Description
This no bake cheesecake features a crunchy digestive biscuit crust and a creamy, luscious filling made from whipped cream, cream cheese, and gelatin. It requires no oven and sets in the fridge, making it an easy yet elegant dessert option. Topped with fresh strawberries and whipped cream, it’s perfect for any occasion.
Ingredients
Scale
Biscuit crust:
- 200g digestive biscuits (around 13 pieces, 1 2/3 cups crumbs)
- 90g unsalted butter, melted
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp brown sugar
- Pinch of salt
No-bake cheesecake filling:
- 2 1/4 tsp gelatin powder, unflavoured (9 g)
- 2 tbsp cold tap water
- 1 cup thickened or heavy cream, fridge cold
- 500g cream cheese block, well softened at room temperature
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
Optional decorations:
- 6 strawberries, halved (plus extra for serving)
- Whipped cream (half batch for decorating, or full batch for extra to serve on side)
Instructions
- Prepare the pan: Invert a 20cm/8″ springform pan and lightly grease the base with butter. Place a square piece of parchment paper on the base and clip it into the pan, allowing excess paper to stick out. Also, butter and line the sides of the pan.
- Make the biscuit crust: Break biscuits roughly and blitz in a food processor until fine crumbs form (~30 seconds). Add melted butter, cinnamon powder, brown sugar, and salt; blitz for about 10 seconds until the mixture resembles wet sand and holds together when pinched.
- Press crust into pan: Pour the crumb mixture into the prepared pan. Spread evenly using a spatula over the base and up the sides to about 9mm below the rim. Press firmly with a flat-bottomed tool, like a measuring cup. Refrigerate crust until needed.
- Bloom gelatin: Sprinkle gelatin evenly over cold water in a small bowl. Whisk gently until dissolved. Let it sit for 3 minutes until it firms like rubber.
- Melt gelatin: Microwave gelatin mixture on high for 15 seconds or until melted but do not boil. Let cool for 5 minutes, ensuring it remains liquid before use.
- Whip cream: Using an electric beater, whip the cold cream on high speed for 2 minutes until firm peaks form for good aeration.
- Prepare cream cheese mixture: In a large bowl, beat cream cheese and caster sugar on high for 1 minute until soft and smooth. Add vanilla extract, lemon juice, and melted gelatin; beat for 10 seconds to combine thoroughly but avoid overbeating.
- Fold in cream: Gently fold about 1/4 of the whipped cream into the cream cheese mixture using a rubber spatula to retain air. Then fold in the remaining whipped cream carefully to preserve the fluffy texture.
- Assemble cheesecake: Pour the filling into the biscuit crust in the pan and smooth the surface with a spatula.
- Refrigerate: Place the cheesecake in the fridge for at least 6 hours or overnight to set firmly.
- Serve: Remove the springform sides carefully. Use the parchment paper overhang to lift the cheesecake off the pan base onto a serving plate. Slide the parchment off gently. Decorate with whipped cream and halved strawberries if desired.
- Slice and enjoy: Cut into 12 even slices and serve chilled.
Notes
- You can use any plain biscuits for the crust; if crumbs are too dry and don’t hold together, add extra melted butter gradually until the mixture holds when pressed.
- Gelatin must be fully dissolved and liquid before folding into the mixture; avoid boiling it as this reduces effectiveness.
- Use heavy or thickened cream that is specifically labelled for whipping and is very cold straight from the fridge for best results.
- If using cream cheese tubs instead of blocks, increase gelatin quantity to 2 3/4 teaspoons for proper setting.
- If only granulated sugar is available, beat cream cheese and sugar longer to avoid grainy texture; minor air bubbles may form but will not affect flavor.
- Inverting the cake pan and using parchment helps prevent cracks when unmolding the cheesecake for a smooth presentation.
- Biscuit crust’s wall height should be about 9mm lower than the pan rim to accommodate filling and prevent overflow.
- Store cheesecake in refrigerator and consume within 7 days; biscuit base may soften after 4 days but flavor remains good.
- Additional whipped cream piped on top may deflate slightly after refrigeration but remains tasty.
