This no bake Scottish tablet cheesecake is the perfect easy celebration dessert! A buttery biscuit base and a chilled vanilla cheesecake filling packed full of Scottish tablet chunks.
You’ll often find Scottish tablet cheesecake in various restaurants and bars all over Scotland. I had a particularly nice one in a popular Nairn bar/hotel recently.
If I’m in the mood for a slice of cheesecake I would usually opt for a fruity dessert, such as this no bake white chocolate and raspberry cheesecake, but I was assured it was definitely worth trying. I was worried it would be too sweet, too cloying, but it was delicious.
The cheesecake filling was light, fluffy and the tablet pieces had melted into the cream, giving it a delicious butterscotch flavour. This is my version of the cheesecake I enjoyed so much, sitting beside a roaring fire on a freezing cold January day. I hope you love it as much as we did!
ingredients for tablet cheesecake
- 300g digestive biscuits, or oaty biscuits such as Hob Nobs
- 150g butter
- 500g cold full fat cream cheese
- 75g icing sugar, sifted to eliminate any lumps
- 300ml double cream (with a fat content of around 48%)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 400g Scottish tablet, crumbled into small pieces. I have my never fails Scottish tablet recipe you could use, but you could also use shop-bought. My tablet was soft enough to crumble it with my fingers, but you could also use a sharp knife or the coarse side of a grater.
- 150ml double cream and approximately 100g crumbled tablet, to decorate
how to make a scottish tablet cheesecake
Scroll to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions.
make the biscuit base
Start by crushing the biscuits for the base. I used a food processor, but you can also place them in a large bowl or plastic food bag and crush them with the end of a rolling pin. You need the biscuits finely crushed so they make a solid base.
Melt the butter in a small pan, then stir it into your crushed biscuits. You should have a mixture that resembles damp sand (but tastes much, much nicer!)
Firmly press the mixture into a 20cm springform cake tin. Using a dessert spoon, press the biscuit crumbs down firmly to make a solid base. If you’re worried about unmoulding the cheesecake later, place a circle of baking paper on the base.
make the no bake cheesecake filling
Place the cold cream cheese in a large bowl, add the sifted icing sugar and beat until smooth. This can be done by hand or using an electric mixer. You don’t need to beat it too much at this stage. You’re just aiming to lighten the cream cheese, dissolve the icing sugar and get rid of any little lumps. When the cream cheese is nice and smooth, stir in the vanilla extract and lemon juice.
In a separate bowl, whip the double cream until it holds a soft peak on the end of the whisk. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Fold in the crumbled tablet.
chill to set
Pour the cheesecake mixture into the springform tin. Level the top with a small spatula (but don’t be too fussy about it since you’ll be covering the top with crushed tablet later.)
Place the cheesecake in the fridge and leave to set for around eight hours, or ideally overnight.
time to decorate
To release the cheesecake, unclip the tin and carefully lift it out. I find the easiest way to remove the cake base is by sliding a large palette knife underneath, making sure you go the whole way around. The base of the tin should (hopefully!) fall right off.
Now there are times when, no matter what you do, some of the biscuit base will stubbornly stick to the tin. This is why I recommend lining the tin with a circle of baking paper so you don’t have this issue.
Of course, feel free to decorate the cheesecake in whatever way you like! This is what I do.
Pipe softly whipped cream all around the edges of the cheesecake, then place the crumbled tablet on top. If you wanted to really push the boat out, you could also add chunks of tablet on top of the whipped cream!
storing leftover scottish tablet cheesecake
A no bake cheesecake will keep in the fridge for about 3-4 days. I’m afraid I don’t recommend freezing it.
more no bake cheesecakes to try
- no bake Easter cheesecake
- no bake After Eight cheesecake
- easy no bake strawberry cheesecake
- no bake chocolate orange cheesecake
- no bake Baileys (Irish Cream) cheesecake
No Bake Scottish Tablet Cheesecake
A delicious and easy no bake Scottish table cheesecake recipe! A buttery biscuit base with a creamy vanilla tablet cheesecake filling.
Ingredients
- 150g butter
- 300g digestive or Hob Nob (oat) biscuits
- 500g full fat cold cream cheese
- 75g icing sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 300ml double cream
- 300g Scottish tablet, crumbled into very small pieces
- TO DECORATE:
- 150ml double cream
- 100g Scottish tablet, crumbled
Instructions
- Melt the butter in a small saucepan.
- Crush the biscuits as finely as possible by hand (I use a large bowl and a rolling pin) or in a food processor. Mix the butter with the crushed biscuits.
- Spoon the crushed biscuits into a 20cm springform tin. Using a spoon, press the biscuits into the base as evenly as possible. Place in the fridge.
- Using an electric mixer, beat the cream cheese and icing sugar together until smooth. Stir in the vanilla extract and lemon juice.
- In a separate bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese mixture, then fold in the crumbled tablet.
- Pour the mixture into the lined tin. Level the base, then cover the top with cling film and refrigerate for eight hours or until the cheesecake has set. I usually leave them in the fridge overnight.
- Unclip the tin and carefully release the cheesecake. I find it helpful to run a small palette knife all around the edges to make sure it isn't sticking. Place the cheesecake on a serving plate.
- Whip the double cream to soft peaks. Place in a piping bag fitted with a star nozzle. Pipe the cream around the edges of the cheesecake, then cover the top with the crumbled tablet.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 601Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 123mgSodium: 323mgCarbohydrates: 42gFiber: 1gSugar: 34gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.