White Chocolate Cheesecake {Easiest NO BAKE Recipe} (2024)

FAQs

What is no-bake cheesecake filling made of? ›

No-bake cheesecake is the perfect creamy treat that can be made without turning on your oven at all! I love the simplicity of no-bake cheesecake. Essentially, all you need is some cream cheese, sour cream, a stabilizer, butter and graham cracker crumbs and you're well on your way!

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

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.

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.

A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat.

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

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.

What happens when you overbeat cheesecake batter? ›

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

Make-Ahead and Storage. To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.

Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.

What's the Difference? Baked cheesecake has a denser texture and fuller flavor than no-bake cheesecake. They are made using different ingredients. Each uses a different method to get the filling to set, and they are even made in different types of dishes.

Heavy whipping cream - The whipping cream makes the cheesecake filling light and extra creamy. Softened Cream cheese - Cream cheese is the core ingredient in a cheesecake filling. Confectioners sugar - Sugar provides the sweetness that is necessary to mellow out the tangy flavor of the cream cheese.

PASTEURIZED MILK AND CREAM, SUGAR, MODIFIED FOOD STARCH, WATER, CONTAINS LESS THAN 1% OF SALT, GUAR GUM, XANTHAN GUM, CHEESE POWDER (CULTURED MILK, SALT, ENZYMES), NATURAL FLAVOR, WHEY, BUTTER (CREAM), LACTIC ACID, BUTTERMILK, CORN SYRUP SOLIDS, NONFAT MILK, ALGAL CAROTENES (COLOR), NATAMYCIN (A NATURAL MOLD INHIBITOR) ...

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.