Classic No-Bake Cheesecake
This classic no-bake cheesecake recipe creates a smooth, creamy dessert with a buttery biscuit crust, perfect for any occasion and requiring no oven.
Equipment
- food processor
- sturdy bag
- rolling pin
- medium bowl
- 20-23 cm (8-9 inch) springform pan
- flat glass
- large chilled bowl
- beater
- large bowl
- spatula
Ingredients
For the Crust:
- 200 g digestive biscuits (7 ounces)
- 75 g unsalted butter, melted (approx. 5 tablespoons)
For the Filling:
- 400 g full-fat cream cheese, softened to room temperature (14 oz)
- 100 g granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- 400 ml very cold heavy cream (1 ¾ cups)
- 50 g powdered sugar (¼ cup) (for whipped cream)
Instructions
Prepare the Crust
- Crush digestive biscuits finely, then combine with melted butter in a medium bowl.
Press the Crust
- Firmly press the mixture into a 20-23 cm (8-9 inch) springform pan and refrigerate while preparing the filling.
Whip the Cream
- In a chilled bowl, beat very cold heavy cream with powdered sugar until stiff peaks form, being careful not to overbeat.
Prepare Cream Cheese Base
- In a separate bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth.
Combine Filling
- Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula to maintain airiness.
Assemble & Chill
- Spoon the filling over the chilled crust, smooth the top, and refrigerate for at least 4-6 hours or overnight until firm.
Serve
- Once set, carefully remove from the pan and serve plain or with desired toppings.
Notes
For best results, ensure all dairy ingredients, especially the heavy cream, are very cold before whipping. This helps achieve stiff peaks and a stable cheesecake filling. When folding the whipped cream into the cream cheese mixture, be gentle to retain as much air as possible, which contributes to the light and airy texture of the cheesecake. Feel free to customize with toppings like fresh berries, chocolate shavings, or a fruit compote.