Cheesecake lovers, rejoice! This no-bake cheesecake recipe is your answer to a quick and delightful dessert that doesn’t require an oven. Perfect for any occasion, it combines the rich creaminess of a classic cheesecake with the convenience of simple preparation. With a buttery biscuit base, a luscious cream cheese filling, and a light whipped topping, this dessert is bound to impress your friends and family. Ready in just a few easy steps, this cheesecake is as versatile as it is delicious.
Preparation Time
- Prep Time: 20 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
- Servings: 8-10
Ingredients
For the Biscuit Base:
- 200g digestive biscuits (or graham crackers), finely crushed
- 75g unsalted butter, melted
For the Cheesecake Filling:
- 500g cream cheese, softened
- 100g icing sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 300ml heavy cream, whipped to soft peaks
For the Topping:
- 200ml heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Additional crushed biscuits for garnish (optional)
Instructions
Step 1: Prepare the Biscuit Base
- Start by crushing the digestive biscuits into fine crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.
- Melt the butter in a small saucepan or microwave. Combine the crushed biscuits with the melted butter in a bowl until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the base of a 20cm (8-inch) springform pan, ensuring an even layer. Use the back of a spoon to smooth it out. Place the pan in the fridge to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the icing sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the air.
- Pour the filling over the chilled biscuit base. Spread it evenly with a spatula, smoothing the surface for a clean finish.
- Cover the pan with cling film or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
Step 3: Prepare the Topping
- Before serving, whip the heavy cream with the sugar and vanilla extract until it forms soft peaks.
- Spread or pipe the whipped cream over the set cheesecake. For an elegant touch, sprinkle crushed biscuits on top.
Step 4: Serve and Enjoy
- Carefully remove the cheesecake from the springform pan. Slice into portions and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
This no-bake cheesecake is not only easy to make but also incredibly indulgent. Its creamy filling, buttery base, and delightful whipped topping make it a crowd-pleaser. Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe ensures success every time. The simplicity of preparation paired with its elegant appearance makes it perfect for both novice and experienced bakers. Try it today, and let this cheesecake become your new favorite dessert!