Mary Berry Vanilla Cheesecake Recipe

A well-made vanilla cheesecake is a true showstopper—rich, creamy, and packed with a deep vanilla flavor that elevates every bite. This Mary Berry vanilla cheesecake recipe delivers a perfectly balanced texture with a buttery biscuit base and a luscious, smooth filling. Whether you’re hosting a dinner party or craving a comforting dessert, this cheesecake is a guaranteed crowd-pleaser.

Unlike baked cheesecakes, this no-bake version is incredibly simple to prepare, requiring no oven time while still achieving a velvety-smooth consistency. With just a handful of ingredients and a bit of patience while it sets, you’ll have a decadent, foolproof cheesecake that tastes just as elegant as it looks.

Recipe at a Glance

For a quick overview, here are the key details you need before starting:

• Prep Time: 20 minutes
• Chill Time: 4-6 hours (or overnight)
• Total Time: 4 hours 20 minutes
• Servings: 8-10
• Difficulty Level: Easy
• Dietary Suitability: Vegetarian, nut-free

Ingredients You’ll Need

A simple combination of high-quality ingredients makes all the difference in this creamy vanilla cheesecake.

For the Biscuit Base:

• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted

For the Vanilla Cheesecake Filling:

• 500g full-fat cream cheese (room temperature)
• 100g icing sugar (powdered sugar)
• 1 tsp pure vanilla extract or vanilla bean paste
• 250ml double cream (heavy cream), cold
• 1 tbsp lemon juice (to balance the sweetness)

For the Topping (Optional):

• Fresh berries (strawberries, raspberries, or blueberries)
• White chocolate shavings
• A light dusting of icing sugar

Substitutes and Optional Ingredients

If you need to adjust the recipe, here are some easy swaps:

• Biscuits: Swap digestive biscuits for shortbread or vanilla wafers for a slightly different base.
• Cream Cheese: Mascarpone can be used for an even creamier texture, though it’s slightly sweeter.
• Sweetener: Instead of icing sugar, try honey or maple syrup for a more natural sweetness.

Equipment You’ll Need for Mary Berry Vanilla Cheesecake

Gather these essential tools before you begin:

• 20cm (8-inch) springform cake tin
• Food processor or rolling pin (to crush biscuits)
• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• Measuring spoons and cups

How to Make Mary Berry Vanilla Cheesecake Step-by-Step

Step-Specific Tips or Notes

• For a firmer base, let the biscuit crust set in the fridge for at least 30 minutes before adding the filling.
• To avoid lumps, ensure the cream cheese is at room temperature before mixing.
• For a clean slice, dip a sharp knife in warm water before cutting.

Nutrition Facts & Dietary Info

Each slice of cheesecake offers a creamy, indulgent bite while remaining surprisingly simple in ingredients.

This cheesecake is vegetarian and nut-free, making it a great option for various dietary needs.

Why This Recipe Is a Must-Try

Here’s why this Mary Berry-inspired vanilla cheesecake is a must-make:

1. No-Bake & Foolproof. Skip the hassle of baking and still get a perfectly smooth, rich cheesecake.
2. Versatile & Customizable. Top it with berries, sauces, or chocolate to suit any occasion.
3. Minimal Ingredients, Maximum Flavor. A simple mix of quality ingredients creates a luxurious dessert.

Pro Tips for Perfect Vanilla Cheesecake

• Use full-fat cream cheese. Lower-fat versions can lead to a runny texture.
• Don’t overwhip the cream. Overwhipping can make the filling too stiff and difficult to spread.
• Let it chill fully. At least 4-6 hours is ideal, but overnight ensures the best consistency.

Fun Variations & Ingredient Swaps

• Chocolate Vanilla Cheesecake: Swirl in melted dark chocolate for a marbled effect.
• Lemon Vanilla Cheesecake: Add lemon zest for a citrusy twist.
• Biscoff Base: Swap digestive biscuits for crushed Biscoff cookies for a caramelized flavor.

Avoid These Common Mistakes

• Skipping the chill time. The cheesecake won’t set properly if you cut into it too soon.
• Overmixing the filling. Overbeating can make the cheesecake dense rather than light and creamy.
• Not using a springform tin. This makes it much harder to remove the cheesecake neatly.

How to Store & Serve Mary Berry Vanilla Cheesecake

Storing:

• Keep leftovers in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze individual slices for up to 2 months, wrapped tightly in plastic wrap and foil.

Serving:

• Serve chilled straight from the fridge for the best texture.
• Garnish with fresh fruit, caramel drizzle, or a dusting of cocoa powder for an elegant touch.

Related Recipe: How to make Mary Berry Vanilla Cupcakes Recipe

Mary Berry Vanilla Cheesecake Recipe FAQs

Can I make this cheesecake in advance?

Yes! This cheesecake is ideal for making a day ahead. Simply prepare it the night before and let it chill overnight for the perfect set and flavor.

What if my cheesecake filling is too soft?

If the filling is too runny, check that you used full-fat cream cheese and properly whipped the cream. Chilling for a longer time can also help it firm up.

How can I prevent cracks in my cheesecake?

Since this is a no-bake cheesecake, cracks aren’t usually an issue. Just avoid overmixing the filling and ensure it sets fully in the fridge before slicing.

Conclusion

This Mary Berry Vanilla Cheesecake recipe is the perfect balance of creamy, rich, and subtly sweet flavors, making it a go-to dessert for any occasion. With its easy no-bake method and simple yet luxurious ingredients, you’ll achieve a flawless cheesecake every time. Whether enjoyed as is or dressed up with toppings, this recipe guarantees a smooth, indulgent treat that’s sure to impress.