Are you ready for a slice of pure nostalgia? This quick and easy no bake Custard Cream cheesecake gives a nod to one of our most cherished biscuits! The recipe features a velvety smooth custard cheesecake filling set on top of a Custard Cream biscuit crust, finished with whipped cream and an extra sprinkling of biscuits crumbs. Let’s dive into this no-bake wonder, a simple and perfect dessert for any time of year.
Lou’s recipe overview
TASTE: Pure Custard Cream heaven – sweet vanilla biscuit base
with a sweet, custard cheesecake filling.
PROS: The best biscuit ever in cheesecake form!
CONS: Waiting for it to chill and set so you can dig in!
You guys know that I can’t get enough of a deliciously easy no bake cheesecake! And I know you lot out there in reader land, can’t get enough of them either. I regularly find a request for another flavour combo dropping into my inbox, as well as all your fabulous pictures – you all love the Maltesers and Crunchie cheesecakes as much as I do!
And today I’ve got another no bake beauty for you, one that I can’t believe that I haven’t make until recently – a Custard Cream cheesecake. Totally inspired by biscuit week on the Great British Bake Off and of course, my custard cream blondies!
You’re going to love this cheesecake because…
Apart from the fact that it’s packed full of custard creams, this really is one of the best cheesecakes ever. And should you need anymore convincing here’s why…
- Appearance: It looks super fancy – everyone will think you’ve all day in the kitchen making it or have brought it from a bakery. But sssh, no one needs to know that it’s so easy and quick to make
- Taste: It’s absolutely delicious – That perfectly creamy and custardy filling with the buttery, sweet Custard Cream base, the whipped cream topping, and don’t forget to add a drizzle of extra custard to = nostalgic perfection in every bite.
- Ease: It’s utterly easy – So so easy! Don’t let the finished look intimidate you, it’s surprisingly simple! There’s no messing around with water baths and keeping your fingers crossed, hoping that it doesn’t crack, just whisk it together and chill in the fridge!
How does that sound?
Check out my shopping list for ingredients and equipment
This no bake Custard Cream cheesecake is made with simple, no faff ingredients. Here’s everything you’ll need to make your own slice of nostaglia…
- Custard Cream Biscuits – The Custard Cream is a British institution, and you can find them in every supermarket biscuit aisle. But if you can’t get hold of these absolute delicious biscuits (can’t you tell they’re one of my favourites), then the closest alternative would be Golden Oreos.
- Full-fat Cream Cheese – If you are able to buy cream cheese in blocks, then this is perfect and gives a beautiful creamy texture. In the UK, block cream cheese isn’t always readily available, so I use Philadelphia which works and tastes just as good. It is stable enough for baking and mixing without becoming slack and runny.
- Custard Powder – For me, it always has to be Birds Custard Powder, but you can use a store-own brand instead. You can also use a custard flavouring if you prefer; I would recommend Foodie Flavours.
- Salted Butter
- Double Cream or Heavy Cream
- Icing Sugar
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
Just like the ingredients, the equipment you need to make this cheesecake is relatively basic – you’ve probably already go everything in the cupboard. Here’s what I use in my kitchen…
- Springform Cake Pan – My absolute must-have for making cheesecakes. The clamp release side makes removing your cheesecake from the pan so much quicker and easier, with no mess. For this recipe, you’ll need an 8-inch pan.
- Handheld Mixer – This Breville handmixer is my new favourite piece of kit. I absolutely love the soft grip, the power and the softening function if you need it.
- Food Processor – I love my Magimix if I have to blitz large quantities of biscuits, but you can also use a hand blender with the chopper attachment for that perfect sandy texture. Alternatively you can put the biscuits in a freezer bag and bash them with a rolling pin.
- Angled Palette Knife – For that really smooth finish to the top of your cheesecake invest in an angled palette knife – it’s one of my top 10 essential pieces of baking equipment!
- Large Mixing Bowl and smaller mixing bowls
- Rubber Spatula
- Digital Kitchen Scales
How to make Custard Cream cheesecake
Full measurements and instructions can be found on the recipe card
If you’ve tried one of no bake cheesecake recipes before, you’ll know just how quick and simple they are to make. So here’s what you have to do…
The biscuit base
This is my favourite part of a cheesecake, I’ll eat everything else and leave the base until last. And it’s so simple to make…
- Crush the Custard Cream biscuits to a sandy texture using a mini chopper or food processor, then add into a large mixing bowl. You can also crush them by hand, just break them into smaller pieces, place in a Ziploc bag and bash with a rolling pin
- Melt the butter and add to the biscuit crumbs, mixing everything together until well combined and the mixture looks like wet sand
- Press the Custard Cream crumb mixture into the bottom of a lined springform pan. Make sure the base is well packed. If not, when you cut the cheesecake it will crumble. Smooth over the base with the back of a spoon. Check out the video below for tips on lining your springform pan
- Chill the Custard Cream base in the fridge for at least 30 minutes to firm up while you make the filling
TOP TIP: Make sure you crush the Custard Cream properly. If you have large biscuit chunks in the cheesecake base, they will cause the base to shatter when you slice and serve.
The cheesecake filling
While the base is chilling, it’s time to crack on with the filling. It takes less than 10 minutes, so you’ve got time to grab a cuppa as well…
- Mix together the cream cheese and icing sugar in a large mixing bowl. Be gentle and mix until just combined. If you over-beat the cream cheese will slacken and may prevent the filling from setting properly
- Add the double cream and vanilla extract to the cream cheese and whisk everything together. The whisked cream makes the filling mixture thicken up. You want the it to be thick but still smooth enough to spread easily
- Mix the custard powder with 1-2 teaspoons of cold water, in a small bowl, and mix until it forms a smooth thick paste
- Add the custard powder paste to the cheesecake filling and whisk together until well combined
- Pour the custard cheesecake mixture onto the chilled biscuit base and smooth over with a palette knife or the back of a spoon
- Chill the cheesecake for at least 5-6 hours. If you have time chilling overnight is best
Top tips for success
I know I’ve told you lots already that this custard cream cheesecake recipe is 100% deliciously easy, and uses basic ingredients and equipment. And I want you to absolutely nail this cheesecake every time, so I here are my top tips that will give you the best cheesecake every time…
- Use a springform pan – Number 1 top tip! Have you ever tried to get a cheesecake out of a normal cake pan? Don’t even try, it makes such a mess. Instead, invest in a springform pan that lets you release the cheesecake without having to push it out the top of the pan
- Line your springform pan – Place a sheet of baking parchment on top of the base plate, clamp it in place with the outer ring and build your cheesecake on top. When you’re ready to serve, you can easily slide the cheesecake off the base plate and the baking parchment onto your serving dish.
- Make sure to fully crush the biscuits – For a firm, solid biscuit crust, that doesn’t fall apart when you slice the cheesecake, crush the biscuits with a food processor. You’re looking for a fine sandy texture with no big lumps; any lumps can also cause the base to break up when the cheesecake is sliced.
- Bring your cream cheese up to room temperature – Take the cream cheese out of the fridge 5-10 minutes before you want to use it and allow it to come up to room temperature. Fridge cold cream cheese can cause lumps in your filling. Room temperature cream cheese also whisks up more easily, giving you a lighter, smoother and creamier texture.
- Be patient and chill – Number 2 top tip! I can’t stress this one enough. It’s really important that you let the cheesecake chill in the fridge for at least 6-7 hours before serving. Remember you can always make the cheesecake the day before, and chill overnight.
Why should I use full-fat cream cheese?
Using full-fat cream cheese in your no bake cheesecake rather than low-fat cream cheese is essential to make sure that your filling sets and gives you the perfect texture. Here’s why…
- Creaminess and texture – Full-fat cream cheese is richer and creamier due to its higher fat content, and it’s this richness that gives you the smooth and luscious texture that you’re after. Low-fat cream cheese can give you a grainy or less creamy texture.
- Flavour – The fat content really enhances the flavour of your cheesecake, giving you that indulgent and decadent taste in every bite.
- Binding and emulsification – The high fat content helps the in full-fat cream cheese acts as a binding and emulsifying agent, helping to hold all the ingredients together; this is absolutely crucial for a no-bake cheesecake so it comes together smoothly.
- Structure and stability – As the fat acts as a binding and emulsification agent, this also mean that it helps the cheesecake filling set properly when it chills, ensuring your cheesecake holds its shape and doesn’t become too soft or runny. Using a low-fat cream cheese can give you a less stable filling that doesn’t set as well.
- Less risk of separation – No bake cheesecakes made with low-fat cream cheese tend to be more prone to separation or weeping, where liquid oozes out of the filling as it chills. Using a full-fat cream cheese reduces the risk of separation.
FAQs about Custard Cream cheesecake
The recipe is for an 8-inch round springform pan which will serve 10-12 slices.
Once the cheesecake is chilled and set, loosely cover the the top with cling film/ plastic wrap or kitchen foil and get chilled in the fridge. Keep the cheesecake in the tin until you are ready to serve.
If stored correctly, the cheesecake will keep up to 3 days.
Yes it is possible to freeze the cheesecake for up to 3 months. Before freezing, make sure to wrap the cheesecake with cling film/ plastic wrap and a layer of kitchen foil. This helps protect from freezer burn and reduces the potential for ice crystals forming in the filling. Remember to allow the cheesecake to defrost in the fridge before serving.
There are a number of possible reasons that your cheesecake has not set and it’s hard to diagnose over the internet. It could be anything from the ingredients to the weather but the most common reason is that the filling hasn’t been whipped enough. Check out my recipes tips for my no-bake Neapolitan cheesecake to find out how no-bake cheesecakes set and how to prevent runny filling.
No Bake Custard Cream Cheesecake
For Decoration (Optional)
- 100 ml Double Cream or Heavy Cream
- 5 Custard Creams
Make the biscuit base
- Line an 8-inch springform cake pan with baking parchment, by clamping a square of parchment in place.
- Add the Custard Cream biscuits into a food processor, and blitz until they form a sandy-like crumb. Add the biscuit crumbs to a large mixing bowl and make a well in the centre then pour in the melted butter. Save 50g of the biscuit crumbs for later.300 g Custard Creams, 60 g Butter
- Mix together until well combined until the crumb mixture is like a wet-sandy texture. Then pour the mixture into the lined springform pan.
- Level-off the crumb mixture with the back of a spoon, pressing down to compact the base and smooth out to the edges. Chill in the fridge for at least 30 minutes.
Make the cheesecake filling
- Using a hand mixer and a large mixing bowl, whisk the icing sugar and cream cheese until combined. Don't overbeat the mixture, otherwise the cream cheese will slacken. Alternatively, you can make the cheesecake filling with a stand mixer with the balloon attachment or by hand with a balloon whisk.500 g Cream Cheese, 75 g Icing Sugar
- Add the vanilla extract and double cream to the cream cheese mixture, and whisk with a hand mixer until the mixture is thick and creamy but still easily spreadable.300 ml Double Cream, 1 tsp Vanilla Extract
- Add the custard powder and the rest of the cookie crumbs to the cheesecake filling and fold together with a rubber spatula until well-combined.50 g Custard Powder
Assemble the cheesecake
- Pour the Custard Cream cheesecake mixture over the top of the chilled biscuit base, and smooth out to the edges with the back of a spoon and level with an offset spatula.
- Chill the cheesecake in the fridge for at least 6 hours or overnight before serving.
Decorating the cheesecake (optional)
- When ready to serve, remove the cheesecake from the springform cake pan and place on a serving dish.
- Whisk the remaining double cream until it is thick and smooth, and pipe on top of the cheesecake with a piping bag and nozzle100 ml Double Cream, 5 Custard Creams
- Decorate with Custard Cream biscuits, and sprinkle over the remaining biscuit crumbs and serve.
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must – a traditional cream cheese, either a block or something like Philadelphia. Don’t be tempted to overbeat your cream cheese, it will slacken and your filling won’t set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? – If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don’t overbeat your cream cheese!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.