This No-Bake Cheesecake is so easy!! There is absolutely no gelatin, agar agar or condensed milk yet sets beautifully and is definitely a crowd pleaser!!
Why this Recipe Works?
This no bake cheesecake is so creamy and smooth and it also holds its shape well. Here is how it works:
- CHOCOLATE: Yes even before cream cheese let me talk about chocolate. I have added a little bit of melted white chocolate to the recipe. Chocolate is the setting agent here and you can be rest assured that the cheesecake will set even without the adding of any other setting agents.
- Whipped Cream: Another important element is the homemade whipped cream which is made by just whipping cream to stiff peaks. Please not Cool Whip won't work here.
To make it special for Valentine's day I have made this no bake cheesecake without crust and instead allowed it to set into a geometric heart shape mould that I got online.
So which team are you?? Do you like crustless cheesecake or you prefer cheesecake with crusts. Do let me know in comments.
Step by Step Tutorial:
Step 1: Prepare the Cheesecake
In a mixing bowl, beat the softened cheesecake until light, fluffy and smooth (pic 1).
Scrape the bowl and then whipping continuously add the sugar a little at a time until combined (pic 2).
Finally add the lemon juice and vanilla and fold that through (pic 3 - 4).
Combine the melted chocolate and fold that as well. Set aside (pic 5 - 6).
In a way you might feel like making a no bake white chocolate cheesecake but since the quantity of chocolate is less technically you won't be calling it a chocolate cheesecake.
In a separate bowl, whip the cream until stiff peaks stage (pic 7).
Finally fold the whipped cream in to the cream cheese taking care not to deflate the air in it (pic 8 - 9).
Add 2 tbsp of the batter into the geometric heart moulds, level it off if needed and allow it to set overnight in the refrigerator or for a minimum of 6-8 hours. (pic 10 - 12).
Once set simply unmould to release the heart shaped cheesecake. Place it on a plate and put it back in the refrigerator while you work on the chocolate.
Baked Cheesecake Version:
In place of no bake cheesecake, you can also opt for the baked version.
Here is a detailed recipe on Instant Pot Cheesecake Jars. You can use that recipe and instead of the jars pour the batter into the silicon moulds and follow the cooking instructions mentioned.
To be able to fit the moulds in the pot I cut them into individual moulds.
Step 2: Prepare the Chocolate Base.
You can choose your method of preference and melt chocolates accordingly.
Personally I prefer the Instant Pot version or the stove top.
Add 2 tbsp of melted chocolate on the heart silicon moulds. Swirl the chocolate to coat the entire surface (pic 13).
Turn it upside down to drip off the excess chocolate. Allow it to set.
Since the silicon moulds will be cold from setting the cheesecakes, it would hardly take a minute or so for the chocolate to set too.
Once the base layer of the chocolate is set, transfer the prepared cheesecake on top of the chocolate layer (pic 14).
If need be scrape off some portion of the cheesecake so that it is aligned to the depth of the silicon moulds.
Add additional tbsp of melted chocolate on top and spread evenly to cover the cheesecake layer (pic 15).
Allow this to set too (pic 16).
Once set remove the cheesecake coated in chocolate on both sides now and decorate as you like (pic 17).
A delicious chocolate coated cheesecake is ready to be served.
Another fun way to present this is in the form of popsicles like we did with our cakesicles in this post here.
If you have or could get hold of popsicle moulds, then you can allow the cheesecake to set in popsicle shaped silicon mould.
Once set simply dip the cheesecake popsicle in melted chocolate to coat and enjoy as popsicle.
- Temperature of the ingredients: The key to making a good recipe is having your ingredients at the right temperature. In this case the cream cheese needs to be at room temperature and softened, the melted chocolate should be cool to touch, cream needs to be cold.
- Good quality ingredients: A no bake cheesecake gets its flavour from the quality of the ingredients used. So for this recipe I highly recommend using vanilla bean paste or at least vanilla bean extract and not essence.
- Whipping the cream to stiff peaks would ensure that your cheesecake sets no matter what.
- Refrigeration: You simply cannot skip this step. The cheesecake needs that much time (about 6-8 hours) in the fridge to set completely.
Storage Instructions (Shelf-Life)
Always keep the cheesecake refrigerated. This cheesecake will last for 5 to 7 days in the refrigerator.
Can I freeze no bake cheesecake?
Yes definitely the cheesecake freezes well. First allow it to set completely in the refrigerator.
Once set simply freeze them for up to a month in a zip lock pouch.
Yes definitely. Instead of allowing it to set in a heart mould you can choose to set it in a muffin pan with a cupcake liner or also in a jar. Again to make it crustless or with crust is totally up to you.
No. We bake the cheesecake to set the protein (present in the eggs) which eventually gives the cheesecake its structure. Since we do not have any protein in here, this recipe cannot be baked. Rather you can consider adding yogurt to make baked yogurt which resembles the texture of the baked cheesecake commonly known as bhapa doi. Click here for the recipe of baked yogurt.
To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. You might have not given it that amount of time. If you are running short of time, you can consider freezing the cheesecake for 4 hours.
If you have refrigerated and allowed the cheesecake to set completely overnight or at least 8 hours in the fridge then it should be good for a couple of hours at room temperature unless it is super hot in your place. The cheesecake won't melt but the consistency of the cheesecake would become softer. And hence it is advisable to keep it refrigerated unless ready to serve.
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No Bake Cheesecake without condensed milk
- 4 oz (120 gms) Cream Cheese softened
- 1/4 cup Icing Sugar
- 1/2 tsp Lemon juice
- 1/4 tsp Vanilla Bean Paste
- 1/4 cup Melted White Chocolate (cool to touch)
- 3 tbsp Whipping Cream
- 75 gms White Chocolate to make chocolate shells (or as needed)
Step 1 - Prepare the Cheesecake
- In a mixing bowl, beat the cream cheese until it is light and fluffy and creamy.
- Scrape the bowl and then beating continuously add the icing sugar and mix.
- Fold in the lemon juice and vanilla bean paste. Finally add the melted chocolate and fold that through too. Set this aside.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture taking care not to deflate the air in the cream.
- Add 2 tbsp of the cheesecake batter into each geometric heart moulds, level it off if needed and then allow it to set overnight or for a minimum of 6-8 hours.
- Once set gently demould the cheesecakes on to a separate plate and place it in the refrigerator.
Step 2 - Prepare the Chocolate
- Add 2 tbsp of the melted chocolate on to the heart mould, quickly swirl the silicon mould in a way that the chocolate coats the entire surface and then turn in upside down to drip off the excess.
- Since the silicon mould is cold the chocolate will set quickly and hence try to work fast. Once the chocolate is set, place the prepared cheesecake on top, scrape some cheesecake if need be to level it and then add another tbsp of chocolate over the cheesecake, spread it quickly and evenly to enclose the cheesecake in the chocolate mould.
- Place it in the refrigerator until set.
- Once set, simply demould decorate as needed and enjoy.
- To soften the cream cheese, simply take it out of the fridge and allow it to sit on your counter top for 2 hours.
- If you do not have icing sugar you can powder the regular granulated sugar, sieve it and then use in the recipe.
- Lemon juice cuts down the sweetness in the recipe and hence do not skip it.
- Using good quality ingredients is the key to making a good no bake cheesecake so preferably use vanilla bean paste or extract and not essence.
- If you add hot or warm melted chocolate to the cold cream cheese mixture the chocolate will seize and get lumpy. Hence it is important to add the chocolate at the right temperature.
- I have used compound white chocolate here and hence there is no need for tempering.
- Refrigerating the cheesecake ensures that it is firm and runny. So give it a minimum of 6-8 hours in the fridge. If you are running short of time freeze the cheesecake for 4 hours.
- If your chocolate seizes and turns lumpy, simply place the mixing bowl over a double boiler and mix until the chocolate melts and turns smooth.
- This would mean the cream cheese would become runny too. And hence put the bowl in to the freezer for 15-25 mins for the batter to thicken.
- Fold the whipped cream to the cold batter and then proceed as per the recipe.