No-Bake Cheesecake

Name: No-Bake Cheesecake
Total time: 6 h
Yield: 8 servings
Ingredients: Ingredients for preparing The Crust; 150g of biscuits; 50g of melted butter; Ingredients for preparing The Filling; 400g of cream cheese (Philadelphia); 25g of icing sugar; 50g of crème fraiche or soured cream; 50ml of sweetened condensed milk; 2 tsp of lemon juice; 1 tsp of lemon peels; 1 tsp of vanilla extract; 75ml of double/whipping cream

8 servings
06h
Easy

Français
عربي

Published: 7 August 2021
Last modified: 8 January 2022

An easy recipe of no-bake and no-gelatin cheesecake.

If you have a springform cake tin, keep the cheesecake 4 hours in the fridge before decorating and presenting.

If not, and to have a perfect cheesecake unmolding, cover the inside of the tins with a rhodoide sheet. Then keep the cheesecake in the freezer for 4 hours before unmolding. Once the tins are removed, place the cheesecake 2 hours in the fridge before serving.

RECIPE

The Crust

150g of biscuits

50g of melted butter

Crush the biscuits in the food processor.
Add the melted butter and mix until well combined.
Put the crushed biscuits in the buttom of your cheesecake tin (spring form tin or mini round tins).
Press evenly with a spoon or using a glass.
Keep in the fridge and prepare the cheescake filling.

Cream the cream cheese then add sugar and mix until creamy and well combined.
Add the condensed milk, lemon juice, lemon peels and crème fraiche.
Mix well until homogeneous.
Whip the double cream with vanilla extract until firm.
Add the whipped cream to the cheesecake mixture.
Put the filling on the chilled crust.
Try to give it a nice surface.
Keep in the fridge for at least 4 hours before serving. Preferably overnight.
Decorate with berries, fruits, chocolate sauce, caramel, or keep it plain and simple.

RECIPE

ENJOY YOUR HOMEMADE TREAT!