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Blackcurrant Earl Grey Cheesecake

By • Updated July 2026
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This elegant no-bake cheesecake pairs the floral bergamot notes of Earl Grey tea with a vibrant British blackcurrant compote. The creamy filling is steeped with loose-leaf tea, then set in a sturdy springform cake tin for easy unmoulding—no water bath, no fuss. It's a beautiful make-ahead summer dessert that looks bakery-smart but stays cool in the fridge.

The base is a classic biscuit crumb, the filling gets its aromatic lift from freshly brewed Earl Grey, and the sweet-tart blackcurrant layer adds a jewel-bright contrast. You'll appreciate a quality springform tin here: the tight seal prevents leaks, and the spring-release mechanism lets you present a perfectly smooth, professional edge every time. Serve chilled with extra berries and a pot of freshly brewed Earl Grey on the side.

Blackcurrant Earl Grey Cheesecake
Prep Time30 mins
Cook Time0 mins
ServingsServes 10–12
DifficultyMedium

Ingredients

  • 300 g digestive biscuits
  • 120 g unsalted butter, melted
  • 3 tbsp Earl Grey loose-leaf tea (or 4 tea bags)
  • 150 ml whole milk, hot
  • 600 g full-fat cream cheese, softened
  • 100 g icing sugar
  • 300 ml double cream
  • 300 g fresh or frozen blackcurrants
  • 80 g caster sugar (for compote)
Nutrition per serving:
Calories: 385
Fat: 27g
Sugar: 22g
Protein: 5g

Instructions

1
Make the base: Crush the digestive biscuits to fine crumbs in a food processor or sealed bag with a rolling pin. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the base of a greased 20 cm (8 in) springform cake tin, smoothing with the back of a spoon. Chill in the fridge for 20 minutes while you prepare the filling.
2
Steep the tea: Place the Earl Grey tea in a heatproof jug, pour over the hot milk, and steep for 5 minutes. Strain through a fine sieve, pressing the leaves gently, then leave to cool completely. (You can speed this up by placing the jug in a bowl of ice water.)
3
Whip the filling: Beat the cream cheese and icing sugar in a large bowl until smooth. In a separate bowl, whip the double cream to soft peaks. Fold half the whipped cream into the cream cheese mixture, then stir in the cooled Earl Grey milk. Gently fold in the remaining cream until fully combined and fluffy.
4
Assemble & chill: Pour the Earl Grey filling over the chilled biscuit base in the springform tin, smoothing the top with a spatula. Cover with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
5
Cook the compote: Combine the blackcurrants and caster sugar in a small saucepan over medium heat. Simmer gently for 8–10 minutes, stirring occasionally, until the fruit has burst and the liquid has thickened. Let cool completely, then chill.
6
Unmould & serve: Run a thin knife around the inside edge of the tin, then release the spring and carefully lift away the collar. Transfer the cheesecake to a serving plate. Spoon the blackcurrant compote over the top, letting it drip decoratively down the sides. Slice with a hot, dry knife and serve chilled.

🫖 Equipment You'll Need

A 20 cm springform cake tin is essential for this no-bake cheesecake: the spring-release collar lets you unmould the delicate, uncooked filling cleanly without cracking or sticking, and the tight seal prevents any leaks from the creamy Earl Grey layer while it sets in the fridge.

See our springform cake tin picks →

Expert Tip: Intensify the Bergamot

For a more pronounced floral note, add the finely grated zest of half an unwaxed bergamot orange (or substitute with ½ tsp bergamot extract) to the cream cheese mixture. This amplifies the signature Earl Grey character beautifully.

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