Vida Recetas Editorial
The no-bake cheesecake is a practical and delicious version of the classic cheesecake, ideal for those looking for a fresh and creamy dessert without turning on the oven. This easy recipe combines a crunchy cookie base with a smooth filling of cream cheese, cream, sugar, and a touch of lemon, all stabilized with gelatin to achieve a firm but silky texture.
The origin of cheesecake dates back to ancient Greece, but today there are countless variations: baked, no-bake, with fruits, chocolate, etc. This no-bake version is perfect for warm climates, for cooking with kids, or for impressing guests without complications. Plus, it can be personalized with your favorite jam or fruit, making it a versatile dessert for any occasion.
The key is to refrigerate properly so it sets and you get a clean slice. If you follow the steps exactly, you'll get a spectacular no-bake cheesecake that rivals any baked one. Go ahead and make it!
Prep
60 min
Servings
8
Calories
440 kcal
Blend or process the cookies with the sugar into a flour, then add the melted butter and mix.
Use a removable 24 cm diameter mold. Cover the base with the cookie dough, taking care to cover the entire surface. Refrigerate 1 hour.
For the filling, dissolve the gelatin with the water.
Mix the rest of the ingredients and then add the dissolved gelatin by whisking.
Take the mold, with the dough, out of the refrigerator; insert an acetate sheet that surrounds the inner walls of the mold and join it with tape so that it does not lose the shape of the mold.
Pour the cheese mixture onto the dough and refrigerate for at least 2 hours, then unmold and remove the acetate. Top with the jam of your choice.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 0 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
