No Bake Battenberg Cheesecake

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.

Battenberg Cheesecake

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!

Battenberg 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.

Battenberg Cheesecake

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.
Battenberg Cheesecake

Looking for more cheesecake goodness, look no further. The Key Lime number is a personal favourite:

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Battenberg Cheesecake

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5 from 14 reviews


Units Scale

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


  1. 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.
  2. 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.
  3. In a large mixing bowl beat the cream cheese, sugar, sour cream and lemon juice together until well combined and smooth. Set aside.
  4. 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.
  5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  6. 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.
  7. 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.
  8. Place the cheesecake in the fridge for around 7 hours or overnight to firm up.
  9. 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.
  10. 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.
  11. 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.

  • Prep Time: 1hr plus chilling
  • Cook Time: Overnight chilling
  • Category: Cheesecake
  • Cuisine: British
battenberg cheesecake


  1. May 6, 2020 / 1:40 pm

    I love cheesecake it is something I always opt for if out. This looks so pretty and sounds amazing. I have to try this now

    May 6, 2020 / 3:25 pm

    This sounds like it would be really yummy. I’ve not made cheesecake often. Thanks for the tips. I didn’t realise anyone baked the crust of a no bake chessecake.

  3. May 6, 2020 / 4:28 pm

    I love doing Battenberg cakes, but have never done it on a cheesecake. This is great.

  4. May 6, 2020 / 9:28 pm

    What a tasty looking dessert! I would never have thought to have a Battenberg cheesecake but it looks and sounds incredible!

  5. May 6, 2020 / 10:46 pm

    I do love a no bake cheesecake but had never thought about a battenberg one. I’ve only recently started appreciating battenberg…courtesy of Mr Kipling, so will definitely give this one a try.

    • May 7, 2020 / 7:06 am

      Mr Kipling’s mini Battenbergs are one of my absolute favourite treats!!

      Katie xoxo

  6. May 7, 2020 / 12:11 am

    It has been so long since I have had battenburg cake! Cheesecake is a favourite in this house, so we cannot pass up the opportunity to have both things in one dessert!

  7. May 7, 2020 / 9:56 am

    This looks delicious, my Daughter has become abig baker and has recently made Biscoff Cheesecake, which was yummy and follow many of the same steps, much like the Oreo one that she enjoys, however, the other girls do like a Battenburg so they would love to try this.

  8. May 7, 2020 / 1:10 pm

    This cheese cake looks awesome – so appetizing. It looks easy to make too. Sadly I’m lacto-intolerant so cheese cakes are a no no. You’ve reminded me of afternoon tea and eating home made battenberg in the sunshine 🙂

  9. Rhian Westbury
    May 7, 2020 / 2:09 pm

    I’ve never really understood a no bake cheesecake, although when I’ve tried ones with gelotin before that hasn’t gone too well x

    • May 8, 2020 / 10:02 am

      I’ve never been a fan of gelatine based cheesecakes, I think it really messes with the texture.

      Katie xoxo

  10. May 7, 2020 / 5:48 pm

    I love battenburg cake so would love to give this a try. Looks amazing and I bet it is really tasty

  11. Rowena Corderoy
    May 7, 2020 / 6:52 pm

    I love cheesecake and I’ve not had one in so long this looks really delicious, would love to try it!

  12. May 7, 2020 / 11:27 pm

    I am drooling at the picture, it looks so delectable , I want to grab a slice right now .

  13. May 8, 2020 / 5:11 pm

    Haven’t heard of the Battenberg cake before (I’m over the other pond, to Norway), but this cheesecake looks amazing and I do love all the yellow and pink!

  14. Lesli Schwartz
    May 8, 2020 / 5:35 pm

    Such a gorgeous cheesecake! I’ve never heard of battenbergs before so I looked it up. Sounds yummy! I’m not a big baker, so anything that’s no-bake is right up my alley!

  15. May 9, 2020 / 9:01 am

    I would definitely try making this recipe for my kids, we missed eating cakes for a week now and I am sure they will be happy if we are going to make one on this weekend. Delicious!

  16. May 9, 2020 / 3:31 pm

    nice picture, it will certainly be very good. Hello, good day

  17. May 9, 2020 / 8:31 pm

    This looks so pretty, you have decorated it beautifully! I don’t think I have ever seen a battenberg cheesecake before. I am not a fan of marzipan so this probably wouldn’t be for me but my dad absolutely loves it and his birthday is coming up

  18. May 10, 2020 / 5:04 am

    I love cheesecake, and love that you added raspberry! I don’t usually make cheesecake at home but would love to try this out!

  19. May 10, 2020 / 5:19 pm

    This cheesecake just took my breath away! How gorgeously it presents and I can imagine many ooohs and ahhs as it’s laid on the table. So good!

  20. May 10, 2020 / 5:23 pm

    I’ve never heard of Battenberg before so appreciate the explanation! My fiancé has a huge sweet tooth she now I’ve got to make this for him and impress him!

  21. May 10, 2020 / 7:31 pm

    This is such a unique and beautiful cheesecake! I love that it is no bake too!

  22. May 12, 2020 / 7:16 am

    This is such a beautiful cheesecake! I am in love with the colors of it! I’ve never heard of battenberg cheesecake until I read your post! Thanks for the explanation! I learn something new everyday!

  23. May 12, 2020 / 4:10 pm

    This is gorgeous and so perfect with the flavors and textures. I love how it’s no bake too. This is a must make cheesecake recipe.

  24. May 12, 2020 / 7:48 pm

    Wow, this is gorgeous cheesecake! I’ll be honest and say I have not heard of Battenberg cheesecake but I can say I love it already. I love no-bake cakes and lately, my daughter enjoys making all sort of desserts which is great, she will enjoy making this, for sure.

  25. May 31, 2020 / 7:41 am

    I love Battenberg and I love cheesecake so this combination sounds and looks amazing. My only problem is that I can´t buy Battenburg where I live so I won´t be able to make this cheesecake very often or easily(unless I also make the Battenberg!) Boo-hoo!

  26. August
    June 4, 2023 / 3:08 pm

    this recipe looks delicious! I’m definitely planning to try it. what’s a good substitute for digestive biscuits? American grocery stores don’t sell those

    • June 7, 2023 / 10:00 pm

      You can use Graham Crackers in place, or any vanilla flavoured cookie 🙂

      Katie xoxo

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