Description
No-bake Cheesecake — a creamy, chilled dessert perfect for easy entertaining and meal prep. Makes one 9-inch cake (8 servings) in 15 minutes of active prep with 7 simple ingredients.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream
- Optional toppings (fruits, chocolate, etc.)
Instructions
- Crush digestive biscuits and mix with melted butter. Press into a springform pan.
- Beat cream cheese, add powdered sugar and vanilla, and mix until smooth.
- Whip heavy cream until soft peaks form and fold into the cream cheese mixture.
- Pour filling over the crust and smooth the top.
- Chill for at least 4 hours before serving.
Notes
- Fridge (assembled): Cover the cheesecake tightly with cling film, pressing gently against the surface to prevent air pockets that cause drying. Store on a flat shelf—not the door—at 35–38°F (2–3°C). The dessert holds its texture and flavor for up to 3 days. Add fresh toppings only when serving, as fruit releases moisture that softens the crust during extended refrigeration.
- Freezer: Wrap the entire cheesecake (or individual slices) first in cling film, then in a layer of aluminum foil to guard against freezer burn. Label with the date. Frozen slices stay fresh for up to 2 months. Thaw overnight in the fridge for 10 hours—never at room temperature, as rapid thawing causes condensation that makes the crust soggy. According to food storage guidelines, dairy desserts maintain optimal quality within this window.
- Oven Reheat (crust refresh): If a frozen-then-thawed slice has a slightly soft crust, place just the base on a parchment-lined baking sheet in a preheated oven at 300°F (150°C) for 5 minutes. Remove and let it cool for 3 minutes before reassembling with the chilled filling on top. This technique restores crunch without melting the cream cheese layer above.
- Microwave Reheat (not recommended): Cream cheese filling loses its firm, mousse-like structure when microwaved. If you must soften a frozen slice quickly, use 20 percent power for 30 seconds at a time, checking texture between intervals. The goal is partial thaw, not warming. Total microwave exposure should not exceed 1 minute 30 seconds. Allow the slice to rest at room temperature for 5 minutes before eating for the best consistency.
- Air Fryer Reheat (crust only): Separate the biscuit base from the filling and place it in the air fryer basket at 280°F (140°C) for 3 minutes. The circulating hot air re-crisps the buttery crumb layer without over-browning. Let the crust cool for 2 minutes on a wire rack, then top with the chilled filling. This method works best for slices that have been refrigerated beyond 2 days and have absorbed slight moisture.
- Prep Time: 15
- Category: Recipes
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 412 calories
- Sugar: 18g
- Sodium: 248mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg