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
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin
Ingredients:
Method:
By
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
Method:
- 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.
- In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
- Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
- 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.
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.
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
ReplyDeleteTks for the recipe but noticed that no gelatin is required in this recipe and so wonder the cheese will set.
ReplyDeleteYes, I didn't use gelatin. So the cheesecake was put into the freeze to set properly.
DeleteIt look gorgeous...I bet it must taste heavenly delicious too.
ReplyDeleteThis looks easy enough for me to try :) have always wanted to make a no-bake cheesecake, but never gotten down to it yet.
ReplyDeleteHi Christine,
ReplyDeleteReally 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.
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?
ReplyDeleteYes, if the weather is too hot, the cheesecake will melt.
DeleteYou 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.
Sure, this creamy and rich cheese cake is always a perfect end to dinner; you make everything looks so simple.
ReplyDeleteHow do you get the cake out of the tin so perfectly...and could you add gelatin so that the cheesecake wont melt?
ReplyDeleteI chilled the cheesecake in freezer until it's very firm. Then cut it by a sharp knife.
DeleteYes, you can add gelatin if you like.
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)?
ReplyDeleteYes, frozen in the freezer where you keep ice cream and ice, then transfer to fridge 1 to 2 hrs before serving.
DeleteHi 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?
ReplyDeleteWhat makes the cheesecake set is chilling, not the cheese. If the weather is too warm, the cake will melt very quickly.
DeleteYou might try putting the cake back in freezer for a blast chilling if it starts to melt.
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
ReplyDeleteYou might use a balloon whisk. Yet it's quite tedious to beat by hand.
DeleteI used Coles' thickened cream. It's not expensive.
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!
ReplyDeleteSure, Oreo will work too. Actually, I have another cheesecake recipe using oreo as the base.
DeleteIf you follow this recipe, try replacing the same amount of digestive biscuits with Oreo.
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?
ReplyDeleteMy tin has a removable base.
DeleteI just ran a knife around the edges of the cake, pushed up the base, then I could easily remove the cake from the tin.