No-Bake Cheesecake

    No-Bake Cheesecake

    Recipe photo: No-Bake Cheesecake
    2

    No-Bake Cheesecake

    (274)
    1hr45min


    264 people made this

    About this recipe: This quick and easy cheesecake is delicious and doesn't require the oven. The crumbly base is a mix of digestive and shortbread biscuits.

    Ingredients
    Serves: 8 

    • 90g digestive biscuits, finely crushed
    • 90g shortbread biscuits, finely crushed
    • 3 tablespoons butter, melted
    • 3 1/2 tablespoons caster sugar
    • 200g cream cheese
    • extra 5 tablespoons caster sugar
    • 2 tablespoons lemon juice
    • 120 ml (1/2 cup) cream, lightly whipped
    • sliced fresh strawberries (optional)

    Directions
    Prep:15min  ›  Extra time:1hr30min  ›  Ready in:1hr45min 

    1. In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and the 3 1/2 tablespoons sugar.
    2. Press biscuit mixture into an 18cm springform cake pan and refrigerate.
    3. In another bowl, beat cream cheese, extra sugar and lemon juice.
    4. Fold whipped cream into cream cheese mixture and spread over the biscuit base.
    5. Cover with foil and freeze for at least 1 hour. Move to fridge for 30 minutes before serving. To serve, top with sliced strawberries.
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    Reviews and ratings
    Global ratings:
    (274)

    Reviews in English (230)

    barbiegurlcool
    1

    Used different ingredients. put some blueberry  -  30 Sep 2010

    by
    387

    We've made this twice in the last week and it is PERFECT! I made a couple changes due to availability (I live in the UK): I left out the pecan sandies and used approx 1 1/2 cups digestive biscuits crushed (no such thing as pecan sandies or graham crackers here). My husband doesn't like lemony cheesecake so I added just a smidgen of fresh squeezed lemon (for that freshness taste), and about a teaspoon pure vanilla extract. Besides that, we made it exactly as written (even with the sliced strawberries). DELICIOUS! I'll never make regular cheesecake again. The second time, we decided to play with it a little and used 2 8oz blocks cream cheese instead of the 1, but left everything else the same. It's even BETTER this way, in my opinion. It tastes more like cheesecake and has more of a cheesecake texture (although it was delicious the first time, it had more of a whipped cream flavor and less of that cream cheese flavor). We topped it with a bunch of randomly placed strawberry slices, fresh raspberries and blueberries. So pretty and so easy!  -  10 Aug 2005  (Review from Allrecipes US | Canada)

    by
    127

    This recipe may be impossible to mess up. I ended up making a lot of changes based on the ingredient I had and other recipes I read, but it was still amazing. I used sour cream instead of whipping cream, this made it great without the sickening sweetness that is found in store bought cheesecake. Also, I used almond extract and tangarine juice instead of lemon (I don't like lemon flavored cheesecake.) It turned out perfect and my husband (aka. the pickiest eater in the world") loved it.  -  27 Sep 2007  (Review from Allrecipes US | Canada)

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