top of page

No Bake Blackcurrant & Honey Cheesecake

As it’s coming to the end of summer here in Ireland, there’s an abundance of berries. My parents have a blackcurrant bush, so I helped myself to those before the birds got their way. Try and pick yourself up a good quality honey for this. If you are in the Castlebar area, there’s a beekeeper called Tommy Toner whose honey is like liquid mana.

When I had the compote made, I had a brainwave (bit late). I reckon that lemon thyme would work very well infused in the compote. Next time.

You will need a 22cm tin or thereabouts for this recipe.

Serves 6 Hungry People


Cheesecake base

100g block butter

1 packet digestive biscuits

Cheesecake mixture

300g (1 ½ tubs of Philadelphia cream cheese) cream cheese

500ml cream

75g icing sugar


400g blackcurrants

3 tbsp. honey

75g caster sugar

100ml water


1. Start the base by melting the butter in a medium sized saucepan.

2. While the butter is melting, base the biscuits in a bag with a rolling pin or the base of a pot so that you get a crumble consistency.

3. Stir the biscuits into the butter, making sure it’s incorporated evenly.

4. Add to the base of the tin and level out. You don’t want to press it down too hard or you won’t be able to get your fork through it when it is finished. Conversely, you want it to be solid enough that it doesn’t just fall apart when you go to eat it. Leave it to set for an hour or so and start on the other components.

5. To make the compote, add the castor sugar, blackcurrants, honey and water to a pot and bring it to a simmer. You want it to reduce so that there is not too much liquid, almost like a jam consistency. Allow to cool.

6. Next up is the cream cheese mixture. In a large bowl, add the icing sugar, cream and cream cheese. Using an electric beater, whisk up the mixture until it’s the consistency of thick cream. It will set further in the fridge.

7. Fold in half the compote mixture. Leave to set in the fridge for at least 2 hours but overnight is best. Patience is a virtue 😊

8. To finish, coat the top with the remaining compote mixture. Serve with some whipped cream or ice cream.

My bevvie of choice to enjoy with this dish was raspberry gin, with a raspberry fusion flavour, soda water and some pink peppercorns and hibiscus flowers for a little bit of fun. I got, well borrowed the gin fusions from my mum. She got them in Aldi. You might come across them as it comes closer to Christmas. They are potent but a nice touch.


7 views0 comments

Recent Posts

See All


bottom of page