I remember juggling the kids while making this no-bake cheesecake for the first time, thinking I’d messed it up when the gelatin didn’t bloom. With a bit of patience, it all came together, and now it’s a go-to dessert that my family devours in no time. It’s a hit every time!
The creamy filling, made with cream cheese and heavy cream, creates a silky texture. Blooming the gelatin in cold water is crucial for achieving that smooth, set consistency that makes this cheesecake stand out.
Ingredients in No Bake Cheesecake
This no-bake cheesecake relies on a few key ingredients that come together for a rich and creamy treat. Here’s what you’ll need:
- Digestive Biscuits: They form a buttery, crumbly crust that complements the smooth filling.
- Unsalted Butter: Adds richness to the crust and helps it hold together. Don’t skip melting it first!
- Cinnamon Powder: A hint of warmth that enhances the flavor of the crust.
- Brown Sugar: Adds a slight caramel note to the crust, balancing the flavors.
- Pinch of Salt: Brightens the sweetness and rounds out the flavors in the cheesecake.
- Gelatin Powder: Key for setting the cheesecake and ensuring it has that smooth texture. Remember to bloom it in cold water first!
- Cold Tap Water: Essential for blooming the gelatin, so it integrates smoothly into the filling.
- Heavy Cream: Whipped to soft peaks, it lightens the filling and gives it a fluffy feel.
- Cream Cheese: The star of the show, providing the rich, creamy base that makes this dessert satisfying.
- Caster Sugar: Dissolves easily to sweeten the filling without any grittiness.
- Vanilla Extract: Adds that classic cheesecake flavor and a lovely aroma.
- Lemon Juice: Brightens up the filling and balances the richness of the cream cheese.
- Strawberries: Fresh strawberries add a pop of color and freshness to each slice.
Let’s Make Some No Bake Cheesecake!
This no-bake cheesecake comes together in just 40 minutes, making it a quick and satisfying dessert. Once you get the technique down, you’ll want to whip this up for every family gathering!
Prepare Crust: Blitz the digestive biscuits in a food processor until they’re fine crumbs, about 30 seconds. Add the melted butter, cinnamon, and a pinch of salt, then blitz again until it resembles wet sand. It should hold together when pinched.
Press Crust: Pour the crumb mixture into a 20cm/8″ springform pan. Use a spatula to spread it evenly over the base and up the sides. Firmly press it down with a measuring cup until it’s compact and smooth. Refrigerate the crust while you make the filling.
Bloom Gelatin: In a small bowl, sprinkle the gelatin over cold water. Whisk until dissolved, then let it sit for about 3 minutes until it firms up. Microwave for about 15 seconds until melted. Keep it liquid for mixing later.
Whip Cream: In a bowl, whip the cold heavy cream with an electric beater on high for about 2 minutes until you reach firm peaks. You’ll know it’s ready when it holds its shape well.
Mix Filling: In another bowl, beat the softened cream cheese and caster sugar on high for 1 minute until smooth. Add the vanilla, lemon juice, and melted gelatin, mixing for another 10 seconds. Avoid overbeating to keep it smooth.
Fold Cream: Gently fold in 1/4 of the whipped cream into the cream cheese mixture using a spatula. This lightens the mix. Then, carefully fold in the remaining whipped cream until fully combined, keeping it airy.
Chill Cheesecake: Pour the filling into the chilled crust, smoothing the top. Refrigerate for at least 6 hours to set completely.
Enjoy your cheesecake, and don’t forget to share it with your family!
Switch It Up: Easy Variations
You can mix things up with this no-bake cheesecake while keeping it simple. Here are a few ideas that work great when you need to adapt based on what you have at home.
Alternative Cream Cheese Brand: If you prefer a different brand of cream cheese, go for it! Any brand should work fine.
Using Cream Cheese from Tub: If you can only find cream cheese in a tub, don’t worry. Just increase the amount of gelatin a bit to help it set properly.
Regular Sugar Instead of Caster Sugar: If you’re out of caster sugar, regular sugar will do. Just mix it a bit longer to ensure it dissolves fully.
Omitting Lemon Juice: Don’t have lemon juice on hand? You can skip it, and the cheesecake will still taste good.
Keeping the Cheesecake Fresh
Store any leftover cheesecake in the fridge, covered, for up to three days. If you want to keep it longer, freeze it for up to three months. Just make sure it’s fully cooled before sealing it in an airtight container to prevent ice crystals from forming.
When you’re ready to enjoy it again, there’s no need to reheat. Instead, let it thaw in the fridge overnight for the best texture and flavor. If you’re in a hurry, leave it out at room temperature for about an hour before serving. It’s best served chilled!
Serving Suggestions
You can enjoy this no-bake cheesecake with some optional extras. Here are a couple of ideas:
- Fresh Strawberries: A mix of fresh strawberries adds a bright, refreshing contrast to the rich cheesecake.
- Whipped Cream: A dollop of whipped cream on each slice adds an airy lightness, making each bite feel indulgent yet light.
I can’t wait for you to try this cheesecake! What toppings do you think you’ll use?
No bake cheesecake for easy summer gatherings
Ingredients
Method
- 1. ABBREVIATED RECIPE:
- 2. Blitz crumb ingredients. Press into a 20cm/8″ inverted base lined springform. Bloom gelatine in the water, then re-melt. Heat the vegetable oil. In a separate bowl, whip cream cheese with sugar, then add vanilla, lemon, salt, and gelatine. Fold in 1/4 of the cream, then the remaining cream. Fill the crust and refrigerate for 6 hours.
- 3. Inverted cake pan:
- 4. Invert & line – Turn the base of a 20cm/8″ springform pan UPSIDE DOWN (Note 6). Grease very lightly with butter. Place a square piece of parchment/baking paper on the base. Then clip it into the springform pan – excess paper will stick out.
- 5. Line sides – Butter and line the sides of the pan.
- 6. Biscuit crust:
- 7. Blitz – Break up biscuits roughly by hand and place them in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
- 8. Add butter – Add the butter, cinnamon, and salt. Blitz until it resembles wet sand (~10 seconds). It should stay together when pinched between your fingers.
- 9. 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 the crust until required.
- 10. Gelatine (Note 2):
- 11. 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 minutes or until it firms up like rubber.
- 12. 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).
- 13. No-bake cheesecake filling:
- 14. Whip cream – Put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form (i.e., not softly whipped; we want good aeration!).
- 15. 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).
- 16. 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.
- 17. Refrigerate – Pour into the crust and smooth the surface. Refrigerate for 6 hours or more to set.
- 18. Serving:
- 19. Remove the sides of the cake pan. Use the overhanging paper to slide the cheesecake off the cake pan base onto a serving platter. Then slide the cheesecake off the paper.
- 20. Decorate the top with whipped cream and strawberries, if desired (or just dollop whipped cream on the plate). Cut into slices and serve!
Leave a Comment