Easy No-Bake Cheesecake

Ingredients

• 200 g (7 oz; about 2 cups once made into crumbs)crisp cookies of choice, such as chocolate graham crackers, graham crackers, vanilla wafers or chocolate sandwich cookies
• 50 g (¼ cup)granulated sugar
• 113 g (½ cup; 1 stick)unsalted butter, melted
• 470 g (2 cups; 480 ml)heavy cream, very cold
• 452 g (2 cups; 16 oz)cream cheese, at room temperature
• 80 g (⅔ cup)powdered sugar
• 2 teaspoonsvanilla extract
• 2 cupschopped candies of choice, such as peanut butter cups, chocolate sandwich cookies, Snickers or chocolate chips
• Optional, to tastechocolate shavings

Instructions

1. 1

   Crush the cookies

   Pulse the 200 g (7 oz) cookies in a food processor until they form fine crumbs. Alternatively, seal them in a zip-top bag and roll over them with a rolling pin. Tip the crumbs into a medium bowl.

2. 2

   Mix the base

   Stir the 50 g (¼ cup) granulated sugar and 113 g (½ cup) melted butter into the crumbs until they are evenly coated.

3. 3

   Press into pan

   Firmly press the crumb mixture into the bottom of a 23 cm (9-inch) springform pan or pie plate. Use the base of a glass or measuring cup to make an even layer.

4. 4

   Chill the base

   Refrigerate the base for at least 10 minutes so it firms up before you add the filling.

5. 5

   Whip the cream

   Whip the 470 g (2 cups) very cold cream in a stand mixer with a whisk attachment or in a large bowl with a hand mixer, starting at medium speed. Continue until stiff peaks form, then set it aside.

6. 6

   Beat the cheese

   In a separate bowl, use a hand mixer to beat the 452 g (2 cups) room-temperature cream cheese until soft and light. Add the 80 g (⅔ cup) powdered sugar and 2 teaspoons vanilla extract, then beat until combined.

7. 7

   Fold in cream

   Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.

8. 8

   Add the candies

   Fold in the 2 cups of chopped candies, if using.

9. 9

   Fill and decorate

   Spoon the filling into the springform pan or pie plate and smooth the top with a rubber spatula. Add more chopped candies and chocolate shavings on top if using.

10. 10

    Chill before serving

    Refrigerate for at least 3 hours and up to overnight before removing the cheesecake from the pan and slicing.

What is no-bake cheesecake?

Cheesecake is a dessert built around a rich, sweetened cream-cheese filling, often set over a crumb crust. This no-bake version skips the oven and relies on chilled whipped cream to give the filling its light, airy texture.

Cookie choice makes this version easy to customise: crisp biscuits form the base, while chopped sweets can be folded into or scattered over the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 8g protein, 64g carbs, 46g fat.

The cookie crumbs and added sugars provide most of the carbohydrates, while butter and cream supply much of the fat. Cream cheese and cream contribute some protein, and the optional candies add further energy, fat and sugar. Balance a slice with fresh fruit, or serve a smaller slice after a meal.

Choosing the ingredients

Cookies: Choose crisp cookies that crush easily and suit the flavour you want. Chocolate graham crackers, vanilla wafers and chocolate sandwich cookies all work as the base.

Cream cheese: Let it come to room temperature so it beats smoothly with the sugar and vanilla. Cold cream cheese can leave small lumps in the filling.

Cream: Keep the heavy cream very cold for whipping. The candies are optional, so you can choose a type that complements the cookies or leave them out.

Getting a firm crumb base

Crumbs: Aim for fine, even crumbs so the butter can coat them throughout. A food processor is quick, but a rolling pin and a sealed bag do the job too.

Pressing: Pack the mixture firmly and evenly into the pan, paying attention to the edges. A flat-bottomed glass helps compact the crumbs without leaving ridges.

Whipping and folding

Stiff peaks: Whip the cold cream until it holds its shape when the whisk is lifted. Stop once it reaches that point so it stays smooth and does not become grainy.

Gentle fold: Add the whipped cream to the cream-cheese mixture with a spatula, turning the mixture over rather than beating it. This helps preserve the airy texture.

Chilling and slicing

Setting time: The base needs at least 10 minutes in the fridge before filling, and the finished cheesecake needs at least 3 hours to chill. An overnight rest is also allowed by the recipe and gives it longer to firm up.

Serving cue: The filling should feel set enough to hold its shape when sliced. For cleaner portions, remove the springform ring carefully and wipe the knife between cuts.

Serving ideas

Toppings: Extra chopped candies and chocolate shavings add a little crunch and make the chosen flavour clear. Add them before chilling so they sit on the surface of the filling.

On the plate: Serve slices on their own or with fresh berries to bring a tart contrast. Keep any extra topping alongside rather than piling it onto every slice.

Recipe notes & tips

• Use a 23 cm (9-inch) pan or pie plate, as specified in the method.
• Chill the base for at least 10 minutes before adding the filling.
• Make sure the cream is very cold before whipping it.
• Beat the cream cheese until soft and light before adding the powdered sugar and vanilla.
• Fold the whipped cream in gently to keep the filling airy.
• Allow at least 3 hours of chilling time before slicing.

Variations

• Chocolate-cookie base: Use chocolate sandwich cookies for a deeper chocolate flavour.
• Vanilla base: Choose vanilla wafers for a milder, sweet biscuit crust.
• Peanut butter cups: Fold chopped peanut butter cups into the filling for a nutty chocolate bite.
• Chocolate chips: Use chocolate chips in place of chopped candies for smaller pieces throughout.
• Plain filling: Leave out the candies for a smooth, simple cheesecake.
• Extra chocolate: Finish with chocolate shavings and additional chopped sweets.

Common mistakes to avoid

• Uneven crumbs: Crush the cookies finely so the base presses into a consistent layer.
• Loose crust: Press the crumb mixture firmly into the pan and chill it for at least 10 minutes.
• Lumpy filling: Bring the cream cheese to room temperature before beating it.
• Soft whipped cream: Start with very cold cream and whip until stiff peaks form.
• Deflated filling: Fold the cream in gently with a spatula instead of beating it.
• Rushed chilling: Give the filled cheesecake at least 3 hours in the fridge before slicing.

How to store

Keep the cheesecake covered in the refrigerator and eat it within 3 days for best texture. It is best served chilled; cut only the slices you need and return the rest promptly to the fridge.

Frequently asked questions