No bake cheesecake is a delightful dessert that combines rich creaminess with a perfect sweetness, all without the hassle of baking. It is an ideal treat for warm days or any time you crave something light yet indulgent. Plus, it’s simple to make and can be customized easily. With this recipe, you can impress your family and friends without spending hours in the kitchen.
How to Make No Bake Cheesecake
Ingredients :
- 200g/7 oz digestive biscuits (about 13 pieces, which is around 1 2/3 cups crumbs), or other plain biscuits/cookies
- 90g (6 tbsp) unsalted butter, melted
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp brown sugar
- Pinch of salt
- 2 1/4 tsp (9 g) unflavoured gelatin powder (Note 2)
- 2 tbsp cold tap water
- 1 cup thickened or heavy cream (or any cold whipping cream – Note 3)
- 500g/16 oz cream cheese block (not tub), well softened at room temperature (Note 4)
- 3/4 cup caster sugar/superfine sugar (Note 5)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 6 strawberries (halved, plus extra for serving)
- Whipped cream (half batch for decorating or full batch for extra serving on the side)
Directions :
- Abbreviated Recipe: Start by making the biscuit crust, then prepare the cheesecake filling, and finally chill the entire dessert.
- Inverted Cake Pan: Prepare a 9-inch springform or inverted cake pan. This allows for easy removal of your cheesecake once set.
- Biscuit Crust: Crush the digestive biscuits into crumbs and mix with melted butter, brown sugar, cinnamon, and salt. Press this mixture firmly into the bottom of the pan. Refrigerate while you prepare the filling.
- Gelatine (Note 2): In a small bowl, combine gelatin and cold water. Let it sit for about 5 minutes to bloom. Then, gently heat until the gelatin melts and becomes clear. Let it cool slightly.
- No-Bake Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the caster sugar, vanilla extract, and lemon juice, mixing well. Whip the cold cream until soft peaks form, then fold it into the cream cheese mixture. Finally, mix in the melted gelatin until combined.
- Serving: Pour the cheesecake filling over the crust in the cake pan. Smooth the top and refrigerate for at least 4 hours or until set.
How to Serve No Bake Cheesecake
Serve your no bake cheesecake chilled from the fridge. Cut it into slices and top each piece with halved strawberries and a dollop of whipped cream for a refreshing finish. You can also drizzle some chocolate sauce or fruit compote for extra flavor.
How to Store No Bake Cheesecake
This cheesecake can be stored in the refrigerator for up to 5 days. Be sure to keep it covered tightly with plastic wrap or in an airtight container to maintain its freshness.
Tips to Make No Bake Cheesecake
- Ensure your cream cheese is at room temperature for easy mixing.
- Use a mixer for the best texture when whipping the cream.
- You can add different flavors by using other extracts or toppings, such as chocolate or caramel.
Variation
You can create variations of this cheesecake by mixing in fruit purees like raspberry or blueberry into the cheesecake filling or swapping strawberries for other fruits like mango or banana. You may also try adding a layer of fruit on top before serving.
FAQs
- Can I use low-fat cream cheese?
- Yes, you can use low-fat cream cheese, but it may result in a lighter texture.
- Is it necessary to use gelatin?
- Gelatin helps the cheesecake set properly. If you prefer a vegetarian option, you can substitute it with agar-agar.
- What can I do with leftover cheesecake?
- Leftover cheesecake can be stored in the refrigerator, and it can also be used to create a delicious cheesecake parfait by layering with fruits and granola.
No Bake Cheesecake
A delightful, rich, and creamy dessert that’s easy to make and requires no baking, perfect for warm days or whenever you crave something sweet.
Ingredients
For the crust
- 200 g digestive biscuits about 13 pieces, or other plain biscuits/cookies
- 90 g unsalted butter melted
- 1/2 tsp cinnamon powder optional
- 1 tbsp brown sugar
- 1 pinch salt
For the cheesecake filling
- 2 1/4 tsp unflavoured gelatin powder Note 2
- 2 tbsp cold tap water
- 1 cup thickened cream or any cold whipping cream
- 500 g cream cheese block well softened at room temperature
- 3/4 cup caster sugar superfine sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 6 pieces strawberries halved, plus extra for serving
- 1 batch whipped cream half batch for decorating or full batch for extra serving on the side
Instructions
Preparation
- Prepare a 9-inch springform or inverted cake pan for easy removal of your cheesecake once set.
- Crush the digestive biscuits into crumbs and mix with melted butter, brown sugar, cinnamon, and salt. Press this mixture firmly into the bottom of the pan. Refrigerate while you prepare the filling.
- In a small bowl, combine gelatin and cold water. Let it sit for about 5 minutes to bloom. Then, gently heat until the gelatin melts and becomes clear. Let it cool slightly.
- In a large bowl, beat the cream cheese until smooth. Gradually add the caster sugar, vanilla extract, and lemon juice, mixing well.
- Whip the cold cream until soft peaks form, then fold it into the cream cheese mixture.
- Finally, mix in the melted gelatin until combined.
Serving
- Pour the cheesecake filling over the crust in the cake pan. Smooth the top and refrigerate for at least 4 hours or until set.
- Serve chilled from the fridge, cut into slices and top with halved strawberries and a dollop of whipped cream.
Notes
Ensure your cream cheese is at room temperature for easy mixing. Use a mixer for the best texture when whipping the cream. You can add different flavors by using other extracts or toppings, such as chocolate or caramel.
