Basic No Bake Cheesecake Variations Included Carve Your Craving

On the days I don’t have the time and patience to bake a cheesecake, I make it with this shortcut method. It is creamy, tangy, and hits all the right notes without switching on the oven. Speaking of a good no-bake cheesecake, my mixed berries icebox cheesecake is a work of art that you can enjoy all season long. It is a child’s play to make it. Consider involving kids in making this over the holidays or weekends.

1 Basic Recipe, Endless Variations

I love making desserts that can cater to everyone’s choice. It is so much easier than making a variety of desserts for an event. Consider this cheesecake as a blank canvas. Once you make this super easy recipe, you can top each slice with a topping of your choice. It is that simple! So let’s get started.

Ingredient list.

For the crust

Graham Crackers

Crushed crackers form the base for this cheesecake. I have used graham crackers which have subtle sugar. So, we will need to add extra sugar to it. If you are using sweetened crackers like Lotus Biscoff then skip the sugar.

Butter

Melted butter to bind the crust together to set.

Brown sugar

To add sweetness and an earthy flavor. You can use fine white sugar as well.

For the cheesecake

Cream cheese

Use full-fat original cream cheese. I prefer the Philadelphia brand. Do not use a lighter version of whipped cream cheese.

Heavy Cream

Use a carton of cream that ays heavy whipping cream. Half and half or full-fat milk won’t work for this recipe.

Sugar

I like to use confectioner’s sugar instead of regular sugar for making no-bake cheesecake. The confectioner’s sugar is already finely ground and has added cornstarch which helps set the cheesecake without any gelatin.

Sour cream and lemon juice

Both are critical ingredients to add the tang to the cheesecake that will taste just like the baked ones.

Flavoring

Vanilla or any other extract will add flavor to the cheesecake.

This is how you will make it.

For the base crust.

For preparing the cheesecake.

In a large bowl, beat the cream cheese until smooth using a beater attachment on a lower gentle speed. Add the sugar, vanilla, and sour cream and beat again. Do not overdo this process. You have to beat everything only until it is combined.In a separate bowl, using a balloon whisk attachment beat the heavy cream until stiff peaks start to form. Be careful not to whip it too long or it will turn into butter. Fold the whipped cream gently into the cream cheese mixture a little at a time.

Take out the pan with the crust from the fridge. Now add in the prepared cheesecake mixture and spread it evenly in the pan.Cover the pan with plastic wrap, making sure the wrap does not touch the top of the cheesecake filling.Chill the pan for at least 6-8 hours or overnight.Carefully run a knife around the inner circumference of the chilled cheesecake and gently open the springform pan.Cut the cheesecake slice with a sharp knife. And serve with your favorite toppings.

Add your favorite topping!

This cheesecake tastes great on its own but you can surely get fancy with each serving in the easiest ways possible. Consider this cheesecake as a blank canvas.You can top it with fresh fruits, strawberries, or blueberry compote. Any other fruit compote will taste great as well.

If you are a chocolate lover then a simple chocolate drizzle tastes heavenly over the cheesecake. A simple homemade chocolate ganache or a store-bought fudge bottle works great.Caramel fans can top the cheesecake with toasted pecans, store-bought caramel sauce, and a dash of sea salt.Aren’t these toppings doable? The best part of making this cheesecake is that everyone gets to choose their preferred toppings. It is like 5 in 1 dessert.

How to make a fruit compote at home?

Ingredients

2 cups fresh strawberries roughly chopped into chunks, divided.⅓rd cup sugar or sweetener of choice2 tablespoons water¼ cup water1 tablespoon corn starch

Method

Note –

This recipe makes a small batch of compote good for 4-5 pieces of cheesecake. You may double or reduce the recipe. You can make blueberry, pineapple, peach, cherry, raspberries, and kiwi compote the same way. If you prefer a smooth sauce then blend this compote in the blender after it cool down. Use sweet strawberries, or increase the sugar to your taste. If you like it thinner, then simply add 2-3 tablespoons water.

Important tips to consider.

The heavy whipping cream should be chilled, straight out of the refrigerator not the freezer.Cream cheese should be soft. Take it out of the fridge about 30 minutes to an hour before you want to make the cheesecake. It should not be melted.Beat the cream cheese and sugar with a beater attachment and not a whisk.Whip the heavy cream with a whisk, i.e a balloon whisk attachment.

Frequently asked questions.

How do I make my cheesecake firmer?

If you follow this recipe, you will get a firm cheesecake that is creamy as well. It won’t collapse and set well after refrigerating for a few hours.

Shelf life of a no-bake cheesecake.

This cheesecake will stay good for a week in the fridge.I suggest that you add the desired topping just before serving it.

Best way to freeze a no-bake cheesecake.

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