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The finished rum & raisin cheesecake on a wooden board. The cheesecake is topped with swirls of whipped cream and scattered rum-soaked raisins.

Rum & Raisin Cheesecake (No-Bake)

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.
5 from 2 votes
Active Time: 20 minutes
Total Time: 20 minutes
+ Soaking & Chilling: 14 hours
Servings: 8 people


  • 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

To decorate

  • 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).


Suitable for freezing?


Calories: 461kcal | Carbohydrates: 34.1g | Protein: 3.3g | Fat: 31.3g | Saturated Fat: 19.3g | Sodium: 132.1mg | Fiber: 0.8g | Sugar: 28.2g

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.

Course: Dessert
Keyword: No Bake Dessert
Author: Charlotte Oates