Description

This no-bake cheesecake is a creamy, luscious dessert featuring a buttery biscuit crust and a smooth cream cheese filling set with gelatin. It requires no oven baking and is perfect for a refreshing, simple treat topped with fresh strawberries and whipped cream. The recipe combines a crunchy yet tender base with a rich, fluffy filling for a classic cheesecake experience made easy.

Ingredients

Scale

Biscuit Crust

200g/7 oz digestive biscuits (13 pieces, 1 2/3 cups crumbs) or other plain biscuits/cookies
90g (6 tbsp) unsalted butter, melted
1/2 tsp cinnamon powder (optional)
1 tbsp brown sugar
Pinch of salt

Gelatine

2 1/4 tsp (9 g) unflavoured gelatin powder
2 tbsp cold tap water

Cheesecake Filling

1 cup thickened or heavy cream (fridge cold)
500g/16 oz cream cheese block, well softened at room temperature (not tub cream cheese)
3/4 cup caster sugar / superfine sugar
1 tsp vanilla extract
1 tbsp lemon juice (optional)
Pinch of salt

Decoration/Serving

6 strawberries, halved (plus extra for serving)
Whipped cream (half batch for decorating or full batch for extra serving on the side)

Instructions

Prepare the Pan: Invert the base of a 20cm/8″ springform pan and lightly grease with butter. Place a square piece of parchment paper on the base, then clip the base into the springform pan with the excess paper sticking out. Butter and line the sides of the pan.
Make the Biscuit Crust: Roughly break the biscuits and blitz them in a food processor until fine crumbs form, about 30 seconds. Add melted butter, cinnamon (if using), brown sugar, and a pinch of salt. Blitz again until the mixture resembles wet sand and holds together when pinched.
Press the Crust: Pour the crumb mixture into the prepared pan. Spread evenly over the base and up the sides using a spatula, then firmly press down and up the sides with a flat-based object, such as a measuring cup. The crust edge should be about 9mm (0.35″) from the rim. Refrigerate the crust to set.
Bloom the Gelatine: Sprinkle the gelatin powder evenly over the cold tap water in a small bowl. Whisk until dissolved and let it sit for 3 minutes until it becomes rubbery.
Melt the Gelatine: Microwave the bloomed gelatine for 15 seconds on high or until melted but not boiling. Let it cool for 5 minutes, ensuring it remains liquid.
Whip the Cream: In a large bowl, whip the cold thickened cream with an electric beater on high speed for about 2 minutes until firm peaks form. Set aside.
Whip Cream Cheese Mixture: In another large bowl, beat the softened cream cheese and caster sugar on high speed for 1 minute until smooth. Add vanilla extract, lemon juice, a pinch of salt, and the melted gelatin. Beat on high for 10 seconds to combine thoroughly but avoid overwhipping to prevent excess air bubbles.
Fold in Whipped Cream: Gently fold approximately one-quarter of the whipped cream into the cream cheese mixture using a rubber spatula, preserving as much air as possible. Then carefully fold in the remaining whipped cream until fully incorporated.
Assemble and Refrigerate: Pour the filling into the chilled biscuit crust and smooth the surface. Refrigerate for at least 6 hours or until firm and set.
Serve: Remove the springform sides. Use the parchment paper overhang to slide the cheesecake base onto a serving platter, then carefully slide off the paper. Decorate the top with halved strawberries and dollops of whipped cream as desired. Slice and serve chilled.

Notes

Use block cream cheese, not the tub variety, for best texture and creaminess.
Make sure the gelatin is fully bloomed and melted but not boiled to avoid lumps in the filling.
Keep the cream very cold before whipping to achieve firm peaks more easily.
The cinnamon in the crust is optional but adds a warm flavor complementing the cream cheese.
Pressing the crust up the sides creates a neat edge and prevents the filling from slipping out.
Using a springform pan base upside down helps in easily releasing the cheesecake without damage.
The lemon juice adds subtle brightness but can be omitted if preferred.
For best results, do not overbeat the filling after adding gelatin to avoid air bubbles that affect appearance and texture.
Decorate with fresh strawberries and extra whipped cream for a classic presentation.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American/Western

Keywords: no bake cheesecake, easy cheesecake, gelatin cheesecake, creamy dessert, biscuit crust