A delicious No Bake Cheesecake made with Loacker wafers and a biscuit base and topped with more wafers and fresh fruit. The perfect dessert to make this summer!
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If you want a simple, crowd-pleasing dessert to make with the kids this summer, this no-bake cheesecake is ideal. Made with crunchy Loacker wafers and an easy biscuit base, it’s quick to assemble and needs no oven time. This recipe was created in collaboration with Loacker, using their wafers to add texture and flavor throughout the cake.
Children enjoy helping with this cheesecake because the steps are straightforward: crushing biscuits, pressing the base, whisking cream, and decorating with colorful fruit and wafers. It’s a fun way to involve little helpers and produce a pretty, tasty result.
This version uses three Loacker wafer varieties:
- Loacker Napolitaner for the base
- Loacker Raspberry Yoghurt for decoration
- Loacker Cremkakao for decoration
Use whichever wafer flavors you prefer — all will add great taste and crunch.
How To Make The No Bake Cheesecake
Start by crushing digestive biscuits, melted butter, and Loacker Napolitaner wafers together. A food processor works best; if you don’t have one, place the biscuits and wafers in a freezer bag and crush them with a rolling pin, then mix in the melted butter.
Press the crumb mixture firmly into a round springform tin to form the base. Chilling the base briefly helps it set before you add the cream layer.
For the filling, beat together cream cheese, vanilla extract, and sifted icing sugar until smooth. In a separate bowl, whisk double cream until it thickens but does not turn grainy or over-whip. Fold the whipped cream gently into the cream cheese mixture to keep the texture light.
Spread the cream layer over the chilled biscuit base, smoothing the top, then chill the cheesecake in the refrigerator for about 2 hours to firm up.
When the cheesecake has set, decorate the surface with additional Loacker wafers and a selection of fresh fruit for color and freshness. Slice into portions and serve chilled — this cake is a bright, family-friendly dessert perfect for summer gatherings.
Making this cheesecake with a child is especially rewarding — the preparation is simple and the result is instantly satisfying. It’s well suited for picnics, barbecues, and casual get-togethers where a no-fuss dessert is appreciated.
If you try this recipe, I’d love to see your photos and hear what you think. Tag me on Instagram to share your results — seeing your creations is always a highlight.
Disclosure: I was compensated for my work on this campaign with Loacker. All opinions are honest and my own.
No Bake Loacker Cheesecake
- Author: Ciara Attwell
- Prep Time: 15 mins
- Cook Time: 120 mins
- Total Time: 2 hours 15 minutes
- Yield: 8
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
A light, no-bake cheesecake built on a buttery biscuit base and enriched with Loacker wafers. It’s finished with extra wafers and fresh fruit for a summery, crowd-pleasing dessert.
Ingredients
Scale
- 150g digestive biscuits
- 150g unsalted butter, melted
- 175g Loacker Napolitaner Wafers
- 500g cream cheese
- 2 tsp vanilla extract
- 100g icing sugar
- 200ml double cream
To decorate:
- 8 Loacker Raspberry Yoghurt Wafers
- 8 Loacker Cremkakao Wafers
- Selection of fresh fruit
Instructions
- Place the digestive biscuits in a food processor and blitz until finely broken down.
- Add the melted butter, pulse to combine, then add the Loacker Napolitaner wafers and blitz until evenly mixed.
- Press the crumb mixture into the base of a 23cm round springform tin, compacting it firmly with the back of a spoon. Chill in the fridge for 10 minutes.
- In a large bowl, mix the cream cheese and vanilla with a spoon. Sift in the icing sugar and mix until smooth.
- In a separate bowl, whip the double cream until thick but not over-beaten.
- Fold the whipped cream into the cream cheese mixture gently, then spread evenly over the chilled biscuit base.
- Return the cheesecake to the fridge for about 2 hours to set.
- Decorate the top with Loacker wafers and fresh fruit, then slice into 8 pieces to serve.
Notes
Best enjoyed the same day for optimal texture, though the cheesecake will keep in the refrigerator for up to 48 hours.