5 Easy no-bake Cheesecake recipes

Posted By on May 25, 2011 | 13 comments


This week I'm sharing another weakness of mine...cheesecake recipes.  I love baked and no-bake cheesecake, but I find that the no-bake cheesecake recipes are really diverse and easy to experiment with.  I'll start off with a base recipe, and show you how to change it and mix it up to go from classic flavours to something a little more special, in 5 Easy no-bake Cheesecake recipes:

  • Lemon cheesecake
  • Mocha Cheesecake
  • Double Chocolate cheesecake
  • Tropical cheesecake
  • Strawberry cheesecake

 Recipe for no-Bake Lemon cheesecake

This recipe makes a very rich and creamy cheesecake so a small piece is very filling, but oh so more-ish!  A classic sweet, creamy, lemon flavoured cheesecake on a sweet biscuit base- heaven from the fridge.  Best of all this recipe is not baked and easy to do.

 

Basic Lemon cheesecake Recipe for an 8" spring form tin

Biscuit Base

100g melted butter
1/4 teaspoon cinnamon
1/2 teaspoon lemon essence
1/2 packet of Nice biscuits (a plain rectangular sweet biscuit with sugar on top) or 125g
1/2 packet of arrowroot or Marie biscuits or 125g

In a food processor, blitz the biscuits until well crushed, add cinnamon.  Reserve 2 tablespoons of this to the side to sprinkle on top of the cheesecake.  Add melted butter and essence.  Pulse until combined.  Or place all biscuits in a double lined plastic bag and crush until fine crumbs with a rolling pin, tip into a bowl, mix in the remaining ingredients.

Press the crumbs into a spring form tin, making the base at least 1 1/2 cm thick.  Allow some of the base to go up the sides to create a slight dam.  I like to use the bottom of a glass to press the corners well into the tin. Put into the fridge, covered with plastic wrap, while you make the filling.

Lemon cheesecake filling

2 packets of full fat cream cheese
1 packet light cream cheese
3/4 can sweetened condensed milk
1 cup cream
1/4 cup lemon juice and grated rind of 1/2  medium lemon
1 teaspoon gelatine
3 tablespoons boiling water

Whip cream until thick and stiff.  In another bowl, beat full fat cream cheese until smooth, then beat in the low fat cream cheese.  The lower fat cream cheese is not as hard as the full fat one, if you add them all together it becomes chunky and not smooth.  Beat in condensed milk.  Fold in whipped cream, lemon juice, lemon rind.  Dissolve gelatine with boiling water, mix well into filling.  Pour on top of biscuit base, sprinkle the top with the left over cinnamon crumbs.

Refrigerate for at least 4 hours or until firm.  I always place my no bake cheesecakes into a plastic container and then into the fridge so that it doesn't absorbs any smells- you want lemon cheesecake not cabbage or spaghetti sauce infused cheesecake!

So that's my basic recipe for no bake cheesecake, and here are the variations:

Recipe for Mocha No-Bake Cheesecake

Mocha No-Bake Cheesecake

 

Biscuit Base

Changes to the ingredients:1 packet of chocolate ripple biscuits, instead of the Marie and nice ones, and NO lemon essence.  Follow the same procedures for making the biscuit base. 

Filling

Changes to the ingredients: NO  lemon juice and grated lemon, instead add 2 tablespoons of  strong coffee (granulated) with a little water to make a paste.  Melt 150g of chocolate and add to coffee mixture then mix into cheesecake mix.  Follow the same procedures for making the filling.   Add a dollop of whipped cream on top, then dust with drinking chocolate that has been mixed with powdered/instant coffee.

 Recipe for no-Bake Double chocolate cheesecake

Double Chocolate No-Bake Cheesecake

 

Biscuit Base

Changes to the ingredients:1 packet of chocolate ripple biscuits, instead of the Marie and nice ones, and NO lemon essence.  Follow the same procedures for making the biscuit base. 

Filling

Changes to the ingredients: NO  lemon juice and grated lemon, instead  Melt 150g of chocolate or chocolate sauce then mix into cheesecake mix.  Follow the same procedures for making the filling.   Once you have poured the chocolate cheesecake mix into the tin, use chocolate sauce to swirl on top of the mixture, marble it through the batter by swirling a fork through the chocolate sauce and cheesecake mix.  Allow to set.  In my photo, I over mixed it through :)  Add a dollop of whipped cream and a strawberry to garnish.

I make my own chocolate sauce using this recipe

 

Recipe for Tropical No-Bake Cheesecake

Tropical No-Bake cheesecake

 

Biscuit Base

Changes to the ingredients:1 packet of Anzac or golden butternut crunch biscuits, and NO lemon essence.  Follow the same procedures for making the biscuit base. 

Filling

Changes to the ingredients: NO  lemon juice and grated lemon, instead  mix  185g tin of strained crushed pineapple, blot off any excess liquid with paper towelling, then mix into cheesecake mix.  Follow the same procedures for making the filling.   Once you have poured the cheesecake mix into the tin, use tropical fruit sauce to swirl on top of the mixture.  Allow to set in fridge.  Then using 3/4 cup of tropical fruit sauce or tinned passionfruit that has been mixed 1 teaspoon of gelatine that has been dissolved into 30 mL boiling water.  POur the tropical sauce or passionfruit sauce ontop of cheesecake.  Allow to set in fridge again.

 If you'd like a recipe to make your own tropical fruit sauce, I bought Woolworth brand from the supermarket...any pre bottled fruit sauce could be used.

 

 

Recipe for strawberry cream, no-Bake cheesecake

 

Strawberry No-Bake Cheesecake

Biscuit Base: No change to original recipe.

Filling

Changes to the ingredients:  Follow the same procedures for making the lemon filling.   Once you have poured the cheesecake mix into the tin, allow to set in fridge.  Mix red tortenguss or make a batch or strawberry jelly, and when it is sloppy pour on top of cheesecake, and set sliced strawberries into it.  I prefer the red tortenguss, if you can find it, check this link, because it sets pretty instantly.  I buy it from continental delis.  Pipe some fresh cream with it too for a little extra decadence.

You'll notice that in some of the photos the cakes are small, that's because I made them into cupcake sized cakes- they look adorable, and you can try more variety that way.  They also freeze well, so they're great to use as treats later on- even the strawberry one.  If you'd like to make the cupcake ones, line a muffin tray with patty pans, and press the cookie base into the liners using the bottom of a glass.  I also made mini ones using a mini muffin tray, and pushed the cookie base into the liners with the end of a shot glass.

 

I hope you've enjoyed this recipe...happy baking, or no-baking...you know what I mean :)  Let me know if you have any questions in the comments.  Once you have the hang of swapping and changing, your flavours will be limitless...please share any combinations you've created of think of in the comments below too :)

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13 Comments

  1. hi

    i really would appreciate if you could send me the 5 easy no bake cheesecake recipes.. i cant seem to copy them, having a hard time… please may i request that you send me those recipes at my email add: babey128@yahoo.com

    i love to bake and will soon be doing lots of baking for this 2011 christmas season.. thanks so much..

    macel

    Post a Reply
    • Hi Macel, I’ll do that :) Happy Baking (or no-baking 😉 ) Ingrid I’ll be adding more recipes for Christmas to the ones that are already on the site, including a video on decorating a gingerbread house, and many more :) Thanks for your comments :)

      Post a Reply
    • Thanks Tina, glad they loved it, these cheesecakes are my favourite too…I’ll check out the recipe, thanks! :)

      Post a Reply
    • hi.. this is a simple and quick recipe.. thank u .. do keep posting new ones :)

      Post a Reply
  2. Hi there, I was looking to make this cheesecake but was wondering what exact measurements the cream cheeses should be? Is a “packet” 250g or 200g? Thanks in advance.

    Post a Reply
  3. OMG!
    I made 2 of the lemon variant last night for my Bake Club at work.
    Resounding applause.
    Young and old loved it, 2 peeps asked for the recipe.
    This is a classic that is going straight into the recipe book.
    And a link is going straight on my blog.
    Amazing.
    Thankyou!

    Post a Reply
    • Hi Maree I’m so glad the recipe worked for you…super easy aren’t they? Thanks for the link, let me know when you add it, and I’ll add yours here too. Have you checked out my other blog http://ingridleeart.com? Thanks a lot for taking the time to comment, I really appreciate it. :) Ingrid

      Post a Reply
  4. i have a Q, i want to do the no-bake cheesecake on a sponge base, but im afraid that the filling will soak the sponge, do you have any useful ideas for me?

    Post a Reply
    • Hi bigal, thanks for your question :) I would put a thin layer (maybe 1/2 cm or 1/4 inch) thick of the cheesecake mixture on the sponge, and set it quickly in the freezer, maybe for no more than 10 minutes, then add the rest of the cheesecake mixture on top and set. Hope this helps :)

      Post a Reply

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