36 No-Bake Cheesecake Recipes for Summer Parties (2024)

FAQs

How do you make a no bake cheesecake set faster? ›

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

That means you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

Why cheesecake cracks: a sudden temperature change. Cheesecake will sink and contract a bit as it cools; if this cooling happens too suddenly, the cake can crack.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

Cheesecake is not expensive to make. It's cheap. Really, it is — you just have to know a few handy tips to trim that price down.

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

Does no-bake cheesecake need to be refrigerated? ›

Yes! No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

You can use either mascarpone, or Philadelphia cream cheese (or the supermarket version), but it MUST BE full fat cream cheese. I'm based in the UK, so we have double cream. It has a rough fat content of around 45% and this is what helps it set.

In the UK the higher fat content of double cream (approximately 48%) means that it is very stable when whipped and this will give the cheesecake a very firm texture. It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge.

I don't recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it's worth the wait. However, you can freeze the cheesecake to enjoy at a later time.

Cut into smaller portions: If you're in a hurry, you can cut the cheesecake into smaller portions. This will allow them to cool faster than a whole cheesecake. Use a fan: Placing a fan near the cheesecake can help circulate the cold air and speed up the chilling process.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Place in the fridge and allow to set for at least 6 hours, ideally up to 12 hours. The longer the cheesecake sets, the firmer the sliced texture will be.