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No Bake Cheesecake

No Bake Cheesecake

This No Bake Cheesecake is a creamy, luscious dessert featuring a buttery biscuit base, silky smooth filling, and fresh strawberry topping. Perfect for any occasion, it delivers a rich yet refreshing flavor — all without turning on the oven!
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Biscuit Crust
  • 200 g digestive biscuits or plain cookies about 13 pieces
  • 90 g unsalted butter melted
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon powder optional, for warmth and aroma
  • 1 pinch salt
For the Cheesecake Filling
  • 9 g unflavoured gelatine powder
  • 2 tbsp cold water for blooming gelatine
  • 240 ml heavy or whipping cream chilled
  • 500 g cream cheese block softened at room temperature
  • 150 g 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

Method
 

  1. Prepare the Pan: Flip the base of a 20 cm (8-inch) springform pan upside down and lightly grease it. Line with parchment paper and secure. Butter and line the sides for clean edges.
  2. Make the Biscuit Crust: Crush biscuits in a food processor until fine. Add melted butter, brown sugar, cinnamon, and salt; mix until sandy. Press mixture into the base and sides of the pan. Chill while making the filling.
  3. Bloom and Melt the Gelatine: Sprinkle gelatine over cold water and let bloom for 3–5 minutes. Microwave for 15 seconds to melt, then let cool slightly.
  4. Whip the Cream: In a chilled bowl, whip the cold cream until firm peaks form. Set aside.
  5. Make the Cream Cheese Filling: Beat cream cheese and sugar until smooth. Add vanilla, lemon juice, and melted gelatine; mix gently. Fold in whipped cream until fully combined and silky.
  6. Assemble and Chill: Pour filling into the prepared crust. Smooth the top. Cover and refrigerate for at least 6 hours or overnight until firm.
  7. Serve and Decorate: Release from the pan, top with whipped cream and strawberries, and serve chilled.

Notes

For a softer texture, skip the gelatine and chill overnight. To make it gluten-free, use certified gluten-free biscuits. Decorate with berries, caramel, or mint leaves for a beautiful finish.