If you love desserts that strike a balance between sweet and salty, this no-bake cheesecake is going to be your new favourite. This no-bake cheesecake is a simple dessert that tastes like something you’d get at a fancy restaurant—but without the stress, mess, or hours in the kitchen. It’s perfect for when you want something a little special to end a dinner, but still easy enough to make on a quiet Sunday afternoon.

Ingredients

biscuit base

• 140 g oat biscuits
• 60 g walnuts
• 70 g butter
• 2 tbsp honey (20 g)

cake

• 150 g feta cheese
• 150 g cream cheese
• 2 tbsp honey (20 g)
• 90 g powdered sugar
• 2 leaves of gelatin (4 g)
• 250 g double cream
• blackberries and raspberries (or figs)
• walnuts
• honey

Method

Add 140 g oat biscuits, 60 g walnuts, 70 g melted butter, and 2 tbsp honey into a food processor and blitz until a crumbly texture forms that holds together. Press the mixture into a 20 cm cake tin, shaping the sides to a height of 4–5 cm, and set aside in the freezer or fridge to firm up. While the base chills, prepare the filling by combining 150 g feta cheese, 150 g cream cheese, 2 tbsp honey, and 90 g powdered sugar in a bowl, then blending with an immersion blender until smooth. Melt 2 bloomed gelatin leaves and stir them into the feta mixture. Whip 250 ml double cream to soft peaks and gently fold in the feta mixture, then pour the combined filling onto the prepared base and smooth the top with a spatula. Leave the cheesecake to set in the fridge for at least 4 hours. Once set, remove from the tin and decorate with summer berries, walnuts, and a drizzle of honey.