No bake cheesecake – RecipeTin Eats

September 21, 2024

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It is a No Bake Cheesecake that tastes similar to a traditional Baked Cheesecake, made with out the fuss of baking! It boasts an exceptionally clean, light-yet-creamy filling and a buttery, crumbly crust that everyone is mad for.

The most effective no-bake cheesecake

I’m fiercely loyal to my traditional baked cheesecake, however a no-bake model is ideal for warm summer time days or after I’m brief on time as a result of I don’t should fuss with baking.

That stated, I’ve a really agency view {that a} no-bake cheesecake shouldn’t compromise on high quality for comfort. Like a traditional baked cheesecake, the filling must be wealthy but mild, with a silky clean texture, however set sufficient to chop neat slices.

To attain this, we’d like gelatin powder. It’s inexpensive, extensively obtainable, and it’s important for a profitable no-bake cheesecake. I’ve tried it with out, and belief me—it both doesn’t set or requires far more cream cheese, making it too dense (see FAQ for extra particulars). There was a LOT of cheesecake popping out of my kitchen these days!

Distinction between a no-bake and baked cheesecake

This no-bake cheesecake is deliberately very much like my traditional Baked Cheesecake. Nonetheless, it’s a smidge lighter as a result of it doesn’t have egg within the filling, whereas baked cheesecake does (that is what units the filling when it’s baked).

Apart from that, the feel and sweetness could be very, very comparable. I doubt most individuals might inform the distinction!

My try at proving the creaminess of the filling to you – a chic smear. 😂 There’s a greater demo within the recipe video under!

What this No Bake Cheesecake tastes like

There are infinite cheesecake variations round, starting from extremely delicate souffle-like cheesecakes (such because the Japanese Cotton Cheesecake, that’s my mom’s recipe BTW) to a lot denser, sweeter New York Cheesecake which makes use of 4 instances the quantity of cream cheese and 7x the quantity of sugar.

My cheesecakes sit squarely in between these two. The filling texture is mousse-like, however not as delicate (else I’d name it a mousse cake!). And if you eat it the filling turns into velvety clean and creamy in your mouth. I purpose for a similar texture for each my baked cheesecakes and this no-bake one.

Right here’s a enjoyable little desk that summarises the above!

Typical elements	Japanese Cotton Cheesecake (recipe)	New York Cheesecake	My Cheesecakes*
Filling	Mild as a soufflé and barely candy	Wealthy, dense, very candy	Wealthy-yet-light
Cream cheese	250g (8 oz)	1 kg (2 lb)	500g (16 oz)
Sugar	35g (1.2 oz)	260g (9 oz)	150 – 200g (5.3 – 7 oz)

* My traditional baked cheesecake and this one. Flavoured cheesecakes (like Nutella, mango, strawberry, blueberry and many others) can differ in sweetness. I not often stray from filling texture although.

Elements for No Bake Cheesecake

Right here’s what it’s essential make this no-bake cheesecake. Not that a lot really! I discover probably the most difficult factor is planning forward so there’s ample time for it to set within the fridge (6 hours for this one).

What you want for a no-bake cheesecake fillinG

See rant within the introduction paragraph above for why I insist we use gelatine! And keep in mind – straightforward. And low cost. 🙂

Cream cheese – I all the time use Philadelphia however for those who’ve had success with one other model, be happy to make use of that.

Softened at room temperature – Take it out of the fridge at the very least 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We would like to have the ability to beat it so it’s fairly smooth, clean and fluffy so the whipped cream mixes effortlessly into it with out knocking out the air (which implies a beautiful mild aerated cheesecake filling = win!)

Blocks not tubs – This recipe requires cream cheese blocks that are firmer than cream cheese in tubs that are softer as they’re designed for spreading. When you can solely get tubs, you simply want to make use of slightly extra gelatine. See notes within the recipe card for amount.
Gelatine – I want to make use of powder reasonably than gelatine leaves after I can as a result of it’s easy to make use of, offered at common grocery shops, low cost and (vital to me) the power is comparatively common all over the world. The identical can’t be stated for gelatine leaves. 🙂

Discover gelatine powder within the baking aisle in small tubs (pictured above) or packets of small sachets (open and measure utilizing a teaspoon).
Water – That is to “bloom” the gelatine (defined within the step photographs under). I take advantage of the naked minimal – simply 2 tablespoons – so we don’t dilute flavour.
Whipping cream – Whipped cream helps create a beautiful mild textured filling. You need to use thickened / heavy cream, or common cream. Simply make certain it may be whipped as a result of not all cream is made for whipping (for instance, pouring cream, dolloping cream). The label ought to say if it may be whipped.

Couple extra cream guidelines:
1. No low fats! Now is just not the time! Eat salad tomorrow.
2. Fridge chilly! The cream must be fridge chilly else it is not going to whip.
Sugar – Finest to make use of caster sugar (superfine sugar) that are finer grains than common sugar (granulated sugar) so we might be assured it can dissolve. It’s particularly vital as a result of this can be a no-bake recipe so we don’t have warmth on our facet right here. When you solely have common sugar, that’s okay. Simply beat the cream cheese for slightly longer than per the recipe and rub the combination between your fingers to make sure there’s no sugar grains left.
Vanilla – Please use vanilla extract which is actual flavour extracted from vanilla beans (therefore the title!) reasonably than vanilla essence which is imitation. It’s particularly vital for no-bake recipes as a result of the vanilla flavour is pure and unaltered within the recipe.
Lemon juice – Only a contact, to convey a smidge of tang to the filling. It’s not a deal breaker for those who don’t have it.
Salt – Normal baking apply nowadays to convey out the flavours in candy baked items. We use only a tiny quantity so it doesn’t make it salty by any stretch of the creativeness.

The buttery cheesecake crust

I’m a cheesecake biscuit crust fiend! So my default is to have a biscuit wall, not only a base. When you see a cheesecake recipe of mine with no wall, there might be a cause for it!

Tips on how to make a No Bake Cheesecake

If there’s one piece of recommendation I can provide you, it’s to know that cheesecakes usually are not as fragile as you suppose they’re! The biscuit crust will look slightly unfastened and crumbly if you first press it into the pan. However as soon as the cream cheese filling is in, it can soak up moisture which makes it set extra, and as soon as the submitting is ready, it holds the entire cheesecake collectively fairly firmly.

So, deal with the completed cheesecake with care however there’s no must be terrified! (I’m speaking to my 18 yr outdated self right here 😂).

1. inverted base (professional tip!)

To make it simpler to take away completed cheesecake, flip the bottom of the springform pan so it’s the wrong way up. Why? As a result of this fashion you don’t want to fret about bumping the cheesecake over the lip of the bottom which might trigger cracks within the crust. As an alternative, it can glide off easily!

Flip the bottom of a 20cm/8″ springform the wrong way up.
Clip with extra paper protruding – Grease very frivolously with butter, simply sufficient to carry the paper in place so it’s not sliding round if you clip the edges in. Then prime with a sq. sheet of paper and clip the edges in so the surplus paper is protruding.

The surplus paper is beneficial to grip to slip the cake off the bottom onto a serving platter. Then you definately merely slide the cheesecake off the paper. Straightforward – and no stress about cheesecake structural points, yay!

2. Cheesecake crust

I’m an absolute sucker for the crumbly, buttery biscuit crust of cheesecakes. So I insist on a biscuit wall. However if you wish to take the better path, simply do a biscuit base and depart the edges bare.

Break biscuits up roughly by hand and put them in a meals processor.
Blitz till they grow to be effective crumbs, about 10 to fifteen seconds on excessive, relying on how highly effective your meals processor is.

Add the butter, cinnamon, sugar and salt, then blitz once more till it turns into moist sand.
Moist sand! It ought to press collectively when pinched between fingers.

⚠️ Not urgent collectively? Simply add slightly additional melted butter. You might need this drawback for those who used a drier biscuit than Digestives, or in the event that they had been a bit stale.

Roughly press – Pour the crumbs into the ready pan, roughly unfold it across the base. Push it up the partitions and press it up utilizing a rubber spatula. No must be overly neat at first, do it roughly initially then refine it (subsequent step).
Press and neaten – Use one thing with a flat base and vertical partitions (I take advantage of a measuring cup) to press the crumbs firmly into the partitions and the bottom. It can appear slightly fragile at this stage however as soon as the filling is in and the cheesecake has been refrigerated, the crust turns into agency and crispy.

Tip: For an additional neat crust, run the measuring cup (or no matter instrument you utilize) forwards and backwards alongside the nook to make it a neat 90° angle reasonably than curved. I additionally like to make use of a butter knife alongside the rim to tidy it up, nevertheless it’s not important (you’ll see me demo this within the video).

2. BLOOM THE GELATINE

Gelatine is easy to make use of for those who simply observe the steps I’ve offered. There’s a cause for each course!

Bloom gelatine – Put the water in a small bowl then sprinkle the gelatine throughout the floor. Combine with a small whisk (or spoon) – it can grow to be like lumpy jelly. Then depart it for five minutes. That is known as “blooming” the gelatine.

⚠️ Don’t dump the gelatine in a single place and don’t pour water into the gelatine. This may trigger the gelatine to show into an enormous lump instantly.
Rubbery! The gelatine ought to solidify right into a agency rubber. If it doesn’t, then your gelatine is lifeless – time to get one other!

Gently re-melt – Microwave for 15 seconds on excessive to soften it then combine till lump free.

⚠️ Don’t let it boil as it could destroy the setting skills of gelatine.
Cool for five minutes whilst you make the filling. The melted gelatine might be whipped into the filling.

⚠️ Don’t pour sizzling gelatine into cream or something that it might soften or deflate. Cool it first however make certain it’s nonetheless in liquid kind. If it solidifies once more, re-melt gently.

3. MAKE FILLING

I want utilizing a handheld electrical beater to make the filling as you possibly can transfer it across the bowl reasonably than stopping and scraping down the edges such as you’d have to do with a stand mixer. You additionally solely want to make use of one attachment (the whisks). When you use a stand mixer, use the whisk attachment to whip the cream, then the paddle attachment for the cream cheese step (stand mixer whisk might aerate it an excessive amount of = massive unpleasant bubbles + danger of collapse mid-setting).

Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks kind. We’re not searching for silky smooth whipped cream, we would like full on stiff whipped cream, as this makes our cheesecake stunning mild and fluffy.
Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to scrub it), beat for 1 minute on excessive simply till it’s softly clean. Then add the vanilla, lemon, salt and melted cooled gelatine, then beat it in simply till dispersed.

⚠️ Don’t beat excessively as a result of it could trigger unpleasant massive air bubbles within the filling (not the top of the world although, I’m simply fussy!).

Fold in whipped cream – Utilizing a rubber spatula, fold by means of about 1/4 of the cream into the cream cheese filling. This lichens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream.

As soon as the preliminary cream is usually combined by means of, gently combine by means of the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which is able to make the cheesecake filling denser than we’re aiming for!
Pour the combination into the ready crust.

Clean – Gently nudge into the corners then clean the floor.
Set – Refrigerate for at the very least 6 hours (12 hours is most secure) or till the filling is ready. I do that uncovered but when your fridge has sturdy smells (garlic or marinated meats come to thoughts) you’ll want to cowl it.

4. REMOVING FROM THE CAKE PAN AND DECORATING

On this step, you’re going to be so grateful I insisted that you simply invert the bottom of the cake pan!

Sides first – Gently unclip then take away the edges of the springform pan.
Slide paper off base – Grip the paper overhang and slide the cheesecake off the bottom onto a serving platter.

⚠️ If the paper is caught to the bottom, it’s since you used an excessive amount of butter which, when ice chilly, glues firmly to the paper! You may both heat the underside of the pan to soften the butter barely (like placing it on a tea towel damp with heat water) or run a big offset spatula, knife or one thing else lengthy and skinny beneath the paper to loosen it.

Slice cheesecake off paper – Then slide the paper out from beneath the cheesecake. I kind of maintain the cheesecake in place as I’m pulling the paper out from beneath it.

⚠️You shouldn’t have bother with the cheesecake sticking to the paper on this step. When you do, it’s in all probability the surplus butter from the biscuit crust that has adhered to the paper when it solidified within the fridge. Simply give it 5 minutes or so to melt and loosen then strive once more. Else, do as above and run a big offset spatula or knife beneath the crust.
Enhance (non-compulsory) – When you’d like to embellish your cheesecake as pictured on this put up, pipe whipped cream alongside the sting then prime each second swirl with a halved strawberry. See under for extra adorning concepts.

Different cheesecake adorning concepts

Generally, the most effective cheesecake is one that’s left un-adorned. Simply 100% cheesecake perfection! You received’t really feel such as you’re lacking something, consuming a plain slice of cheesecake (at the very least, not one which’s made nicely, which after all, ours is! 😉)

Nonetheless, if you’ve acquired firm or for those who’re taking this cheesecake someplace, it’s good to embellish it. Listed below are some concepts:

Whipped cream piped alongside the sting with halved strawberries, as pictured;
Full protection whipped cream – Unfold softly whipped cream everywhere in the floor, doing large stunning swirls, then scatter with combined berries and dirt with icing sugar (powdered sugar);
Both of the above with passionfruit;
Serve slices with a dollop of whipped cream on the facet and a few strawberries or different berries;
Fruit compote and sauces (additionally see Mango Cheesecake, Strawberry and Blueberry Cheesecake, and Blueberry Cheesecake Bars);
Sauce – You may additionally serve with a chocolate or salted caramel sauce, although after I make chocolate or caramel cheesecakes I wish to get these flavours contained in the cheesecake too. They are going to be coming onto my web site finally! 🙂
Sprinkle of nuts and/or chocolate shavings – Suppose, macadamia and white chocolate, peanuts and darkish chocolate, pecans and chocolate, pistachios or almonds. Pretty addition of texture!

That’s cheesecake perfection, proper there.

I hope you do this considered one of nowadays. It’s such a lovely, elegant dessert and everybody who has tried this all the time feedback on the way it tastes decadent nevertheless it’s not too wealthy, and borders on the “simply candy sufficient” line.

The truth is, I’ve added suggestions within the recipe to dial up the sweetness for individuals who want “American-level-sweet” as a result of as a basic rule, American cake recipes are usually on the excessive finish of sweetness in comparison with, say, French and Japanese that are on the decrease finish.

Like to know what you suppose for those who strive it! Additionally, additional adorning recommendations can be most welcome. I did get slightly caught of concepts! – Nagi x

No-bake Cheesecake FAQ

Watch find out how to make it

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No bake cheesecake – RecipeTin Eats

The most effective no-bake cheesecake

Distinction between a no-bake and baked cheesecake

What this No Bake Cheesecake tastes like

Elements for No Bake Cheesecake