No-Bake Cheesecake

Before you start

A no-bake cheesecake relies on fat and cold instead of eggs and heat. Cream cheese beaten with powdered sugar and lemon makes a thick base, and heavy cream whipped to stiff peaks folds in for lightness and structure. Once chilled, the fat firms up and the cake slices cleanly. The flavor is fresher and tangier than a baked cheesecake, and the texture is closer to a firm mousse.

Three choices decide whether it sets. Use full-fat block cream cheese, not the spreadable tub kind. Whip the cream until it holds stiff peaks before folding. And give it a long chill, at least 6 hours and ideally overnight; a few hours in the refrigerator will not be enough.

Ingredients

• Crust180 g (1¾ cups) graham cracker crumbs
• 2 tbsp granulated sugar
• 85 g (6 tbsp) unsalted butter — melted
• Filling680 g (three 8-oz blocks) full-fat block cream cheese — softened
• 120 g (1 cup) powdered sugar
• ⅛ tsp fine salt
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 2 tsp vanilla extract
• 360 ml (1½ cups) cold heavy cream — at least 36% fat

Method

1. Stir the crumbs, sugar and melted butter together until evenly moistened. Press firmly into the bottom of the springform and about 2 cm (¾ in) up the sides. Refrigerate while you make the filling.
2. Beat the cream cheese on medium speed for 2 minutes, until smooth and creamy. Add the powdered sugar and salt and beat for 1 minute more, scraping the bowl.
3. Beat in the lemon juice, zest and vanilla just until combined. The mixture will be thick.
4. In a separate chilled bowl, whip the heavy cream on medium-high speed until it holds stiff peaks that stand straight up, about 3 to 4 minutes.
5. Stir one-quarter of the whipped cream into the cream cheese to loosen it, then fold in the rest gently until no streaks remain.
6. Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight.
7. Run a thin knife around the edge before removing the ring. Slice with a knife dipped in hot water and wiped dry between cuts.

Tips for success

• Soften the cream cheese fully but keep the heavy cream very cold. Warm cream will not whip stiff enough to hold the cake up.
• For extra security in hot weather, freeze the cake for 1 hour before slicing.
• Top it just before serving so fruit juices do not soak into the surface.

Substitutions

Whipped cream structure

For a firmer set, bloom 2 tsp powdered gelatin in 3 tbsp cold water, melt it gently and whisk it into the cream cheese before folding in the cream. Slices hold longer at room temperature.

Graham cracker crumbs

Use crushed shortbread, Biscoff cookies or Oreos (filling included). Reduce the butter by about one-third for Oreos, which already contain fat.

Lemon juice

Lime juice gives a sharper, more floral tang; leave the citrus out entirely for a milder, sweeter vanilla filling.

Variations

Strawberry swirl

Spoon 100 g thick strawberry jam over the filling and swirl it with a knife before chilling.

Chocolate no-bake cheesecake

Fold 170 g melted and slightly cooled dark chocolate into the cream cheese before the whipped cream, and use a chocolate cookie crust.

Troubleshooting

Filling is soft and will not slice

The cream was not whipped to stiff peaks, spreadable tub cream cheese was used, or the chill was too short. Use block cream cheese, stiff cream, and chill overnight.

Lumps of cream cheese in the filling

The cream cheese was too cold. Beat it alone until completely smooth before adding sugar and cream.

Crust crumbles apart

Too little butter or not pressed firmly. The crumbs should hold together when squeezed; press hard and chill before filling.

Storage

Keep the cheesecake covered in the refrigerator for up to 4 days. Do not leave it out for more than 2 hours, since it softens quickly and contains perishable dairy. It freezes well for up to 1 month; thaw in the refrigerator.

Safety notes

This recipe contains no eggs and needs no baking, but it is made with perishable dairy and must stay refrigerated. Contains milk and wheat.