December 29, 2010

No-bake Cheesecake

Aha! Something sweet for the soul! Desserts are my weakness. I mean real, real weakness. From luscious cake indulgence to luxurious ice creams, with or without a meal, I’m game for almost anything sweet. 

Personally, I think a beautiful cake adds zest to any celebration. I made these cheesecakes to get into the festive mood. This easy to prepare, no-bake cheesecake, takes the stress out of baking a classic version. Trust me. The crunchiness of the biscuits works beautifully with the delicious melt in the mouth creamy texture. Come on, wow your family and friends at your next get-together by serving this on its own as a treat, or as a dessert to end the meal.

No-bake Cheesecake


250g digestive biscuits (I used McVitie’s)
375g sweetened condensed milk
170g cream (I used Nestle)
100g (½ cup) butter
200g (1 cup) cream cheese
1 teaspoon vanilla powder
1 tablespoon unflavored gelatin powder
1 tablespoon lemon juice
60 ml hot water


Ideally, use a 9 inch springform pan or a loose-bottomed cake tin for preparing the cheesecake. I used a 13 x 9 inch baking pan instead. Place aluminum foil over inverted pan, with ends of foil extending over the short sides. Crease at corners to ensure a wrinkle-free foil liner. Slip liner into pan after turning pan over and create handles by crunching the extended foil.

Melt butter in the microwave on high for 30 seconds, or in a small saucepan over low heat. In a food processor, process biscuits to fine crumbs. Add melted butter and process for few more seconds until well combined. 

Evenly spread the biscuit mixture onto the bottom of the pan and press firmly using a metal measuring cup. Refrigerate for 10 minutes or until ready to use.

Meanwhile, in a food processor whiz condensed milk, creams, vanilla powder and lemon juice for a couple of seconds until creamy and well blended.

Dissolve gelatin in 60 ml hot water by briskly whisking with a fork and let it cool for 5 minutes. Spoon over cream mixture, stirring continuously to make sure that the gelatin does not solidify and is well blended.

Ladle or pour the cream mixture into the biscuit base. Gently shake to smooth the surface. Cover with a plastic wrap and chill for at least 5 hours, or overnight until firm.

A cold cheesecake is usually lighter than a baked one. To cut easily, place the pan in the freezer about 1 hour before serving. Use foil handles to lift the frozen cheesecake from pan, run a knife around the edges and carefully peel off the foil. For the perfect slice, dip your kinfe in warm water and wipe the blade before cutting each slice. Transfer to a serving plate and garnish with sliced, fresh strawberries, or any topping you fancy.
For a stress-free plus sophisticated twist, prepare cheesecakes in individual martini glasses and garnish with tempting alternatives.

Store any leftover cheesecake in the refrigerator in an airtight container for up to 4 days. 


  1. Definitely will try this out and let you know. Did you use Phild cream cheese?

  2. Hi Hazra!

    I made this twice. Once using Phily light cream cheese and then using Puck cream cheese spread. If you are using Phily cream cheese blocks, you have to soften it first by letting it stand in room temperature for an hour. I'd recommend using the light cream cheese or cream cheese spread as it's soft enough for blending right out of the fridge.

    Good luck with the cake making!

  3. i have bookmarked to try this!

  4. :) Plz let me know once you are done.


A million thank you's for stopping by, taking the time to connect, and coming back to visit again. I genuinely appreciate each of your kind thoughts, lovely words, love and support. Happy, happy to hear from you, and hope to see you again!

♥ Nashi