Easy Cheesecake Recipe (No-Bake & Foolproof!)
There’s nothing like a creamy, dreamy, easy cheesecake recipe, especially when it requires no baking! This foolproof recipe gives you restaurant-quality results with just 7 simple steps. No cracks, no water bath, and no stress.
Today I’m going to teach you how to make a very delicious and creamy no-bake cheesecake. This recipe is super easy, requires no oven, and turns out perfect. Let’s start step by step.
Why This Recipe Works
- Pantry-friendly ingredients (Use any biscuits you have!)
- No fancy tools needed (A plastic bag + rolling pin replaces a food processor)
- Halal gelatin option (Missing in most recipes)
- Pro texture tip: “The salt trick enhances flavor without tasting salty!”
Ingredients for Easy Cheesecake Recipe
For the Crust
- 200g plain biscuits (Jhalkay or Digestive)
- ml melted butter (Brand tip: “I use Nurpur for best flavor!”)
For the Filling
- 250g cream cheese (Philadelphia or local halal brands)
- ½ cup powdered sugar
- ½ tsp lemon juice (Freshly squeezed works best)
- ½ tsp vanilla essence
- A pinch of salt (Your secret weapon!)
- 1 tbsp halal gelatin + water (Key for halal audience!)
- 1 cup fresh cream
Step 1: Prepare the Biscuit Base
First, we’ll make the base of our cheesecake. For this, take any plain biscuits you like. I’m using candy biscuits, but you can use any kind.
Put the biscuits in a plastic bag and crush them using a rolling pin.
“Crushing this way gives a beautiful texture. Not everyone has a food processor, so this is very easy and effective.”
Now that the biscuits are nicely crushed and the texture is just right, transfer them into a mixing bowl.
Add about 35 ml of melted butter into the crushed biscuits, just like lava. Fold and mix it well until everything is combined.
Step 2: Line the Cake Pan
Take any cake pan you prefer.
“You can use any shape pan you like.”
Line it with butter paper, and then press down the biscuit and butter mixture evenly using a flat glass or the back of a spoon.
“This step is very important; it helps the base stay firm and tasty.”
Now, place the pan into the freezer to chill while we prepare the filling.
Step 3: Prepare the Gelatin
Take 1 tablespoon of halal gelatin powder and place it in a bowl.
Add just enough water to cover it. Let it bloom. You’ll notice it will go from liquid to solid in a few minutes.
Once it’s firm, melt it gently on a low flame, stirring continuously until it becomes a smooth liquid again. Set it aside to cool.
Step 4: Whip the Cream
Take fresh cream in a mixing bowl. Use an electric beater to whip the cream until it becomes light and fluffy.
“Keep beating until it’s thick. Look, it’s already starting to thicken.”
Step 5: Prepare the Cheesecake Mixture
In another bowl, add:
- 250g cream cheese (Use good-quality like Philadelphia)
- ½ cup powdered sugar
Beat this until the sugar fully dissolves.
Now add:
- ½ tsp lemon juice
- ½ tsp vanilla essence
- A pinch of salt
Mix everything well.
“If you add the salt before, you won’t even feel it in the taste—but it really enhances the flavor.”
Now add the cooled, melted gelatin into the cream cheese mixture. Mix it well.
Step 6: Combine & Pour
Fold the whipped cream gently into the cream cheese mixture until everything is well combined.
Your cheesecake batter is ready!
“Look at this texture—creamy and smooth!”
Now, take out the chilled biscuit base from the freezer and pour the creamy cheesecake mixture on top.
Spread it evenly using a spatula.
Step 7: Chill to Set
Place the cheesecake into the refrigerator and let it set for at least 1 hour. You can also keep it overnight if you want it extra firm.
Serve and Enjoy! Easy Cheesecake Recipe
Once the cheesecake is set, take it out of the pan carefully and remove the butter paper.
Garnish the top with some more crushed biscuits or any topping you like.
Cut the cheesecake into equal pieces.
“Look at this – It’s turned out so perfect, so tasty, and so delicious!”
The texture is creamy and smooth, and the taste is heavenly.
Serve as-is or with your favorite toppings.
5-Minute Topping Ideas for Lazy Bakers (No Cooking!)
Sweet & Fancy:
- “3-Ingredient Salted Caramel“: Melt ½ cup sugar + 2 tbsp butter, then stir in 3 tbsp cream. Drizzle cold!
- “Jam Swirl Magic“: Mix 2 tbsp strawberry jam with 1 tsp water, microwave 20 secs, swirl with a toothpick.
Savory Twist (For Surprising Guests!):
- “Honey-Roasted Pistachios“: Crush ¼ cup pistachios + 1 tsp honey + pinch of chili flakes.
Kid-Friendly:
- “Crushed Candy Bars“: Freeze a Snickers, smash with a rolling pin, and sprinkle over slices.
Easy Cheesecake Recipe Disasters? Here’s How to Fix Them!
Problem: “My filling is runny even after chilling!”
Fix:
- Emergency Re-set: Sprinkle ½ tsp gelatin over 1 tbsp hot water, mix into filling, re-chill 2 hours.
- Pretend It’s Pudding: Serve in cups with crust crumbles on top—no one will know!
Problem: “Crust stuck to the pan!”
Fix:
- Next time: Place the butter paper up the sides too (not just the base).
- Right now: Dip pan bottom in hot water for 5 secs—slides right out!
Problem: “Biscuit base is too thick!”
Fix:
- Scoop out half before pressing (save for sprinkling on top).
- Or pour extra filling to balance it.
Conclusion:
There you have it, the creamiest, dreamiest no-bake cheesecake that practically makes itself! Whether you’re a busy parent needing a quick dessert or a beginner baker dipping your toes in, this recipe won’t let you down.
Remember:
✓ The salt pinch is your secret flavor booster
✓ Freezing the pan first = no crumbly crust disasters
✓ Those 5-minute toppings can save any rushed presentation
