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No-Bake Cheesecake Recipe

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4.1 from 10 reviews

This creamy, rich no-bake cheesecake features a crunchy biscuit crust and a smooth, airy cream cheese filling set with gelatin. Perfect for a quick yet elegant dessert without the need for an oven, it’s finished with optional fresh strawberries and whipped cream for a classic presentation.

Ingredients

Biscuit Crust

  • 200g (7 oz) digestive biscuits (about 13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies
  • 90g (6 tbsp) unsalted butter, melted
  • 1/2 tsp cinnamon powder (optional)
  • 1 tbsp brown sugar
  • Pinch of salt

No-Bake Cheesecake Filling

  • 2 1/4 tsp (9 g) gelatin powder, unflavoured
  • 2 tbsp cold tap water
  • 1 cup thickened or heavy cream, fridge cold
  • 500g (16 oz) cream cheese block, well softened at room temperature
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Optional Decorations

  • 6 strawberries, halved (plus extra for serving)
  • Whipped cream (half batch for decorating, or full batch for extra serving on side)

Instructions

  1. Prepare the Pan: Invert the base of a 20cm (8″) springform pan and lightly grease it with butter. Place a square piece of parchment paper on the base, then clip on the springform side, allowing excess paper to stick out. Butter and line the sides of the pan for easy removal.
  2. Make Biscuit Crust: Roughly break the biscuits by hand and pulse in a food processor until fine crumbs form, about 30 seconds. Add melted butter, cinnamon, brown sugar, and a pinch of salt. Pulse again for 10 seconds until mixture resembles wet sand and holds together when pinched. Press mixture firmly and evenly into base and up sides of the prepared pan to about 9mm (0.35″) from the top rim. Refrigerate crust until needed.
  3. Bloom Gelatin: Sprinkle gelatin powder evenly over 2 tablespoons of cold tap water in a small bowl. Whisk gently to moisten and let sit for 3 minutes until gelatin firms up like rubber.
  4. Melt Gelatin: Microwave gelatin for 15 seconds on high or until melted, avoiding boiling. Let cool for 5 minutes but ensure it remains liquid before use.
  5. Whip Cream: Using an electric mixer, beat the cold cream on high speed for 2 minutes until firm peaks form. Set aside.
  6. Prepare Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese and caster sugar on high for 1 minute until smooth and creamy. Add vanilla extract, lemon juice (if using), and the melted gelatin. Beat on high for 10 seconds to fully incorporate without overmixing.
  7. Fold in Whipped Cream: Gently fold about one-quarter of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream carefully to retain airiness.
  8. Assemble Cheesecake: Pour the cheesecake filling into the chilled biscuit crust, smoothing the surface with a spatula. Cover and refrigerate for at least 6 hours or overnight until firmly set.
  9. Serve: Remove the sides of the springform pan carefully. Decorate with halved strawberries and additional whipped cream if desired. Slice and serve chilled.

Notes

  • Use softened cream cheese (room temperature) for a smoother filling without lumps.
  • Gelatin must be dissolved properly and cooled but still liquid when added to prevent clumping.
  • Do not overbeat the cream cheese mixture after adding gelatin to avoid bubbles.
  • Refrigerate the cheesecake long enough to fully set (6+ hours recommended).
  • If you don’t have a springform pan, use a regular cake pan lined well with parchment but it may be harder to remove the cheesecake.
  • The inverted cake pan lining ensures an even crust and easy removal.
  • You can skip lemon juice if you prefer a less tangy flavor.

Find it online: https://marthatasty.com/no-bake-cheesecake-recipe/