Hello, dear Paulina Cocina readers! Ideal for those of us who enjoy quick and easy recipes, this no-bake cheesecake recipe can also be customized with different sauces, fresh fruit, melted chocolate, or any topping you choose. The most classic option is the red berry sauce, which everyone loves and makes it very attractive.
No-bake cheesecake is a refreshing and delicious option for those who want to enjoy a cheesy dessert without having to turn on the oven. It's a very popular choice during the warmer months of the year and has become a baking classic that professionals and even those of us who enjoy it at home can make.
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About the no-bake cheesecake
easy sugar-free cheesecake here , complete with a video), but as everyone knows, it's baked in the oven. And that's a difference and an advantage for our no-bake cheesecake .
Celebrating Cheesecake Day
Due to its many advantages over baked cakes, this recipe is highly regarded and even has its own day of celebration. International Cheesecake Day is celebrated on July 30th every year.
Although not officially recognized by the United Nations or other international organizations, it is an informal celebration that has gained popularity through social media and online communities, where cheesecake lovers share their creations and inspire each other.
Where does the beloved cheesecake come from?
Cheesecake has a history dating back to ancient Greece . Although the original recipe has evolved over the centuries, the Greeks are considered the first to create a primitive form of this recipe. The Greeks used to mix goat cheese with honey and wheat, creating a kind of dough that they then baked. The Romans added honey and berries for flavor and sweetness.
During the Middle Ages, the cheesecake recipe spread throughout Europe.
However, at that time, cheesecake was quite different from the modern version. Ingredients such as cottage cheese or fresh cheese were used, and they were mixed with flour, eggs, and spices. They always used a baking method, unlike today's no-bake recipe, which was developed later to simplify and simplify its preparation.
7 Benefits of No-Bake Cheesecake
- One of the advantages of a no-bake cheesecake is that it eliminates the risk of the cake cracking on the surface during baking. By not using an oven, you won't have to worry about this and can achieve a perfectly smooth, crack-free cheesecake.
- Compared to traditional cheesecake, no-bake cheesecake requires less preparation time. You don't have to wait for the oven to preheat or worry about baking times. Once you've prepared the cheesecake mixture, all you need to do is refrigerate it for it to set properly.
- No-bake cheesecake is a great option for those who don't have access to an oven, such as students living in dorms or people in places where a full kitchen isn't available. You can enjoy a delicious cheesecake dessert without the need for an oven.
- The no-bake cheesecake recipe can be adapted to meet certain dietary restrictions. For example, if you follow a gluten-free diet, you can use gluten-free crackers for the crust. You can also substitute sugar with zero-calorie sweeteners if you prefer a lower-sugar version.
- Because it doesn't require baking, no-bake cheesecake is easier to transport than traditional cheesecake. You can take it to a get-together, picnic, or party without worrying about it getting damaged in transit.
- If you follow a vegan diet, you can also enjoy a no-bake cheesecake. There are vegan recipes that use ingredients like tofu, cashews, or coconut milk as the filling base. These vegan options can be equally delicious and satisfying.
- While no-bake cheesecake is refreshing in the summer, it's also a delicious dessert for any time of year. You can adapt it to the seasons by adding seasonal ingredients, such as fresh summer fruits or warming spices in the winter.
Cheese cake recipe without oven
One of the important points to keep in mind is that it's no-cook, so after preparing it, it's essential to refrigerate it for the time recommended in the recipe to allow it to set properly and reach the desired consistency. This usually takes several hours, or even overnight. Let's get to the recipe.
Yield : 8 portions
Preparation time : 6 hours
Ingredients
- 200 g of antacid biscuits
- 100 gr of melted butter
- 500g cream cheese (Philadelphia suggested)
- 200 gr of sugar
- 300 ml of whipped cream
- 1 teaspoon vanilla extract
- 1 sachet of unflavored gelatin
- Water (according to the instructions for unflavored gelatin)
How to make cheesecake without an oven
- Crush the cookies in a food processor or place them in a plastic bag and crush them. In a bowl, mix the cookie crumbs with the melted butter until you have a moist, sandy mixture.
- Press this mixture into the bottom of a springform pan, covering the entire surface evenly. Place the pan in the refrigerator to allow the cookie base to harden.
- In another bowl, beat the cream cheese and sugar until smooth and lump-free. Prepare the unflavored gelatin according to the package instructions and let it cool slightly. Then, add it to the cream cheese and sugar mixture, beating well to incorporate.
- Add the whipped cream and vanilla extract to the cream cheese mixture. Gently fold in until smooth and even. Pour over the cookie crust in the pan and smooth the surface with a spatula or spoon.
- Cover the pan with plastic wrap or a lid and refrigerate the cake for at least 4 hours, or ideally overnight, to allow it to set and firm up.
- Remove the cake from the springform pan and decorate with your chosen topping. Serve chilled.