No Bake Cheesecake

Why I Love This Recipe

I love this recipe because it’s elegant, easy, and so versatile. The cheesecake filling is sweet but not overpowering, which gives it that refined, patisserie-style flavor I crave. The gelatin gives just the right amount of structure without making it rubbery. And since there’s no baking involved, it’s perfect for warm days—or when I want to prep dessert ahead of time without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscuit Crust:

• 200g digestive biscuits (about 13 cookies, 1 2/3 cups crumbs)

• 90g unsalted butter, melted (6 tablespoons)

• 1 tablespoon brown sugar

• ½ teaspoon cinnamon (optional)

• Pinch of salt

No-Bake Cheesecake Filling:

• 2 ¼ teaspoons (9g) unflavored gelatin powder

• 2 tablespoons cold water

• 1 cup heavy or thickened cream (fridge cold)

• 500g (16 oz) cream cheese block, softened to room temperature

• ¾ cup caster sugar (superfine)

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice (optional)

Optional Toppings:

• 6 strawberries, halved (plus more for serving)

• Whipped cream (for decorating or serving on the side)

Directions

Prepare the Crust:

1. I invert the base of a 20cm (8″) springform pan and line it with parchment paper to make removing the cheesecake easier.

2. I grease the sides lightly and line them with parchment as well.

3. In a food processor, I blitz the digestive biscuits until they turn into fine crumbs.

4. I add the melted butter, brown sugar, cinnamon, and salt, and blend until the mixture looks like wet sand.

5. I press the crumb mixture firmly into the base and slightly up the sides of the pan using a measuring cup.

6. I place the crust in the refrigerator while I make the filling.

Prepare the Gelatin:

7. I sprinkle the gelatin over the cold water in a small bowl and let it sit for 3 minutes until it firms up.

8. I microwave the gelatin for 15 seconds until melted (but not boiling), then let it cool slightly while staying liquid.

Make the Filling:

9. I whip the cold cream in a bowl using an electric mixer until firm peaks form (about 2 minutes), then set it aside.

10. In another bowl, I beat the softened cream cheese and caster sugar together until smooth and creamy.

11. I add vanilla extract, lemon juice (if using), and the melted gelatin. I beat briefly again just to combine.

12. I fold in ¼ of the whipped cream to lighten the mixture, then gently fold in the remaining whipped cream.

Assemble and Chill:

13. I pour the filling into the prepared crust and smooth the surface with a spatula.

14. I refrigerate the cheesecake for at least 6 hours, or overnight, to let it set completely.

Serve:

15. I carefully remove the sides of the springform pan. I use the parchment overhang to help transfer the cheesecake to a serving plate.

16. I decorate with whipped cream and strawberries, or just serve it plain with extra cream on the side.

17. I slice and serve cold, straight from the fridge.

Servings and timing

• Servings: 12

• Prep Time: 40 minutes

• Fridge Time: 6 hours (or overnight)

• Total Time: 6 hours 40 minutes

Variations

• Make it fruity: I top the cheesecake with fresh berries, passionfruit, or a spoonful of berry compote.

• Chocolate swirl: I swirl melted dark or white chocolate into the cream cheese layer before chilling.

• Graham crackers: When I can’t find digestives, I use graham crackers or any plain cookie.

• Citrus twist: I add more lemon juice or a bit of zest for a stronger citrus flavor.

• Mini cheesecakes: I divide the mixture into muffin tins with cupcake liners for individual servings.

Storage/Reheating

I store this cheesecake covered in the fridge for up to 5–6 days. After day 4, the crust may start to soften a little, but the flavor stays great. I don’t recommend freezing the whole cheesecake, but individual slices can be wrapped and frozen, then thawed in the fridge.

FAQs

Can I make this cheesecake without gelatin?

Yes, but the texture will be much softer—more like a mousse. If I skip the gelatin, I chill it overnight and serve it cold directly from the fridge.

What’s the difference between cream cheese blocks and tubs?

Blocks are firmer and better for cheesecakes. If I use tub-style cream cheese, I increase the gelatin slightly (to about 2¾ teaspoons) to ensure the filling sets well.

Can I use granulated sugar instead of caster sugar?

I can, but I beat the cream cheese and sugar a bit longer to dissolve the grains completely. It may introduce a few more air bubbles.

Why invert the springform pan base?

Inverting the base removes the lip, which makes it easier to slide the cheesecake off cleanly without cracking it or messing up the crust.

How do I get clean slices?

I dip a sharp knife in hot water and wipe it clean between each cut. This gives me sharp, clean edges every time.

Conclusion

This No Bake Cheesecake is a creamy, elegant dessert that’s easy to make and even easier to love. The balance of light texture and rich flavor makes every slice irresistible, and the simple method means I can pull it off without stress. Whether I’m hosting a special dinner or just treating myself, this cheesecake never disappoints.

No Bake Cheesecake

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• Author: Mia
• Total Time: 6 hours 40 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This no bake cheesecake is ultra-creamy, light, and smooth with a buttery biscuit crust. Made with gelatine for perfect texture—no oven needed!

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Ingredients

→ Biscuit Crust:

200g / 7 oz digestive biscuits (approx. 13 biscuits or 1 ⅔ cups crumbs)

90g (6 tablespoons) unsalted butter, melted

½ teaspoon cinnamon powder (optional)

1 tablespoon brown sugar

Pinch of salt

→ No-Bake Cheesecake Filling:

2 ¼ teaspoons (9g) unflavoured gelatin powder

2 tablespoons cold tap water

1 cup thickened or heavy whipping cream, cold

500g / 16 oz cream cheese block, softened

¾ cup caster sugar (superfine sugar)

1 teaspoon vanilla extract

1 tablespoon lemon juice (optional)

→ Optional Decorations:

6 strawberries, halved (plus extra for serving)

Whipped cream (half batch for topping, or full batch for serving)

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Instructions

Prepare Pan:

Invert the base of a 20cm/8″ springform pan and line with parchment paper. Lightly butter the paper and sides of the pan.

Make Biscuit Crust:

Blitz biscuits in a food processor into fine crumbs.

Add melted butter, cinnamon, brown sugar, and salt. Blitz again until the texture resembles wet sand.

Press crumbs into the base and sides of the prepared pan. Refrigerate until needed.

Bloom Gelatine:

Sprinkle gelatine over water in a small bowl and stir. Let sit for 3 minutes until rubbery.

Microwave for 15 seconds until just melted. Let cool for 5 minutes but ensure it’s still liquid.

Whip Cream:

Whip the cold cream with an electric beater until stiff peaks form. Set aside.

Make Cheesecake Filling:

In a large bowl, beat softened cream cheese and sugar until smooth.

Add vanilla, lemon juice, and cooled liquid gelatine. Beat just until combined.

Fold in ¼ of the whipped cream gently, then fold in the remaining whipped cream.

Assemble Cheesecake:

Pour filling into prepared crust and smooth the surface.

Refrigerate for at least 6 hours, or overnight, until fully set.

Serve:

Remove from pan and transfer to a serving plate.

Decorate with whipped cream and strawberries if desired.

Slice and serve chilled.

Notes

Use cream cheese blocks for the best texture. If using spreadable tubs, increase gelatine to 2 ¾ tsp.

Make sure your cream is cold so it whips properly.

Adjust sweetness: add up to 1 cup sugar if you prefer American-style sweetness.

Use graham cracker crumbs as an alternative to digestive biscuits.

Keeps up to 7 days in the fridge (best texture in the first 3–4 days).

• Prep Time: 40 minutes
• Category: Sweet
• Method: No-Bake
• Cuisine: Western