I’m thrilled to share with you my recipe for a No-Bake, No-Gelatin, No-Cream Cheesecake that’s not only incredibly easy to make but also absolutely delicious. This dessert is perfect for those hot summer days when you don’t want to turn on the oven, or for when you’re craving a creamy, indulgent treat without the fuss of traditional cheesecake recipes.
The Evolution of No-Bake Cheesecakes
The concept of no-bake cheesecakes has been around for decades, offering a simpler alternative to the classic baked version. These refrigerator cakes gained popularity in the mid-20th century as convenience foods became more prevalent. The beauty of no-bake cheesecakes lies in their simplicity and versatility, allowing for endless flavor combinations and adaptations.
My recipe takes this convenience a step further by eliminating gelatin and heavy cream, two ingredients often found in no-bake cheesecakes. Instead, I’ve crafted a recipe that relies on the natural setting power of cream cheese and yogurt, combined with a touch of starch for stability. The result is a lighter, yet equally satisfying dessert that maintains the creamy texture we all love in a good cheesecake.
Why You’ll Love This Cheesecake
I’m confident this cheesecake will become a favorite in your dessert repertoire. Here’s why:
- It’s incredibly easy to make, with no baking required.
- The absence of gelatin makes it suitable for vegetarians.
- It’s lighter than traditional cheesecakes, thanks to the use of yogurt instead of heavy cream.
- The strawberry topping adds a fresh, fruity element that balances the creamy cheesecake perfectly.
- It’s easily customizable, allowing you to experiment with different flavors and toppings.
Now, let’s dive into the ingredients and instructions to create this delectable cheesecake!
Ingredients
For the base:
- 200 grams (≈ 2 cups) biscuits, crushed
- 1/2 cup (115g) butter
- 1/2 cup (100g) sugar
For the cheesecake filling:
- 3 tablespoons (24g) all-purpose flour
- 3 tablespoons (24g) cornstarch
- 3 cups (720ml) milk
- 1/2 cup (60g) powdered milk
- 1/2 cup (115g) cream cheese
- 1/2 cup (120g) yogurt
- 1 teaspoon vanilla extract
For the strawberry layer:
- 1 cup (240ml) strawberry juice
- 4 tablespoons (50g) sugar
- 2 tablespoons strawberry jelly
- 1 tablespoon (8g) cornstarch
- 2 cups (300g) fresh strawberries, halved
- 1 teaspoon lemon juice
Step-by-Step Instructions
1. Preparing the Biscuit Base
I start by creating a crisp, buttery base for our cheesecake. Here’s how:
- In a food processor or using a rolling pin, I crush 200 grams of biscuits until they form fine crumbs.
- In a small saucepan, I melt 1/2 cup of butter over low heat.
- I combine the melted butter with the crushed biscuits and 1/2 cup of sugar, mixing until the mixture resembles wet sand.
- I press this mixture evenly into the bottom of a 26 cm (10-inch) springform pan or mold.
- I place the pan in the refrigerator to chill while I prepare the filling.
2. Creating the Creamy Cheesecake Filling
Now, it’s time to make the star of our dessert – the creamy cheesecake filling:
- In a large bowl, I whisk together 3 tablespoons of flour, 3 tablespoons of cornstarch, and 3 cups of milk until smooth.
- I add 1/2 cup of powdered milk and whisk again to combine.
- I transfer this mixture to a medium saucepan and cook over medium heat, stirring constantly. It’s crucial to keep stirring to prevent lumps from forming.
- Once the mixture starts to bubble and thicken, I cook for an additional 2-3 minutes, still stirring constantly.
- I remove the pan from the heat and add 1/2 cup of cream cheese, 1/2 cup of yogurt, and 1 teaspoon of vanilla extract. I whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth.
- I pour this creamy filling over the chilled biscuit base, smoothing the top with a spatula.
- I cover the pan with plastic wrap, making sure it touches the surface of the filling to prevent a skin from forming.
- I return the pan to the refrigerator to chill while I prepare the strawberry topping.
3. Preparing the Strawberry Topping
The fresh strawberry topping adds a delightful fruity contrast to the creamy cheesecake:
- In a medium saucepan, I combine 1 cup of strawberry juice, 4 tablespoons of sugar, 2 tablespoons of strawberry jelly, and 1 tablespoon of cornstarch.
- I cook this mixture over low heat, stirring constantly, until it thickens. This usually takes about 5-7 minutes.
- Once thickened, I add 2 cups of halved fresh strawberries and 1 teaspoon of lemon juice.
- I cook for an additional two minutes, just enough to slightly soften the strawberries.
- I remove the pan from the heat and let the mixture cool for about 15 minutes.
- Once cooled slightly, I pour the strawberry topping over the chilled cheesecake layer, spreading it evenly.
- I return the cheesecake to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow it to set completely.
4. Serving the Cheesecake
When it’s time to serve, I follow these steps:
- I run a knife around the edge of the pan to loosen the cheesecake.
- If using a springform pan, I release the sides carefully.
- I transfer the cheesecake to a serving plate.
- Using a sharp knife dipped in hot water and wiped dry (I repeat this between cuts), I slice the cheesecake into portions.
- I serve the cheesecake chilled, garnishing with additional fresh strawberries if desired.
Nutrition Information
This recipe yields approximately 12 servings. Per serving:
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 6g
Please note that these values are approximate and may vary based on specific ingredients used.
Health Benefits
While this cheesecake is certainly a treat, it does offer some nutritional benefits:
- Calcium: Thanks to the milk, powdered milk, and yogurt, this cheesecake is a good source of calcium, essential for strong bones and teeth.
- Protein: The dairy ingredients provide a decent amount of protein, which helps keep you feeling satisfied.
- Antioxidants: The strawberry topping is rich in vitamin C and other antioxidants, which support immune function and overall health.
- Lower in Fat: By using yogurt instead of heavy cream, this cheesecake is lower in fat compared to traditional recipes.
- No Artificial Stabilizers: Unlike many no-bake cheesecakes that rely on gelatin or other stabilizers, this recipe uses natural ingredients to achieve its texture.
Variations and Customizations
One of the joys of this recipe is its adaptability. Here are some variations you might enjoy:
- Different Fruit Toppings: While I love the strawberry topping, you could easily substitute other fruits like blueberries, raspberries, or peaches. Simply adjust the sugar content based on the sweetness of your chosen fruit.
- Chocolate Lover’s Version: Add 1/4 cup of cocoa powder to the filling for a chocolate cheesecake. Top with a ganache made from equal parts heavy cream and dark chocolate for an extra indulgent treat.
- Citrus Twist: Add the zest of one lemon or orange to the filling for a bright, citrusy flavor. This pairs especially well with a mixed berry topping.
- Nutty Base: Try using graham crackers or digestive biscuits for the base, and add 1/4 cup of finely chopped nuts like almonds or pecans for extra crunch and flavor.
- Individual Servings: Instead of making one large cheesecake, divide the mixture among individual ramekins or glasses for easy single-serving desserts.
Tips for Success
To ensure your No-Bake, No-Gelatin, No-Cream Cheesecake turns out perfectly every time, keep these tips in mind:
- Room Temperature Ingredients: Ensure your cream cheese and yogurt are at room temperature before mixing. This will help create a smooth, lump-free filling.
- Patient Stirring: When cooking the filling, stir constantly and be patient. It may take a few minutes for the mixture to thicken, but constant stirring will prevent lumps and scorching.
- Proper Chilling: Allow enough time for each layer to chill properly. This is crucial for achieving the right texture and ensuring clean slices.
- Flavor Balancing: Taste your strawberry topping before adding it to the cheesecake. Adjust the sugar or lemon juice as needed to achieve the perfect balance of sweet and tart.
- Slicing Technique: For the cleanest slices, dip your knife in hot water and wipe it dry between each cut. This prevents the filling from sticking to the knife and creates beautiful, clean edges.
In conclusion, this No-Bake, No-Gelatin, No-Cream Cheesecake is a testament to the fact that delicious desserts don’t have to be complicated. It’s a perfect blend of simplicity and indulgence, offering a creamy, fruity delight that’s sure to impress. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is accessible and rewarding. It’s an ideal dessert for warm summer days, busy schedules, or anytime you’re craving a luscious treat without the fuss. So why not give it a try? Your taste buds will thank you!