No Bake Berry Cheesecake


  • 150g digestive biscuits
  • 75g unsalted butter, melted
  • 4 tbsp Chivers Blackberry Jam
  • 400 g (2 tubs) cream cheese, at room temperature
  • 100ml milk of your choice
  • 1 packet Chivers Blackcurrant Jelly
  • 150g double cream
  • 1/2 cup 90g brown sugar
  • fresh blackberries and mint leaves


  1. Place the biscuits into a sandwich bag and bash with a rolling pin. Mix crumbs with melted butter.
  2. Cover the base of a springform pan with baking paper. Press the crumbs evenly over the bottom.
  3. Refrigerate the crust for 10 minutes. Meanwhile, prepare the filling.
  4. Prepare jelly as per pack instructions and allow to cool.
  5. In a large mixing bowl add the cream cheese, milk and blackberry jam. Whisk until smooth.
  6. Add cooled jelly and beat until smooth once more. In a separate bowl whip cream until stiff peaks are formed. Fold cream into cream cheese mixture.
  7. Pour the filling into the crust. Cover with cling film and refrigerate overnight.
  8. Unclasp sides of pan and remove cheesecake. Top with fresh fruit, more jam, or a chocolate drip.

No Bake Berry Cheesecake