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Before you jump to No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is today a lot more popular than before and rightfully so. The overall economy is affected by the number of individuals who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. Although we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making a couple of minor changes can positively impact daily eating habits.
These types of changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. It also has vitamin E which is beneficial for your skin, among other things. If you presently eat lots of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. Organic foods are an excellent choice and will reduce any possible exposure to toxic pesticides. Looking for a local supplier of fresh vegetables and fruits will give you the choice of eating foods that still have virtually all of the nutrients which are often lost when produce has been kept in storage before selling it.
As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to no-bake cheesecake recipe. To cook no-bake cheesecake you need 12 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook No-Bake Cheesecake:
- Take Crust base
- Use 110 g (1 cup) graham cracker or digestive biscuit
- Use 60 g (1/4 cup) unsalted butter, melted
- Use 36 g (3 tbsp) brown sugar, optional
- You need Cheesecake
- You need 35 g (2 tbsp+1 tsp) water
- Take 4 g (1 1/4 tsp) gelatin powder
- You need 150 g (5.3 oz) cream cheese, room temperature
- Use 50 g (1/4 cup) granulated sugar
- Use 10 g (2 tsp) lemon juice, optional
- Get 60 g (1/4 cup) plain yogurt
- Get 150 g (1/2 cup+2 tbsp) whipping cream
Instructions to make No-Bake Cheesecake:
- Youtu.be/xpxJWbWrqwM
- Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer to a bowl. Combine well with butter and sugar (if using).
- Transfer 1/3 of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible.
- With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling.
- Cheesecake: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yoghurt. Mix until the mixture becomes really smooth.
- In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will speed up the whipping process.
- Fold the whipped cream into cheese mixture.
- Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Combine well with the cheese mixture.
- Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.
- Cover and refrigerate for at least 6 hours or best overnight. The cake will set better when chilled longer. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!
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