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.
This 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.
Here’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.
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 it 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.
More Topping Ideas for No-Bake Cheesecake
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 Strawberry Swirl Cheesecake
No-Bake Cheesecake (No-Gelatine)
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
- ⅓ 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.
