Versatile no-bake cheesecake recipe

This recipe of no-bake cheesecake is very simple to make. It is versatile in flavors and does not require major efforts to yield the best results.

If you are a lover of cheesecakes then this article is for you. The truth is, we are not talking here about baked cheesecakes that you can either buy from the stores or make at home. This recipe is dedicated to all cheesecake lovers who like crusty, creamy light cakes loaded with the flavor of your choice. Of course! Because I am introducing to you the best versatile no-bake cheesecake recipe.

This no-bake cheesecake is versatile. It includes the basics from preparing the graham crust to whipping up the whipped cream and cream cheese and finally adding the flavor of your choice, be it strawberry, orange, lemon, or any other flavor. Furthermore, if you decide to go on with creating mini-cakes, then you will end up with a range of flavors in no time.

This recipe of no-bake cheesecake is very simple to make. It does not require major efforts, and the best part of it is that you do not have to worry about the water bath in the oven because yes, it is a NO-BAKE cake! Save a few minutes, prepare it in advance to give the cake ample time to cool while sitting in the fridge, and serve a creamy delicious cake to your family and guests after dinner or on holidays.

So, in a nutshell, what is a no-bake cheesecake?

As the name says, this cheesecake does not require a baking process. The graham crust is piled and pressed in the cheesecake mold and kept in the fridge or freezer for a certain period before topping it with cream cheese and whipped cream. So if you are not a fan of baking, or have issues with the baking process, then this cake will save you the hassle. And finally, you will end up with a thick, crunchy graham crust, and a mousse-style, creamy filling.

What are the ingredients of this recipe?

This cake is egg-free needs only a few ingredients:

• Sugar: both granulated and powdered sugar are needed. I usually use granulated brown sugar in this recipe
• Butter: melted and added to the biscuits to form the graham crust.
• Biscuits: I use Digestive biscuits in this recipe. They contribute perfectly to holding the crust together.
• Cream cheese: the base of this recipe.
• Heavy cream: I use whipped cream instead. They both hold the filling together. You can as well reduce the amount of heavy cream and swap it with sour cream at the same amount.
• Flavored gelatin: depending on the flavor you choose to add to the cake

How to get a thick and solid graham crust?

Three ingredients contribute to a successful crust. Biscuits, butter, and sugar. As I mentioned, I prefer to use brown sugar for the crust. And with solid thick biscuits and butter, the crust will come together. Try to prolong the duration of freezing the crust, the butter will hold the biscuits better and the crust will be more solid.

Start by adding the biscuits and brown sugar to a food processor. Blend until you obtain small crumbs. Then, add the melted butter while you continue blending until all ingredients are well combined.

Add the melted butter while you pulse then mix until fully combined. Lastly, transfer them to a springform pan and press until you form a solid base. Freeze the crust for 30 minutes.

How to make the no-bake cheesecake filling with cream cheese? 

First, whisk gelatin into hot water until dissolved then set aside to cool.

Next, beat the cream cheese and half the amount of sugar until they are well combined.

Then, in a separate bowl, whip the heavy or whipped cream, vanilla, and remaining amount of sugar. Add the flavor you want and set it aside.

Next, divide the whipped cream mixture into two equal amounts, add the gelatin to one of the two divisions, then whisk to blend.

Add the remaining amount of the whipped cream to the cream cheese mixture and whisk to blend as well.

Then, start adding layers of cream cheese and whipped cream, smoothing the top with a spatula, and transfer the cake to the fridge to cool completely for a minimum of 6 hours.

What flavors do you add to this no-bake cheesecake?

Flavoring this cake can be a little delicate but so rewarding. Once you decide on the flavor of your cake, you can add zest such as orange or essence such as for mango or strawberry cakes, or even sauces. However, watch out for the amount of sauce you may add. As this filling is a little delicate, you will need to balance between the amounts of sauce and heavy cream you are using. Your no-bake cheesecake can be flavored with:

• Strawberry
• Orange
• Lemon
• Mango
• Caramel with Lotus chunks
• Chocolate with Oreo chunks

Some FAQ’s about this no-bake cheesecake

• What is the difference between a baked and a no-bake cheesecake?

Apart from the fact that the first one is baked and the second one is not; baked cheesecakes require an additional amount of cream cheese for the filling. As for the filling itself, the filling of the baked cheesecake looks more solid and heavy unlike the filling of the no-bake cheesecake which tends to be smooth and creamy.

• How long should you keep the cake in the fridge?

Since this cake does not require baking, it needs ample time to come together. That’s why it is always better to prepare the cake overnight. It is highly recommended to let it cool for 10 to 12 hours at least before serving.

• How to ensure that the filling doesn’t become runny?

First, it is very important to whip the cream until it becomes stiff and thick. This does not mean that it has to be as hard as cheese or butter though.

Second, add the whipped cream to the cheese filling slowly and gently. The air in the cream will help create a smooth effect in the filling and contribute to solidifying the filling later.

Moreover, make sure not to rush with the cooling process. Do not serve the cake if you did not refrigerate it first for a minimum of 10 to 12 hours.

• How long does this cake last?

With ingredients such as cream cheese, whipped cream, and butter, this cake will last up to 3 days in the fridge.

Do you like desserts? Check out these recipes:

• Peanut butter oat cups
• Marble cake
• 15 minutes ice cream cake
• Classic strawberry tart

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