The Secret to a Proper No-Bake Cheesecake? A British Biscuit.

Most no-bake cheesecake recipes tell you to crush up "graham crackers" for the base. Skip it. A proper British digestive biscuit — especially the dark chocolate version — makes a denser, less sweet, more structurally sound base that holds together far better once sliced.

No-bake cheesecake base (makes one 8-inch base)

1. Crush roughly 200g of McVitie's Dark Chocolate Digestives into fine crumbs (a food processor or a rolling pin and a sealed bag both work).
2. Melt 80g of butter and mix thoroughly into the crumbs until every bit is coated.
3. Press firmly into the base of a lined 8-inch springform tin, packing it tightly with the back of a spoon.
4. Chill for at least 30 minutes before adding your cheesecake filling.

Why the dark chocolate version specifically

The chocolate layer adds richness that plain digestives don't have, without the base tasting overly sweet the way a crushed cookie base often does. It's a small swap that changes the whole result.

Where to get them

Genuine McVitie's digestives aren't a standard US grocery item — get the McVitie's Dark Chocolate Digestives twin pack (2 x 266g) from Great British Imports, shipped from the UK across the United States. The twin pack means you'll have a second one for actual tea-time, not just baking.