If you are looking for a dessert that feels indulgent but requires no oven time, this No-Bake Cheesecake Recipe is going to be your new best friend. It combines a buttery, crumbly biscuit crust with a luxuriously creamy filling that sets beautifully thanks to a touch of gelatin. Every bite offers a perfect harmony of rich cream cheese flavor with hints of vanilla and a zing of lemon, all wrapped in a sweetly spiced crust. Whether you’re a seasoned baker or just someone who loves delicious desserts without fuss, this recipe delivers effortless elegance and irresistible taste in one simple preparation.

Ingredients You’ll Need

A cheesecake sits on a round white marble surface, with a thick, crumbly golden-brown crust wrapping its sides. The top layer is smooth and creamy white, surrounded at the edge by evenly spaced swirls of white whipped cream. Each cream swirl is topped with a fresh red strawberry, some cut in half showing their juicy interior, others whole with green leaves still attached. Several whole and halved strawberries are scattered casually around the base of the cheesecake on the marble surface. In the blurred background, a stack of white plates with more strawberries is visible. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward yet essential for creating the classic texture and flavor of this cheesecake. Each element brings something special: the crisp biscuit crust forms a sturdy base, the gelatin softly sets the filling, and the cream cheese and whipped cream combine for that perfectly smooth, creamy layer.

Digestive biscuits (200g / 7 oz): Use plain biscuits or cookies for a crisp base that balances the creamy filling perfectly.
Unsalted butter (90g / 6 tbsp): Melted butter binds the crumbs together, giving the crust its richness and firmness.
Cinnamon powder (1/2 tsp, optional): Adds a subtle warmth that complements the buttery crust wonderfully.
Brown sugar (1 tbsp): A touch of sweetness that enhances the biscuit crust’s flavor without overpowering it.
Salt (pinch): Balances sweetness and intensifies all the flavors in the crust.
Gelatin powder (2 1/4 tsp / 9 g, unflavoured): The magic powder that sets the cheesecake filling without baking.
Cold tap water (2 tbsp): For blooming the gelatin so it dissolves smoothly and evenly.
Thickened or heavy cream (1 cup): Chilled and whipped to soft peaks, this adds lightness and luscious texture to the filling.
Cream cheese block (500g / 16 oz): Well softened at room temperature for a smooth, tangy base flavor in the filling.
Caster sugar (3/4 cup): Finely granulated sugar to sweeten the filling without gritty texture.
Vanilla extract (1 tsp): Boosts flavor depth with its warm, aromatic sweetness.
Lemon juice (1 tbsp, optional): Adds a subtle tartness that brightens the rich cream cheese mixture.
Strawberries (optional for decoration): Fresh and halved strawberries add a lovely pop of color and fresh fruity contrast.
Whipped cream (optional): For decorating or serving alongside the cheesecake to add extra creamy indulgence.

How to Make No-Bake Cheesecake Recipe

Step 1: Prepare the Pan and Crust

Start by inverting a 20cm / 8-inch springform pan and lining its base with parchment paper, then lightly grease. This setup makes it easier to release the cheesecake later. Next, blitz your digestive biscuits in a food processor until they resemble fine crumbs. Add melted butter, cinnamon, brown sugar, and salt, pulsing until the mixture looks like wet sand that holds when pressed. Press this crumb mixture firmly into the base and up the sides of the prepared pan to create an even crust, then chill it in the fridge while you prepare the filling. This step is crucial because the crust forms the solid foundation supporting that luscious filling.

Step 2: Bloom and Melt Gelatin

Sprinkle gelatin powder evenly over cold tap water and whisk gently. Allow it to bloom for about three minutes until it firms up like a soft rubbery jelly. Microwave for 15 seconds or until it just melts into liquid without boiling. Let it cool for five minutes. This technique ensures the gelatin dissolves smoothly, which is key to achieving the perfect set without lumps in your cheesecake.

Step 3: Whip the Cream

Take the chilled heavy cream and beat it on high speed for around two minutes until it holds firm peaks. Achieving this level of aeration gives the filling a light and fluffy texture, preventing the cheesecake from feeling too dense or heavy, making every bite melt on your tongue.

Step 4: Whip the Cream Cheese Mixture

In a clean large bowl, beat the softened cream cheese together with caster sugar until soft and smooth. Add the vanilla extract, lemon juice (if using), a pinch of salt, and the cooled gelatin mixture. Beat just until combined to avoid air bubbles that might cause cracks and to maintain the smooth texture. This mixture forms the rich core flavor of your cheesecake.

Step 5: Fold in Whipped Cream

Gently fold about one-quarter of the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to knock out the air. Then fold in the rest of the whipped cream until nicely combined. This folding technique helps keep the filling light yet firm enough to slice cleanly once chilled.

Step 6: Assemble and Chill

Pour the creamy filling into your prepared biscuit crust, smoothing the surface with a spatula. Cover the cake and refrigerate for at least six hours, preferably overnight. During this time, the gelatin sets the cheesecake so it holds its shape perfectly while remaining creamy and luscious on the inside.

How to Serve No-Bake Cheesecake Recipe

A cheesecake with three visible layers sits on a white marbled surface: the bottom layer is a thick, rough-textured golden brown crust, the middle layer is a smooth, creamy off-white cheesecake filling, and the top layer features dollops of whipped cream evenly placed around the edge, each topped with a fresh red strawberry half with green leaves. One slice is removed showing the inside layers clearly, and a strawberry half lies on the surface in front of the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries, halved or sliced, make a stunning topping that adds a burst of vibrant color and juicy sweetness that complements the richness of the cheesecake. For an extra touch of indulgence, dollops of softly whipped cream or a dusting of cinnamon provide that elegant finishing flair.

Side Dishes

This cheesecake pairs beautifully with fresh berries or a citrus compote on the side, enhancing its creaminess with tangy, refreshing notes. A cup of strong coffee or a delicate dessert wine can elevate your serving experience, making it feel like a special occasion no matter the day.

Creative Ways to Present

Serve this No-Bake Cheesecake Recipe as individual mini cheesecakes in small jars layered with berry sauce for a modern twist, or pipe whipped cream rosettes around the edges and sprinkle with chocolate shavings for extra decadence. Presentation is your playground, and this dessert lends itself to endless creative possibilities.

Make Ahead and Storage

Storing Leftovers

Place leftover cheesecake slices in an airtight container and keep them refrigerated for up to 3 days. This keeps the cheesecake fresh and flavorful without drying it out or absorbing fridge odors.

Freezing

You can freeze the cheesecake for up to one month. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain its creamy consistency.

Reheating

No reheating needed with this cold dessert. Just let refrigerated or thawed cheesecake come to room temperature for about 15 minutes to bring out the best creamy texture and flavor.

FAQs

Can I use a different type of biscuit for the crust?

Absolutely! While digestive biscuits are traditional, you can use graham crackers, vanilla wafers, or any plain cookies you enjoy. Just choose ones that crush nicely and don’t overpower the cheesecake with strong flavors.

Is gelatin necessary for setting the cheesecake?

Gelatin helps the cheesecake set firmly without baking, giving it that perfect sliceable texture. If you skip it, the filling may remain too soft and won’t hold its shape well.

Can I substitute cream cheese with a lighter option?

For best results, use full-fat cream cheese to ensure richness and smooth texture. Lighter alternatives may alter the flavor and could make the filling too soft or watery.

How long does it take for the cheesecake to set?

It needs at least 6 hours in the refrigerator to set well, but overnight chilling is ideal to develop its full texture and flavor.

Can I make this recipe vegan or dairy-free?

Switching to vegan cream cheese and coconut cream may work, but you’ll need to use agar-agar as a plant-based setting agent instead of gelatin. The texture and flavor will be slightly different but still delicious.

Final Thoughts

This No-Bake Cheesecake Recipe is a brilliant example of how simple ingredients and easy techniques can create a dessert that feels both luxurious and wonderfully comforting. Whether you’re making it for family, friends, or just treating yourself, it’s sure to become a staple in your recipe collection. I encourage you to dive in and give it a try—your taste buds will thank you for this creamy, dreamy delight!