Cheesecake without the oven? It’s like magic in your mouth—smooth, creamy, and downright sinful, yet you don’t have to worry about preheating anything. I stumbled upon this no-bake wonder during a heatwave last summer, and let me tell you, it was a revelation. Perfect for those sultry days when the thought of turning on an oven feels like a crime against humanity.
Steps
- Start by creating the crust. Mix graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture firmly into a 9-inch springform pan and freeze for 10-20 minutes while you prepare the filling.
- Whip the cold heavy cream using a hand mixer or stand mixer on medium-high speed until stiff peaks form, which should take about 4-5 minutes. Set this whipped cream aside for later use.
- In a separate bowl, beat the cream cheese and granulated sugar together on medium speed until smooth. Scrape down the sides as needed, then add confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Continue beating until the mixture is smooth and free of lumps.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream, as its airiness is crucial for the cheesecake’s texture.
- Retrieve the crust from the freezer and spread the cheesecake filling evenly over it. Smooth the top with an offset spatula to ensure an even surface.
- Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours, or ideally overnight, to allow it to set properly.
- Once set, run a knife around the edge of the cheesecake to release it from the pan before removing the springform rim. Slice the cheesecake with a clean, sharp knife, wiping the blade between cuts for neat slices.
- Serve the cheesecake with your choice of toppings, such as whipped cream, fresh berries, or salted caramel. Store any leftovers in the refrigerator for up to 5 days.
Ingredients
- bake cheesecake recipe:
- 2 cups (240g) graham cracker crumbs (approximately 16 full sheet graham crackers)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
FAQ
- What is the key to a perfect no-bake cheesecake filling?
- The crucial step is to whip cold heavy cream into stiff peaks and then gently fold it into the cheesecake filling. This technique ensures a mousse-like consistency and helps the filling set firmly in the refrigerator.
- Can I freeze no-bake cheesecake to set it?
- No, it’s recommended to set the cheesecake in the refrigerator for at least 6-8 hours, ideally overnight. Freezing to set can alter the texture, making it difficult to slice neatly.
- Is it possible to make mini versions of no-bake cheesecake?
- Yes, mini no-bake cheesecakes can be made using a standard muffin pan, offering a delightful individual serving option.
- What can I use instead of graham crackers if they are not available in my country?
- If graham crackers are unavailable, ground digestive biscuits can be used as a substitute. Use about 270g of digestive biscuits and adjust the butter and brown sugar quantities accordingly.
- How should I store leftover no-bake cheesecake?
- Leftover cheesecake should be covered and stored in the refrigerator, where it will keep for up to 5 days. If you wish to store it longer, the cheesecake can be frozen for up to 3 months after it has set in the refrigerator.
Tips
- Ensure Proper Whipping of Cream: To achieve a thick and airy cheesecake filling, whip cold heavy cream into stiff peaks. This step is crucial because the whipped cream adds volume and a mousse-like consistency to the cheesecake.
- Use Room Temperature Cream Cheese: For a smooth and creamy texture, make sure the cream cheese is at room temperature before mixing. Cold cream cheese can lead to a lumpy filling.
- Refrigerate for Optimal Setting: Allow the cheesecake to set in the refrigerator for at least 12 hours. This extended chilling time helps the cheesecake achieve a firm texture and makes it easier to slice neatly.
- Pack the Crust Firmly: When preparing the graham cracker crust, press it tightly into the pan. A well-packed crust is less likely to crumble when serving the cheesecake.
Equipment
- Bake Cheesecake from the recipe provided, you may need to purchase the following main equipment items, which might not be typically found at home:
- 9-inch or 10-inch Springform Pan – Essential for creating the cheesecake with a removable rim to ensure easy release.
- Electric Mixer (Handheld or Stand Mixer) – Needed for beating the cream cheese and whipping the heavy cream into stiff peaks.
- Silicone Spatula – Useful for folding ingredients together without deflating air, which is crucial for the texture of the cheesecake.
- Offset Spatula – Helpful for smoothing the cheesecake filling into the crust for a neat and even surface.
