No-bake cheesecake

No-bake cheesecake is definitely one of the most beloved desserts, thanks to its creamy texture and refined taste. This simple and quick recipe will help you create a delight that everyone will adore. Whether you serve this cheesecake on a special occasion or simply as a personal treat, you will find that it is a perfect choice. Additionally, you can add fresh fruits for an extra burst of flavor and freshness.

Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8

Ingredients

For the crust:
- 200 g digestive biscuits or ladyfingers (or a mix)
- 100 g melted butter

For the filling:
- 2 packs of Philadelphia cream cheese (250 g each)
- 150 g powdered sugar (or to taste)
- 1 vanilla bean (or 2 packets of vanilla sugar)
- 15 g gelatin
- 500 ml liquid cream (whipped)
- 250 g berries (raspberries, blueberries, currants, strawberries, etc.)

Preparation steps

Step 1: Preparing the crust

1. Crushing the biscuits:
Start by crushing the biscuits. If you have a food processor, simply put the biscuits in it and pulse until you get a fine powder. If you don’t have a processor, you can put the biscuits in a plastic bag and crush them with a hammer or the bottom of a jar. This is an essential step, as a well-ground crust will have a uniform texture.

2. Mixing with butter:
Melt the butter in the microwave or on the stove (be careful not to boil it). Mix the crushed biscuits with the melted butter until you achieve a homogeneous mixture.

3. Forming the crust:
Place the biscuit mixture in the cake pan (ideally a springform pan). Use your fingers or a spatula to press the mixture evenly, ensuring it is well compacted. Even coverage of the bottom of the pan is essential to prevent the cheesecake from cracking at the end.

4. Baking (optional):
If you prefer a firmer crust, you can bake it in a preheated oven at 175 °C for 10 minutes. If you want to serve it cold, you can skip this step and put it directly in the fridge to set.

Step 2: Preparing the filling

1. Preparing the cream cheese:
Take the cream cheese out of the fridge and let it sit at room temperature for 10-15 minutes, so it becomes easier to mix. Put the cream cheese in the food processor and beat it until it becomes smooth and creamy.

2. Adding sugar and vanilla:
Add the powdered sugar and vanilla seeds (or vanilla sugar) to the cream cheese. Mix well until all ingredients are fully incorporated.

3. Preparing the gelatin:
Hydrate the gelatin in a little cold water for 10 minutes. Then, dissolve the gelatin in a double boiler or in the microwave (about 20 seconds). Make sure the gelatin is completely liquid and smooth before adding it to the cream.

4. Incorporating the gelatin:
Add the dissolved gelatin to the cream cheese and mix well to ensure it is evenly distributed.

5. Whipping the cream:
Whip the liquid cream until it becomes firm. Then, gently fold the whipped cream into the cream cheese using a spatula, using light motions to avoid losing the air in the cream. This will make the cheesecake light and airy.

6. Adding the fruits:
Add the berries (for example, raspberries) to the cream cheese. Gently mix so as not to crush the fruits. The fruits bring a note of freshness and a pleasant contrast of textures.

Step 3: Assembling the cheesecake

1. Pouring the cream:
Pour the cream cheese over the biscuit crust in the cake pan. Use a spatula to level the surface. This is the moment when you can create an artistic look for the cake.

2. Preparing the gelatin for the top:
Prepare the gelatin for the top of the cheesecake. You can make it using red fruit gelatin or plain sweetened gelatin. Dissolve the gelatin according to the instructions on the package and let it cool.

3. Cooling the cheesecake:
Place the cheesecake in the fridge for about 30 minutes. Then, after it has set, carefully pour the cooled gelatin over the fruits in the cheesecake. This step is essential to prevent the cheese from mixing with the gelatin.

4. Final cooling:
Leave the cheesecake in the fridge for at least 2 hours to set completely. The longer you leave it, the tastier it will be.

5. Unmolding the cheesecake:
When you are ready to serve, take the cheesecake out of the fridge. Use a knife to gently trace around the edge of the pan to facilitate removal. Carefully remove the springform bottom.

Serving suggestions

The cheesecake can be served plain or with a berry sauce, chocolate, or caramel. You can also sprinkle some grated chocolate on top for a more sophisticated look. Pay attention to presentation, as a beautifully decorated cheesecake will surely attract your guests' attention.

Recipe variations

- Exotic fruits: Instead of berries, you can use mango, pineapple, or kiwi to add a tropical note.
- Flavors: Experiment with different flavors by adding lemon or orange zest to the cream cheese.
- Vegan base: You can use vegan biscuits for the crust and a soy or cashew cream cheese alternative.

Nutritional benefits

This no-bake cheesecake is an excellent source of calcium and protein due to the cheese and cream. Additionally, the fruits add vitamins and antioxidants, contributing to a healthy diet.

Frequently asked questions

1. Can I use another type of cheese?
Yes, you can use other types of creamy cheese or even Greek yogurt for a lighter version.

2. How can I check if the cheesecake is ready?
The cheesecake should be firm to the touch. If it is too soft, leave it in the fridge for a few more hours.

3. Can the cheesecake be frozen?
Yes, the cheesecake can be frozen. Make sure it is well covered to prevent drying out.

Now that you have all this information, it’s time to get cooking! Your no-bake cheesecake will surely become a favorite among friends and family. I encourage you to experiment and enjoy the cooking process. Bon appétit!

 Ingredients: For the base: 200g digestive biscuits or ladyfingers (or a mix) 100g melted butter For the cream: 2 packages of Philadelphia cream cheese (250g each) 150g powdered sugar, or to taste 1 vanilla bean or 2 packets of vanilla sugar 15g gelatin 500ml liquid cream (whipped) 250g berries (raspberries, blueberries, currants, strawberries, etc.), I usually make it with raspberries and/or strawberries.

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