Especially in the summer, easy and quick recipes are just what we all need. This simple no-bake cheesecake is a lovely, refreshing and creamy dream dessert. As you store this cake in the fridge this one is really cooling you down. Additionally, it is not as heavy as the classic cheesecake.
It may sound strange to bake a cake without actually baking it but trust us – it works perfectly well.
Look at the results below and just give it a try. We are sure that this lovely cake will convince you with its taste and texture.
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Crumble cookies | ~10 minutes | – |
| Mix – Crust | ~10 minutes | – |
| Coat springform pan | ~15 minutes | 15 minutes |
| Beat heavy cream | ~10 minutes | – |
| Mix – Filling | ~15 minutes | – |
| Cool | ~5 minutes | 8-24 hours |
In 9 hours you will already be able to enjoy this no-bake cheesecake but also for this cheesecake, the same applies as for most other ones. Letting it set in the fridge overnight will make it even better.
Total ingredients
| Weight | Ingredient |
| 200 g | Whole wheat cookies |
| 125 g | Butter |
| 65 g | Brown sugar |
| 100 g | White sugar |
| 15 g | Powdered sugar |
| 300 g | Heavy cream |
| 700 g | Double cream cheese |
| 60 g | Sour cream |
| 1x | Lemon (untreated) |
With all of these ingredients you will have a no-bake cheesecake of about 1594 g.
Difficulty
Super simple compared to cheesecakes that you have to bake. There is no risk in over-baking or under-baking or getting cracks on top.
Baking tools
In order to get the best size for this cheesecake you will need a 26 cm springform pan, hand mixer, 2 bowls and optionally a rolling pin (best way to crumble the whole wheat cookies).
Steps
1. Crumble Cookies
| Weight | Ingredient |
| 200 g | Whole wheat cookies |
- Take the whole wheat cookies and crumble them
- The more they are like powder at the end, the better
- Best way we know to do that is the following:
- Take a sturdy bag, for example an airtight bag
- Fill it with the cookies
- Place the bag on the counter
- Use a rolling pin and move it back and forth until all cookies are crumbled
2. Mix – Crust
| Weight | Ingredient |
| 200 g | Crumbled whole wheat cookies |
| 125 g | Butter (melted) |
| 65 g | Brown sugar |
- Mix all of the mentioned ingredients together with a hand mixer using dough hooks until you get nice lumps
3. Coat Springform Pan
- Grease a 26 cm springform pan with butter on bottom and all sides
- Tightly press the previously created dough into the bottom and up the sides of the springform pan
- The dough should be about 3 cm high on the sides
- After you are finished, place the springform pan into the fridge while you go on with beating the heavy cream and mixing the filling (should take about 25 minutes)
- Tip: A measuring cup can come in handy for pressing the dough down
4. Beat Heavy Cream
| Weight | Ingredient |
| 300 g | Heavy cream |
- Beat the heavy cream using a hand mixer with whisk attachment on high speed until stiff peaks form (should take about 5 minutes) and put aside
- Tip: Take care to not overbeat the heavy cream or you will start the process of creating butter and getting lumps
5. Mix – Filling
| Weight | Ingredient |
| 100 g | White sugar |
| 700 g | Double cream cheese |
| 1x | Lemon (untreated) |
| 15 g | Powdered sugar |
| 60 g | Sour cream |
| – | Beaten heavy cream |
- Mix all of the mentioned ingredients together with a hand mixer
- Start by mixing the white sugar and double cream cheese until smooth and creamy
- Rinse the lemon under hot water and dry it off, squeeze out the juice (about 30 ml) and add to the mixture
- Also add the powdered sugar and sour cream
- Mix until you have a homogenous mass
- Fold in the beaten heavy cream until just combined
- Take the springform pan out of the fridge and pour the whole mixture into the coated springform pan
- Try to smoothen the top of the filling as good as possible
6. Cool
- Cover the springform pan tightly with aluminum foil
- Put it into the fridge and let it chill for at least 8 hours
- I know it is hard but to achieve the perfect result for a no-bake cheesecake you should let it chill overnight
Conclusion
Taste
As you know it from a classic cheesecake, you basically have 2 kinds of texture: firm and smooth. For this cake though, you can replace smooth with creamy but more of that later.
The base of the no-bake cheesecake is made of cookies with butter. The result will be firm after the cake did rest in the fridge. If you have some leftovers of the cookie – butter – mixture, put them aside and crumble them on top of the filling.
The topping consists of heavy cream, cream cheese and sour cream combined with white sugar, powdered sugar and lemon juice, so it has this heavenly super creamy texture… velvety would be the right word for it!
It is melting in your mouth and you will surely go right back to the fridge to get another slice of this heavenly dessert.
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