No Bake Cheesecake

If you’re craving a luscious, creamy dessert that doesn’t require turning on the oven, this No Bake Cheesecake is your dream come true. With its buttery biscuit base, silky smooth filling, and fresh strawberry topping, it’s a show-stopping treat that’s incredibly easy to make. Whether you’re hosting a dinner party or simply indulging in a sweet craving, this recipe delivers a perfect balance of tang, sweetness, and rich texture — all without the hassle of baking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Effortless: No oven time — just mix, chill, and enjoy!
• Smooth & Creamy Texture: The filling sets beautifully thanks to a touch of gelatine for that perfect slice.
• Simple Ingredients: Made from everyday staples like biscuits, cream cheese, and cream.
• Perfect for Any Occasion: Ideal for holidays, birthdays, or an elegant dessert after dinner.
• Customizable: Top it with berries, chocolate shavings, or caramel sauce to suit your mood.

This no bake cheesecake stands out because it achieves that bakery-perfect texture without complicated steps — light, velvety, and irresistibly rich.

Ingredients Needed

For the Biscuit Crust

• 200 g (7 oz) digestive biscuits or plain cookies (about 13 pieces)
• 90 g (6 tbsp) unsalted butter, melted
• 1 tbsp brown sugar
• ½ tsp cinnamon powder (optional, for warmth and aroma)
• Pinch of salt

For the Cheesecake Filling

• 2¼ tsp (9 g) unflavoured gelatine powder
• 2 tbsp cold water (to bloom the gelatine)
• 1 cup chilled heavy or whipping cream
• 500 g (16 oz) cream cheese block, softened at room temperature
• ¾ cup caster or superfine sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for brightness)

Optional Decorations

• 6 fresh strawberries, halved (plus extra for serving)
• Whipped cream, for decorating or serving on the side

How to Make No Bake Cheesecake

1. Prepare the Pan

• Invert & line: Flip the base of a 20 cm (8-inch) springform pan upside down and lightly grease it. Place a square of parchment paper on top and secure the pan. The paper’s edges should slightly stick out for easy removal later.
• Line the sides: Lightly butter and line the inner walls with parchment paper for a clean edge.

2. Make the Biscuit Crust

1. Crush the biscuits: Place biscuits in a food processor and pulse until fine crumbs form.
2. Mix with butter: Add melted butter, brown sugar, cinnamon, and salt. Blitz briefly until it resembles wet sand — it should clump together when pinched.
3. Press firmly: Pour the mixture into your prepared pan. Spread evenly, then use a flat-bottomed cup to press it tightly into the base and up the sides (about 1 cm high).
4. Chill: Refrigerate while you prepare the filling. This helps the crust firm up and hold its shape.

3. Bloom and Melt the Gelatine

1. Bloom: In a small bowl, sprinkle gelatine over cold water. Let it sit for 3–5 minutes until it absorbs the liquid and becomes rubbery.
2. Melt: Microwave the bloomed gelatine for about 15 seconds, just until melted. Stir gently and set aside to cool slightly — it should remain liquid when added to the filling.

4. Whip the Cream

In a chilled mixing bowl, whip the cold heavy cream using an electric beater on high speed for about 2 minutes until firm peaks form. This step adds lightness and structure to your cheesecake.

5. Make the Cream Cheese Filling

1. Beat cream cheese & sugar: In another large bowl, beat softened cream cheese and sugar on high until smooth and fluffy.
2. Add flavor & gelatine: Beat in the vanilla, lemon juice, and melted gelatine until just combined. Avoid over-mixing to prevent excess air bubbles.
3. Fold in cream: Gently fold one-quarter of the whipped cream into the cream cheese mixture to loosen it. Then fold in the remaining cream with a spatula, using soft, sweeping motions until smooth.

6. Assemble and Chill

1. Fill the crust: Pour the cheesecake mixture into the prepared crust. Smooth the top with a spatula for an even surface.
2. Chill: Cover and refrigerate for at least 6 hours, or overnight, until firm and set.

7. Serve and Decorate

• Gently release the cheesecake from the springform pan.
• Use the parchment overhang to slide it onto a serving plate.
• Top with whipped cream, halved strawberries, or your favorite fruit sauce.
• Slice with a warm knife for clean cuts and serve chilled!

Serving and Storage Tips

• Presentation: Decorate with fresh berries, mint leaves, or a drizzle of berry coulis for a professional look.
• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.
• Serving Tip: Serve it slightly chilled — not icy — to enjoy its creamy texture at its best.

Helpful Notes

• Cream Cheese Texture: Always soften cream cheese to room temperature for a lump-free filling.
• Gelatine Check: Ensure the gelatine is fully dissolved before adding it; undissolved bits can cause grainy texture.
• Flavor Variations: Try adding crushed Oreos to the crust, a swirl of caramel, or lemon zest for a citrusy twist.
• No Gelatine Option: For a softer, mousse-like cheesecake, skip the gelatine and chill overnight for extra firmness.

Conclusion

This No Bake Cheesecake is the ultimate dessert for anyone who loves rich, creamy flavors without the fuss of baking. With its buttery crust, silky filling, and fresh toppings, it’s a true crowd-pleaser for any occasion.

If you try this recipe, please leave a comment and star rating below — your feedback helps others and brightens my day!
And don’t forget to share your cheesecake creations on Pinterest or Facebook. 🍓
What’s your favorite topping for cheesecake? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make this cheesecake without gelatine?

Yes! You can omit the gelatine for a softer, creamier result. Simply chill overnight to ensure it sets properly.

Can I use a different type of biscuit?

Absolutely — graham crackers, Biscoff, or Oreos all work beautifully. Just adjust the sugar slightly depending on sweetness.

Why didn’t my cheesecake set?

This usually happens if the gelatine wasn’t fully dissolved or the cheesecake wasn’t chilled long enough. Give it a few more hours in the fridge.

Is this recipe gluten-free?

To make it gluten-free, use certified gluten-free biscuits for the crust. The rest of the ingredients are naturally gluten-free.

Can I freeze no bake cheesecake?

Yes, it freezes very well! Wrap the cheesecake (whole or sliced) tightly in plastic wrap and foil. Thaw in the fridge before serving for best texture.