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No-Bake Cheesecake

No-Bake Cheesecake

  • Author: Eric
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This easy No-Bake Cheesecake recipe features a creamy, smooth filling made with plant-based cream cheese and a natural gelling agent, combined with a crunchy plant-based butter crust. It requires no oven and is perfect for quick, light, and customizable desserts suitable for all skill levels.

Ingredients

Scale

Crust Ingredients

  • 150g digestive biscuits or graham crackers, crushed
  • 75g plant-based butter, melted

Filling Ingredients

  • 400g plant-based cream cheese, softened to room temperature
  • 100g granulated sugar
  • 2 tbsp lemon juice (natural)
  • 1 tsp vanilla extract (natural)
  • 1 tbsp natural gelling agent
  • 120ml water
  • 1 tbsp apple cider vinegar

Instructions

  1. Prepare the Crust: Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and pounding with a rolling pin. Mix the crumbs thoroughly with melted plant-based butter until well combined. Press the mixture evenly into the base of your pan to form a firm crust. Refrigerate while you prepare the filling.
  2. Soften the Filling Ingredients: Allow the plant-based cream cheese to soften to room temperature so it blends easily without lumps. Measure out the sugar, lemon juice, and vanilla extract for the next step.
  3. Activate the Natural Gelling Agent: In a small saucepan, gently warm the water with the natural gelling agent and apple cider vinegar, stirring constantly until fully dissolved. Remove from heat and allow the mixture to cool slightly while you combine the other filling ingredients.
  4. Mix the Cheesecake Filling: Using a mixer or whisk, blend the softened plant-based cream cheese, sugar, lemon juice, and vanilla extract together until smooth and aerated. Slowly add the cooled natural gelling agent mixture while continuously mixing to ensure even distribution and a creamy texture.
  5. Assemble and Chill: Pour the creamy filling over the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until fully set for the best texture.

Notes

  • Ensure cream cheese is at room temperature for a smooth, lump-free filling.
  • Press the crust firmly and evenly to avoid crumbling when slicing.
  • Cool the natural gelling agent mixture before adding to filling to prevent lumps.
  • Allow enough chill time for the cheesecake to firm up properly.
  • Mix gently after adding the natural gelling agent to maintain creaminess.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: no-bake cheesecake, plant-based cheesecake, vegan dessert, easy cheesecake, quick dessert, creamy dessert

Find it online: https://smartmealsguide.com/no-bake-cheesecake/