Mom's No-Bake Cheesecake

Ingredients

• 420 g (3 1/2 cups)graham cracker crumbs
• 113 g (1/2 cup), meltedbutter
• 1 teaspooncinnamon
• 227 g (8 ounces), softenedcream cheese
• 480 ml (2 cups)double cream
• 1 teaspoonvanilla
• 120 g (1 cup)icing sugar
• 320 g (1 cup)jam

Instructions

1. 1

   Mix the crumbs

   Pour the melted butter over the graham cracker crumbs and cinnamon in a mixing bowl. Stir until evenly combined.

2. 2

   Make the base

   For individual jars, divide the crumb mixture evenly between them and press it lightly into each to form a base. For a 23 × 33 cm (9 × 13 inch) dish, transfer all the crumbs to the dish and press them lightly into the corners and around the pan for an even base. Refrigerate.

3. 3

   Cream the cheese

   Beat the softened cream cheese with a hand-held mixer until creamy, then set it aside.

4. 4

   Whip the cream

   In a separate bowl, whisk the double cream with the vanilla until stiff peaks form.

5. 5

   Combine the filling

   Transfer the whipped cream to the cream cheese and mix until well incorporated. Add the icing sugar and mix it into the filling.

6. 6

   Fill and chill

   Divide the filling evenly between the jars, aiming for a topping about 1½ inches deep. If using a 23 × 33 cm (9 × 13 inch) dish, spread all the filling over the crumb base. Refrigerate until ready to serve.

7. 7

   Add the jam

   When ready to serve, divide the 1 cup of jam evenly over the jars, or spread all of it over the topping in the dish.

8. 8

   Serve the cheesecake

   Serve the individual jars immediately. If you made the cheesecake in a dish, cut it into 12 portions and serve.

What is no-bake cheesecake?

Cheesecake is a dessert associated with American home baking, and this version skips the oven in favour of a chilled filling. A crumb base supports a cream cheese mixture lightened with whipped cream, with jam added at the end.

The method works well because the crumbs are pressed into a shallow base and the cream is whipped separately before being folded into the cheese. You can assemble it in jars or make one larger cheesecake in a rectangular dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 3g protein, 50g carbs, 31g fat.

The graham crumbs and icing sugar provide most of the carbohydrates, while butter and double cream contribute much of the fat. Cream cheese and cream provide some protein, though the recipe's protein per serving is modest. A portion with fresh fruit makes a simple, balanced dessert plate.

Choosing the base ingredients

Graham crumbs: Their fine texture makes an even base that is easy to press into jars or a dish. Mix them thoroughly with the melted butter and cinnamon so the crumbs are evenly coated.

Butter and cinnamon: The butter binds the crumbs, while cinnamon gives the base a gentle spice. Press lightly rather than packing the mixture hard.

Getting a smooth filling

Softened cream cheese: Let it soften before beating so it is easier to cream and less likely to leave lumps. Beat it on its own first, as the method directs.

Whipped cream: Whisk the cream and vanilla until stiff peaks form, then mix it into the cream cheese until incorporated. Add the icing sugar afterwards and mix it through.

Jar or dish?

Individual jars: Divide the crumbs and filling evenly to make ready-portioned desserts. Press the base lightly into each jar and add a topping about 1½ inches deep.

Rectangular dish: Press the full crumb mixture across the base and into the corners, then spread the filling over it. Cut the finished dessert into 12 portions when serving.

Chilling and serving

Refrigerate the crumb base after pressing it into place, then chill the assembled cheesecake until you are ready to serve. The recipe does not give a separate chilling duration, so allow for that time when planning.

Add the jam just before serving, as directed. Use a favourite shop-bought or homemade variety, and spread it gently over the filling.

What to serve alongside

The jam supplies a fruity finish, so the cheesecake can be served on its own as a dessert. For a fuller dessert plate, add fresh berries or sliced fruit alongside each portion.

If serving after a meal, keep the accompanying portions modest: the buttery base and cream filling make this a rich dessert.

Recipe notes & tips

• Soften the cream cheese before beating it for a smoother filling.
• Scrape the bowl while mixing so the cream cheese and whipped cream combine evenly.
• Press the crumb mixture lightly to make a base without compacting it too firmly.
• Use jars of similar size to divide the crumb base and filling more evenly.
• Add the jam when you are ready to serve, as the method specifies.

Variations

• Choose another jam: Use a favourite flavour in place of the listed jam.
• Try homemade jam: Spoon a homemade variety over the filling just before serving.
• Add fresh berries: Serve berries alongside the cheesecake for a fresh contrast.
• Use jars: Assemble individual portions instead of making the cheesecake in a dish.
• Make one cheesecake: Use a 23 × 33 cm (9 × 13 inch) dish and cut it into 12 portions.

Common mistakes to avoid

• Lumpy cream cheese: Soften it before beating, then cream it on its own first.
• Uneven crumb base: Mix the butter through the crumbs and cinnamon thoroughly before dividing.
• Overpacked base: Press the crumbs lightly rather than forcing them into a dense layer.
• Under-whipped cream: Continue whisking until stiff peaks form before combining it with the cheese.
• Adding jam too early: Wait until serving time, then spread it over the filling.

How to store

Cover and refrigerate leftover cheesecake, whether in jars or in the dish, and eat within 3 days. Serve chilled; this no-bake dessert is not suited to reheating.

Frequently asked questions