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Home » Desserts

Blackcurrant cheesecake (no bake cheesecake)

15/08/2020 by Judith 8 Comments

Blackcurrant cheesecake is a perfect year round dessert and can be made using either fresh or frozen blackcurrants. This foolproof recipe has a ginger biscuit base, a creamy cheesecake topping packed with blackcurrants and does not require baking.

Blackcurrant cheesecake

This easy cheesecake recipe is a great way to make use of a glut of blackcurrants in the summer months especially if you have grown your own. If you don't have fresh blackcurrants then frozen fruit works just as well, simply defrost at room temperature until they are soft enough to use. You could also adapt this recipe to make use of other cheesecake fruits such as strawberries or blackberries.

If you enjoy cheesecake then you may also like to try double chocolate cheesecake or cherry cheesecake with a chocolate crust.

This blackcurrant cheesecake recipe is sufficient for around 8 servings.

Jump to Recipe Print Recipe

Ingredients for blackcurrant cheesecake

For the cheesecake base:

  • 200g ginger biscuits - here I have used ginger biscuits but you could use other types of biscuit such as digestives, hobnobs or crunchy oat biscuits.
  • 115g butter - use either salted or unsalted butter depending on your preference and what you have in your fridge. Alternatively, you could use margarine if you prefer.

For the cheesecake topping:

  • 250g mascarpone - mascarpone is a soft and creamy cheese and is ideal for making cheesecakes.
  • 300ml double cream - in the UK double cream contains about 48% fat but you could substitute whipping cream which has around 36% fat if you prefer. The cream lightens the texture of the cream cheese and adds moisture to the cheesecake cream.
  • 20g caster sugar - use caster sugar rather than granulated sugar as it has finer sugar crystals.
  • 100g blackcurrants (plus extra to decorate) - use either fresh or previously frozen blackcurrants.

Equipment needed

You will need a 20cm diameter non stick loose bottomed flan tin to make this cheesecake. Otherwise, no specialist equipment is needed but the following may be useful:

  • Plastic bag for the biscuit crumbs
  • Rolling pin to crush the biscuits
  • Medium sized saucepan
  • Large spoon
  • Greaseproof paper to line the base of the flan tin
  • Large bowl to prepare the cheesecake topping
  • A second bowl to whisk the cream
  • Tablespoon to fold the cream into the mascarpone/sugar mixture
  • Bowl for the blackcurrants
  • Fork to mash the blackcurrants

A little bit about blackcurrants

Blackcurrants are a popular garden fruit in Britain. I have had so many summers with a glut of blackcurrants, have spent time searching for recipes with blackcurrants and have found that cheesecake is always a winner.

Blackcurrants growing on a bush

Blackcurrants are in season in the UK between June and August, depending on location, making them ideal for summer desserts.

After harvesting, the fruits should be topped and tailed with scissors to remove any remaining stems. If you plan to freeze the blackcurrants then this is easier to do while they are frozen.

Fresh blackcurrants can be stored in the fridge for a couple of days or can be frozen. Freezing is an ideal way to store them until you have enough for your recipe or until you are ready to use them. They will keep well for up to a year in an airtight container, after which time they start to get tough and should be discarded.

Before starting this easy cheesecake recipe

  • Remove the mascarpone from the fridge so that it reaches room temperature before you are ready to mix it with the cream.
  • If you are using frozen blackcurrants they should be defrosted at room temperature.
  • Line the base of a 20cm non stick loose bottomed flan tin with greaseproof paper. Lightly oil the paper and sides of the tin so that your finished cheesecake can easily be removed. If you don't have a loose bottomed tin then place a sheet of non-stick baking paper in the base of a similar sized dish.

To make the cheesecake base

Crush the biscuits until they resemble crumbs. I find the easiest way to do this is to place in a large plastic bag and crush with a rolling pin. If any pieces remain they can be crushed with the back of a spoon.

Crushing biscuits in a plastic bag with a rolling pin
Crush the biscuits

Place the butter in a saucepan and melt over a low heat. Add the biscuit crumbs and mix together.

Spread the mixture evenly over the base of the lined flan tin. Press firmly with the back of a spoon until it is well compacted. Place in the fridge to set for about an hour.

Putting biscuit cheesecake base in a tin
Spread the cheesecake base in the bottom of the tin

To make the blackcurrant cheesecake filling

Cream the mascarpone and caster sugar together.

Lightly whisk the double cream in a separate bowl until it is fairly thick but not solid. If you whisk to the point where it becomes solid it will be difficult to combine with the mascarpone and sugar mixture.

Cheesecake cream in a bowl

Combine the cream with the mascarpone/sugar mixture by folding with a metal spoon. Place the cheesecake filling in the fridge for a minimum of one hour to chill.

Place the blackcurrants in a bowl and lightly mash with a fork so that some of the juice starts to run from the fruit, but leaving some fruits whole.

When the cheesecake mixture has chilled, add the crushed blackcurrants and mix together. The juice will turn parts of the mixture an attractive shade of pale pink.

To assemble the fruit cheesecake

Remove the base from the fridge and spread the cheesecake topping over the base, levelling the top with a knife. Return to the fridge to chill for about an hour.

Carefully remove the cheesecake from the tin and place on a plate. Decorate with additional blackcurrants before serving.

Blackcurrant cheesecake
Blackcurrant cheesecake ready to serve!

Tips

  1. Digestives or oat biscuits could be used instead of ginger biscuits.
  2. If you don't have any caster sugar then place some granulated sugar in a food processor and blitz until a finer sugar is created.
  3. The cheesecake is ready to be eaten as soon as it has been removed from the tin.
  4. The base and cheesecake topping can be prepared ahead of time or the day before assembling the cheesecake and stored in the fridge.
  5. If you don't have a loose bottomed tin then simply place a sheet of non-stick baking paper in the base of a similar sized dish so that the cheesecake can easily be lifted out.
  6. Any leftovers can be stored in the fridge for two to three days. Some of the juice may run from the blackcurrants and affect its appearance but it can still be eaten.
  7. This easy cheesecake recipe can be used with other fruits in place of blackcurrants such as raspberries, strawberries, blackberries or mango.

Other no bake dessert recipes

If you are looking for other ideas for no bake summer desserts you may wish to try one of the following.

  • cherry cheesecake with chocolate crust
    Cherry cheesecake with chocolate crust (no bake)
  • Coffee and pecan ice cream
    Coffee and pecan ice cream
  • Double chocolate cheesecake
    Double chocolate cheesecake (no bake)
  • White chocolate and raspberry mousse
    White chocolate mousse with raspberries
Blackcurrant cheesecake

Blackcurrant cheesecake

Blackcurrant cheesecake is a perfect year round dessert and can be made using either fresh or frozen blackcurrants. It is a great way to make use of a glut of blackcurrants in the summer months especially if you have grown your own. 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
chilling time 1 hour hr 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine European
Servings 8
Calories 518 kcal

Ingredients
 
 

For the base

  • 200 g ginger biscuits
  • 115 g butter

For the topping

  • 250 g mascarpone
  • 300 ml double cream
  • 20 g caster sugar
  • 100 g blackcurrants fresh or frozen
  • 1 handful blackcurrants to decorate

Instructions
 

To prepare the base

  • Line the base of a 20cm diameter non stick flan tin with greaseproof paper. Lightly oil the paper and the sides of the tin.
  • Crush the biscuits.
  • Melt the butter over a low heat. Add the biscuit crumbs and mix.
  • Spread the crumb mixture over the base of the lined tin, press into place with the back of a spoon and place in the fridge to chill.

To prepare the cheesecake cream

  • Cream the mascarpone and caster sugar together.
  • In another bowl, lightly whisk the double cream until it is fairly thick, but stop before it becomes solid.
  • Add the cream to the mascarpone/sugar and fold in with a metal spoon. Chill for an hour.
  • Place the blackcurrants in a bowl and lightly mash with a fork so that some juice starts to run from the fruit, but leave some fruits whole.

To assemble the cheesecake

  • Remove the base from the fridge. Spread the cheesecake cream evenly over the base and level the top with a knife.
  • Carefully remove the cheesecake from the tin, place on a serving plate and decorate with additional blackcurrants.

Notes

  1. Digestives or oat biscuits could be used instead of ginger biscuits.
  2. If you don't have any caster sugar then place some granulated sugar in a food processor and blitz until a finer sugar is createdThe cheesecake is ready to be eaten as soon as it has been removed from the tin.
  3. The base and cheesecake topping can be prepared ahead of time or the day before assembling and serving the cheesecake.
  4. If you don't have a loose bottomed tin then simply place a sheet of non-stick baking paper in the base of a similar sized dish so that the cheesecake can easily be lifted out.
  5. Any leftovers can be stored in the fridge for two to three days. Some of the juice may run from the blackcurrants and affect its appearance but it can still be eaten.
  6. This easy cheesecake recipe can be used with other fruits in place of blackcurrants such as raspberries, strawberries, blackberries or mango.

Nutrition

Calories: 518kcalCarbohydrates: 22gProtein: 5gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 208mgPotassium: 102mgFiber: 0.3gSugar: 9gVitamin A: 1402IUVitamin C: 23mgCalcium: 82mgIron: 1mg
Keyword Cheesecake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Maria

    May 06, 2023 at 4:57 pm

    5 stars
    This cheesecake is too delicious 😋

    Reply
    • Judith

      May 25, 2023 at 5:56 pm

      I'm pleased you enjoyed it! 🙂

      Reply
  2. Stacy

    May 06, 2023 at 7:10 pm

    This cheesecake was amazing! The whole family loved it and it was a lot easier to make than I thought

    Reply
    • Judith

      May 25, 2023 at 5:55 pm

      Hi Stacy, one thing I like about this is that it is easy to make. It's good to hear your family enjoyed it. Thank you for letting me know. 🙂

      Reply
  3. Seema

    May 07, 2023 at 2:27 am

    5 stars
    I am off to the groceries to get some frozen blackcurrants. Usually, I get the dry ones, but after seeing this cheesecake, I cant resist making some.

    Reply
    • Judith

      May 25, 2023 at 5:54 pm

      I hope you enjoy your cheesecake! 🙂

      Reply
  4. Sam

    May 07, 2023 at 5:04 am

    5 stars
    This is soo yummy!! Such a delicious treat.

    Reply
    • Judith

      May 25, 2023 at 5:53 pm

      I'm pleased you enjoyed it 🙂

      Reply

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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