Why Make This Recipe
No Bake Cheesecake is a delightful dessert that is easy to make and does not require an oven. It’s perfect for warm days, birthdays, or any celebration. This dessert is creamy, rich, and can be topped with seasonal fruits or chocolate. Plus, it’s a hit with kids and adults alike!
How to Make No Bake Cheesecake
Ingredients
- 6 strawberries halved
- 200 g digestive biscuits or other plain biscuits
- 500 g cream cheese block, well softened at room temperature
- 90 g unsalted butter, melted
- 1 cup thickened or heavy cream (FRIDGE COLD)
- 1 tbsp brown sugar
- 2 1/4 tsp gelatin powder, unflavoured
- 3/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp lemon juice (not critical, can do without)
- Pinch of salt
- 2 tbsp cold tap water
- Whipped cream (half batch for decorating or full batch for extra to serve on the side)
Directions
- Crush the digestive biscuits and mix with melted butter until well combined. Press the mixture into the base of a springform pan to form the crust. Chill in the refrigerator.
- In a small bowl, sprinkle gelatin powder over cold tap water and let it sit for a few minutes to bloom.
- In a large mixing bowl, beat the cream cheese until smooth. Add caster sugar, brown sugar, vanilla extract, lemon juice, and cinnamon powder. Mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Microwave the bloomed gelatin for about 10 seconds or until dissolved. Slowly mix it into the cream cheese filling, ensuring it’s well combined.
- Pour the filling into the chilled crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
- Once set, remove from the springform pan, decorate with whipped cream and halved strawberries, and serve.
How to Serve No Bake Cheesecake
You can serve No Bake Cheesecake chilled directly from the refrigerator. It’s great on its own or topped with whipped cream and fruits like strawberries or blueberries. Some people enjoy adding chocolate sauce or crushed nuts for extra flavor.
How to Store No Bake Cheesecake
To store No Bake Cheesecake, keep it in the refrigerator. Cover it with plastic wrap to prevent it from absorbing other odors. It can be enjoyed for up to 5 days after making it.
Tips to Make No Bake Cheesecake
- Make sure the cream cheese is at room temperature; this helps create a smooth filling.
- Ensure the heavy cream is very cold for better whipping.
- Do not skip the chilling time, as this helps the cheesecake set properly.
- You can use different fruits for decoration like raspberries or blueberries.
Variation
You can add flavors like chocolate or matcha to the cheesecake mixture. Simply melt chocolate and mix it into the cream cheese, or add matcha powder to taste. You can also swap the digestive biscuits with another favorite cookie for the crust.
FAQs
Can I make No Bake Cheesecake ahead of time?
Yes, you can prepare it a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Do I need to use gelatin in this recipe?
Gelatin helps the cheesecake set, but if you don’t have it, you can try using whipped cream or a whipped topping as a substitute. It may not be as firm but will still taste great.
Can I freeze No Bake Cheesecake?
Yes, you can freeze it! Make sure to wrap it well to avoid freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight.
No Bake Cheesecake
Ingredients
Crust
- 200 g digestive biscuits or other plain biscuits
- 90 g unsalted butter, melted
Filling
- 500 g cream cheese block, well softened at room temperature At room temperature for easy mixing
- 3/4 cup caster sugar (superfine sugar)
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice Not critical, can omit
- 2 1/4 tsp gelatin powder, unflavoured
- 2 tbsp cold tap water For blooming gelatin
- 1 cup thickened or heavy cream (FRIDGE COLD) Must be very cold for better whipping
- 1/2 tsp cinnamon powder Optional
- pinch salt
- 6 strawberries halved For decoration
- Whipped cream half batch for decorating or full batch for extra to serve on the side
Instructions
Preparation
- Crush the digestive biscuits and mix with melted butter until well combined. Press the mixture into the base of a springform pan to form the crust. Chill in the refrigerator.
- In a small bowl, sprinkle gelatin powder over cold tap water and let it sit for a few minutes to bloom.
- In a large mixing bowl, beat the cream cheese until smooth. Add caster sugar, brown sugar, vanilla extract, lemon juice, and cinnamon powder. Mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Microwave the bloomed gelatin for about 10 seconds or until dissolved. Slowly mix it into the cream cheese filling, ensuring it’s well combined.
- Pour the filling into the chilled crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
Serving
- Once set, remove from the springform pan, decorate with whipped cream and halved strawberries, and serve.