If you have a sweet tooth but lack the time or equipment to bake, this No Bake Cheesecake Recipe is going to become your new best friend. It’s creamy, luscious, and perfectly dreamy with a crumbly biscuit base that sets without heat. Plus, no oven is required, making it an amazingly simple yet impressive dessert for any occasion. The texture and taste come together in a way that feels indulgent but effortless, and honestly, who doesn’t love a dessert that practically makes itself while you relax?
Ingredients You’ll Need
These ingredients are straightforward but important—they each play a key role in creating the perfect balance of flavor, texture, and that signature richness you expect from a cheesecake. From crunchy biscuit crumbs to smooth, rich cream cheese, every element works together beautifully.
- 200g/7 oz digestive biscuits: The base of our cheesecake, providing a sweet, crunchy foundation that soaks up the butter perfectly.
- 90g unsalted butter, melted: This binds the biscuit crumbs together, giving the crust a firm yet tender texture.
- 1/2 tsp cinnamon powder (optional): Adds a subtle warm spice to elevate the crust.
- 1 tbsp brown sugar: Brings a gentle caramel sweetness to the base.
- Pinch of salt: Balances sweetness and enhances all the flavors.
- 2 1/4 tsp gelatin powder, unflavoured: Helps the cheesecake set perfectly without baking.
- 2 tbsp cold tap water: Used to bloom the gelatin so it blends smoothly into the filling.
- 1 cup thickened or heavy cream, fridge cold: Whipped to soft peaks for a light, airy filling.
- 500g cream cheese block, well softened at room temperature: The rich and tangy heart of the cheesecake.
- 3/4 cup caster sugar / superfine sugar: Sweetens the filling without graininess.
- 1 tsp vanilla extract: Adds depth and warmth to the creamy mixture.
- 1 tbsp lemon juice: Brightens and balances the richness (optional, but recommended).
- 6 strawberries, halved (plus extra for serving): Fresh fruit for a pop of color and natural sweetness on top.
- Whipped cream: For decorating and an extra indulgent touch when serving.
How to Make No Bake Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the digestive biscuits until they resemble fine crumbs—using a food processor makes this quick, but a sturdy bag and rolling pin will do the trick too. Combine the crumbs with melted butter, cinnamon powder if you’re using it, brown sugar, and a pinch of salt. Press this fragrant mixture firmly into the base of a springform pan or any suitable dish, creating an even, compact layer. Pop it into the fridge to chill while you move on to the filling.
Step 2: Bloom the Gelatin
Sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes. This step softens the gelatin granules and prepares them for dissolving, which is essential for a smooth, well-set cheesecake without lumps. Later, you’ll gently warm the gelatin just until it melts, making sure it’s not too hot before folding it into the cream cheese mixture.
Step 3: Whip the Cream
Take the cold heavy cream and whip it to soft peaks using a mixer or whisk. Soft peaks mean the cream holds its shape but still has a little movement. This fluffy whipped cream will give your cheesecake that light and airy texture, balancing the richness of the cream cheese beautifully.
Step 4: Mix the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until smooth and velvety. Add caster sugar, vanilla extract, and lemon juice, and continue mixing until everything is fully combined and creamy. Then, carefully fold in the melted gelatin, making sure it is evenly distributed without overmixing. Finally, gently fold in the whipped cream to keep the mixture light and luscious.
Step 5: Assemble the Cheesecake
Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Scatter the halved strawberries across the surface, pushing a few slightly into the filling for a juicy surprise. Cover the pan with cling film or a lid, then place it in the fridge for at least 4 hours, or ideally overnight. This resting time allows the gelatin to set and all the flavors to meld into one irresistible slice.
Step 6: Ready to Serve
Once firm and chilled, your No Bake Cheesecake Recipe is ready to delight. Release the springform pan carefully and transfer to a serving plate. Add a dollop of whipped cream on top or around the edges for a pretty finish. Fresh strawberries or other fruits can add that bright burst of freshness that cuts through the creamy richness.
How to Serve No Bake Cheesecake Recipe
Garnishes
Fresh berries like strawberries, raspberries, or blueberries work wonders when added on top or alongside whipped cream swirls. A light dusting of cocoa powder or a drizzle of berry coulis can also add an elegant touch and complement the creamy filling perfectly.
Side Dishes
This cheesecake stands beautifully on its own, but if you want to create a fuller dessert experience, consider serving it with a scoop of vanilla bean ice cream or a small bowl of fresh fruit salad. A glass of sweet dessert wine or coffee pairs exceptionally well too.
Creative Ways to Present
For a fun twist, serve individual portions in clear glass jars or mini trifle bowls layered with bits of cookie crumbs and fruit. You could also make a layered cheesecake parfait with alternating layers of filling and fruit. Presentation is your playground, so have fun crafting a dessert everyone will admire before they devour it.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container. It stays fresh and delicious for up to 3 days, so you can enjoy more indulgence later without any fuss.
Freezing
If you want to store cheesecake longer, slicing and freezing individual pieces wrapped in parchment paper then placed in a freezer-safe container works well. Frozen cheesecake is best enjoyed within 1 month. When ready, thaw in the fridge overnight for the best texture.
Reheating
Since this is a no bake dessert, reheating isn’t recommended or necessary. It’s best served chilled to maintain the perfect creamy texture and fresh flavors.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While digestive biscuits are traditional, you can experiment with graham crackers, shortbread, or even chocolate cookies to change the flavor and texture of your crust.
Is gelatin necessary in this No Bake Cheesecake Recipe?
Gelatin is crucial for helping the cheesecake set properly without baking. If you omit it, the cheesecake might be too soft or not hold its shape well.
Can I make this cheesecake vegan or dairy-free?
To make a vegan or dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives, and use agar-agar instead of gelatin. Note that the texture may slightly differ, but it can still be delicious.
How long does it take to chill the cheesecake?
For the best results, chilling for at least 4 hours is recommended, but overnight chilling is ideal to let the flavors meld and the gelatin fully set.
Why do I need to soften the cream cheese before mixing?
Softened cream cheese blends more smoothly, ensuring a lump-free, creamy filling. Cold cream cheese can create a grainy texture and be harder to mix evenly.
Final Thoughts
This No Bake Cheesecake Recipe is truly a game-changer, perfect for impressing friends or simply treating yourself with minimal effort. Its creamy texture, delicate sweetness, and beautiful presentation make it an absolute crowd-pleaser. I can’t wait for you to try it and discover just how wonderful a no bake dessert can be—happy indulging!
Print
No Bake Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Description
This no-bake cheesecake is a creamy, delicious dessert that requires no oven time, making it perfect for warm weather or quick preparation. Featuring a buttery biscuit base and a smooth cream cheese filling set with gelatin, this cheesecake is easy to make and beautifully garnished with fresh strawberries and whipped cream.
Ingredients
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) unflavoured gelatin powder
- 2 tbsp cold tap water
- 1 cup thickened or heavy cream (whipping 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)
Decoration
- 6 strawberries, halved (plus extra for serving)
- Whipped cream (half batch for decorating or full batch for extra on the side)
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the crumbs with melted butter, cinnamon powder, brown sugar, and a pinch of salt until well combined. Press the mixture firmly into the base of a springform or any suitable cheesecake pan to form an even layer. Chill in the refrigerator while preparing the filling to set.
- Bloom the gelatin: In a small bowl, sprinkle the unflavoured gelatin powder over 2 tablespoons of cold tap water. Let it sit for 5 minutes to soak and bloom, allowing the gelatin to absorb the water and become jelly-like.
- Whip the cream: In a chilled bowl, whip the thickened or heavy cream until soft peaks form. Be careful not to over-whip; the cream should be light and fluffy, then set aside.
- Prepare cream cheese mixture: In a separate large bowl, beat the softened cream cheese with caster sugar until smooth and creamy using an electric mixer. Add vanilla extract and lemon juice, then continue mixing to fully incorporate.
- Combine gelatin and filling: Gently warm the bloomed gelatin in the microwave for 10-15 seconds or over a double boiler until completely dissolved but not boiling. Quickly mix the dissolved gelatin into the cream cheese mixture, stirring evenly to avoid lumps.
- Fold whipped cream and assemble: Carefully fold the whipped cream into the cream cheese and gelatin mixture until just combined, keeping the mixture light and airy. Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set the cheesecake completely. Before serving, decorate the top with halved strawberries and whipped cream as desired.
Notes
- Use plain, buttery biscuits like digestive or graham crackers for the base to complement the creamy filling.
- Make sure the cream cheese is well softened at room temperature to avoid lumps in the filling.
- Gelatin needs to be fully dissolved and evenly mixed to set the cheesecake properly without grainy texture.
- Chilling the cheesecake adequately (minimum 4 hours) is important for firm texture.
- Lemon juice adds a hint of freshness but is optional.
- Keep the cream cold before whipping to achieve best volume.
