Classic No-Bake Cheesecake with Delicious Variations

Learn how to make a classic no-bake cheesecake with simple ingredients. You can also add fun variations to customize the flavor.

Ingredients

90	g melted and cooled to room temperature
250	g your choice
400	g softened at room temperature
120	g caster sugar
400	ml chilled heavy cream (whipping cream)

Instructions

• 1. BASE:
  2. Begin by preparing the base. In a food processor or blender, combine the biscuits and melted butter until they form fine crumbs.
  3. Press the crumb mixture evenly and firmly into a 23cm (9") round springform tin or a tin with a removable base.
  4. Smooth the base with the back of a spoon and place it in the fridge to set.
  5. FILLING:
  6. In a mixing bowl, beat the cream cheese on low speed with an electric beater until it becomes soft and free of lumps.
  7. Slowly add the caster sugar while continuing to beat on low speed.
  8. Gradually pour in the heavy cream while still beating on low speed.
  9. Increase the speed and whip the cream cheese and cream mixture until it holds its shape and appears slightly grainy.
  10. Spoon the filling into the chilled base and smooth the top with a spatula.
  11. Chill the cheesecake for at least 4 hours or overnight.
  12. Carefully remove the cheesecake from the tin and place it on a serving dish.
  13. To slice, use a hot, dry knife. Clean and reheat the knife between each slice by dipping it into hot water and drying it. This ensures neat portions.
  14. VARIATION #1: RIPPLED JELLY CHEESECAKE
  15. Prepare the basic cheesecake and chill it while you make the jelly.
  16. In a saucepan, combine water, raspberries, and sugar. Simmer for 2 minutes.
  17. Puree the mixture in a blender, then return it to the saucepan. Stir in gelatine over low heat until dissolved.
  18. Strain the mixture into a bowl and chill until it thickens like a soup.
  19. Pour the jelly over the chilled cheesecake and use a fork to ripple it in by swirling circles.
  20. Tap the tin on the counter to level the surface and refrigerate for at least 4 hours to set.
  21. VARIATION #2: CHOCOLATE CHIP CHEESECAKE
  22. Prepare the basic cheesecake using either plain or chocolate biscuits for the base.
  23. Melt dark chocolate and drizzle it over the cheesecake before chilling.
  24. Using a fork, create swirls of chocolate through the cheesecake. The chocolate will set as you work.
  25. Tap the tin to even out the surface and chill for 4 hours or overnight.
  26. For a delightful twist, you can combine the jelly and chocolate in one cheesecake for a 'Rippled Jelly & Chocolate Chip Cheesecake.'

Jul 19, 2024