36 No-Bake Cheesecake Recipes for Summer Parties (2024)

FAQs

How do you make a no bake cheesecake set faster? ›

You can put a no bake cheesecake in the freezer but make sure you check on it after 2–3 hours to see how it is doing. I still would recommend putting it in the fridge though as you wont need to worry about it turning into a rock hard block of ice.

Keep the cheesecake in the refrigerator for up to 5 days. After that, the cheesecake may begin to lose its texture and flavor.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Use Cream Cheese and Heavy Cream

To thicken your no-bake cheesecake filling, make sure you're using a full-fat cream cheese. Low-fat or fat-free cream cheese won't give you the same results. Adding heavy cream can also help to thicken the filling and give it a smoother texture.

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it.

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result.

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.

Even if your recipe is traditional in that you bake your cheesecake (no-bake recipes don't contain eggs), once it has had a chance to cool outside the oven (about an hour), it must go back in the fridge.

Can you eat Philadelphia no bake cheesecake filling? ›

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up.

If you find that the crumb base is still too hard, then you could slightly reduce the amount of butter used, though we would advise caution on this as the base could become too crumbly instead.

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

Cut into smaller portions: If you're in a hurry, you can cut the cheesecake into smaller portions. This will allow them to cool faster than a whole cheesecake. Use a fan: Placing a fan near the cheesecake can help circulate the cold air and speed up the chilling process.

Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.