Tuesday, January 29, 2013

No-Bake Cheesecake


No-Bake Cheesecake01

This no-bake cheesecake was made before the baked one actually. The weather was steamy hot the other day. So I made the no-bake cheesecake to help soothe the heat. Yet, it’d be a perfect, classic dessert after dinner, no matter how the weather is like, if you’re a lover of cheesecakes. It’s easy and quick to make. You can get it served straight from the fridge.

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:
  • 110 gm digestive biscuits
  • 70 gm butter, melted
  • 250 gm cream cheese block
  • 50 gm caster sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 200 ml whipping cream
  • fresh mango slices, for garnish
How To Make No-Baked Cheesecake01


How To Make No-Baked Cheesecake02

Method:
  1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
  2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
  3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
  4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.
No-Bake Cheesecake02

Notes:
  • You can use either unsalted or regular butter.
  • To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

33 comments :

  1. Besides tiramisu, the no-bake cheesecake is also another dessert I can make :) as both do not require any baking and specific flour ratios. Love the two version of cheesecakes (this one and the blueberry one) you have

    ReplyDelete
  2. Tks for the recipe but noticed that no gelatin is required in this recipe and so wonder the cheese will set.

    ReplyDelete
    Replies
    1. Yes, I didn't use gelatin. So the cheesecake was put into the freeze to set properly.

      Delete
    2. Suppose that all the ingredients you measured and steps were right, your cake might haven't chilled enough. Simply refrigerate it longer or put it in a freezer for a bast chilling.

      Delete
  3. It look gorgeous...I bet it must taste heavenly delicious too.

    ReplyDelete
  4. This looks easy enough for me to try :) have always wanted to make a no-bake cheesecake, but never gotten down to it yet.

    ReplyDelete
  5. Hi Christine,
    Really love your food blog. It has inspire me a lot. My first baking is your Japanese Cotton Cheesecake. Is easy to follow and the result is fantastic.

    I m staying in BNE as well hopefully one day can meet up. I have cook some of the dishes for dinner too. Is yum and easy to follow.

    ReplyDelete
  6. the tip about using a damp spoon at the end was very useful! i always have a "rough" looking cheesecake because the spatula doesn't work. because no gelatin is used, will it melt or soften very quickly at room temperature?

    ReplyDelete
    Replies
    1. Yes, if the weather is too hot, the cheesecake will melt.
      You might have noticed that the edge of my cheesecake started to melt when I took this photo, because it's steamy hot on that day.

      Delete
  7. Sure, this creamy and rich cheese cake is always a perfect end to dinner; you make everything looks so simple.

    ReplyDelete
  8. How do you get the cake out of the tin so perfectly...and could you add gelatin so that the cheesecake wont melt?

    ReplyDelete
    Replies
    1. I chilled the cheesecake in freezer until it's very firm. Then cut it by a sharp knife.
      Yes, you can add gelatin if you like.

      Delete
  9. Chill in freezer, transfer to fridge...may i know chill in freezer means i put it in the part where i keep my ice cream, which is normally on top (some refrigerator hv it on the bottom)?

    ReplyDelete
    Replies
    1. Yes, frozen in the freezer where you keep ice cream and ice, then transfer to fridge 1 to 2 hrs before serving.

      Delete
  10. Hi Christine.....its easy to make this cheesecake...i have added extra 20g cheese....when i take out from the fridge to cut, it turn to melt fast..may I know why it will melt?

    ReplyDelete
    Replies
    1. What makes the cheesecake set is chilling, not the cheese. If the weather is too warm, the cake will melt very quickly.
      You might try putting the cake back in freezer for a blast chilling if it starts to melt.

      Delete
  11. Hi, if I don't have a electric mixer then what should I use to mix? and what brand or type of whipping cream would you recommend

    ReplyDelete
    Replies
    1. You might use a balloon whisk. Yet it's quite tedious to beat by hand.
      I used Coles' thickened cream. It's not expensive.

      Delete
  12. I was wondering is it okay if we add in oreo? will it blend well with this cheesecake recipe? and how much oreo will be good for this recipe? Thank you so much!

    ReplyDelete
    Replies
    1. Sure, Oreo will work too. Actually, I have another cheesecake recipe using oreo as the base.

      If you follow this recipe, try replacing the same amount of digestive biscuits with Oreo.

      Delete
  13. Hi Christine. I like the idea of cutting the cheesecake into bite-sized pieces for serving after dinner. How do u get it out of the tin? Do u turn it upside down?

    ReplyDelete
    Replies
    1. My tin has a removable base.
      I just ran a knife around the edges of the cake, pushed up the base, then I could easily remove the cake from the tin.

      Delete
  14. Hi Christine, I just tried your recipe and had the cake in the freezer overnight. I transferred it to the fridge 2 hours before serving but it was already melting by the time I finished cutting. Is it supposed to melt so fast? Other than the melting, the taste is good as I also made some strawberry sauce to dribble over.

    ReplyDelete
    Replies
    1. If the weather is quite hot. You don't need to transfer to the fridge, just serve straight from the freezer, and wait for a while before eating.

      Delete
  15. Hi christine.Can i replace the whipping cream with gelatin?

    ReplyDelete
    Replies
    1. Feel free to experiment with whatever method you like.

      Delete
  16. Can I use normal sugar instead of caster sugar?

    ReplyDelete
    Replies
    1. Yes, you can. Caster sugar is very fine that will be easily dissolved and mixed with other ingredients.
      If you have a food processor, you might give normal sugar a whizz in it and make your own caster sugar.

      Delete
  17. Hi Christine,
    If we freeze the cheesecake, will it become like ice cream texture? I freeze the cheesecake before, but it become like blended ice thought I had transfer it to the fridge few hours before serve.

    ReplyDelete
    Replies
    1. Please see step 4, "Transfer it into fridge for about 2 hours before serving." The cheesecake will be softened a bit but not icy. It's very creamy actually.

      Delete
  18. Hello Christine, may I know if you used salted butter or unsalted butter? Thank you :)

    ReplyDelete
    Replies
    1. I often use unsalted butter to make dessert because I can fully control the amount of the salt added.
      You can use salted butter, yet salt-reduced ones will be better.

      Delete