Satisfy your sweet tooth with these no-bake cheesecake recipes
What’s not to love about a chiffon-like regal dessert? Cheesecakes have a distinct position in the desserts kingdom, with their unique softness, a super-sweet flavor, and often, a slight tang. In the present time, cheesecakes have become a comfort food of sorts. In fact, Golden Girls has mentioned cheesecakes upwards of 100 times. That’s how you know it’s a regal dessert.
If you’re a dessert person, you probably love a good cheesecake. Even better if the cheesecake can be whipped up without much effort. No-bake cheesecakes are exactly that. If you compare baked cheesecakes & no-bake cheesecakes, the main difference lies in the use of eggs in the recipe.
Baked cheesecakes need eggs to help them rise & to fluff up, whereas no-bake cheesecakes are set by chilling in the fridge. It’s why the no-bake version can be a lot softer as well as sweeter than the baked version. Bonus? It even takes less effort to make. Here we present to you some no-bake cheesecake recipes to satiate your sweet cravings.
Recipe 1: Chocolate Hazelnut No-Bake Cheesecake
Get a bowl to beat the cream cheese until it is lusciously smooth, then fold in a chocolate hazelnut spread into the bowl. On the other side, prepare the base by beating/crushing cornflakes & some of the chocolate hazelnut spread on a round tin.
Now pour over the cream cheese mix onto the base & use a cling film to wrap it tightly around. The last step is to freeze it overnight so it can settle. It can stay in the freezer for two-three weeks easily. Remember to take it out a few minutes ahead of serving or eating so you can actually cut into it easily.
Recipe 2: Strawberry No-Bake Cheesecake
Summertime is perfect to relish all strawberry-based desserts, so when the sun’s out, get your strawberry no-bake cheesecake in the fridge. All it’ll take is 4 simple steps. First, we make the base using butter, line up the tin with baking parchment. Crush some digestive biscuits (or really, any biscuit with a low salt flavor) using a rolling pin. Mix the crumbs with melted butter until the butter coating is uniform.
Transfer this mix onto the tin to prepare the base. Let this base chill in the fridge until it is set firmly. This should take an hour. In the meantime, whisk double cream in a bowl until it’s thick but soft. Add soft cheese mix into it & continue to whisk until it’s thick enough for its shape to hold. Finally, transfer it onto the base, smoothening the top of the cheesecake with a dessert spoon. Let it freeze overnight.
When you have to serve it, get it out half an hour prior. Add strawberry pureed with icing sugar to the top of the cake. Then decorate it with the remaining strawberries. And voila, you have your scrumptious strawberry cheesecake ready.
Recipe 3: Orange No-bake Cheesecake
If you like your no-bake cheesecake to have a sweet & tangy flavor, we recommend using orange as your fruit of the cake. The process looks fairly similar to the strawberry cheesecake recipe. First, you crush the biscuits — use a rolling pin or crush them with a wooden spoon — and put the crushed remnants into a bowl to mix with melted butter. Mix them together until the butter coating is uniform.
Transfer this mix onto the tin to prepare the base. Let this base chill in the fridge until it is set firmly. This should take less than an hour. Use this time to make the major part of the cheesecake: put together cream cheese, orange zest, mascarpone, sugar, and milk into a bowl. Mix well until it’s consistently thick and smooth.
You’ll know the richness when you see it. Add cream, whisk it, then add the orange mixture to it. The final step is to pour the cheese mix over the biscuit base. Spread evenly, and garnish with orange chunks. This goes back into the fridge overnight.
All you need is one night for things to settle & you can tickle your sweet taste buds just right the next day.