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
Scale
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.
