No-Bake Cold Cheesecake with a Biscuit Base
Cold cheesecake is the perfect dessert when you want an impressive result with minimal effort and no oven. A crunchy biscuit base, a soft and creamy cheese layer, and a fruit sauce on top all come together in a dessert that looks professional despite how simple it is.
The key is to chill it long enough for the creamy layer to set, and to press the biscuit base down firmly so it doesn’t crumble when you slice it.
No-Bake Cold Cheesecake with a Biscuit Base
A chilled dessert made from a buttery biscuit base and a smooth, creamy layer of cheese and cream, topped with fruit sauce, all without turning on the oven.
المقادير
Method
- Mix the crushed biscuits with the melted butter, press into the bottom of a pan to form the base, then place in the fridge.
- Beat the cream cheese with the sugar and vanilla until smooth.
- Whip the cream until firm, then gently fold it into the cheese mixture.
- Add the dissolved gelatin (if using) and mix.
- Pour the creamy layer over the biscuit base and smooth the top.
- Chill the cheesecake in the fridge for at least 4 hours, then decorate with fruit sauce before serving.
ملاحظات
Press the biscuit base down firmly so it doesn't crumble.
Enough chilling time is essential for the creamy layer to set.
The gelatin is optional, but it ensures clean slices.
Enough chilling time is essential for the creamy layer to set.
The gelatin is optional, but it ensures clean slices.
Frequently asked questions
Does no-bake cheesecake need gelatin?
It's not mandatory, but it helps it hold together and gives you clean slices, especially in warm weather.
What can I use instead of cream cheese?
Drained and whipped cottage cheese, or labneh, with a slight difference in flavour.
How long does it keep in the fridge?
About three days, covered, and it's best to add the fruit sauce just before serving.
Photo: Wikimedia Commons — CC BY-SA
