No-Bake Cheesecake
In short: Smooth, creamy no-bake cheesecake with a buttery graham cracker crust. Cream cheese lightened with whipped cream, set in the fridge and topped with berries. It takes about 30 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 0 min
- Resting
- 6 h
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 410 kcal
No-bake cheesecake sets in the fridge instead of the oven, so there is no water bath, no cracked top and no hot kitchen in summer. The filling is cream cheese lightened with whipped cream and sweetened with powdered sugar, which keeps it smooth. Everything depends on temperature: use soft cream cheese and very cold cream, then chill the cake for at least 6 hours so it slices cleanly.
Instructions
- Mix the crumbs, melted butter and granulated sugar until they look like wet sand. Press them firmly into the base of a 23 cm (9 in) springform pan, and a little way up the sides if you like. Chill for 20 minutes.
- Beat the cream cheese, powdered sugar, vanilla and lemon juice on medium speed for 2 to 3 minutes, until completely smooth and free of lumps.
- In a separate bowl, whip the cold cream until it holds stiff peaks.
- Fold one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the rest gently until no streaks remain.
- Spoon the filling over the crust, smooth the top and tap the pan on the counter to release air bubbles. Cover and chill for at least 6 hours or overnight, until firm.
- Run a thin knife around the edge and release the springform. Top with the berries and slice with a hot, wiped knife.
Tips
- Beat the cream cheese until it is perfectly smooth before adding anything else. Lumps cannot be fixed later.
- For very clean slices, freeze the cheesecake for 30 minutes before cutting. Dip the knife in hot water and wipe it between each slice.
Questions and answers
Why didn't my no-bake cheesecake set?
The cream was probably not whipped stiff enough, or the cake was not chilled long enough. Whip to firm peaks and chill for at least 6 hours, preferably overnight.
Can I use light cream or milk instead of heavy cream?
No. Heavy cream with at least 35% fat is what whips and holds the filling together. Lighter creams will not whip to stiff peaks.
Can I freeze no-bake cheesecake?
Yes. Freeze whole or in wrapped slices for up to 2 months, then thaw in the fridge for 3 hours before serving.
How long does it take to make No-Bake Cheesecake?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in No-Bake Cheesecake?
About 410 kcal per serving, with 4 g of protein, 27 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 27 g |
| Fat | 31 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
