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a fig and vermouth cheesecake sits on a black marble counter.

Fig and Vermouth no-bake cheesecake (easy dessert recipe)

Byron
Fig and Vermouth no-bake cheesecake combines authentic Spanish flavors with a super easy, no-cook cheesecake recipe. A delicious crunchy base, rich creamy cheesecake filling that’s infused with vanilla and Spanish Vermouth, and topped with lots of sliced fresh figs.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 0 minutes
Refrigeration time 1 hour
Total Time 1 hour 20 minutes
Course afternoon tea, cake, Dessert, Snack, treat
Cuisine Authentic Spanish recipe, Mediterranean
Servings 8 slices
Calories 440 kcal

Equipment

  • Fridge
  • A 10-inch tart pan with a removable bottom (e.g: Beasea Tart Pan 10 Inch with Removable Bottom * )
  • A large mixing bowl
  • A large spoon or spatula
  • food processor
  • Flat-bottomed glass or jar

Ingredients

For the Biscuit Base

  • Splash of Extra virgin olive oil around 2 tablespoons
  • 7 oz. 200 g of Graham cracker biscuits (or digestive biscuits work great too)
  • Pinch of salt
  • Pinch of nutmeg

For the Cheesecake Filling

  • 17 oz. 500 g of cream cheese (Philadelphia cream cheese or similar)
  • 1.7 oz. 50 ml of double cream
  • 1 teaspoon of vanilla essence
  • 3 oz. 75 g of confectioners/icing sugar
  • 2-3.4 fl oz 60-100ml of Vermouth

Cheesecake topping

  • Around 8 ripe figs 1.5-2 inches/4-5cm in diameter

Instructions
 

Step 1 - Prepare the Base

  • Add the biscuits to a food processor and buzz for around 30 seconds.
    7 oz. 200 g of Graham cracker biscuits (or digestive biscuits work great too)
    Butter is added to the biscuits in a food processor
  • Add the nutmeg, salt, and around half the olive oil. Buzz for 30 seconds and slowly add more oil until you achieve the desired consistency. You should see small granules in the food processor.
    Pinch of salt, Pinch of nutmeg, Splash of Extra virgin olive oil
    Butter is added to the biscuits in a food processor
  • Press your base down onto the tart pan and make sure it’s evenly spread. Use a flat-bottomed glass or jar for this.
    A cheesecake base in a pan.
  • Refrigerate until required in the next step.
    a smooth cheesecake base ready to be refrigerated.

Step 2 - Make Cheesecake Filling

  • In a large mixing bowl, add the cream cheese and confectioners (icing) sugar and mix by hand until smooth. It should take around a minute. (Note: Do not use a food processor for this step).
    17 oz. 500 g of cream cheese (Philadelphia cream cheese or similar), 3 oz. 75 g of confectioners/icing sugar
    Cream cheese, confectioers sugar, and double cream are mixed by hand in a large white bowl.
  • Add the Vermouth, vanilla essence, and double cream, and continue to mix until you see all ingredients combined. It should take around 2-3 minutes.
    1.7 oz. 50 ml of double cream, 1 teaspoon of vanilla essence, 2-3.4 fl oz
    Some vermouth is added to a cheesecake mixture in a large white bowl.
  • Grab your prepared cheesecake base from the fridge and spoon in the cheesecake filling. No need to smooth the topping perfectly as we will be adding the figs on top.
    A cheesecake mixture is added to a base in a tart pan.

Step 3 - Decorate the cheesecake with fresh figs

  • Slice the figs lengthways so you have 1/8th inch slices (around 5mm).
    Around 8 ripe figs
    A fig is sliced on a chopping board.
  • Arrange the sliced figs on the top of the cheesecake.
    Slices of fresh fig are arranged on top of a cheesecake.
  • Pop the decorated cheesecake back in the fridge and refrigerate for at least one hour before serving (6 hours or overnight is ideal).
    a fig and vermouth cheesecake sits on a black marble counter.

Video

Keyword Baked cheesecake, Dessert recipe, easy recipe, Fig and vermouth cheesecake, mediterranean, no bake cheesecake