Rum & Raisin Cheesecake – A delicious no-bake cheesecake inspired by the classic ice cream flavour. Packed full of rum-soaked raisins and with a hint of black treacle.
Today’s recipe is inspired by classic ice cream flavour – Rum & Raisin.
It’s a delicious no-bake cheesecake, packed full of rum-soaked raisins and flavoured with black treacle, just like the classic ice cream. It’s then topped with swirls of whipped cream.
Why are the raisins soaked overnight?
In order to pack this cheesecake full of flavour, I’ve ensured that I’ve added plenty of rum (120ml). However, this amount of rum cannot simply be added into the cheesecake mixture as it’ll end up too runny and the cheesecake won’t set.
The solution to this is to soak the raisins in the rum allowing them to absorb the rum, becoming plump and juicy. The rum is then contained within the raisins meaning your cheesecake mixture remains stiff
It takes time for the raisins to absorb the rum so I find that it’s best to leave them overnight.
You can soak them for less time, but you’ll find that the final cheesecake will have less of a kick of rum to it.
Can I use flame raisins instead of regular raisins?
I’ve tested this cheesecake recipe with both regular and flame raisins and I personally prefer it made with regular raisins.
Flame raisins are already plumper and juicier than regular raisins and I find that the sweetness of these raisins overpowers the rum, so less rum flavour comes through in the final cheesecake.
Should this cheesecake be made with dark or white rum?
You can use either.
For a more traditional rum and raisin flavour, I’d recommend using dark rum. However, I’ve also made this cheesecake using white rum and it still tastes absolutely delicious.
Can this cheesecake be frozen?
This cheesecake freezes well without the whipped cream topping. Defrost the cheesecake in the fridge before serving.
Other recipes you might enjoy
If you’re a fan of rum and raisin then you should take a look at these other recipes:
- Chocolate Rum & Raisin Fudge from Family Spice
- Rum & Raisin Cookies from Love Foodies
- Rum & Raisin Cinnamon Twisted Rolls from The Little Epicurean
- Rum & Raisin Cake Bars from Cinnamon & Coriander
If you’re in need of more delicious cheesecake recipes then take a look at my Cheesecake Index.
What do I do if the cheesecake is looking a little too soft to remove from the tin
Due to the addition of the alcohol, this cheesecake mixture is quite soft. It should firm up enough in the fridge, but if you find it’s a little soft to remove from the tin pop it into the freezer for half an hour to firm up before removing it from the tin.
Once it has been removed from the tin, allow it to come up to room temperature for 10ish minutes, so it’s not too cold.
If the edges of the cheesecake look a bit smudged after removing it from the tin, run a palette knife around the edge to neaten it.
Free From/Suitable For
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
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Rum & Raisin Cheesecake (No-Bake)
- 200 g cream cheese
- 225 ml double cream
- 160 g raisins
- 120 ml rum
- 60 g caster sugar
- 40 g black treacle
- 100 g digestive biscuits
- 40 g butter
- 75 ml double cream
- The night before you want to make the cheesecake – soak the raisins (160g) in the rum (120ml) – I put mine in an airtight tub and occasionally give the tub a shake to ensure the raisins are all soaked equally.
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the digestive biscuits (100g).Mix together the crushed biscuits and melted butter.Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Whip the double cream until it forms stiff peaks (225ml)
- Whisk in the cream cheese (200g), caster sugar (60g) and black treacle (40g).
- Optional – set aside 2 tbsp of the rum-soaked raisins to decorate the cheesecake (if you don’t want to decorate the cheesecake like mine, then simply add them all to the cheesecake mixture).Fold in the rum-soaked raisins – If you find that not all of the rum has been absorbed by the raisins, then you can add 2 tsp of the excess rum to the cheesecake mixture – don’t be tempted to add more as you’ll find that the cheesecake won’t set as well as it should.
- Remove the tin from the fridge and add the rum and raisin cheesecake mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.Chill for two hours until the cheesecake has set – see notes below the recipe for what to do if the cheesecake looks a little soft after chilling.
- When you’re ready to serve the cheesecake, whip the double cream (75ml) until it forms stiff peaks. Pipe the cream in 8 swirls around the edge of the cheesecake – I use a piping bag fitted with a JEM 1B star nozzle.Scatter the remaining rum-soaked raisins around the cream swirls.Serve immediately (or pop back into the fridge until you’re ready to serve).
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.