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No-Bake Custard Cream Cheesecake!
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This no-bake custard cream cheesecake is the ultimate upgrade to a classic British biscuit. Featuring a crunchy custard cream base, a velvety vanilla and custard-infused cream cheese filling, and a beautiful biscuit border, it takes just 20 minutes of hands-on time. It yields 14 slices, making it a brilliant crowd-pleaser for parties or weekend treats.
The secret to the perfect biscuit base
When adapting a standard cheesecake base recipe for custard creams, a typical biscuit-to-butter ratio will completely let you down. Standard digestives or ginger nuts are dry and require a fair amount of melted butter to bind them together. Custard creams, however, come packed with their own soft, sugary fondant filling.
If you use a standard amount of butter, the heat melts the biscuit filling alongside it, resulting in a greasy, soggy base that turns into a mushy paste rather than a crisp crust. Slashing the unsalted butter down to just 85g for every 300g of biscuits yields the perfect structural crunch that holds its shape beautifully when sliced.
Ingredient notes and tips
The cheesecake filling is quick to mix together not taking long at all to whisk up as the ingredient list is simple yet effective:
- Cream cheese – I use full-fat soft cheese, make sure to drain any liquid off before using. You can use mascarpone if you want a sweeter, velvety texture
- Sugar – I use icing sugar to provide the sweetness
- Cream – double cream is essential to whip up into the fluffy texture (typically UK double cream is around 47% fat content)
- Custard flavouring – you can use high-quality bake friendly flavouring or 50g of custard powder, incorporated into the cream cheese mixture
- Vanilla – I use vanilla extract
How to achieve the right flavour throughout
To make the cream cheese filling taste genuinely like a custard cream rather than just a standard vanilla cheesecake. You need a dedicated flavour boost. You have three excellent paths to achieve this depending on what you have in your cupboards:
Ready made custard: You can substitute the flavourings with 150g of premium, thick shop-bought liquid custard. If you use this route, ensure it is high quality and very thick. The beauty of the biscuit border is that it provides extra structural support, meaning you can afford for the filling to be slightly softer.
Natural flavouring drops: High-quality bake-stable custard flavouring drops provide the cleanest, most intense custard punch without altering the moisture levels of your cream.
Custard powder: Adding 50g of standard instant custard powder straight into the cream cheese and icing sugar mix provides a lovely nostalgic flavor and a beautiful, classic pale-yellow tint.
How to set your no-bake cheesecake
Standing whole custard creams around the interior edge of your springform tin creates an incredible aesthetic, but it can feel like a game of dominoes if you don’t use the right technique.
The trick is to line up your biscuits immediately after pressing your buttery base into the tin. Gently push the bottom edge of each biscuit slightly down into the damp biscuit crumbs. The base will act like concrete, anchoring the upright biscuits firmly in place while you whip up and gently smooth the cream cheese filling into the center.
While it can be incredibly tempting to slice into this beauty after 4 or 5 hours, patience is your best asset when dealing with a no-bake cheesecake.
Because this recipe uses a generous amount of double cream to achieve a light, mousse-like texture, it needs ample time for the fat molecules to cool and solidify completely. Leaving it in the fridge overnight guarantees a clean, stable structure that holds its shape beautifully when released from the springform wall.
FAQs
Why is my cheesecake not setting?
This almost always comes down to one of two culprits: using reduced-fat cream cheese, or under-whipping. Low-fat cream cheese contains too much water and will never set. If you used full-fat, it likely just needed a bit more whipping. The mixture needs to be beaten until it is structurally thick and holds its shape rigidly on the whisk before it goes into the fridge.
How do I get the cheesecake out of the tin without knocking over the biscuit border?
Because you gently pressed the biscuits into the damp base and let the filling set firmly overnight, the border will be surprisingly sturdy. To release it cleanly, place the tin on a sturdy can or glass, unclip the springform latch, and slowly slide the outer ring straight down.
Can I use a different type of cheese, like Mascarpone or Ricotta?
Mascarpone is a fantastic alternative! It is incredibly rich and less tangy than standard cream cheese, which actually pairs beautifully with the sweet, nostalgic custard profile.
Can I make this dairy-free or vegan?
Yes, absolutely! Just make sure you choose your substitutes wisely. Swap the custard creams for a dairy-free alternative (many supermarket own-brand custard creams are accidentally vegan, just check the labels!). For the filling, use a firm, plant-based cream cheese. Finally, swap the double cream for a high-fat plant-based whipping cream that is formulated to whip into stiff peaks.
Custard Cream Cheesecake Recipe
A Creamy, Sweet and Utterly Delicious No-Bake Custard Cream Cheesecake – perfect twist on a Delicious & Classic Biscuit!
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Servings: 14 Slices
Ingredients
Biscuit Base
- 300 g custard creams
- 85 g unsalted butter
Cheesecake
- 15-20 custard creams
- 600 g full-fat cream cheese
- 75 g icing sugar
- 300 ml double cream
- 2 tsp custard flavouring (see notes below)
- 1 tsp vanilla extract
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- custard cream crumbs
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into an 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling
- Place your custard creams around the edge of the tin. You can gently push them slightly into the biscuit base to help them stay in place for now.
- In your stand mixer/large bowl, add your cream cheese and icing sugar, and whip till smooth.
- Add in the double cream, custard flavouring, and vanilla extract and whip till really thick.
- Spread into the middle of the biscuit circle, and smooth over the top.
- Leave your cheesecake to set in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
- Remove your cheesecake from the tin!
- Whip together the double cream and icing sugar, and pipe onto your cheesecake. I used a 2D closed star tip.
- Sprinkle over some custard cream crumbs!
Notes
- I recommend using an 8″/20cm deep springform tin for this recipe
- This Cheesecake will last covered in the fridge for 3 days
- This cheesecake will freeze for 3+ months
Storage and freezing
This cheesecake keeps beautifully and will stay perfectly delicious when covered and stored inside the fridge for up to 3 days. Over time, the moisture from the cream cheese filling will gradually soften the texture of the biscuits around the edge, giving them a lovely, cake-like texture that melts in the mouth.
Because of the high moisture content in the cream cheese and the delicate nature of the double cream emulsion, this recipe is not suitable for freezing, as the filling will lose its structural stability and weep upon thawing. It is best enjoyed fresh, crisp, and cool straight from the fridge.
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I loved how the filling in my No-Bake Creme Egg Cheesecake turned out, so I tried it again for this and it was perfect. Ideally, I just wanted to taste of vanilla and custard with the flavourings so I went for a simple mix of cream cheese, cream and icing sugar for the base of the cheesecake with the vanilla and custard flavouring added to it.
I took inspiration for this bake from my No-Bake Oreo Cheesecake as the principal is basically the same – basing a cheesecake on a biscuit means you have to use the biscuit enough! However, in my No-Bake Oreo Cheesecake, I use Oreos in the actual cheesecake mix which is delicious don’t get me wrong but having tried it on this one, I feel like it looks a little odd as the biscuits are so light in colouring it almost looks curdled.
I am going to make this next week. I got the foodie flavours custard favouring. Do in use 2tsp of it or less please ?
Also do you use Philadelphia or mascarpone?
I would use roughly 1.5-2tsp! It’s quite strong stuff so maybe add in 1tsp, taste, and then add more as you want! And you can use either of them as long as they’re full-fat!
I made it yesterday and OMG it’s delicious. I can’t wait to make it again haha.
Unfortunately my cheesecake topping was like double cream texture even after refrigerating it overnight. What did I do wrong as I followed the ingredients 100% 😕
Your cheesecake topping? Do you mean the actual cheesecake filling? – I’m very surprised it can be that soft, as it’s extremely hard to make it that liquid. It needs to be whipped up till thick, and that’s it!
Thanks jane. I think the problem was inferior cream cheese which was watery. I’ve used a better one on the 2nd attempt and it was perfect x
I just saw this recipe and thought it looked fun. I saw the comments about ingredients and looked at trusty Amazon…the custard creams and custard cream flavoring are both available there.
I made this using your recipe from before November and it was a huge hit, so came back to make another for Christmas and wanted to know if the changes for the base was just to reduce sugar or if there was another reason for the change?
No, just decoration – the original base recipe is in the notes section.
Could I mix some biscuit into the cheesecake mix
You can, but they will just be very soft so not as pleasant x
Loved this recipe, couldn’t wait to make it. I used custard powder as the flavouring and it really worked well, I used 3 heaped teaspoons of custard powder in the cheesecake and cream mix. Jane, I really love your recipes!
Did you literally use powder without making the power up with milk as you would to make custard? Thanks
Hi, I live in the States. I am wondering if the custard creams are cookie like? Trying to figure out what to use. A shortbread cookie? Curious what the taste is similar to here in the States. This looks delicious! I gave it 5 stars just from looking at it, lol.
The most similar is probably a golden oreo, but these are rectangular so easier to use!! And thank you so much!!
I wonder if Lorna Dunes would work
Ive never heard of custard creams. What could i substitute for them?
I’m unsure as I’m not sure where you are in the world (Custard creams are a UK biscuit) x
Hi, I’ve just seen this recipe on baking mad and was wondering if you knew? The amounts have been reduced slightly, and the method is a little different, but it’s your recipe. There’s no credit given.
I’ve just had a look and it does look awfully similar! Noticed a couple of others as well that look remarkably like mine and some other bloggers I know! Thank you for letting me know – I will keep an eye on it. xx
Hi, how much extra would I need of the ingredients to make a 10” cheesecake?
Oh could you let me know how it turned out, I’m trying it in a 10″ tin too and I’m unsure if the amounts are right
I made this for my sister to take to her workplace and the feedback was amazing!
This is how it turned out: http://i.imgur.com/tRjyacc.jpg
Hi Jane I would love to know if I could use custard powder instead? X
Do you mean for the flavouring? You can indeed! Add about 25 grams at first and see how you go!
Thanks so much should I try it like taste it after 25 grams and see if it’s custardy enough! X
A friends birthday is coming up and he’s requested this cake. I don’t have access to Foodie Flavours in Australia; just wondering if you have tried using actual custard? If so, how much? And would you also reduce the cream cheese to adjust the overall mix?
I have tried it with actual custard and I’m not a fan of it as I don’t think it sets very well – you could just have it the exact same but use Vanilla Extract instead of the custard flavouring, I’ve done that and it’s delicious! ☺️