This is silky smooth 'make-ahead' dessert with a fluffy, almost mousse-like filling of thick wonderful cream cheese infused with lemon and vanilla. All placed in a buttery digestive cracker crust and topped with whipped cream and fresh fruit!
After spending hours over a hot stove cooking up an array of items for a dinner party or lunch, the last thing you want to do is spend more time coming up with an elaborate dessert. The biggest reason why I almost always look for the simplest, yet most delicious options.
This is a recipe I came up with when I wanted to do something different for my husband's birthday, basically a dessert plus a birthday cake! I never thought a no-bake cheesecake would taste so good until I tried it myself. This is really simple and easy to make and takes no time other that the period required for it to set in the refrigerator. In fact, this is the perfect dessert to make the day before and forget about until it's needed!
Cooking Notes:
The most common issue faced with a no-bake cheesecake is that it never firms up! Here is why that may happen.
- You need to whip the cream cheese and other ingredients until it reaches the right consistency. It should be smooth and thick.
- You need to allow it to chill long enough. Most recipes out there say 3 hours is enough, but through experience I can tell you, it takes at least 8 hours to really firm up. This is why, it's best to make it ahead, ideally the day before, and allow it to sit undisturbed in the fridge until it's needed.
- I also don't recommend freezing the cheesecake to make it set faster. You MUST do it the slow way in the refrigerator. Trust me... it's truly worth the wait.
- You can however freeze the 'already set' cheesecake to have at another time. As mentioned, first set the cheesecake in the refrigerator for a minimum 8 hours, then wrap the whole pan in clingfilm (plastic wrap) followed by a double layer of aluminum foil. You can keep it this way for up to 3 months. When you want to have it, just defrost it in the refrigerator overnight, slice and serve as usual.
- To set the cheesecake, use a springform pan, which is a type of bakeware that features the sides that can be removed from the base.
Toppings:
When it comes to toppings, your options can be quite literally limitless! Just make sure to add them before serving and not before chilling for best results! Here are some ideas.
- Fresh fruit like strawberries, blue berries, kiwi, raspberries, mango, banana, etc.
- Whipped cream
- Cherry pie filling
- Tinned fruits like peaches, pears or mixed fruit
- Hot fudge
- Cold caramel sauce
- Chopped candy, chocolate, peppermint
- Nutella
You can also check out the demo video on my Youtube Channel - @nobakecheesecake
Ingredients:
For the crust:
300g digestive biscuits
3 tbsp sugar
7 tbs unsalted butter, melted
1/4 tsp salt
For the filling:
500g cream cheese, at room temperature
1 tin sweetened condensed milk
1/4 cup lemon juice
1/3 cup sour cream, at room temperature
1 tsp vanilla extract
For the toppings:
Whipped cream
Blueberries
Strawberries
Method:
Make the crust:
This is a no-bake digestive biscuit crust. It's thick, crunchy and sets beautifully without the hassle of having to bake it in the oven.
First, lightly grease a 9-inch or 10-inch springform pan with butter, oil or non-stick spray. Leave aside.
Now add the digestive biscuits into a food processor and pulse until very fine crumbs are formed.
Add the sugar and salt and pulse again.
Gently pour in the melted butter a little at a time until well combined.
Once done, it should have a nice crumbly texture, almost like damp sand.
Add the crumb mixture into the springform pan and spread evenly with a spatula.
Then take a clean measuring cup and press down on the crust with the bottom of it until the crust is nice and flat. I find this helps me to get the perfect even surface.
Some people also spread the crust a little up the sides of the pan (maybe 1 & 1/2 to 2 inches), but I like to have it only at the bottom.
Cover with a clingfilm and place inside the freezer to set for around 15 to 30 minutes.
Make the cheesecake filling:
Use a stand or electric hand mixer at medium to high speed to whip up the filling.
Place the cream cheese inside the bowl first and beat it until smooth.
Add in the sour cream and keep beating.
Pour in the lemon juice and keep beating.
Add in the vanilla extract and keep beating.
Now gently pour in the condensed milk and keep beating.
Stop in between and scrape down the sides with a spatula if necessary.
Keep beating until the batter is smooth and thick.
Pour the filling into the frozen crust.
Spread the filling evenly with the aid of a spatula.
Cover with a clingfilm and place in the refrigerator to set for a minimum 8 hours or overnight.
To serve:
When it's ready to serve, remove the cheesecake from the springform pan.
Decorate with your favourite toppings. In this case... first the whipped cream, then the strawberries and finally the blue berries.
Slice and serve. Enjoy!
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Note: If you're using a tinned filling like cherry pie filling, you can add this before the chilling process.
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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