Why is my no-bake cheesecake not setting?

The most common reason for a no-bake cheesecake failing to set is not whipping the heavy cream to stiff peaks or using room temperature cream instead of cold cream. Additionally, using low-fat cream cheese or sour cream can prevent a stable set. Ensure you chill the cake for at least 6-8 hours, preferably overnight.

Can I make this recipe ahead of time?

Yes! In fact, no-bake cheesecake is the perfect make-ahead dessert. It needs at least 8 hours in the fridge to reach the proper consistency, and it can be stored in the refrigerator for up to 5 days.

Do I need to add gelatin to this cheesecake?

No, The Best No-Bake Cheesecake Recipe relies on the combination of whipped heavy cream and the natural thickening reaction between cream cheese and lemon juice to create a stable, sliceable structure without the need for gelatin.

Can I use a different cookie for the crust?

Absolutely. While graham crackers are traditional, you can substitute them with Golden Oreos, Biscoff cookies, or digestive biscuits. Just ensure you maintain the ratio of 2 cups of crumbs to 1/2 cup of melted butter.

The Best No-Bake Cheesecake Recipe: 7 Tips for Perfection

Description

A silky, creamy, and perfectly stable no-bake cheesecake with a buttery graham cracker crust and a tangy vanilla filling.

Ingredients

Scale

2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup (1 stick) unsalted butter melted
1 1/4 cups heavy whipping cream
16 ounces (2 packages) cream cheese softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup full-fat sour cream

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Instructions

Step 1: Combine 2 cups graham cracker crumbs, 1/4 cup brown sugar, and 1/2 cup melted butter in a bowl and press firmly into a 9-inch springform pan.
Step 2: Chill the crust in the freezer for 15 minutes while preparing the filling.
Step 3: In a chilled bowl, whip 1 1/4 cups heavy cream to stiff peaks and set aside.
Step 4: Beat 16 ounces softened cream cheese and 3/4 cup granulated sugar together until smooth.
Step 5: Mix in 2 teaspoons vanilla extract, 2 teaspoons lemon juice, and 1/3 cup full-fat sour cream until combined.
Step 6: Gently fold the whipped cream into the cream cheese mixture using a spatula.
Step 7: Spread the filling over the crust, smooth the top, and refrigerate for at least 8 hours or overnight.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Use full-fat ingredients for the best set.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 445 kcal
Sugar: 23g
Sodium: 275mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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