No Bake Cheesecake Recipes - easy and delicious! - The Recipe Rebel (2024)

FAQs

Why is my no-bake cheesecake not firm? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

To be honest, neither cheesecake is better than the other one. They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you.

As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.

Use Cream Cheese and Heavy Cream

To thicken your no-bake cheesecake filling, make sure you're using a full-fat cream cheese. Low-fat or fat-free cream cheese won't give you the same results. Adding heavy cream can also help to thicken the filling and give it a smoother texture.

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough.

No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

use your palette knife to loosen it from the base. and then put the other palette knife so their handles are on opposite sides. and then bring in a plate and lift the cheesecake onto it.

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Is sour cream or heavy cream better for cheesecake? ›

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.