This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!
INGREDIENTS Serves 10
For the crust
240gr McVities Digestives biscuits
113gr unsalted butter, melted
For the Cheesecake
300ml double cream
678g full-fat brick cream cheese, softened to room temperature
100grgranulated sugar
15g confectioners’ sugar
60gr sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
METHOD
Stir the crust ingredients together. Pour into a 22cm springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. Freeze for 10–20 minutes as you prepare the filling.
Whip the cold heavy cream into stiff peaks for about 4–5 minutes. Set aside.
Beat the cream cheese and granulated sugar until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until well combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Remove crust from the freezer and spread filling onto the crust. Use a spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days.
Serve cheesecake with toppings of your choice
Original Recipe Sally’s Baking
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