A Symphony of Sweet & Floral: The Ultimate No-Bake Mulberry & Earl Grey Cheesecake

In the world of desserts, where chocolate and vanilla reign supreme, there exists a quiet, sophisticated corner reserved for pairings that tell a story. Today, we venture into that space with a creation that is as elegant as it is unexpectedly delicious: the No-Bake Mulberry & Earl Grey Cheesecake. This recipe is a testament to the magic that happens when the deep, wine-like sweetness of summer mulberries meets the aromatic, citrusy bergamot notes of Earl Grey tea. It’s a dessert that doesn’t just satisfy a sweet tooth; it offers an experience—a moment of refined indulgence that is surprisingly simple to create.

Unlike its baked counterpart, this cheesecake is a no-bake marvel, relying on the setting power of gelatin and the patience of your refrigerator. This makes it the perfect hero for warm-weather entertaining. Imagine a buttery, spiced biscuit base, a luxuriously smooth and fragrant tea-infused filling, all crowned with a glossy, jewel-toned mulberry compote that bursts with flavor. It’s a visually stunning centerpiece that belies its straightforward method. Whether you’re looking to impress dinner party guests or simply treat yourself to an afternoon delight with a cup of tea, this Mulberry & Earl Grey Cheesecake is your ticket to dessert nirvana.

The Cultural Palette on a Plate
While cheesecake has roots tracing back to ancient Greece, the infusion of tea is a beautiful nod to global culinary fusion. Earl Grey, named after a 19th-century British Prime Minister, is itself a blend, traditionally flavored with bergamot oil from Italy. Mulberries, with their history in silkworm cultivation across Asia and their wild abundance in many regions, bring an earthy, rustic sweetness. Combining these elements in a modern no-bake dessert is a celebration of how ingredients travel and transform, creating new traditions in our own kitchens. It’s a dessert that feels both classic and contemporary, familiar and excitingly novel.

Ingredients

For the Biscuit Base:

• 200g (about 7 oz) digestive biscuits or Graham crackers
• 75g (⅓ cup) unsalted butter, melted
• 1 tablespoon brown sugar
• A tiny pinch of sea salt

For the Earl Grey Cheesecake Filling:

• 4-5 tablespoons full-fat milk
• 3 Earl Grey tea bags (or 1 tablespoon loose-leaf Earl Grey)
• 2 teaspoons powdered gelatin
• 500g (about 17.5 oz) full-fat cream cheese, at room temperature
• 100g (½ cup) granulated sugar
• 1 teaspoon pure vanilla extract
• 250ml (1 cup) heavy cream (double cream), cold

For the Mulberry Compote Topping:

• 300g (about 2 ½ cups) fresh or frozen mulberries
• 60g (⅓ cup) granulated sugar (adjust to taste)
• Zest and juice of half a lemon
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

For Garnish (optional):

• A handful of fresh mulberries
• Edible flowers (like pansies or violets)
• A light dusting of icing sugar
• Crushed Earl Grey tea leaves

Instructions

1. Prepare the Base: Line the bottom of an 8-inch springform pan with parchment paper. In a food processor, pulse the biscuits into fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl and mix with the melted butter, brown sugar, and salt until it resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Use the base of a glass to compact it. Chill in the refrigerator for at least 30 minutes to set.
2. Infuse the Milk: In a small saucepan, gently heat the milk until it just begins to simmer. Remove from heat, add the Earl Grey tea bags (or loose leaf in a strainer), and steep for 7-10 minutes, pressing the bags occasionally to extract maximum flavor. You want a strongly flavored milk. Once steeped, squeeze out the tea bags and discard. Sprinkle the gelatin over the warm tea-infused milk and whisk vigorously until the gelatin is completely dissolved. If any granules remain, you can gently re-warm the mixture over low heat, but do not boil. Set aside to cool slightly.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer (or stand mixer) on medium speed until completely smooth, creamy, and lump-free, about 3-4 minutes. Scrape down the sides as needed.
4. Incorporate the Cream: In a separate, clean bowl, whip the cold heavy cream until it forms soft peaks. Be careful not to overwhip.
5. Combine Everything: Ensure the gelatin-milk mixture is still liquid (if it has started to set, warm it for a few seconds). With the mixer on low speed, slowly pour the gelatin-milk mixture into the cream cheese mixture. Beat until just combined and smooth. Using a large spatula, gently fold in the whipped cream in two or three additions until no white streaks remain. The mixture should be thick, smooth, and uniformly pale beige.
6. Assemble and Set: Retrieve the chilled base from the fridge. Pour the cheesecake filling over the set biscuit base and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, until completely set.
7. Make the Mulberry Compote: While the cheesecake sets, prepare the topping. In a medium saucepan, combine the mulberries, sugar, and lemon zest/juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 8-10 minutes. Taste and add more sugar if desired. For a thicker compote, stir in the cornstarch slurry and cook for another 1-2 minutes until glossy and slightly thickened. Remove from heat and let cool completely to room temperature before transferring to the fridge. This can also be made a day ahead.
8. Final Assembly: Once the cheesecake is fully set, carefully run a thin, hot knife around the edge of the pan before releasing the springform clasp. Spoon the cooled mulberry compote over the top of the cheesecake, spreading it almost to the edges. Garnish with fresh mulberries, a dusting of icing sugar, or a sprinkle of crushed tea leaves. Slice with a hot, clean knife for perfect pieces.

Creative Tips & Variations for Your Masterpiece

• The Perfect Slice: For impeccably clean slices, dip your knife in hot water and wipe it dry between each cut. This ensures the compote doesn’t smear and the layers remain distinct.
• Tea Alternatives: Don’t have Earl Grey? Try this with Lady Grey for a more citrus-forward note, or a strong Chai tea for a spicy twist. For a caffeine-free version, a rooibos tea infused with orange peel works wonderfully.
• Berry Swaps: Mulberries have a short season. Excellent substitutes include blackberries, boysenberries, or a mix of raspberries and blueberries. Adjust sugar in the compote based on the tartness of your chosen berry.
• Texture Play: For added crunch, mix 50g of finely chopped toasted nuts (like almonds or pecans) into the biscuit base.
• Lactose-Free/Dairy-Light Option: Use high-quality, firm lactose-free cream cheese and coconut cream (chilled overnight, use the solid part) instead of heavy cream. The flavor profile will shift slightly but remain delicious.
• Individual Servings: For a stunning plated dessert, set the cheesecake mixture in individual glasses or jars. Simply layer the crumbled base, the filling, and a spoonful of compote for deconstructed elegance.

Serving Suggestions: Crafting the Moment

This cheesecake is a star that needs little supporting cast, but thoughtful pairings elevate it from a dessert to an event.

• The Beverage Pairing: This is non-negotiable—serve it with a cup of freshly brewed Earl Grey tea, hot or iced. The echo of flavors is sublime. For an evening affair, a glass of late-harvest Riesling, Moscato d’Asti, or even a chilled dessert wine complements the berry and floral notes beautifully.
• The Accompaniment: A dollop of lightly sweetened crème fraîche or a small scoop of vanilla bean ice cream on the side adds a lovely temperature and texture contrast, cutting through the richness.
• The Occasion: It’s perfect for a summer garden party, a sophisticated ending to a dinner party, a Mother’s Day brunch showstopper, or simply as a weekend project that yields sweet rewards for days.

The beauty of this Mulberry & Earl Grey Cheesecake lies in its balance. It’s rich yet refreshing, complex in flavor but simple in execution. It invites you to slow down, to savor each bite, and to appreciate the art of combining ingredients in a way that feels both inspired and comforting. So, gather your tea tins and seek out those beautiful berries. Your next favorite dessert is waiting to be chilled.

Mulberry & Earl Grey Cheesecake

An elegant no-bake cheesecake featuring a fragrant Earl Grey-infused filling and a sweet-tart mulberry compote topping.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 7 hours hrs 25 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: Fusion

Calories: 420

Ingredients

  

Biscuit Base

• 200 g digestive biscuits or Graham crackers
• 75 g unsalted butter melted
• 1 tbsp brown sugar
• 1 pinch sea salt

Earl Grey Cheesecake Filling

• 4-5 tbsp full-fat milk
• 3 Earl Grey tea bags or 1 tbsp loose leaf
• 2 tsp powdered gelatin
• 500 g full-fat cream cheese softened
• 100 g granulated sugar
• 1 tsp vanilla extract
• 250 ml heavy cream cold

Mulberry Compote

• 300 g fresh or frozen mulberries
• 60 g granulated sugar
• 0.5 lemon zest and juice
• 1 tsp cornstarch optional, mixed with 1 tbsp water

Equipment

• 8-inch Springform Pan
• Food Processor or rolling pin
• Mixing bowls
• Electric hand mixer or stand mixer
• Saucepan

Method

 

1. Line an 8-inch springform pan. Crush biscuits into fine crumbs. Mix with melted butter, sugar, and salt. Press firmly into the pan base and chill for 30 mins.
2. Heat milk until simmering. Steep tea bags for 7-10 mins. Discard bags, sprinkle gelatin over warm milk, and whisk until fully dissolved. Set aside to cool slightly.
3. Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
4. In a separate bowl, whip the cold heavy cream to soft peaks.
5. With mixer on low, slowly pour the cooled gelatin-milk into the cream cheese mixture. Beat until combined. Gently fold in the whipped cream until no streaks remain.
6. Pour filling over the chilled base. Smooth the top, tap to release bubbles, cover, and refrigerate for at least 6 hours, preferably overnight.
7. For compote: Cook mulberries, sugar, and lemon zest/juice over medium heat for 8-10 mins until berries break down. For a thicker compote, stir in cornstarch slurry and cook 1-2 mins more. Let cool completely.
8. Once set, release cheesecake from pan. Spread cooled mulberry compote over the top. Garnish as desired, slice with a hot knife, and serve.

Notes

Ensure cream cheese is fully softened for a lump-free filling. The compote can be made 2-3 days ahead. For clean slices, dip knife in hot water between cuts.