No-Bake Cheesecake

I love to do desserts that don’t require turning your oven on over the hot summer days. This No-Bake Cheesecake comes together quickly with its creamy, velvety filling and buttery graham cracker crust. It melts in your mouth and is absolutely delicious.

The cottage cheese and gelatine holds the cheesecake together making it silky smooth, fluffy and creamy. This no-bake cheesecake is a perfect make-ahead dessert for birthdays, potlucks, or whenever you’re craving something sweet and effortless. It needs to set in the refrigerator, I recommend making the dessert a day ahead of time. Once set I use cherry pie filling on top for sweetness and fruitiness. You can also use fresh berries, caramel sauce, chocolate ganache, or enjoy it plain, it’s incredibly versatile and always a crowd favorite.

Why You’ll Love This Recipe:

• No oven required
• Smooth, creamy, and light texture
• Easy to make with simple ingredients
• Perfect make-ahead dessert
• Customizable with your favorite toppings
• Great for summer entertaining

Ingredients You’ll Need for the No-Bake Cheesecake:

Graham Cracker Crust:

• 250g graham cracker crumbs
• 50g butter, melted
• 2 Tbsp brown sugar

Cheesecake Filling:

• 500g cream cheese, softened
• 250g heavy whipping cream
• 250g cottage cheese
• 125g granulated sugar
• 2 packets galentine mixed with 50g of granulated sugar and 250ml of hot boiling water.

Optional Toppings:

• Fresh strawberries, blueberries or raspberries
• Cherry pie filling
• Salted caramel sauce
• Chocolate shavings
• Lemon curd

Instructions:

• Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar and press it into a 9X13 inch baking dish.

• Make the Galentine Mixture: In a small bowl whisk together galentine and sugar. Pour boiling water into it and stir until dissolved. Set aside.
• Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add cottage cheese, heavy whipping cream, and granulated sugar until combined. Slowly add the galentine mixture and continue mixing with an electric hand mixer or stand mixer.

• Assemble: Spread the filling evenly over the crust and smooth the top. Cover with plastic cling and refrigerate for at least 6 hours, preferably overnight.

• Serve: Top with your favorite fruit or dessert topping before slicing and serving.

Tips for the Best No-Bake Cheesecake:

• Use full-fat cream cheese for the creamiest texture.
• Make sure the cream cheese is fully softened to avoid lumps.
• Chill overnight for the cleanest slices.

Storage:

• Store covered in the refrigerator for up to 5 days.
• Freeze the cheesecake for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions:

• Can I freeze no-bake cheesecake? Yes! Freeze it whole. Wrap tightly in plastic wrap and foil before freezing.
• Why didn’t my cheesecake set? The most common reasons are not preparing the galatine according to package instructions, or not chilling it long enough. Refrigerate at least 6 hours, but overnight is best.
• Can I use digestive biscuits instead of graham crackers? Absolutely! Digestive biscuits, vanilla wafers, or Biscoff cookies all make delicious crusts.
• Can I make it ahead? Yes. In fact, it’s even better when made a day in advance since it has plenty of time to set.

If you have tried out this No-Bake Cheesecake leave a comment below, I would love to hear your feedback. Every bite is irresistibly smooth and delicious. If you love more cheesecake recipes try out my famous German Cheesecake, New York-Style Cheesecake, Lemon Curd Cheesecake, Creamy Baked Biscoff Cheesecake, No-bake Kinder Bueno Cheesecake, or Chocolate Cherry Cheesecake.

• Pinterest
• Facebook
• Instagram

Latest posts:

• Nut Corners (Nussecken)
• Traditional Wedding Salad (Russian Style)
• The Best Homemade Strawberry Cake
• Smoked Beef Ribs – Packed with Smoky Flavor
• No-Bake Cheesecake