No bake cheesecake Recipe

It is a No Bake Cheesecake that tastes similar to a traditional Baked Cheesecake, made with out the fuss of baking! It boasts an exceptionally clean, light-yet-creamy filling and a buttery, crumbly crust that everyone is mad for.

I’m fiercely loyal to my traditional baked cheesecake, however a no-bake model is ideal for warm summer time days or after I’m brief on time as a result of I don’t need to fuss with baking.

That mentioned, I’ve a really agency view {that a} no-bake cheesecake shouldn’t compromise on high quality for comfort. Like a traditional baked cheesecake, the filling ought to be wealthy but gentle, with a silky clean texture, however set sufficient to chop neat slices.

To attain this, we want gelatin powder. It’s inexpensive, broadly out there, and it’s important for a profitable no-bake cheesecake. I’ve tried it with out, and belief me—it both doesn’t set or requires far more cream cheese, making it too dense (see FAQ for extra particulars). There was a LOT of cheesecake popping out of my kitchen recently!

Right here’s what it’s essential make this no-bake cheesecake. Not that a lot truly! I discover essentially the most difficult factor is planning forward so there’s ample time for it to set within the fridge (6 hours for this one).

What you want for a no-bake cheesecake fillinG

See rant within the introduction paragraph above for why I insist we use gelatine! And bear in mind – simple. And low cost. 🙂

• Cream cheese – I all the time use Philadelphia however when you’ve had success with one other model, be at liberty to make use of that.

  Softened at room temperature – Take it out of the fridge not less than 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We would like to have the ability to beat it so it’s fairly delicate, clean and fluffy so the whipped cream mixes effortlessly into it with out knocking out the air (which suggests a stunning gentle aerated cheesecake filling = win!)

  Blocks not tubs – This recipe requires cream cheese blocks that are firmer than cream cheese in tubs that are softer as they’re designed for spreading. In the event you can solely get tubs, you simply want to make use of somewhat extra gelatine. See notes within the recipe card for amount.

• Gelatine – I want to make use of powder quite than gelatine leaves after I can as a result of it’s easy to make use of, offered at common grocery shops, low cost and (essential to me) the power is comparatively common all over the world. The identical can’t be mentioned for gelatine leaves. 🙂

  Discover gelatine powder within the baking aisle in small tubs (pictured above) or packets of small sachets (open and measure utilizing a teaspoon).

• Water – That is to “bloom” the gelatine (defined within the step photographs under). I take advantage of the naked minimal – simply 2 tablespoons – so we don’t dilute flavour.

• Whipping cream – Whipped cream helps create a stunning gentle textured filling. You should use thickened / heavy cream, or common cream. Simply ensure it may be whipped as a result of not all cream is made for whipping (for instance, pouring cream, dolloping cream). The label ought to say if it may be whipped.

  Couple extra cream guidelines:
  1. No low fats! Now isn’t the time! Eat salad tomorrow.
  2. Fridge chilly! The cream must be fridge chilly else it won’t whip.

• Sugar – Finest to make use of caster sugar (superfine sugar) that are finer grains than common sugar (granulated sugar) so we might be assured it would dissolve. It’s particularly essential as a result of this can be a no-bake recipe so we don’t have warmth on our facet right here. In the event you solely have common sugar, that’s okay. Simply beat the cream cheese for somewhat longer than per the recipe and rub the combination between your fingers to make sure there’s no sugar grains left.

• Vanilla – Please use vanilla extract which is actual flavour extracted from vanilla beans (therefore the identify!) quite than vanilla essence which is imitation. It’s particularly essential for no-bake recipes as a result of the vanilla flavour is pure and unaltered within the recipe.

• Lemon juice – Only a contact, to deliver a smidge of tang to the filling. It’s not a deal breaker when you don’t have it.

• Salt – Commonplace baking follow nowadays to deliver out the flavours in candy baked items. We use only a tiny quantity so it doesn’t make it salty by any stretch of the creativeness.

The buttery cheesecake crust

I’m a cheesecake biscuit crust fiend! So my default is to have a biscuit wall, not only a base. In the event you see a cheesecake recipe of mine and not using a wall, there might be a purpose for it!

If there’s one piece of recommendation I can provide you, it’s to know that cheesecakes usually are not as fragile as you assume they’re! The biscuit crust will look somewhat free and crumbly while you first press it into the pan. However as soon as the cream cheese filling is in, it would soak up moisture which makes it set extra, and as soon as the submitting is about, it holds the entire cheesecake collectively fairly firmly.

So, deal with the completed cheesecake with care however there’s no have to be terrified! (I’m speaking to my 18 yr previous self right here 😂).

1. inverted base (professional tip!)

To make it simpler to take away completed cheesecake, flip the bottom of the springform pan so it’s the wrong way up. Why? As a result of this fashion you don’t want to fret about bumping the cheesecake over the lip of the bottom which might trigger cracks within the crust. As a substitute, it would glide off easily!

1. Flip the bottom of a 20cm/8″ springform the wrong way up.

2. Clip with extra paper protruding – Grease very evenly with butter, simply sufficient to carry the paper in place so it’s not sliding round while you clip the perimeters in. Then prime with a sq. sheet of paper and clip the perimeters in so the surplus paper is protruding.

   The surplus paper is beneficial to grip to slip the cake off the bottom onto a serving platter. Then you definately merely slide the cheesecake off the paper. Simple – and no stress about cheesecake structural points, yay!

2. Cheesecake crust

I’m an absolute sucker for the crumbly, buttery biscuit crust of cheesecakes. So I insist on a biscuit wall. However if you wish to take the better path, simply do a biscuit base and go away the perimeters bare.

1. Break biscuits up roughly by hand and put them in a meals processor.

2. Blitz till they grow to be superb crumbs, about 10 to fifteen seconds on excessive, relying on how highly effective your meals processor is.

3. Add the butter, cinnamon, sugar and salt, then blitz once more till it turns into moist sand.

4. Moist sand! It ought to press collectively when pinched between fingers.

   ⚠️ Not urgent collectively? Simply add somewhat further melted butter. You might need this drawback when you used a drier biscuit than Digestives, or in the event that they have been a bit stale.

5. Roughly press – Pour the crumbs into the ready pan, roughly unfold it across the base. Push it up the partitions and press it up utilizing a rubber spatula. No have to be overly neat at first, do it roughly initially then refine it (subsequent step).

6. Press and neaten – Use one thing with a flat base and vertical partitions (I take advantage of a measuring cup) to press the crumbs firmly into the partitions and the bottom. It’s going to appear somewhat fragile at this stage however as soon as the filling is in and the cheesecake has been refrigerated, the crust turns into agency and crispy.

2. BLOOM THE GELATINE

Gelatine is easy to make use of when you simply comply with the steps I’ve offered. There’s a purpose for each route!

1. Bloom gelatine – Put the water in a small bowl then sprinkle the gelatine throughout the floor. Combine with a small whisk (or spoon) – it would grow to be like lumpy jelly. Then go away it for five minutes. That is known as “blooming” the gelatine.

   ⚠️ Don’t dump the gelatine in a single place and don’t pour water into the gelatine. This could trigger the gelatine to show into a giant lump instantly.

2. Rubbery! The gelatine ought to solidify right into a agency rubber. If it doesn’t, then your gelatine is lifeless – time to get one other!

3. Gently re-melt – Microwave for 15 seconds on excessive to soften it then combine till lump free.

   ⚠️ Don’t let it boil as it could actually destroy the setting talents of gelatine.

4. Cool for five minutes whilst you make the filling. The melted gelatine might be whipped into the filling.

   ⚠️ Don’t pour scorching gelatine into cream or something that it might soften or deflate. Cool it first however ensure it’s nonetheless in liquid kind. If it solidifies once more, re-melt gently.

3. MAKE FILLING

I want utilizing a handheld electrical beater to make the filling as you possibly can transfer it across the bowl quite than stopping and scraping down the perimeters such as you’d must do with a stand mixer. You additionally solely want to make use of one attachment (the whisks). In the event you use a stand mixer, use the whisk attachment to whip the cream, then the paddle attachment for the cream cheese step (stand mixer whisk could aerate it an excessive amount of = giant unpleasant bubbles + danger of collapse mid-setting).

1. Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks kind. We’re not searching for silky delicate whipped cream, we would like full on stiff whipped cream, as this makes our cheesecake stunning gentle and fluffy.

2. Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to wash it), beat for 1 minute on excessive simply till it’s softly clean. Then add the vanilla, lemon, salt and melted cooled gelatine, then beat it in simply till dispersed.

   ⚠️ Don’t beat excessively as a result of it could actually trigger unpleasant giant air bubbles within the filling (not the tip of the world although, I’m simply fussy!).

3. Fold in whipped cream – Utilizing a rubber spatula, fold by way of about 1/4 of the cream into the cream cheese filling. This lichens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream.

   As soon as the preliminary cream is usually combined by way of, gently combine by way of the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which can make the cheesecake filling denser than we’re aiming for!

4. Pour the combination into the ready crust.

5. Easy – Gently nudge into the corners then clean the floor.

6. Set – Refrigerate for not less than 6 hours (12 hours is most secure) or till the filling is about. I do that uncovered but when your fridge has sturdy smells (garlic or marinated meats come to thoughts) you’ll want to cowl it.

4. REMOVING FROM THE CAKE PAN AND DECORATING

On this step, you will be so grateful I insisted that you just invert the bottom of the cake pan!

1. Sides first – Gently unclip then take away the perimeters of the springform pan.

2. Slide paper off base – Grip the paper overhang and slide the cheesecake off the bottom onto a serving platter.

   ⚠️ If the paper is caught to the bottom, it’s since you used an excessive amount of butter which, when ice chilly, glues firmly to the paper! You may both heat the underside of the pan to soften the butter barely (like placing it on a tea towel damp with heat water) or run a big offset spatula, knife or one thing else lengthy and skinny below the paper to loosen it.

3. Slice cheesecake off paper – Then slide the paper out from below the cheesecake. I type of maintain the cheesecake in place as I’m pulling the paper out from beneath it.

   ⚠️You shouldn’t have bother with the cheesecake sticking to the paper on this step. In the event you do, it’s in all probability the surplus butter from the biscuit crust that has adhered to the paper when it solidified within the fridge. Simply give it 5 minutes or so to melt and loosen then strive once more. Else, do as above and run a big offset spatula or knife below the crust.

4. Embellish (optionally available) – In the event you’d like to embellish your cheesecake as pictured on this publish, pipe whipped cream alongside the sting then prime each second swirl with a halved strawberry. See under for extra adorning concepts.

Typically, the very best cheesecake is one that’s left un-adorned. Simply 100% cheesecake perfection! You received’t really feel such as you’re lacking something, consuming a plain slice of cheesecake (not less than, not one which’s made properly, which after all, ours is! 😉)

Nevertheless, while you’ve bought firm or when you’re taking this cheesecake someplace, it’s good to embellish it. Listed below are some concepts:

• Whipped cream piped alongside the sting with halved strawberries, as pictured;

• Full protection whipped cream – Unfold softly whipped cream everywhere in the floor, doing large stunning swirls, then scatter with combined berries and mud with icing sugar (powdered sugar);

• Both of the above with passionfruit;

• Serve slices with a dollop of whipped cream on the facet and a few strawberries or different berries;

• Fruit compote and sauces (additionally see Mango Cheesecake, Strawberry and Blueberry Cheesecake, and Blueberry Cheesecake Bars);

• Sauce – You can additionally serve with a chocolate or salted caramel sauce, although after I make chocolate or caramel cheesecakes I prefer to get these flavours contained in the cheesecake too. They are going to be coming onto my web site ultimately! 🙂

• Sprinkle of nuts and/or chocolate shavings – Suppose, macadamia and white chocolate, peanuts and darkish chocolate, pecans and chocolate, pistachios or almonds. Beautiful addition of texture!

That’s cheesecake perfection, proper there.

I hope you do this certainly one of nowadays. It’s such an attractive, elegant dessert and everybody who has tried this all the time feedback on the way it tastes decadent but it surely’s not too wealthy, and borders on the “simply candy sufficient” line.

In truth, I’ve added suggestions within the recipe to dial up the sweetness for individuals who want “American-level-sweet” as a result of as a basic rule, American cake recipes are usually on the excessive finish of sweetness in comparison with, say, French and Japanese that are on the decrease finish.

Like to know what you assume when you strive it! Additionally, further adorning solutions could be most welcome. I did get somewhat caught of concepts! – Johnsat x

No bake cheesecake Recipe

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Serves: 12 Prep Time: 40 minutes

Nutrition facts: 288 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 200g/7 oz digestive biscuits (13 pieces, 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) gelatin powder , unflavoured (Note 2)
• 2 tbsp cold tap water
• 1 cup thickened or heavy cream , or any whipping cream, FRIDGE COLD (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 (not critical, can do without)
• 6 strawberries , halved (plus extra for serving)
• Whipped cream (half batch for decorating, or full batch for extra to serving on side)

Instructions

1. Blitz crumb ingredients. Press into 20cm/8" inverted base lined springform. Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill crust, fridge 6 hours.
2. Invert & line – Turn the base of a 20cm/8" springform pan UPSIDE DOWN (Note 6). Grease with butter very lightly. Place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out.
3. Line sides – Butter and line the side of the pan.
4. Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
5. Add butter – Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ 10 second). It should stay together when pinched between your fingers.
6. Press – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Then flatten and press the base and walls using something with a flat base and vertical edges (I used a measuring cup). Aim for the wall to be ~9mm (0.35") from the top of the rim (Note 7). Refrigerate crust until required.
7. Bloom gelatine – Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place. Whisk until dissolved then set aside for 3 minute or until it firms up like rubber.
8. Melt – Microwave for 15 seconds on high or until it melts (do not let it boil). Cool for 5 minutes while you make the filling (make sure it's still liquid when you use it).
9. Whip cream – Put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
10. Whip cream cheese – Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 minute just until it's soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).
11. Fold – Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively, you'll knock all the air out of the cream!). Then fold in the rest of the cream.
12. Refrigerate – Pour into the crust, smooth the surface. Refrigerate for 6 hours+ to set.
13. Remove sides of the cake pan. Use then overhang paper to slide cheesecake off the cake pan base onto a serving platter. Then slide the cheesecake off the paper.
14. Decorate the top with whipped cream and strawberries, if desired (or just dollop whipped cream on the plate). Cut into slices and serve!

Notes

1. Biscuit base – You can use any plain biscuits you want (ie no filling like Oreos, no chocolate coating). If the biscuit you use doesn’t hold together when pinched, just add a bit of extra butter until it does (some types are a little drier)
Packet crumbs (eg Graham Cracker Crumbs) – 1 2/3 cups crumbs = 200g / 7oz
2. Gelatine – Sold in small containers or little sachets in the baking aisle. See in post for gelatine using tips. Needs to be liquid when used so re-melt again if needed, but make sure it’s not hot!
Other recipes that use gelatine: Mango Cheesecake, Trifle, Nutella cheesecake, Mirror glaze.
3. Cream – Make sure the one you get can be whipped! Not all cream is made for whipping. Label will say if it can be whipped. Also ensure you use the cream straight out of the fridge, cold, so it whips properly. Warm cream will not whip.
4. Cream cheese blocks are firmer than tubs (softer, for spreading). If you can only get the tubs, it’s fine, but increase the gelatine to 2 3/4 tsp.
Ensure the cream cheese is well softened at room temperature so it is easy to whip until smooth.
5. Sugar – If you only have regular white sugar / granulated sugar, beat the cream cheese + sugar for longer or until there’s no sugar grains (rub between fingers). Filling might have some air bubbles but that’s a minor sacrifice for no sugar grit!
6. Inverted cake pan – So the cheesecake can slide off the base smoothly rather than dealing with the lip which could cause crackage. It can be a bit fiddly to clip it in, but you’ll get there! Worth it, to eliminate cracking risk.
7. Wall height – If you want to be exact, my biscuit wall is 4.8 cm (1.9″) high measuring from the surface of the clipped in inverted cake pan. I build up the biscuit wall so it is 9mm (0.35″) lower than the top of the rim. My springform pan sides are 7cm high (2.76″).
But, don’t fret about being exact! If your walls are a little lower, just don’t use all the filling. If they’re a little higher, you can always scrape off and tidy the edge at the end (once set and sides released).
Storage – Keep it in the fridge and serve cool or cold. Keeps the shorter of the cream shelf life, or 7 days though the biscuit base does start to soften at the 4 day mark. The cream piped on top will deflate a bit but it’s not a big deal because it’s a small amount.
Nutrition per serving assuming 12 servings, excluding cream (I cannot be responsible for how much cream you smother on top!). Lower than I expected! It’s practically diet food! 😉

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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