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No-Bake Cheesecake

This easy no-bake cheesecake recipe has a creamy-smooth, light, and decadent cheesecake filling. Made of cream cheese, condensed milk, sour cream and whipped cream. No gelatine or oven is required! The buttery crust is made of delicious ground biscoff biscuits and browned melted butter. 

No-bake Cheesecake no gelatin topped with strawberry fillingThis no-bake cheesecake is easy to make compared to the baked cheesecake version. It’s almost zero fail and no need to worry about overbaking. All you need to pay attention to is the mixing method for a perfectly smooth texture.

A perfect cheesecake is all about the texture and creaminess. The texture should be smooth, light, and fluffy, and have a thickened mousse-like consistency.

No-bake Cheesecake slicedHere’s what you’ll need for a perfect No-bake Cheesecake

Springform pans– I used small springform pans 3 of 4.5″ or 5″x 1.5″. You may also use 3 large ramekins or 6 small ramekins. By using small pans, the cheesecake will set quickly. Alternatively, you can use 8″ springform pan.

No-bake Cheesecake Ingredients

Ground Biscuits or crackers– I used biscoff biscuits. Traditionally, cheesecake is made of graham crackers crumbs. Add sugar to taste, if desired. I don’t add sugar, biscoff biscuits and honey graham crackers are already sweet enough for me.

Butter– makes the crust to set. You can use salted butter or unsalted then add a pinch of salt if desired. Melt the butter until lightly browned to add a nutty flavour.

Cream Cheese– full fat is recommended for extra creaminess and the best result. However, you can use light or lactose-free cream cheese.

Condensed Milk– to add a creamy and milky taste. For lactose-free- Fortunately, nowadays you can buy lactose-free condensed milk.

Sour Cream– adds creaminess and tangy flavour, and can be substituted with Greek yogurt.

Pure Vanilla Extract and lemon juice for flavour.

No-bake Cheesecake sliced

How to Make No-Bake Cheesecake

Step1. Make the crust

Melt the butter in a pan over medium heat until lightly browned. It adds a nutty flavour to the crust. Crush the biscuits in a bag using a rolling pin or in a food processor to grind the biscoff biscuits.

Add and mix the biscuit crumbs into the melted butter. Then divide and transfer into the springform baking pans or ramekins. Pack tightly with the cup or glass to compact the crust. Make sure to use with a flat bottom glass.

Place in the freezer to let it set while making the cheesecake filling.

Step 2. Make the Cheesecake Filling.

In a small bowl, add the heavy cream and powdered sugar, then beat until medium-stiff peaks. Make sure not to overbeat the whipped cream for a smooth consistency.

In a separate bowl, add the softened cream cheese, condensed milk, sour cream, lemon juice and pure vanilla extract. Whisk or use an electric mixer and mix until smooth and with no lumps.

Fold the whipped cream in the cheesecake mixture until incorporated. Avoid overmixing, it may deflate the whipped cream.

Pour into the prepared baking pans or ramekins. You can use parchment paper or cake collars (if available) and place them around inside the baking pan.

Smooth and even out the top with a spatula, then carefully shake it sideways to remove some air pockets. This is the time you can add flavours if you want to make this a cheesecake swirl. Try my chocolate ganache recipe to make chocolate swirl cheesecake, and my blueberry pie filling

Check my No-Bake Strawberry Swirl Cheesecake for ideas to make a no-bake cheesecake swirl.

Step 3. Refrigerate for at least 4 hours or overnight.

Keep in mind if using a bigger springform pan, it needs to be set for at least 8 hours in the fridge.

Soak the stainless spatula or bread knife in hot water then wipe with a paper towel. Carefully run the spatula or knife inside the pan to loosen the cheesecake. Clean the side of the cheesecake with the spatula.

Skip this step if you lined the baking pans with parchment paper or cake collars.

Serve with your favourite toppings.

Don’t forget to watch the video👇 How to make this easy no-bake- cheesecake recipe without gelatine.

Strawberry Topping for No-bake Cheesecake

For the Strawberry Sauce– this is the same recipe I made for strawberry syrup, but I didn’t add the cornstarch because it’s for Strawberry Milk.

½ cup fresh or frozen Strawberries whole or pureed
¼ cup sugar
¼ cup water add 1 tsp cornstarch and lemon juice if desired.

Over medium-high heat. Bring to a simmer until thickened. It will be thickened more as it cools.

No-Bake Cheesecake with strawberry filling More Topping Ideas for No-Bake Cheesecake

Blueberry Pie Filling

Chocolate Ganache

Orange Maple Cranberry Sauce

Storing the No-bake Cheesecake:

Keep refrigerated. Refrigerate for up to 3 days in a sealed container. Freeze for up to 2 months in a sealed container. Thaw in the fridge overnight.

More Easy No-Bake Cheesecake Recipes

No-bake Ube Cheesecake

Mini No-Bake Oreo Cheesecakes

No-Bake Strawberry Swirl Cheesecake

No-bake cheesecake

No-Bake Cheesecake (No-Gelatine)

This easy no-bake cheesecake recipe is so light, creamy, and decadent without gelatin. The crust is made of delicious ground biscoff biscuits and butter.
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5 from 2 votes
Course: Dessert
Cuisine: American
Keyword: no-bake cheesecake
Author: Maricel
Prep Time: 20 minutes
Refrigerate: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6

Watch How to Make It

Equipment

  • 3 of 5" x 1.5" springform baking pans or 6 small ramekins

Ingredients

For the Crust

  • 125 g biscoff cookies
  • 3 tbsp butter melted

For the cheesecake filling

  • cup heavy cream whipped into medium stiff peaks
  • 2 tbsp powdered sugar
  • 500 g cream cheese softened
  • ¼ cup condensed milk
  • ¼ cup sour cream substitute with Greek yogurt
  • 2 tsp lemon juice
  • 1 tsp pure vanilla extract

Instructions

Make the Crust

  • Melt the butter in a pan over medium heat until lightly browned.
  • Make the biscuit crumbs. Crush the biscuits in a bag using a rolling pin or in a food processor to grind the biscoff biscuits.
  • Add and mix the biscuit crumbs into the melted butter. Then divide and transfer into the springform baking pans or ramekins. Pack tightly with the cup or glass to compact the crust. Freeze to let it set while making the cheesecake filling.

Make the cheesecake filling

  • In a small bowl, add the heavy cream and powdered sugar, then beat until medium stiff peaks.
  • In a separate bowl, add the softened cream cheese, condensed milk, sour cream, lemon juice and pure vanilla extract. Whisk or use an electric mixer and mix until smooth and no lumps.
  • Fold the whipped cream in the cheesecake mixture until incorporated.
  • Pour into the prepared baking pans or ramekins. Smooth and even out the top with a spatula, then shake it sideways to remove some air pockets.
  • Refrigerate for at least 4 hours or overnight. Serve with your favourite toppings.

Notes

Make sure to pack the biscuit crumbs tightly to avoid breaking or crumbling.
If you can't wait 4 hours to let it set. The cheesecake in a small baking pan or ramekins can be placed in the freezer for 30 minutes to an hour, then thaw for 15 to 20 minutes before serving.
Although you can freeze the cheesecake, for the best result and smooth texture, let it set in the fridge before freezing.
Storing the No-bake Cheesecake:
Keep refrigerated. Refrigerate for up to 3 days in a sealed container. Freeze for up to 2 months.
Nutrition Facts
No-Bake Cheesecake (No-Gelatine)
Amount Per Serving
Calories 556 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 26g163%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 124mg41%
Sodium 404mg18%
Potassium 186mg5%
Carbohydrates 29g10%
Fiber 0.01g0%
Sugar 19g21%
Protein 7g14%
Vitamin A 1582IU32%
Vitamin C 1mg1%
Calcium 137mg14%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

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