No Bake Cheesecake Recipes
This basic no bake cheesecake recipe provides the perfect base or adding your own flavors and toppings to.
Equipment
- 7", 8" or 9" Spring form cake tin
- Parchment paper or food safe acetate
- Electric hand beaters or stand mixer
- Optional: Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
For the basic cheesecake base
- 2 & ⅓ cups (250gms) Cookies such as Graham crackers (approx 16 long rectangular crackers)
- 1 stick (½ cup/ 115gms) unsalted butter
For the basic cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 1 cup (250mls) thickened cream
Optional flavor additions
For vanilla Philadelphia no bake cheesecake
- 1 & ½ teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
For cherry cheesecake
- 1 - 2 cups homemade or store bought cherry topping for cheesecake
For chocolate no bake cheesecake
- ¼ cup (25gms) Dutch cocoa powder
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with parchment paper or food safe acetate.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the no bake cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Whip the cream until firm peaks form. In a separate bowl add the sugar and to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
- To serve remove from the spring form pan, pop onto a plate and enjoy! Decorate to your hearts content or gobble it up as it is. Delicious!
Notes
Adding flavors:
This is a base for making no bake cheesecake recipes. It's perfect for adding your own flavors.
Some fun suggestions include:
For Philadelphia no bake cheesecake - add 1 & ½ teaspoons of vanilla extract and 1 tablespoon lemon juice to the sugar and and cream cheese step.
For cherry cheesecake: make the base as for Philadelphia no bake cheesecake. Once set top with 1 - 2 cups homemade or store brought cherry topping for cheesecake.
For chocolate cheesecake: sift in ¼ cup (25gms) Dutch cocoa powder after you have mixed the sugar and cream cheese together. If the mix is very thick, add ½ tablespoon extra cream.
This is just a very small selection of the no bake cheesecake flavors you can make at home. Have fun experimenting, or for a tried and true recipes where someone has done the experimenting for you try one of my many no bake cheesecake recipes listed in the main post. Happy slicing!
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) to make my no bake cheesecakes as I like them nice and tall with a deep cookie base. It also works perfectly well in a traditional 8 or 9-inch springform tin. Your cheesecake will be flatter but it will still be delicious!
Storage:
No bake cheesecakes will generally keep in a covered container in the fridge for three to five days, depending on the recipe. If topped with fresh fruit they are best eaten within a day or two of decorating as the fruit will dry out.
If you want to freeze the cheesecake for later is usually best to do so before decorating, as most cheesecake decorations don't freeze as well. Wrap the whole cheesecake up and freeze for one to two months. Defrost then decorate and serve.
If you are freezing individual slices from a whole cheesecake you have made and decorated be aware the decorations will still safe to eat, but may not be as nice once defrosted. Fresh fruit decorations may go mushy once defrosted and whipped cream decorations may dry out.
Nutrition
Calories: 364kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 372mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 351IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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