If you’re looking for a dessert that feels indulgent yet is surprisingly simple, this No Bake Cheesecake Recipe is an absolute winner. With a delightfully creamy filling resting on a buttery biscuit base, it combines the perfect texture and fresh flavors without ever needing to turn on the oven. It’s ideal for those warm days when you want something cool and satisfying, or whenever you crave a classic cheesecake that’s easy to whip up and share with loved ones.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, using pantry staples that come together to create a rich, velvety dessert. Each ingredient plays a key role: from the crispy biscuit base adding crunch and flavor, to the silky cream cheese mixture that provides that signature cheesecake smoothness. You’ll be amazed at how a few simple ingredients can deliver such a luxurious slice.
- 200g digestive biscuits (or other plain cookies): The foundation that gives texture and a buttery crunch to the base.
- 90g unsalted butter, melted: Binds the biscuit crumbs perfectly and adds richness without overpowering.
- 1/2 tsp cinnamon powder (optional): Adds a gentle warmth and depth to the crust, enhancing its flavor.
- 1 tbsp brown sugar: Incorporates a subtle caramel note to balance the crunch and creaminess.
- Pinch of salt: Amplifies all the flavors for a well-rounded taste sensation.
- 2 1/4 tsp (9 g) unflavored gelatin powder: The key setting agent that turns the cheesecake silky and sliceable.
- 2 tbsp cold tap water: Activates the gelatin to give the cheesecake its perfect firmness.
- 1 cup thickened or heavy cream, chilled: Whipped to airy peaks, it lightens the cream cheese for a luscious texture.
- 500g cream cheese block, softened: The heart of the cheesecake, creamy and tangy for that classic flavor.
- 3/4 cup caster (superfine) sugar: Sweetens the filling delicately without graininess.
- 1 tsp vanilla extract: Brings warmth and fragrant aroma to the cheesecake.
- 1 tbsp lemon juice: Adds a touch of brightness for balance; optional but highly recommended.
- 6 strawberries, halved (plus extras for serving): Fresh fruit adds a pop of color and refreshing bite.
- Whipped cream: For decorating or serving alongside, it’s the perfect creamy complement.
How to Make No Bake Cheesecake Recipe
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs—about 1 and 2/3 cups worth. Toss these crumbs with melted butter, brown sugar, cinnamon, and a pinch of salt for a flavor-packed base. Press the mixture firmly into the bottom of a springform pan or regular cake tin, creating an even layer. Pop it in the fridge to chill while you work on the filling. This step sets the stage, ensuring you get that satisfying bite of crunch contrasted with creamy cheesecake.
Step 2: Bloom the Gelatin
Sprinkle the gelatin powder over cold water and let it soften, or “bloom,” for a few minutes. Then gently warm the mixture until completely dissolved—this is crucial for a smooth, well-set filling. Avoid boiling as heat can reduce gelatin’s effectiveness. Gelatin is what transforms this cheesecake from a soft cream to a sliceable dessert without baking.
Step 3: Whip the Cream
Using chilled cream, whip it until soft peaks form. This airy cream adds lightness and elegance to the recipe, balancing the rich cream cheese base. Keep this cream gently whipped and set aside until needed to fold into the filling later on.
Step 4: Mix Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add caster sugar, vanilla extract, and lemon juice, mixing until the texture is silky and no lumps remain. This mixture forms the luscious body of your cheesecake, delivering that indulgent mouthfeel everyone loves.
Step 5: Combine Gelatin and Cream Cheese Mixture
Pour your dissolved gelatin mixture gradually into the cream cheese bowl while stirring continuously to avoid lumps. Once evenly incorporated, gently fold in the whipped cream, preserving as much air as possible. This step yields a fluffy, stable filling that sets beautifully as it chills.
Step 6: Assemble and Chill
Spread the creamy filling evenly over your biscuit base. Smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Patience here rewards you with a perfectly firm and creamy cheesecake. Right before serving, scatter the halved strawberries on top, adding freshness and a burst of color, along with optional whipped cream decoration.
How to Serve No Bake Cheesecake Recipe
Garnishes
A classic way to finish your cheesecake is with fresh strawberries and a delicate swirl of whipped cream. The fruit’s natural sweetness and vibrant color make the dessert irresistible. You can also sprinkle some lemon zest or shaved chocolate for an extra elegant touch.
Side Dishes
Pair your cheesecake with a cup of rich coffee or a light dessert wine like Moscato for the perfect balance. Fresh berries or a drizzle of berry coulis on the side can enhance the fruity notes and elevate the experience.
Creative Ways to Present
For a festive touch, serve individual portions in small jars or glasses layered with crushed biscuits and cheesecake filling, topped with sliced strawberries and a sprig of mint. Alternatively, try adding a thin layer of fruit jelly on top before chilling for a jewel-like effect that brightens every bite.
Make Ahead and Storage
Storing Leftovers
This no bake cheesecake keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Its texture and flavor stay integrity intact, making it perfect for preparing ahead of time or enjoying slowly over a few days.
Freezing
You can freeze slices of this cheesecake for up to 1 month. Wrap each piece tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before serving for the best texture.
Reheating
Since this is a no bake dessert, reheating isn’t necessary. In fact, serving it chilled is part of its charm. If thawed from frozen, simply allow ample time to reach refrigerator temperature before enjoying.
FAQs
Can I use a different type of biscuit for the base?
Absolutely! While digestive biscuits are traditional and add a lovely crumbly texture, you can use graham crackers, vanilla wafers, or even ginger snaps for a different flavor profile. Just adjust sweetness accordingly.
What if I don’t have gelatin or want a vegetarian option?
You can substitute gelatin with agar-agar powder, but remember that the setting power and preparation method differ slightly. Follow package instructions to achieve a similar firm texture.
How long does it take for this cheesecake to set?
Chilling time is typically at least 4 hours, though overnight refrigeration is best for a firmer cheesecake that holds its shape cleanly when sliced.
Can I add flavors to the filling?
Yes! Vanilla and lemon are classic, but you can also fold in melted chocolate, fruit purees, or spices like cinnamon and nutmeg to customize your cheesecake.
Is this recipe suitable for beginners?
Definitely! With no baking involved and simple steps, this No Bake Cheesecake Recipe is very beginner-friendly and an excellent way to impress friends and family with minimal fuss.
Final Thoughts
This No Bake Cheesecake Recipe has become a beloved favorite because it embodies everything delicious—creamy, sweet, and refreshingly light—without complicated techniques or ovens. It’s perfect for any occasion, from casual family dinners to celebratory events. I can’t wait for you to try it because once you do, this cheesecake will surely earn a permanent spot in your dessert repertoire!
Print
No Bake Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: N/A
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
This no-bake cheesecake recipe offers a deliciously creamy and smooth dessert without the need for an oven. With a buttery biscuit base and a luscious cream cheese filling set by gelatin, it’s easy to make and perfect for any occasion. Topped with fresh strawberries and optional whipped cream, this cheesecake is both visually appealing and delightfully refreshing.
Ingredients
Biscuit Base
- 200g/7 oz digestive biscuits (about 13 pieces, crushed into 1 2/3 cups crumbs)
- 90g (6 tbsp) unsalted butter, melted
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp brown sugar
- Pinch of salt
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)
Toppings
- 6 strawberries, halved (plus extra for serving)
- Whipped cream (half batch for decorating or full batch for extra to serve on the side)
Instructions
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, mix the biscuit crumbs with melted butter, cinnamon powder (if using), brown sugar, and a pinch of salt until well combined. Press the mixture firmly and evenly into the base of a springform pan or a similar-sized dish. Place it in the refrigerator to chill while you prepare the filling.
- Bloom the Gelatin: Sprinkle the gelatin powder over 2 tablespoons of cold tap water in a small bowl. Allow it to sit for about 5 minutes until it absorbs the water and becomes spongy. Then, gently warm the gelatin either by microwaving for a few seconds or placing the bowl over a pot of simmering water until the gelatin dissolves completely, being careful not to boil it.
- Make the Filling Mixture: In a large mixing bowl, beat the softened cream cheese with caster sugar until smooth and creamy. Add vanilla extract and lemon juice, mixing well. Gradually pour in the dissolved gelatin and mix thoroughly to combine. In a separate bowl, whip the heavy cream until soft peaks form.
- Combine Cream and Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture in batches, taking care not to deflate the mixture. Ensure the filling is smooth and homogenous.
- Assemble and Chill: Pour the filling over the chilled biscuit base, spreading it evenly with a spatula. Arrange the halved strawberries on top as desired. Cover the cheesecake and refrigerate for at least 4 to 6 hours, or until fully set and firm.
- Serve: Before serving, decorate the cheesecake with whipped cream and extra strawberries if you like. Slice into 12 portions and enjoy your creamy, no-bake cheesecake!
Notes
- Use unflavoured gelatin to ensure the cheesecake sets properly without affecting the flavor.
- Make sure the cream cheese is at room temperature for a lump-free filling.
- Cold heavy cream is easier to whip and integrates better into the filling.
- The lemon juice is optional but adds a nice subtle tang that complements the cream cheese.
- Chilling time is critical for proper setting; do not rush this step.
