James Martin No-bake Cheesecake Tartlets

These no-bake cheesecake tartlets are the kind of dessert that looks bakery-polished but comes together with simple, familiar ingredients. You get a buttery biscuit base, a light yet creamy vanilla cheesecake filling, and a bright pop of fruit on top. The skill level is very beginner-friendly, and the only “hard” part is giving them enough chill time to set properly. Total time is about 2 hours 30 minutes, with most of that being hands-off chilling.

Ingredients

For the biscuit tartlet bases

• 200g digestive biscuits (or graham crackers), finely crushed
• 90g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a sweeter base)
• Pinch of fine salt

For the no-bake cheesecake filling

• 450g full-fat cream cheese, room temperature
• 90g icing sugar, sifted
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 240ml double cream or heavy cream, cold

For the topping (choose your favourite)

• 250g fresh berries (strawberries, raspberries, blueberries)
• 2 tbsp apricot or strawberry jam, warmed (optional, for a glossy finish)
• Extra lemon zest (optional)

Equipment

• 12-hole muffin tin
• Paper muffin liners (recommended for easiest release)
• Mixing bowls, spatula
• Electric mixer or whisk
• Piping bag (optional, but makes filling tidier)

How to Make No-bake Cheesecake Tartlets

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the bases set evenly.
• Line the tin: Line a 12-hole muffin tin with paper liners. If you do not have liners, lightly grease the holes, but liners make serving much easier.

Mix and press the biscuit bases

• Crush the biscuits: Crush to fine crumbs using a food processor or a rolling pin and a sturdy bag. Fine crumbs hold together better in mini tartlets.
• Combine: Stir the crumbs with melted butter, sugar (if using), and a pinch of salt until the texture looks like damp sand.
• Press into the tin: Divide the mixture between the lined holes and press firmly into the base and slightly up the sides. A teaspoon or small glass is perfect for compacting.

Bake (optional) and cool

• Bake to set: Bake for 7 to 8 minutes, just until the bases smell toasty and look slightly darker. This helps them hold together when you peel off the liners.
• Cool completely: Let the bases cool in the tin for 10 minutes, then lift them out and cool fully. If the bases are warm, the filling can soften and slip.
• No-oven option: If you prefer to truly avoid the oven, skip baking and chill the bases for 30 to 45 minutes until firm before filling.

Make the cheesecake filling

• Beat the cream cheese mixture: In a bowl, beat the cream cheese, icing sugar, vanilla, lemon zest, and lemon juice until smooth and creamy. Scrape the bowl so there are no little lumps.
• Whip the cream: In a separate bowl, whip the cold double cream to soft peaks. Stop when it holds its shape but still looks silky. Overwhipped cream can make the filling grainy.
• Fold together: Fold the whipped cream into the cream cheese mixture in two additions, using a spatula and gentle strokes to keep the filling light.

Assemble and chill

• Fill the tartlets: Spoon or pipe the filling into the cooled bases. Smooth the tops with the back of a spoon, or leave a little swirl if you piped them.
• Chill to set: Refrigerate for at least 2 hours, or overnight for the neatest finish and easiest serving.
• Top and serve: Add berries right before serving. For a glossy look, brush the fruit with warmed jam, then finish with a pinch of lemon zest.

Tips

Why is my no-bake cheesecake filling runny?

The most common causes are using low-fat cream cheese, not chilling long enough, or overmixing after adding whipped cream. Stick with full-fat cream cheese, whip the cream to soft peaks, and chill for at least 2 hours. If your kitchen is warm, refrigerate the mixing bowl for 10 minutes before whipping the cream.

How do I stop the tartlet bases from crumbling?

Crush the biscuits finely and press the base firmly. Baking for 7 to 8 minutes helps the butter bind the crumbs as it cools, but a longer fridge chill also works if you are skipping the oven.

How can I get really smooth, lump-free cheesecake?

Start with room-temperature cream cheese and sift the icing sugar. Beat the cream cheese mixture first until completely smooth before folding in the whipped cream. If you rush this step, little cream cheese bits tend to stay behind.

Can I make these ahead for a party?

Yes, they are ideal make-ahead desserts. Assemble and chill the tartlets up to 24 hours in advance, then add fresh fruit right before serving so the topping stays bright and juicy.

How do I make them look neat and bakery-style?

Use paper liners, pipe the filling with a large round or star nozzle, and chill overnight. A quick berry glaze (warmed jam brushed on top) gives that fresh, glossy finish without extra fuss.

Serving Suggestions

• Serve with a mixed berry compote or a spoonful of lemon curd on the side.
• Add a drizzle of melted milk or white chocolate for a more decadent finish.
• Pair with espresso or strong tea to balance the creamy sweetness.
• Make a dessert platter with mini tartlets, fresh fruit, and shortbread.

Storage

Room temperature

Because the filling is cream cheese-based, keep these out for no more than 1 to 2 hours, especially in warm weather.

Refrigerator

Store the tartlets in an airtight container in the fridge for up to 3 days. For the freshest look, add berries the day you plan to serve.

Freezing

Freeze the tartlets without fresh fruit topping for best results. Place them on a tray to freeze solid, then wrap individually and store in a freezer container for up to 1 month. Thaw overnight in the refrigerator and top just before serving.

Nutrition

• Calories: 325 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 210mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

No-bake Cheesecake Tartlets

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: American, BritishDifficulty: Easy

Servings

12

tartlets

Prep time

25

minutes

Cooking time

8

minutes

Total time

150

minutes

Calories

325

kcal

33

minutes

Buttery biscuit-base tartlets filled with a fluffy no-bake vanilla cheesecake and finished with fresh berries. Easy, make-ahead friendly, and perfect for parties.

Ingredients

• 200g digestive biscuits or graham crackers (finely crushed)

• 90g unsalted butter (melted)

• 1 tbsp caster sugar (optional)

• Pinch of fine salt

• 450g full-fat cream cheese (room temperature)

• 90g icing sugar (sifted)

• 1 tsp vanilla extract

• 1 tsp finely grated lemon zest

• 1 tbsp lemon juice

• 240ml double cream or heavy cream (cold)

• 250g fresh berries (strawberries, raspberries, blueberries)

• 2 tbsp warmed jam (apricot or strawberry), optional glaze

• Extra lemon zest, optional

• Non-stick spray or paper muffin liners

Directions

• Line a 12-hole muffin tin with paper liners (or lightly grease). Preheat the oven to 200°C (180°C fan).
• Mix crushed biscuits, melted butter, sugar (if using), and salt. Divide between the holes and press firmly into the base and slightly up the sides.
• Bake for 7–8 minutes (or skip baking and chill the crust for 30 minutes). Cool completely.
• Beat cream cheese, icing sugar, vanilla, lemon zest, and lemon juice until smooth. Whip cold cream to soft peaks, then fold into the cream cheese mixture.
• Spoon or pipe filling into the crusts. Chill for at least 2 hours until set.
• Top with berries. Brush with warmed jam for shine if you like, then serve cold.

Notes

• Use full-fat cream cheese for the best set and flavor.
• Let the crust cool fully before adding filling to avoid a greasy base.
• For neat tops, pipe the filling using a large round or star nozzle.
• Chill at least 2 hours, or overnight for the cleanest release.