This no bake Battenberg Cheesecake is so super easy to make and hella impressive. It’s fridge set so perfect for newbies to the cheesecake world. Raspberry and almond swirled cheesecake filling sits atop an amaretti biscuit crust. Topped off with vanilla whipped cream, mini battenbergs and a drizzle of white chocolate this is a jaw dropping show stopper.
What could be better than combining two iconic sweet treats into one mega pud? Nothing, that’s what! This no bake battenberg cheesecake is the perfect amalgamation of almondy cake and creamy cheesecake. Some have said it’s the best cheesecake they’ve ever had. One guy even went as far to say it’s the best dessert he’d ever tasted. I have witnesses, this pud slays!
For our American readers let me offer a quick explanation of our beloved Battenberg cake and offer my commiserations that it isn’t widely available over the pond. You guys are missing out, but you have Twinkies so it’s not all bad. Battenberg cake is a yellow and pink checkered cake held together with raspberry jam and covered in marzipan. It is utterly delicious and the perfect accompaniment to a cup of tea.
For the cheesecake filling I split the creamy insides in two and flavoured one half with almond extract and one half with raspberry powder. Raspberry powder is a powerhouse of an ingredient, it not only adds a delicious flavour but it naturally colours the batter. You can find it in cake decorating stores but I got mine in Waitrose. It’s a great little ingredient to have in your arsenal, perfect for macarons, flavouring frostings and of course, cheesecake!
Lately I’ve been looking through some blog stats to see what you guys are enjoying and it seems that cheesecakes really get your pulses racing. Cheesecake, Brownies and Cupcakes are some of my top performing posts so I’m listening and expect to see a lot more of these recipes popping up. I have so many fun ideas! Let me know if there’s anything you’d like to see!
The alchemy of a no bake cheesecake still boggles my mind. A baked cheesecake uses eggs to set the filling but a fridge set cheesecake is a little more complicated. I’m still not entirely sure I get it if I’m honest. Apparently the lemon is key, it creates a curdle effect which causes the cheesecake to set solid. It’s like magic. But don’t worry, you wont taste the lemon in the finished result, just don’t leave it out.
If you’re new to cheesecakes or just want a few helpful pointers, here are some tips to get your no bake cheesecake just right:
- Use room temperature cream cheese, using fridge cold ingredients means you’ll spend more time mixing the filling which is a big no no.
- Take care not to over mix your filling or you’ll have a much softer set cheesecake. Still delicious, but not as pretty.
- Never bake the crust of a no bake cheesecake, these crusts are designed to have more fat in them in order to create a stable foundation. Baking these crusts result in a soggy bottom. Mary Berry would disapprove, and we don’t want to upset Mary.
- If time allows, set your cheesecake in the fridge overnight.
Looking for more cheesecake goodness, look no further. The Key Lime number is a personal favourite:Print
For the crust:
- 150g amaretti biscuits
- 100g digestive biscuits
- 50g caster sugar
- 1/4 tsp salt
- 120g unsalted butter, melted
For the cheesecake:
- 680g full fat cream cheese, room temperature
- 100g caster sugar
- 60g sour cream
- 2 tbsp lemon juice
- 300g double cream
- 75g icing sugar
- 1 tsp vanilla extract
- 1/2tsp almond extract
- yellow food colouring
- 2tbsp raspberry powder
- 250g double cream
- 50g icing sugar
- 1 tsp vanilla extract
- mini battenbergs
- 50g white chocolate, melted
- Using a food processor or a freezer bag and a rolling pin crush the amaretti biscuits and digestives to fine crumbs. Transfer the crumbs to a large mixing bowl and combine with the melted butter, sugar and salt. Mix until well combined.
- Line the bottom of a 9″ springform pan with baking parchment. Press the mixture in an even layer into the bottom of the pan and place in the fridge to chill while you make the filling.
- In a large mixing bowl beat the cream cheese, sugar, sour cream and lemon juice together until well combined and smooth. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment whip the double cream, icing sugar and vanilla extract until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Take half of the cheesecake filling and transfer it to the large mixing bowl you used to whip the cream. Add the raspberry powder to one half of the filling and the almond extract and a drop of yellow food colouring to the other half. Mix each half to combine.
- Using an ice cream scoop add alternating blobs of the fillings to the prepared crust. Swirl the colours together with a knife before lifting the tin around 5″ from the counter top and dropping it flat. This is to get rid of any air bubbles. Do this a few more times before smoothing the top off with a spatular.
- Place the cheesecake in the fridge for around 7 hours or overnight to firm up.
- To finish off the cheesecake, run a sharp knife under a hot tap before running it around the cheesecake pan to release the filling. Remove the sleeve and the bottom of the pan and place the cheesecake onto a cake plate.
- Add the double cream, icing sugar and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Whip on a high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake. Top with slices of mini battenberg cakes and a drizzle of white chocolate. Refrigerate until ready to serve.
This cheesecake will last for around 5 days in a tin placed in the fridge.
If you can’t find powdered raspberry simply replace with a 1/4tsp of raspberry extract and a drop of pink food colouring.
- Category: Cheesecake
- Cuisine: British
Keywords: Cheesecake, Raspberry, Almond, Battenberg