Perfect No-Bake Cheesecake Recipe
Cheesecake is a creamcheese dessert in which a creamy layer is placed on a base of cookies. American cheesecake is baked; English cheesecake is cold cheesecake without baking. This recipe makes a classic cold cheesecake with mascarpone and cream cheese. This recipe is basic, you can add, for example, any fruit or berries to it. No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is virtually ZERO room for error.
This is realy the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!
The recipe is for a 2 kg cheesecake.
For the basis:
- Selga biscuits 300 gr
- Butter 150 gr
For the filling:
- Mascarpone cheese 500 gr
- Philadelphia cheese 150 gr
- Heavy cream 33-35% 200 ml
- Sugar 70 gr
- Gelatin 18 gr
- Water 100 gr
For the decoration:
- Berries (blueberry) 500 gr
Take the cream cheese (500 gr + 150 gr) from out of thethe refrigerator about half an hour before making the cheesecake and leave it to warm up to room temperature. And the cream, otherwise, should be cold.
Crush the cookies with a blender.
Melt the butter and mix with the cookie crumbs. You should get a homogeneous loose mass, there should be no large unshredded pieces of cookies.
Melt butter (150 gr) in a microwave oven or on a stove. The butter should not be too hot, you only need to melt it. Add the melted butter to the cookie crumbs and mix thoroughly with a silicone spatula until smooth.
Place the mixture in a round cake tin (I use a 24 cm mold).Preferably to use a mold with removable sides, so you can remove the sides and serve the cake nicely.
Spread the cookie mixture evenly, pressing it to the bottom of the cake tin and stretching it upward a little around the edges.
Put the tin with cookie&butter into the freezer to let the butter set.
Dilute the gelatin for the filling (18 g) with water according to the recipe on the package and stir well until the gelatin dissolves.
Put aside the gelatin until the next step.
Whip the cream (200 ml) with the sugar (70 g at least. If you want a sweeter filling, add more sugar to taste) until it thickens. The cream must be very chilled to whip well.
Beating heavy cream into stiff peaks most important step in this entire recipe and the secret to a thick no-bake cheesecake filling.
After whipping the cream, start gradually adding the mascarpone and mix thoroughly with the cream. Next, add the Philadelphia cheese and mix thoroughly until homogeneous.
Pour the gelatin into the resulting mass. If the recipe for gelatin requires it to be poured with hot water, make sure that it cools down. Gelatin should be warm, but not hot! If such gelatin cools, then in contact with a cool mass, it may immediately solidify and remain lumps. Therefore, if the gelatin has cooled down, you can warm it up a little. Stir the mass well until homogeneous.
Take the mold out of the freezer.
Carefully pour the cream mixture onto the cookie base and smooth the surface with a silicone spatula. Then take any berries - I use blueberries - to decorate. I place the blueberries all over the cheesecake, in a circle from the outside edge inward.
Place the cheesecake mold in the refrigerator for at least 2-4 hours. Better yet, leave the cheesecake until the next day. Be sure to cover the mold with clingfilm to prevent the smells from the refrigerator from soaking into the cake.
Before you take the dessert out of the mold, make sure it's fully set.
The no-bake cheesecake is ready, enjoy!