No Bake Cheesecake
This recipe for a classic, fresh-tasting, and firm cheesecake doesn’t require an oven. Instead of gelatin or condensed milk, it utilises homemade whipped cream for optimal flavor and texture. After a few hours in the refrigerator, preferably overnight, the cheesecake sets up perfectly, with the same texture and taste as a baked version. This recipe is a must-try, and you’re sure to enjoy it!
No Bake Cheesecake
Description
An indulgent no-bake cheesecake, great for a summer!
Ingredients
Biscuit Base
Instructions
Biscuit Base
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Pulverize graham crackers in a food processor until finely ground into crumbs.
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Stir together graham cracker crumbs and add melted butter and use a spatula to combine ingredients well until crumbs are all moistened.
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Pour mixture into springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
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Refrigerate or freeze for 10-20 minutes before filling.
Cheesecake
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Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
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Add powdered sugar and stir until combined.
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Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
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Add sour cream and stir well.
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Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl).
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Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
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Fold your whipped cream into cream cheese mixture until smooth and well-combined.
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Spread cheesecake mixture evenly over prepared graham cracker crust.
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Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.
Note
You can substitute graham crackers with digestives (UK), scotch fingers (Australia) or any other biscuit base you prefer. You may need to adjust the ratio of butter and biscuit depending on how dense the biscuit is.
