No-bake cheesecake
No-bake cheesecake is a deliciously simple dessert that’s perfect for any occasion. Its creamy texture and rich flavor come together without needing an oven, making it ideal for hot days or last-minute treats. The best part? There are so many creative ways to enjoy this classic dessert! Whether you prefer individual servings, fruity swirls, or chocolatey twists, there’s a no-bake cheesecake style for everyone.
Servings 12 Pieces
Ingredients
For the Crust
- 2 cups crushed graham crackers or tea biscuits
- ½ cup melted butter
For the cheesecake filling
- 450 g 2 blocks softened cream cheese
- 1½ cups powdered sugar
- 2 cups whipping cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract optional
For the blueberry sauce
- 2 cups fresh or frozen bluberries
- ¾ cup water
- ½ cup sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Make the Blueberry Sauce:
- In a saucepan, combine the blueberries, water, sugar, lemon juice, cornstarch, and vanilla. Bring to a boil, then reduce the heat and let it simmer until the mixture thickens and the blueberries soften (about 8–10 minutes). Remove from heat and let it cool completely.
- Prepare the Crust:
- Crush the graham crackers or tea biscuits until fine. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan or deep dish to form an even crust. Place in the fridge while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with powdered sugar, lemon juice, and vanilla until smooth and creamy.
- Whip the Cream:
- In a separate bowl, whip the cream until stiff peaks form. Then gently fold it into the cream cheese mixture until fully combined and fluffy.
- Assemble the Cheesecake:
- Spread half of the cheesecake filling over the crust. If you’d like a fruity layer inside, spoon some of the cooled blueberry sauce over this layer. Then add the remaining filling on top and smooth it out evenly.
- Chill:
- Cover and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to fully set.
- Serve:
- Once set, top the cheesecake with the rest of the blueberry sauce. Slice, serve, and enjoy!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Make sure the cream cheese is softened to avoid lumps.
- Chill the cheesecake for at least 6 hours or overnight for best results.
- If you don’t have a springform pan, use any deep dish and serve with a spoon.
- The blueberry sauce can be swapped for any fruit topping you like.
- Store leftovers covered in the fridge for up to 5 days.
- For firmer cheesecake, chill in the freezer for 20–30 minutes before serving.