No-bake Cheesecakes (recipes & tips)

Differences between no-bake and regular (baked) cheesecake.

The differences are few, but the results are very different in my opinion.

Baked cheesecake

In traditional baked cheesecakes,  the filling contains eggs (and maybe other thickeners) and it is baked. This is necessary to achieve the creamy consistency we all crave and love.  Besides, eating raw eggs is not advisable.

It usually has more of a velvety texture, as in the Brown Sugar Cheesecake or the insanely creamy 8-Hour Cheesecake.

No-bake cheesecake

It's simply cheesecake that is not baked. That means you never have to turn on the oven to make it, though it does require hours of refrigeration.

Or even a quick stay in the freezer as I do with my beloved Passion Fruit Lemon No-Bake Cheesecake (image above).

Crust ingredients

The crust is an important part of this type of cheesecake. As it is eaten raw, you have to be careful what you use (no raw eggs for instance).

• The most common is the much-loved graham cracker crust, which consists of ground cookies combined with melted butter and sometimes sugar. It needs refrigeration time to solidify, so the easiest way is to pop the pan with the crust in the fridge while making the filling.
• Alternatively, you can buy a pre-made cookie pie dough and make a cheesecake pie. But take into account that the amount of filling in a cheesecake pie is usually smaller than in a regular one.
• In these modern times there are a ton of special diets cheesecakes, from vegan to gluten-free to dairy-free and so on. So crusts vary and you can probably find what adapts to you.

Tips for making a cookie crust

• Plain cookies. I strongly suggest you use plain cookies (such as graham crackers), as filled ones are way more greasy and messy when mixed with the butter.
• Sugar. You can add 2-3 tablespoons of sugar (I like brown sugar more than white) to the ground cookies before adding the butter.
• Butter. It should be melted and the final mixture must be like wet sand (image above, left). If you have dry spots after mixing it well, add a tablespoon more of butter. If you don't have enough butter the crust will crumble, it will not solidify well, especially since you're not baking it.
• Pie. If you're making a cheesecake pie or want to press the crust up the sides too (besides the bottom), make sure you press well the unions where the bottom meets the sides (image above, right). This is important so it doesn't break when you cut it. I recommend you start pressing the sides and the unions and work your way to the middle. It's easier so you don't run out of cookie mixture before securing the sides.

Special diets (vegan, gluten-free, keto)

There are many types of no-bake cheesecakes that are not traditional.

As I said before, nowadays there are many recipes specially made for allergies, and intolerances such as gluten or dairy-free, vegan, paleo, and the list goes on.

Below, and throughout this post, you have lots of links to recipes.

I don't have food allergies, or intolerances and eat a bit of everything, but there are many recipes here addressing those issues. This is by no means a source of medical o nutritional information about special diets. You should consult with a professional if you have questions about a recipe.

No-bake cheesecake for a crowd

This is one of the best desserts, in my humble opinion, to make for a crowd, especially during the spring and summer months.

They can be served at graduations, birthdays, small weddings, and any other gathering that requires a no-fuss dessert that is a crowd pleaser.

With one basic recipe, you can change the crust and toppings and have several different flavors of no-bake cheesecakes.

Ideas to serve them

• Jars and cups - they can be glass or acrylic. I use yogurt jars that I wash and sterilize again, but you can buy unused mason jars or acrylic bowls, sometimes in bulk.
• Spoons - there are small plastic spoons that are used in catering for bite-sized desserts.
• Mini muffins - use paper lined muffin pans to press the cookie dough and top with your favorite no-bake filling. Refrigerate and then peel the papers or serve them so that the guests peel them. Make sure you fill them halfway so they are 2-3 bites.
• Small squares - make the cheesecake in a square pan and cut it into small squares. Be careful of the crust-filling ratio as you don't want too large pieces that might be difficult to eat. This depends a lot if you're guests have plates and forks available or not.
• Store-bought mini pies - buy already baked pie dough (for individual portions) and fill with your choice of cheesecake. You can have one dough and different flavor fillings.

Freezing

• Cheesecake freezes wonderfully and no-bake is usually no exception. I say usually because, depending on the ingredients, it might not be as creamy as baked cheesecake that is frozen. That said, I make it in advance and freeze it, especially when preparing for special gatherings or holidays.
• If you're freezing a whole cheesecake I recommend wrapping it up in plastic and then in aluminum foil. Alternatively, you can use containers that can be frozen (the lids usually are not as airtight as regular ones).
• Sometimes no-bake cheesecake can freeze rock solid, it happens with this Blackberry Cheesecake Ice Cream, so you have to take into account the time it takes for it to become soft enough to eat. I have made that ice cream recipe as part of a frozen cheesecake dessert, so keep that in mind.

Variations on a no-bake cheesecake recipe

As with regular baked cheesecake, you can take a recipe for the no-bake version and easily flavor it with different ingredients.

• Change the flavor of the crust. When making a cookie crust, you can change the type of cookie you use and add a whole new different flavor combination, even with a simple filling. I suggest you use plain cookies, not filled ones, as the latter tend to be too greasy and don't blend well with the butter.
• Add zest to the filling. Citrus is a great, fast and easy way to add a different flavor. Use them on their own (I personally love tangerine), or make combinations, like triple citrus (lemon, orange, and lime) or lemon-lime. The amount of each depends on your personal taste.
• Add liquors. Change the cookie crust to match or complement the liquor you want to use. For example, chocolate crust and coffee liquor, or gingersnap crust and orange liquor, or almond crust and limoncello (and some zest too).
• Nuts. Use half the amount of ground nuts in the crust. I love graham crackers with almonds or walnuts. You can add toasted nuts in the filling too.
• Toppings. Use different toppings to completely change the flavor of a regular cheesecake filling. From jams to curds to sauces with fresh fruits, the possibilities are many.

Sauces and toppings

These can dramatically change the flavor and appearance of a cheesecake.

Extra resources

How to use Gelatin
More No-Bake Cheesecake recipes from Foodgwaker
Fruit Sauces for Cheesecake
Toppings for Cheesecake from Yummly
My favorite Cherry Sauce (image above)