Quick Description
An ultra-creamy, smooth no-bake cheesecake with a buttery biscuit crust and a light yet rich filling. Perfectly balanced sweetness, easy to make, and ideal for make-ahead desserts.
Servings & Timing
Servings: 8–10 slices
Prep Time: 20 minutes
Chill Time: 4–6 hours
Total Time: ~6 hours
Ingredients List
Crust
- 200 g digestive biscuits or graham crackers
- ½ cup (115 g) melted butter
Cheesecake Filling
- 400 g cream cheese (full-fat, room temperature)
- 1 cup cold whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional but recommended)
Step-by-Step Instructions
-
Prepare the crust
Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix with melted butter until evenly coated.
Press firmly into the base of a springform pan or dish.
Refrigerate while preparing the filling. -
Whip the cream
In a cold bowl, whip the cold whipping cream until soft to medium peaks form. Set aside. -
Mix the cream cheese
In another bowl, beat the cream cheese until smooth and lump-free.
Add powdered sugar, vanilla extract, and lemon juice. Beat until creamy and well combined. -
Fold in whipped cream
Gently fold the whipped cream into the cream cheese mixture in two additions until light and fluffy. -
Assemble the cheesecake
Spread the filling evenly over the chilled crust. Smooth the top. -
Chill to set
Refrigerate for 4–6 hours or overnight until fully set. -
Serve
Slice and serve chilled. Garnish if desired.
Additional Notes
- Full-fat cream cheese gives the best texture and stability.
- Do not over-whip the cream or the filling may turn grainy.
- Longer chilling time equals cleaner slices.
Dietary Info
- No-Bake
- Vegetarian
- Classic Dessert
- Rich & Creamy
Ingredient Details & Substitutions
- Digestive biscuits: Graham crackers or vanilla cookies work well.
- Powdered sugar: Granulated sugar may feel grainy—powdered is best.
- Lemon juice: Enhances flavor and balances sweetness (does not taste lemony).
Recipe Variations & Serving Suggestions
- Top with fresh berries or fruit compote.
- Add melted chocolate or caramel swirl on top.
- Turn into mini cheesecakes using jars or muffin liners.
Storage & Make-Ahead
- Store covered in the fridge for 3–4 days.
- Best made a day ahead for perfect texture.
- Not freezer-friendly due to cream texture.
