Fig cheesecake

(9 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Fig cheesecake
Fig cheesecake
  • Serves: 8-10

  • Prep time:

  • Total time:

    plus 4 hours setting time

Fig cheesecake is a quick and easy no-bake cheesecake is a perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge. The seasonal fruit topping cuts through the classic, rich vanilla mascarpone and cream cheese filling, resulting in wonderfully balanced flavours. Modify the recipe for younger palates by substituting seasonal fruit with chocolate-chips or sweet red berries. One of the biggest challenges with making a cheesecake is getting it out of the tin; we recommend putting the base on top of a can, then using both hands to gradually pull down the sides of the tin, before slipping the base onto a serving dish and pulling away the baking parchment and base.


For the biscuit base:
  • 200g digestive biscuits
  • 75g butter, melted and cooled
  • 1 tbsp honey

For the cheesecake:

  • 400g cream cheese
  • 300g mascarpone cheese
  • 200g icing sugar
  • 1 tsp vanilla extract

For the topping:

  • 8 figs, quartered

Add 100g finely chopped dried figs to the biscuit base for extra figgy flavour.


  1. For the biscuit base: use up to 10g of melted butter to grease a 23cm loose-bottomed spring form cake tin and line with baking parchment.
  2. Put the digestive biscuits into a freezer bag, push out the air, seal, and use a rolling pin to crush the biscuits to crumbs. Pour the biscuit crumbs into a mixing bowl, add the honey and the remaining melted butter and stir until all the crumbs are well coated.
  3. Use the back of a spoon or your fingers to press the biscuit crumbs into the base of the cake tin. Transfer the tin to the fridge for one hour to allow the biscuit base to set.
  4. For the cheesecake: put the cream cheese, mascarpone, icing sugar and vanilla extract into a mixing bowl and use an electric mixer to combine.
  5. Remove the tin from the fridge and pour the cheesecake mixture onto the biscuit base and spread evenly. Return to the fridge to set, ideally overnight or for a minimum of four hours.
  6. About 30 minutes before serving, take the cheesecake out of the fridge so that it reaches room temperature.
  7. Decorate with quartered figs when ready to serve.

Your rating

Average rating

  • 4
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter