# No-Bake Cheesecake

> A no-bake cheesecake sets with gelatine rather than heat. The ratio is **one tablespoon of gelatine per two cups of filling**, and the gelatine must be bloomed in cold water first and melted over a bain-marie — added dry it forms threads.

**American Cuisine · 30 min · 10 servings · 380 kcal per serving**

No-bake cheesecake is far easier than the baked kind and carries no risk of cracking, but it can fail to set. The cause is always the gelatine — either the amount or the method.

## Ingredients

- 250 g — plain biscuits
- 100 g — melted butter
- 500 g — cream cheese, at room temperature
- 1 cup — double cream
- 0.75 cup — icing sugar
- 1 tbsp — gelatine
- 0.25 cup — cold water
- 1 tsp — vanilla
- 1 tbsp — lemon juice
- strawberry or berry sauce to serve

## Method

1. **The biscuit base** — Blitz the biscuits fine, mix with the melted butter, and press into the base of the tin **firmly with the back of a cup**. A loose press means the base crumbles when you cut it.
2. **Chill the base** — Put the tin in the freezer for **15 minutes** until the base is firm. A soft base mixes into the filling and you lose the two distinct layers.
3. **Bloom the gelatine** — Sprinkle the gelatine over the cold water and leave **5 minutes** until it swells, then melt it over a bain-marie until completely clear and leave it to cool to warm.
4. **Whip the filling** — Beat the cream cheese with the icing sugar until smooth, and add the vanilla and lemon. In a separate bowl whip the cream to soft peaks.
5. **Combine** — Pour the **warm — not hot —** gelatine into the cheese mixture while whisking quickly, then fold in the whipped cream with gentle bottom-to-top strokes to keep the air in.
6. **Final chill** — Pour the filling over the base, smooth the top, and refrigerate for **at least 6 hours** or overnight. Anything less and it will not set fully.

## Tips

- Warm gelatine, not hot — hot melts the cheese, cold sets into visible threads.
- Press the base hard with the back of a cup; a light press leaves it crumbling on the plate.
- Six hours of chilling minimum. A cheesecake given three hours collapses when cut.
- A knife warmed in hot water and wiped dry gives clean slices.

## FAQ

### Why won't my cheesecake set?
Too little gelatine, gelatine that was not properly melted, or too short a chill. One tablespoon per two cups of filling, melted over a bain-marie until clear, and at least six hours in the fridge.

### Why are there gelatine threads in the filling?
The gelatine was cold when it hit the mixture and set instantly. It must be warm and fully liquid, and you must whisk quickly as you pour it in.

### Can I make it without gelatine?
Yes, with well-whipped cream and condensed milk, but the texture is softer and harder to slice. Gelatine is what gives you clean edges.

---

Source: https://hanakoleah.com/en/american-cuisine/no-bake-cheesecake
Edited by: Marwa Mohamed
Last updated: 2026-09-12