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No Bake Cheesecake

Slice of no bake cheesecake on a white plate with fresh strawberries
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A classic graham cracker crust holds a creamy, gelatin-set filling of cream cheese and whipped cream that chills until firm.

Ingredients

Scale
  • 1 2/3 cups graham cracker crumbs (200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 2 1/4 teaspoons unflavored gelatin powder (9g)
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream, cold (240ml)
  • 16 ounces full-fat cream cheese, softened to room temperature (450g)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Fresh strawberries, for serving

Instructions

  1. Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Stir until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and partway up the sides of the prepared pan using the flat bottom of a measuring cup. Place the crust in the refrigerator to chill.
  4. Place the cold water in a small bowl and sprinkle the gelatin powder evenly over the top. Let it sit for 3 to 5 minutes to bloom and soften.
  5. Microwave the bloomed gelatin for 10 to 15 seconds until melted and liquid, but do not let it boil. Set aside to cool slightly.
  6. In a medium bowl, use an electric mixer on medium-high speed to whip the cold heavy cream until firm peaks form, about 2 minutes. Set aside.
  7. In a large bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth, about 1 minute. Add the lemon juice, vanilla extract, and melted gelatin. Beat for 10 to 15 seconds until combined.
  8. Gently fold one-quarter of the whipped cream into the cream cheese mixture using a rubber spatula. Fold in the remaining whipped cream until no white streaks remain.
  9. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 6 hours, or overnight, until set. Remove the sides of the pan and serve with fresh strawberries.

Notes

  • Using a springform pan makes it much easier to remove the cheesecake without damaging the crust.
  • Make sure the cream cheese is fully softened to room temperature before beating to prevent lumps in the filling.
  • The gelatin must be melted and liquid when added to the cream cheese mixture, but not hot.

Keywords: no bake cheesecake, cheesecake, no bake, summer dessert, cream cheese

Find it online: https://recipesbysofia.com/no-bake-cheesecake/