Go Back
–+ servings
A creamy, round cheesecake with a graham cracker crust, decorated with dollops of whipped cream around the edge, sits on a white cake stand against a blurred wooden background.
Print Recipe
No ratings yet

No-Bake Cheesecake Recipe

Prep Time20 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 12 yields

Ingredients

For the crust:

  • 170 g Biscuits/crackers
  • 90 Butter

For the filling:

  • 3 teaspoons 9g Gelatin Powder
  • 45 ml Water
  • 2½ cups 560g Cream cheese
  • 1 cup 120g Powdered sugar
  • 1 teaspoon Vanilla extract
  • ⅔ cup 160ml Heavy cream

For the topping:

  • ⅓ cup 80ml Heavy cream, cold
  • 3 tablespoons Powdered sugar

Instructions

  • DIRECTIONS
    1. Make the crust: In a food processor or a Ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined.
    2. Wrap the inner side of a 8-inch (20cm) springform pan with a cake collar, this will insure easy and smooth releasing.
    3. Press crushed biscuits into the bottom of the pan and refrigerate while making the filling.
    4. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
    5. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth. Add heavy cream and beat until light and fluffy.
    6. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and refrigerate for at least 6 hours.
    7. When ready to serve make the topping: in a bowl, whip heavy cream, powdered sugar and vanilla extract. Whip to stiff peaks.
    8. Transfer to a piping bag and pipe as desired.

Video