No-Bake Cheesecake: Easy Recipes, Tips & Tricks

Ingredients You’ll Need

Gather these basics: 200 g of crushed graham crackers or digestive biscuits, 80 g melted butter for the crust, 400 g cream cheese (room temperature), 100 g powdered sugar, 1 tsp vanilla extract, and 200 ml heavy cream. You can swap the biscuits for Oreo crumbs or the cream cheese for a vegan alternative if you prefer.

Step‑by‑Step Guide

Start by mixing the biscuit crumbs with melted butter until the texture feels like wet sand. Press the mix firmly into the bottom of a 9‑inch springform pan and chill while you prepare the filling. In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth – no lumps allowed.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheese mixture, keeping the air inside so the cheesecake stays light. Pour the filling over the chilled crust, smoothing the top with a spatula.

Cover the pan with plastic wrap and refrigerate for at least four hours, or overnight for the best set. When it’s time to serve, run a thin knife around the edge to release the cheesecake from the springform, then slide off the sides.

For a finishing touch, drizzle caramel, fruit coulis, or sprinkle fresh berries on top. You can also swirl in chocolate or swirl a layer of jam before chilling for extra flavor layers.

Got leftovers? Store the cheesecake in an airtight container in the fridge for up to three days. If it looks a bit watery after a day, just give it a quick stir before serving – the texture will still be delicious.

Major mishaps are easy to fix. If the crust feels soggy, press it again on a sheet of parchment and chill for an extra half hour. If the filling is too runny, add a little more powdered sugar or a splash of extra cream cheese and give it another quick beat before returning it to the fridge.

Ready to experiment? Try adding a layer of crushed pretzels for salty crunch, or blend in matcha powder for a green tea twist. The no‑bake method is forgiving, so feel free to play with flavors and textures until you find your perfect slice.

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