36 No-Bake Cheesecake Recipes for Summer Parties (2024)

FAQs

How do I make my no-bake cheesecake firmer? ›

Chilling the Cheesecake

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Yes, you can freeze a no-bake cheesecake to hasten its setting time.

It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Prevent Soggy Crust

Wrapping the springform pan in foil is known to help, but take it a step further and use plastic wrap (which will not melt!) or slow cooker liner bags as an additional seal.

Oven temperature: A fluctuation in the oven temperature can cause the cheesecake to rise too quickly and then fall in the center as it cools. Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center.

The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake.

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

Why is my no bake cheesecake base too hard? ›

If you find that the crumb base is still too hard, then you could slightly reduce the amount of butter used, though we would advise caution on this as the base could become too crumbly instead.

place your hand underneath the springform tin and just open the clip. then use your butter knife and run it all around the edge of the cheesecake. as it starts to loosen from the edge. fully release the springform tin.

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%.

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough.

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly. For a firm no-bake cheesecake with neat slices, refrigerate it for a minimum of 12 hours. This makes it an ideal make-ahead dessert option.