No bake cheesecake
User Reviews
5
No bake cheesecake
Description
This cheesecake recipe assembles a crunchy biscuit base pressed into a lined springform pan, providing a slightly sweet, buttery crust with a hint of cinnamon. The filling combines softened cream cheese and sugar lightly whipped with gelatin dissolved in water to set the cheesecake without cooking. Cold heavy cream is whipped separately then folded gently into the cream cheese base to create a light and smooth texture. The addition of vanilla and lemon juice subtly enhances flavor complexity.
To prepare, the gelatin is bloomed and melted gently to remain liquid but cool before mixing. The cheesecake is assembled in an inverted, well-lined pan to enable a smooth bottom surface when released. It is chilled for at least six hours to fully set. The final dessert is creamy and dense yet delicate, with the biscuit crust providing contrasting texture. Halved strawberries and whipped cream are optional for decoration and added freshness.
This no-bake option avoids oven use and lengthy baking times, relying on gelatin for structure. Properly softened cream cheese and cold cream are key to smooth blending without lumps. The recipe warns that biscuit crumbs lacking moisture may require slightly more butter to bind. Storing the cheesecake in the fridge keeps it fresh up to a week though the crust may soften over time. This cheesecake is a classic chilled dessert suitable for gatherings or everyday treats.
Ingredients
Biscuit crust:
- 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 optional, powder
- 1 tbsp brown sugar
- Pinch of salt
No-bake cheesecake filling:
- 2 1/4 tsp (9 g) gelatin powder , unflavoured (Note 2)
- 2 tbsp water cold tap
- 1 cup heavy cream or any whipping cream, FRIDGE COLD (Note 3, thickened or heavy cream
- 500g/ 16 oz cream cheese not tub), well softened at room temperature (Note 4, block
- 3/4 cup caster sugar Note 5, aka superfine sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (not critical, can do without)
Optional decorations:
- 6 strawberries , halved (plus extra for serving)
- Whipped Cream (half batch for decorating, or full batch for extra to serving on side)
Instructions
ABBREVIATED RECIPE:
- 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.
FULL RECIPE:
Inverted cake pan:
- 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.
- Line sides - Butter and line the side of the pan.
Biscuit crust:
- Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
- 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.
- 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.
Gelatine (Note 2):
- 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.
- 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).
No-bake cheesecake filling:
- 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!).
- 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).
- 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.
- Refrigerate - Pour into the crust, smooth the surface. Refrigerate for 6 hours+ to set.
Serving:
- 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.
- Decorate the top with whipped cream and strawberries, if desired (or just dollop whipped cream on the plate). Cut into slices and serve!
Notes
- Any plain biscuit without filling or coating can be used for the crust; increase butter slightly if the crumbs are too dry to hold.
- Gelatin must be dissolved and kept warm but not hot before adding to the filling to ensure smooth setting.
- Use heavy cream chilled from the fridge; this ensures it whips properly when prepared.
- Well softened cream cheese at room temperature allows for a lump-free, smooth filling.
- Storing the cheesecake refrigerated extends freshness for up to 7 days, though the crust may soften slightly after 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288cal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 360mg | 15% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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