36 No-Bake Cheesecake Recipes for Summer Parties (2024)

FAQs

Why is my no-bake cheesecake so runny? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake. In your recipe you use 2 cups of sugar for 2 cups of flour...

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

How can I make my no bake cheesecake firmer? The heavy whipping cream is a crucial step in the firmness of the cheesecake filling so be sure to buy that rather than a creamer or coconut milk at the store. Additionally, refrigerating the cheesecake filling will help it to firm up.

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

Assemble and chill the cheesecake

I like to do this with an offset spatula, and first I push the filling down to ensure there aren't any air pockets in the cheesecake. Cover with plastic wrap and refrigerate overnight, or at least for 4 hours, for the cheesecake to fully set.

Run a knife around the inside of the pan, release the edge of the pan and let it down rather than lift it off. Holding the pan in one hand, slide a ham knife, or flexible cake slice under the cheesecake to release it from the pan, and slide the cheesecake on the cake board. Was this worth your time?

Yes! No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

How do you save a no bake cheesecake that didn't set? ›

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Yes, you can freeze no-bake cheesecakes just as you freeze regular cheesecake. However, the end result may be not quite as great as the fresh version. Depending on the recipe, some cheesecakes will be higher in moisture or have a softer texture.

The best way to get a crack-free cheesecake is to use a water bath. Pop the cake pan inside a large, high-sided pan and fill it up about an inch with hot water. This will help prevent cracks and create an evenly baked cake. Bake the cake at 350ºF for 45 to 55 minutes or until the center is almost set.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.