Classic No-Bake Cheesecake

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Classic No-Bake Cheesecake

📖 Description

This No-Bake Cheesecake is rich, creamy, and irresistibly smooth—without ever turning on the oven. It features a buttery biscuit crust and a light yet luscious cream cheese filling, making it ideal for warm weather, quick desserts, or stress-free entertaining. Elegant enough for guests, simple enough for everyday cravings.

⏱️ Prep Time & Chill Time

  • Prep Time: 20 minutes

  • Chill Time: 4–6 hours (or overnight)

  • Total Time: ~6 hours

🍽️ Servings

8–10 slices

📝 Ingredients

For the Crust

  • 200 g (about 2 cups) digestive biscuits or graham crackers, crushed

  • 100 g (7 tbsp) unsalted butter, melted

For the Cheesecake Filling

  • 400 g (14 oz) full-fat cream cheese, softened

  • 1 cup (240 ml) heavy whipping cream, cold

  • ¾ cup powdered sugar (adjust to taste)

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice (optional, for freshness)

Optional Toppings

  • Fresh berries

  • Fruit compote or jam

  • Chocolate ganache

  • Caramel sauce

👩‍🍳 Instructions

1. Prepare the Crust

  1. Mix crushed biscuits with melted butter until evenly coated.

  2. Press firmly into the base of a springform pan (8–9 inch).

  3. Refrigerate for 15–20 minutes to set.

2. Make the Filling

  1. Beat softened cream cheese until smooth and lump-free.

  2. Add powdered sugar, vanilla extract, and lemon juice. Mix well.

  3. In a separate bowl, whip the cold cream to stiff peaks.

  4. Gently fold whipped cream into the cream cheese mixture until light and fluffy.

3. Assemble

  1. Spoon the filling over the chilled crust.

  2. Smooth the top with a spatula.

  3. Refrigerate for at least 4–6 hours, preferably overnight.

4. Serve

  • Add toppings just before serving.

  • Slice with a warm knife for clean cuts.

💡 Notes

  • Use full-fat cream cheese for best texture and flavor.

  • Chilling time is essential—don’t rush it.

  • Lemon juice balances sweetness but is optional.

⭐ Tips for Perfect No-Bake Cheesecake

  • Ensure cream cheese is room temperature to avoid lumps.

  • Whip cream separately for a lighter texture.

  • Don’t overmix once cream is folded in—gentle folding keeps it airy.

  • For extra firmness, chill overnight.

🥗 Nutritional Information (Per Slice – Approx.)

  • Calories: 350–380 kcal

  • Protein: 5 g

  • Fat: 26 g

  • Carbohydrates: 28 g

  • Sugar: 18 g

  • Calcium: ~8% DV

(Values vary depending on toppings and portion size)

🌿 Benefits

  • No oven required – perfect for summer or small kitchens

  • Quick & beginner-friendly

  • Customizable with endless flavors and toppings

  • Contains calcium and energy-boosting fats for satiety

❓ Q & A

Q: Can I make this cheesecake ahead of time?
A: Yes! It’s actually better when made a day ahead.

Q: Can I freeze no-bake cheesecake?
A: Absolutely. Freeze without toppings for up to 1 month. Thaw overnight in the fridge.

Q: Can I use low-fat cream cheese?
A: You can, but the texture will be softer and less rich.

Q: How do I make it firmer without gelatin?
A: Chill longer and use full-fat ingredients. You can also reduce cream slightly.

Q: Can I flavor it?
A: Yes! Add cocoa powder, melted chocolate, fruit purée, or coffee extract.

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