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.
Servings: 6
Calories: 556kcal
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.
Video
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.
