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
Scale
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.