Cook gently until the juices start to thicken. Remove from heat and cool completely.
• Remove the cheesecake from the tin and transfer it to a serving plate. Spoon the blackcurrant mixture on top. Cut and serve.

If you love blackcurrants, you’ll love my Deep-Filled Blackcurrant Pies OR Blackcurrant cordial!