No-Bake Cheesecake

Name: No-Bake Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10 slices
Ingredients: 2 cups Biscoff cookie crumbs (you’ll need two packages; see note); 7 tablespoons unsalted butter, melted; 2 tablespoons sugar; ⅛ teaspoon salt; 1¼ cups heavy cream; 16 oz cream cheese, at room temperature; ¾ cup granulated sugar; 1 tablespoon fresh lemon juice, from 1 lemon; 1 teaspoon vanilla extract; ⅛ teaspoon salt

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5.0

39 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
10 slices
Calories
616 kcal
Course
Dessert
Cuisine
American

No-Bake Cheesecake

Iris Warren

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This no-bake cheesecake is a fuss-free dessert that looks beautiful, tastes incredible, and couldn’t be easier to make.

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Ingredients

Servings

For the Crust

2 cups Biscoff cookie crumbs (you’ll need two packages; see note)
7 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt

For the Filling

1¼ cups heavy cream
16 oz cream cheese, at room temperature
¾ cup granulated sugar
1 tablespoon fresh lemon juice, from 1 lemon
1 teaspoon vanilla extract
⅛ teaspoon salt

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Instructions

For the Crust

In a medium bowl, combine the Biscoff crumbs, butter, and sugar.
Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.

For the Filling

Using an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.
In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed.
Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.
Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan.

Notes

Make-Ahead Instructions: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs.
Note: To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs.

Nutrition Information

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Calories 616kcal (31%) Carbohydrates 53g (18%) Protein 6g (12%) Fat 44g (68%) Saturated Fat 23g (115%) Cholesterol 101mg (34%) Sodium 390mg (16%) Fiber 2g (8%) Sugar 36g (72%)