No-Bake Cheesecake
We make this cheesecake when the oven stays off but dessert still needs to feel like an occasion. There is no gelatine at all: cream cheese and whipped cream set in the fridge to a firm yet tender texture that melts in the mouth. Lemon keeps it fresh, and the crunchy biscuit base adds contrast.
- Prep
- 30 min
- Rest
- 6 h 20 min
- Total
- 6 h 50 min
- Servings
- 10
- Level
- Easy
- Per serving
- 480 kcal
Ingredients
For the base
For the filling
To decorate
Makes: 1 cheesecake (20 cm / 8 in), 10 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the base
Blitz the biscuits to fine crumbs and mix with the melted butter until it looks like damp sand. Line the base of a 20 cm (8 in) springform tin with baking paper, tip in the crumbs and press them down firmly with the bottom of a glass. Chill for 20 minutes.
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Step 2: Beat the cream cheese
Beat the cold cream cheese, powdered sugar, lemon zest and juice and vanilla on low speed for about a minute, just until smooth. Overbeating makes cream cheese runny.
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Step 3: Whip the cream
In a separate cold bowl, whip the cream to firm peaks: it should hold its shape confidently but still look smooth, not grainy.
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Step 4: Combine the two
Fold the whipped cream into the cheese mixture with a spatula in 2–3 additions until completely even.
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Step 5: Fill the tin
Spoon the filling over the base, smooth the top and tap the tin gently on the counter a few times to release air bubbles.
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Step 6: Chill the cheesecake
Cover and refrigerate for at least 6 hours, ideally overnight. It is ready when the top feels firm and does not dip in the centre.
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Step 7: Top with strawberries
Run a hot knife around the edge, release the ring and arrange halved strawberries on top. Slice with a knife dipped in hot water.
Tips & variations
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Tip
Use only full-fat block cream cheese. Light or spreadable tub versions will not set and the filling will slump.
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Tip
Keep all the dairy fridge-cold, and chill the bowl for the cream in the freezer for 10 minutes beforehand.
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Variation
Top with raspberries, blueberries or a spoonful of thick berry sauce instead of strawberries, and use orange zest in place of lemon.
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Storage
The cheesecake keeps in the fridge for up to 3 days. Freeze it without the fruit for up to 1 month and thaw overnight in the fridge.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 480 kcal | 4,800 kcal |
| Protein | 5 g | 50 g |
| Fat | 39 g | 390 g |
| Carbohydrates | 28 g | 280 g |
Approximate values calculated from standard ingredient data.
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