It is a No Bake Cheesecake that tastes similar to a basic Baked Cheesecake, made with out the fuss of baking! It boasts an exceptionally easy, light-yet-creamy filling and a buttery, crumbly crust that everyone is mad for.
The most effective no-bake cheesecake
I’m fiercely loyal to my basic baked cheesecake, however a no-bake model is ideal for decent summer time days or once 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 basic baked cheesecake, the filling ought to be wealthy but mild, with a silky easy texture, however set sufficient to chop neat slices.
To attain this, we want gelatin powder. It’s inexpensive, extensively accessible, 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 these days!
Distinction between a no-bake and baked cheesecake
This no-bake cheesecake is deliberately very just like my basic Baked Cheesecake. Nonetheless, it’s a smidge lighter as a result of it doesn’t have egg within the filling, whereas baked cheesecake does (that is what units the filling when it’s baked).
Aside from that, the feel and sweetness could be very, very related. I doubt most individuals might inform the distinction!
My try at proving the creaminess of the filling to you – a sublime smear. 😂 There’s a greater demo within the recipe video beneath!
What this No Bake Cheesecake tastes like
There are countless cheesecake variations round, starting from extremely delicate souffle-like cheesecakes (such because the Japanese Cotton Cheesecake, that’s my mom’s recipe BTW) to a lot denser, sweeter New York Cheesecake which makes use of 4 occasions the quantity of cream cheese and 7x the quantity of sugar.
My cheesecakes sit squarely in between these two. The filling texture is mousse-like, however not as delicate (else I’d name it a mousse cake!). And whenever you eat it the filling turns into velvety easy and creamy in your mouth. I intention for a similar texture for each my baked cheesecakes and this no-bake one.
Right here’s a enjoyable little desk that summarises the above!
| Typical components | Japanese Cotton Cheesecake (recipe) | New York Cheesecake | My Cheesecakes* |
|---|---|---|---|
| Filling | Mild as a soufflé and barely candy | Wealthy, dense, very candy | Wealthy-yet-light |
| Cream cheese | 250g (8 oz) | 1 kg (2 lb) | 500g (16 oz) |
| Sugar | 35g (1.2 oz) | 260g (9 oz) | 150 – 200g (5.3 – 7 oz) |
Elements for No Bake Cheesecake
Right here’s what that you must make this no-bake cheesecake. Not that a lot truly! I discover probably the most difficult factor is planning forward so there’s enough 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 keep in mind – simple. And low-cost. 🙂
Cream cheese – I all the time use Philadelphia however if you happen to’ve had success with one other model, be happy to make use of that.
Softened at room temperature – Take it out of the fridge at the least 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We wish to have the ability to beat it so it’s fairly tender, easy and fluffy so the whipped cream mixes effortlessly into it with out knocking out the air (which implies a stunning mild 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 just a little extra gelatine. See notes within the recipe card for amount.
Gelatine – I favor to make use of powder relatively than gelatine leaves once I can as a result of it’s easy to make use of, offered at common grocery shops, low-cost and (vital to me) the energy 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 pictures beneath). I exploit the naked minimal – simply 2 tablespoons – so we don’t dilute flavour.
Whipping cream – Whipped cream helps create a stunning mild textured filling. You should use thickened / heavy cream, or common cream. Simply ensure that 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 is not going to whip.Sugar – Finest to make use of caster sugar (superfine sugar) that are finer grains than common sugar (granulated sugar) so we could be assured it is going to dissolve. It’s particularly vital 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 just a little 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 title!) relatively than vanilla essence which is imitation. It’s particularly vital for no-bake recipes as a result of the vanilla flavour is pure and unaltered within the recipe.
Lemon juice – Only a contact, to convey a smidge of tang to the filling. It’s not a deal breaker if you happen to don’t have it.
Salt – Commonplace baking follow nowadays to convey 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!
Find out how to make a No Bake Cheesecake
If there’s one piece of recommendation I can provide you, it’s to know that cheesecakes are usually not as fragile as you suppose they’re! The biscuit crust will look just a little unfastened and crumbly whenever you first press it into the pan. However as soon as the cream cheese filling is in, it is going to take in moisture which makes it set extra, and as soon as the submitting is ready, it holds the entire cheesecake collectively fairly firmly.
So, deal with the completed cheesecake with care however there’s no must 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 other way up. Why? As a result of this manner you don’t want to fret about bumping the cheesecake over the lip of the bottom which might trigger cracks within the crust. As an alternative, it is going to glide off easily!
Flip the bottom of a 20cm/8″ springform the other way up.
Clip with extra paper protruding – Grease very frivolously with butter, simply sufficient to carry the paper in place so it’s not sliding round whenever you clip the perimeters in. Then high 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. You then merely slide the cheesecake off the paper. Straightforward – 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 depart the perimeters bare.
Break biscuits up roughly by hand and put them in a meals processor.
Blitz till they change into high-quality crumbs, about 10 to fifteen seconds on excessive, relying on how highly effective your meals processor is.
Add the butter, cinnamon, sugar and salt, then blitz once more till it turns into moist sand.
Moist sand! It ought to press collectively when pinched between fingers.
⚠️ Not urgent collectively? Simply add just a little additional melted butter. You may need this drawback if you happen to used a drier biscuit than Digestives, or in the event that they have been a bit stale.
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 must be overly neat at first, do it roughly initially then refine it (subsequent step).
Press and neaten – Use one thing with a flat base and vertical partitions (I exploit a measuring cup) to press the crumbs firmly into the partitions and the bottom. It would appear just a little 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.
Tip: For an additional neat crust, run the measuring cup (or no matter instrument you employ) backwards and forwards alongside the nook to make it a neat 90° angle relatively than curved. I additionally like to make use of a butter knife alongside the rim to tidy it up, however it’s not important (you’ll see me demo this within the video).
2. BLOOM THE GELATINE
Gelatine is straightforward to make use of if you happen to simply comply with the steps I’ve supplied. There’s a purpose for each route!
Bloom gelatine – Put the water in a small bowl then sprinkle the gelatine throughout the floor. Combine with a small whisk (or spoon) – it is going to change into like lumpy jelly. Then depart it for five minutes. That is referred to 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 an enormous lump instantly.
Rubbery! The gelatine ought to solidify right into a agency rubber. If it doesn’t, then your gelatine is useless – time to get one other!
Gently re-melt – Microwave for 15 seconds on excessive to soften it then combine till lump free.
⚠️ Don’t let it boil as it will possibly destroy the setting skills of gelatine.
Cool for five minutes when you make the filling. The melted gelatine might be whipped into the filling.
⚠️ Don’t pour sizzling gelatine into cream or something that it might soften or deflate. Cool it first however ensure that it’s nonetheless in liquid kind. If it solidifies once more, re-melt gently.
3. MAKE FILLING
I favor utilizing a handheld electrical beater to make the filling as you possibly can transfer it across the bowl relatively than stopping and scraping down the perimeters such as you’d have to 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 might aerate it an excessive amount of = massive unpleasant bubbles + danger of collapse mid-setting).
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 tender whipped cream, we would like full on stiff whipped cream, as this makes our cheesecake lovely mild and fluffy.
Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to scrub it), beat for 1 minute on excessive simply till it’s softly easy. 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 will possibly trigger unpleasant massive air bubbles within the filling (not the tip of the world although, I’m simply fussy!).
Fold in whipped cream – Utilizing a rubber spatula, fold via 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 generally combined via, gently combine via 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!
Pour the combination into the ready crust.
Clean – Gently nudge into the corners then easy the floor.
Set – Refrigerate for at the least 6 hours (12 hours is most secure) or till the filling is ready. I do that uncovered but when your fridge has robust 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’ll be so grateful I insisted that you just invert the bottom of the cake pan!
Sides first – Gently unclip then take away the perimeters of the springform pan.
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 possibly can 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.
Slice cheesecake off paper – Then slide the paper out from below the cheesecake. I kind 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 most likely 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.
Adorn (non-obligatory) – In the event you’d like to embellish your cheesecake as pictured on this put up, pipe whipped cream alongside the sting then high each second swirl with a halved strawberry. See beneath for extra adorning concepts.
Different cheesecake adorning concepts
Generally, the most effective cheesecake is one that’s left un-adorned. Simply 100% cheesecake perfection! You gained’t really feel such as you’re lacking something, consuming a plain slice of cheesecake (at the least, not one which’s made effectively, which after all, ours is! 😉)
Nonetheless, whenever you’ve bought firm or if you happen to’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 all around the floor, doing large lovely swirls, then scatter with combined berries and dirt 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 might additionally serve with a chocolate or salted caramel sauce, although once 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 finally! 🙂
Sprinkle of nuts and/or chocolate shavings – Assume, 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 one in every of nowadays. It’s such a ravishing, elegant dessert and everybody who has tried this all the time feedback on the way it tastes decadent however it’s not too wealthy, and borders on the “simply candy sufficient” line.
Actually, I’ve added suggestions within the recipe to dial up the sweetness for individuals who favor “American-level-sweet” as a result of as a common 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 suppose if you happen to strive it! Additionally, additional adorning recommendations can be most welcome. I did get just a little caught of concepts! – Nagi x
No-bake Cheesecake FAQ
A basic cheesecake is baked and it’s made utilizing egg that’s whipped to aerate the cream cheese filling after which units the filling when it’s baked within the oven. No-bake cheesecakes are usually not baked in order that they don’t embrace egg, however as an alternative depend on different means to set the filling. Both extra cream cheese, gelatine (my most popular technique) or the cheesecake is made flatter with much less filling (which implies making it set correctly isn’t as difficult).
See the following FAQ merchandise beneath for a comparability of the strategies ie gelatine v no gelatine.
Fundamental no-bake cheese recipes simply use extra cream cheese (3 to 4 blocks for a 20cm/8″ cheesecake), which is overwhelmed with whipped cream to make the fulling. The cream cheese then corporations up within the fridge and units the filling.
However relying solely on cream cheese to set the filling means it’s extra dense, extra expensive to make (the worth of cream cheese has sky-rocketed in recent times!) and the cheesecake is sort of alarmingly heavy whenever you decide it up!
It’s good, however simply too wealthy for my style (I’m not going to hyperlink the recipes I attempted…you perceive 🙂 ).
Different cheesecakes will use much less cream cheese so it’s not as dense…however they only don’t set correctly. They smear and sag when sliced, and that you must eat it instantly out of the fridge earlier than it melts right into a puddle. (Once more, not going to hyperlink a recipe right here. These have been disappointing, I ought to have trusted my instincts and never bothered.)
My recipe depends on gelatine powder to set the filling. We use the naked minimal we are able to get away with so the filling doesn’t go wherever close to “panacotta-like”. Moderately, it’s mild and nearly mousse-like, but cuts into neat slices and melts in your mouth right into a river of velvety richness in your mouth.
That’s okay! You’ll simply want to make use of just a little extra gelatine to assist the filling set. It is because tub cream cheese is softer than block cream cheese as it’s designed for spreading (suppose – bagels!), whereas block cream cheese is extra usually utilized in cooking.
It’s wonderful for 4 days, and nonetheless good at 7 days although the bottom does begin to soften a bit because it continues to absorb moisture. Nonetheless, be conscious of the shelf lifetime of the cream you used as you can be restricted by that. ie The cheesecake shelf life would be the in need of the expiry date of the cream or 7 days.
Getting the gelatine vs cream vs cream cheese steadiness proper for the right texture and flavour I used to be searching for.
An excessive amount of gelatine = panna cotta vibes. Too little gelatine = doesn’t set sufficient.
Too little cream = not aerated sufficient. An excessive amount of cream = greasy mouth really feel.
Too little cream cheese = not sufficient cheesecake flavour. An excessive amount of cream cheese = too dense!!
I warned you…I’m fussy about my cheesecake!
Truly, I had a no bake cheesecake recipe I’ve been making *without end* which I used to be completely proud of till I went to share it on my web site. Then I bought paranoid about whether or not it was pretty much as good because it could possibly be, and that’s once I began down the testing rabbit gap! The ultimate recipe I revealed was truly not too completely different from my unique recipe. The one factor I ended up altering was the gelatine (diminished from 3 teaspoons to 2 1/4 teaspoons for a softer mouthfeel).
Sadly not as I haven’t designed this recipe to be made with jelly crystals. Additionally, the setting energy of jelly crystals varies from model to model, so it might be exhausting for me to have a common recipe. That is vital to me as a result of individuals from all around the world use my recipes, and I’d hate for somebody to have issues with a recipe of mine simply because jelly crystals in, say, Bulgaria are stronger than right here in Australia!
Watch learn how to make it
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No bake cheesecake
Prep: 40 minutes
Fridge setting: 6 hours
Candy
Western
Servings12
Faucet or hover to scale
Elements
No-bake cheesecake filling:
Directions
ABBREVIATED RECIPE:
Blitz crumb components. Press into 20cm/8″ inverted base lined springform. Bloom gelatine within 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.
Inverted cake pan:
Invert & line – Flip the bottom of a 20cm/8″ springform pan UPSIDE DOWN (Be aware 6). Grease with butter very frivolously. Place a sq. piece of parchment/baking paper on the bottom. Then clip into the springform pan – extra paper will stick out.
Line sides – Butter and line the facet of the pan.
Biscuit crust:
Blitz – Break up biscuits roughly by hand and place in a meals processor. Blitz till it turns into high-quality crumbs (~30 seconds).
Add butter – Add the butter, cinnamon and salt. Blitz till it resembles moist sand (~ 10 second). It ought to keep collectively when pinched between your fingers.
Press – Pour into the ready cake tin. Use a spatula to roughly unfold it out over the bottom and up the partitions. Then flatten and press the bottom and partitions utilizing one thing with a flat base and vertical edges (I used a measuring cup). Purpose for the wall to be ~9mm (0.35″) from the highest of the rim (Be aware 7). Refrigerate crust till required.
Gelatine (Be aware 2):
Bloom gelatine – Put the water in a small bowl and sprinkle the gelatine throughout the floor (do not dump it in a single place. Whisk till dissolved then put aside for 3 minute or till it corporations up like rubber.
Soften – Microwave for 15 seconds on excessive or till it melts (don’t let it boil). Cool for five minutes when you make the filling (ensure that it is nonetheless liquid whenever you use it).
No-bake cheesecake filling:
Whip cream – Put the cream in a bowl and whip it with an electrical beater on excessive for two minutes till agency peaks kind (ie not softly whipped, we would like good aeration!).
Whip cream cheese – Put the cream cheese and sugar in a separate massive bowl. Utilizing the identical beater (no want to scrub), beat on excessive for 1 minute simply till it is tender and easy. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on excessive to combine it via completely. Do not beat excessively as we do not need too many air bubbles within the cheesecake (unpleasant).
Fold – Add about 1/4 of the whipped cream into the cream cheese combination. Gently fold via utilizing a rubber spatula or massive spoon (do not combine aggressively, you will knock all of the air out of the cream!). Then fold in the remainder of the cream.
Refrigerate – Pour into the crust, easy the floor. Refrigerate for six hours+ to set.
Serving:
Take away sides of the cake pan. Use then overhang paper to slip cheesecake off the cake pan base onto a serving platter. Then slide the cheesecake off the paper.
Adorn the highest with whipped cream and strawberries, if desired (or simply dollop whipped cream on the plate). Lower into slices and serve!
Recipe Notes:
Packet crumbs (eg Graham Cracker Crumbs) – 1 2/3 cups crumbs = 200g / 7oz
2. Gelatine – Offered in small containers or little sachets within the baking aisle. See in put up for gelatine utilizing suggestions. Must be liquid when used so re-melt once more if wanted, however ensure that it’s not sizzling!
Different recipes that use gelatine: Mango Cheesecake, Trifle, Nutella cheesecake, Mirror glaze.
3. Cream – Ensure the one you get could be whipped! Not all cream is made for whipping. Label will say if it may be whipped. Additionally make sure you use the cream straight out of the fridge, chilly, so it whips correctly. Heat cream is not going to whip.
4. Cream cheese blocks are firmer than tubs (softer, for spreading). In the event you can solely get the tubs, it’s high-quality, however improve the gelatine to 2 3/4 tsp.
Make sure the cream cheese is effectively softened at room temperature so it’s simple to whip till easy.
5. Sugar – In the event you solely have common white sugar / granulated sugar, beat the cream cheese + sugar for longer or till there’s no sugar grains (rub between fingers). Filling may need some air bubbles however that’s a minor sacrifice for no sugar grit!
6. Inverted cake pan – So the cheesecake can slide off the bottom easily relatively than coping with the lip which might trigger crackage. It may be a bit fiddly to clip it in, however you’ll get there! Price it, to remove cracking danger.
7. Wall peak – If you wish to be actual, my biscuit wall is 4.8 cm (1.9″) excessive measuring from the floor of the clipped in inverted cake pan. I construct up the biscuit wall so it’s 9mm (0.35″) decrease than the highest of the rim. My springform pan sides are 7cm excessive (2.76″).
However, don’t fret about being actual! In case your partitions are just a little decrease, simply don’t use all of the filling. In the event that they’re just a little larger, you possibly can all the time scrape off and tidy the sting on the finish (as soon as set and sides launched).
Storage – Hold it within the fridge and serve cool or chilly. Retains the shorter of the cream shelf life, or 7 days although the biscuit base does begin to soften on the 4 day mark. The cream piped on high will deflate a bit however it’s not an enormous deal as a result of it’s a small quantity.
Vitamin per serving assuming 12 servings, excluding cream (I can’t be accountable for how a lot cream you smother on high!). Decrease than I anticipated! It’s virtually weight loss program meals! 😉
Vitamin Data:
Energy: 288cal (14%)Carbohydrates: 30g (10%)Protein: 8g (16%)Fats: 15g (23%)Saturated Fats: 9g (56%)Polyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.2gLdl cholesterol: 43mg (14%)Sodium: 360mg (16%)Potassium: 158mg (5%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 500IU (10%)Vitamin C: 1mg (1%)Calcium: 163mg (16%)Iron: 1mg (6%)
Lifetime of Dozer
As promised within the final put up – residence film of a day within the Lifetime of Dozer!