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No-Bake Cheesecake Recipe

No-Bake Cheesecake Recipe

Learn how to make the best homemade no-bake cheesecake with this foolproof recipe. Perfect for hot summer days when you don't want to turn on the oven! This easy baking recipe features a buttery biscuit base and ultra-creamy filling that sets beautifully in the refrigerator.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
0 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set no-bake cheesecake with a glossy, pristine surface catching soft natural light from a nearby window. A single slice has been removed, revealing the striking contrast between the golden-brown biscuit base and cloud-like cream cheese filling. The slice rests on a vintage cake server beside the main cake, which sits atop a marble cake stand. Fresh berries cascade decoratively across one corner, their vibrant colors popping against the creamy white canvas. Tiny droplets of condensation on the fruit suggest refreshing coolness, emphasizing the chilled nature of this no-bake dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">100g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">For topping (optional):</li><li class="ingredients-single-item">200g fresh berries of choice</li><li class="ingredients-single-item">2 tbsp berry jam, warmed</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Food processor (or ziplock bag and rolling pin)</li><li class="equipment-single-item">Microplane or zester</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan. Line the base with parchment paper and lightly grease the sides with butter. This will ensure your cheesecake releases perfectly when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, place your digestive biscuits in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place the biscuits in a sealed plastic bag and crush with a rolling pin until fine. The texture of your crumbs will directly impact the firmness of your base, so aim for consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the crumbs to a mixing bowl and stir in the sugar and salt. Pour in the melted butter and mix thoroughly until the mixture resembles wet sand. Every crumb should be coated in butter, which acts as the binding agent that helps your base hold together when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the mixture firmly and evenly into the base of your prepared pan. Use the back of a spoon or the bottom of a glass to compact it tightly – this compression is crucial for a solid base that won't crumble when sliced. Place in the refrigerator for at least 30 minutes to firm up while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, beat the room temperature cream cheese until smooth and creamy. Having your cream cheese at room temperature is essential for achieving a lump-free filling. Beat for about 2 minutes until completely smooth, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sifted icing sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. The lemon provides a subtle brightness that balances the richness of the cream cheese without making it taste lemony. Beat until well combined and silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whip the double cream until it reaches soft peak stage – when the whisk is lifted, the cream should form gentle peaks that slightly flop over. Be careful not to overwhip, as this can make your filling grainy rather than silky.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold the whipped cream into the cream cheese mixture using a large metal spoon or rubber spatula. Use a cutting and folding motion rather than stirring to maintain as much air as possible in the mixture. This incorporated air is what gives your cheesecake its light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Retrieve your chilled base from the refrigerator and pour the filling over it. Smooth the top with an offset spatula, creating a level surface. Give the pan a gentle tap on the counter to remove any air bubbles that might be trapped in the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the cheesecake with plastic wrap, being careful not to touch the surface of the filling, and refrigerate for at least 6 hours, preferably overnight. This long chilling time allows the filling to firm up properly – rushing this step will result in a too-soft cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan, then release the springform clasp. For the cleanest slices, dip your knife in hot water and wipe dry between cuts.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If using the optional topping, arrange fresh berries on top of the cheesecake and brush with warmed jam for a beautiful glossy finish. Your no-bake cheesecake is now ready to delight everyone who tastes it!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in No-Bake Cheesecake Recipe?

This no-bake cheesecake uses digestive biscuits, butter and sugar for the base. The filling contains cream cheese, icing sugar, vanilla, lemon zest and juice, and double cream. Optional toppings include fresh berries and berry jam for a glossy finish.

How to cook No-Bake Cheesecake Recipe at home?

Learn how to cook No-Bake Cheesecake Recipe without turning on your oven! Simply crush biscuits and mix with melted butter for the base, then beat cream cheese with sugar, vanilla and lemon before folding in whipped cream. Pour the mixture onto the chilled base and refrigerate for at least 6 hours until set. Top with fresh berries for a stunning finish.

Why does my no-bake cheesecake not set properly?

The most common reasons for a runny cheesecake are insufficient chilling time (minimum 6 hours, preferably overnight), overbeating the cream, or using low-fat cream cheese. Ensure you're using full-fat ingredients and that the cream is whipped to soft peaks before folding into the mixture.

Can I make this cheesecake without a springform pan?

Yes, you can use a loose-bottomed tin or line a regular cake tin with parchment paper that extends up the sides as "handles" to lift the cheesecake out. For individual portions, try using small glasses or ramekins for stunning single-serve desserts.

How long does a refrigerated cheesecake last?

A properly stored no-bake cheesecake will last 3-4 days in the refrigerator. Keep it covered to prevent it from absorbing other food odours. For longer storage, you can freeze it (without fruit toppings) for up to a month – simply thaw in the refrigerator overnight before serving.

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The lemon adds just the right amount of brightness to cut through the richness.", "name": "Silky Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajeev Patel", "datePublished": "2024-04-15", "reviewBody": "This recipe is absolutely foolproof! I've never had success with cheesecakes before, but this one turned out beautifully on the first try. My guests were so impressed they thought I'd bought it from a bakery!", "name": "First-Time Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "I've tried many restaurant cheesecakes, but this homemade version beats them all! The texture is incredible - light yet rich at the same time. I topped mine with fresh strawberries and it was divine.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-20", "reviewBody": "I'll never bother with baked cheesecakes again! This no-bake version is not only easier but tastes amazing. The overnight chilling is essential for that perfect set. Thanks for sharing this wonderful recipe!", "name": "No More Baked Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-22", "reviewBody": "Super creamy without being heavy or dense! The digestive biscuit base provides the perfect contrast to the light filling. I've made this three times already and everyone always requests the recipe.", "name": "Perfectly Balanced Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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