Ultimate No-Bake Cheesecake: A Summer Delight

Craving a creamy, indulgent dessert but dreading the thought of turning on your oven? This no-bake cheesecake is your ticket to sweet satisfaction without breaking a sweat!

As a devoted cheesecake enthusiast, I’ve sampled every variety under the sun – from fluffy Japanese-style to towering New York slabs. But when summer’s heat hits its peak, nothing beats the cool, tangy perfection of a no-bake cheesecake.

This eggless wonder lets the pure, creamy flavor of dairy shine through. It’s the ideal canvas for showcasing summer’s bounty of fresh fruit, creating a dessert that’s light, refreshing, and irresistibly delicious.

The Secret to a Spectacular No-Bake Crust

While graham crackers are the traditional choice, I’ve discovered that Biscoff cookies create an out-of-this-world crust. Their deep, caramelized flavor adds a wonderful dimension that takes this no-bake cheesecake to new heights.

Creating the perfect crust is simple: melt butter, mix in cookie crumbs, and add a pinch of salt. Press this mixture firmly into your pan – the key is compression to ensure your crust holds together beautifully.

Whipping Up the Dreamy Filling

The filling for this no-bake cheesecake is deceptively simple. Cream cheese, sugar, lemon juice, vanilla, and salt form the base. The magic happens when you whip in the heavy cream, transforming the mixture into a luscious, airy delight.

The Importance of Chilling

While you might be tempted to dive in immediately, patience pays off with this dessert. A proper chill (about six hours) allows the filling to set, resulting in a velvety texture that slices beautifully. The wait is worth it – trust me!

Heavenly No-Bake Cheesecake Recipe

Ingredients

For the Crust:

• 8 3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or homemade (about 2 cups; 250g)
• 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70g)
• Kosher salt, to taste

For the Filling:

• 16 ounces plain, full-fat cream cheese, (two 8-ounce packages; 455g) (preferably Philadelphia brand; see note)
• 5 1/4 ounces sugar (about 3/4 cup; 150g)
• 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20g)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 12 ounces heavy cream (about 1 1/2 cups; 340g)

To Serve:

• 12 ounces fresh fruit (about 2 cups; 340g), washed and dried

Directions

1. For the Crust: Mix cookie crumbs with melted butter and a pinch of salt. Press firmly into a 9-inch tart pan or pie plate using a flat-bottomed glass. Refrigerate until needed. (Make ahead tip: Crust can be prepared 1-2 days in advance if wrapped in plastic.)
2. For the Filling: In a stand mixer with paddle attachment, combine cream cheese, sugar, lemon juice, vanilla, and salt. Mix until smooth and creamy.
3. Switch to the whisk attachment and gradually add cream. Whip on high speed until stiff peaks form (3-5 minutes).
4. Pour filling into prepared crust, creating decorative swirls with the back of a spoon. Cover and refrigerate for 6 hours or until internal temperature reaches 40°F (4°C).
5. To Serve: Top with fresh fruit. Slice with a hot knife, rinsing between cuts. Use a pie server to carefully remove slices, ensuring you get under the crust completely.

Notes

Biscoff cookies make an exceptional crust, but feel free to use your favorite graham crackers. For best results, use Philadelphia cream cheese in the filling.

Make-Ahead and Storage

Prepare the crust up to 2 days in advance. Once filled, the cheesecake is best enjoyed within 36 hours but can be refrigerated for up to a week if tightly wrapped.