Easy no-bake cheesecake

Easy no-bake cheesecake

Based on 6 ratings

Difficulty

Easy 👌

Ingredients

Servings:-16+
525 g cream cheese
300 g yogurt
6 sheets gelatin
100 g butter
150 g oat cookies
150 ml water
3 tbsp lemon juice
vanilla bean
75 g sugar
Metric
Imperial

Utensils

  • pan
  • round baking form (Ø 10 inches)
  • small pan
  • handmixer with beaters
  • bowl
  • citrus press
  • fridge
  • large bowl
  • whisk
  • cake platter
  • knife
  • small container
  • spatula
  • small bowl
  • freezer bag
  • rolling pin

Say cheese and freeze

This easy no-bake cheesecake can be prepared ahead of time. It's easy to make and will surprise your guests! To take it over the top serve it with seasonal fruits and give it a little vitamin boost.

Step 2/7

  • 6 sheets gelatin
  • 150 ml water
  • 100 butter
  • 150 oat cookies
  • small pan
  • bowl
  • small bowl
  • freezer bag
  • rolling pin

Add gelatin to water in a small bowl and set aside for approx. 8 - 12 min. Melt butter in a small pan over medium-low heat. Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin. Transfer cookie crumbs into a bowl and pour in melted butter, and stir until combined.

Step 3/7

  • round baking form
  • small container
  • spatula

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form. A small container can be helpful.

Step 4/7

  • 525 cream cheese
  • 300 yogurt
  • 3 tbsp lemon juice
  • 1 vanilla bean
  • citrus press
  • large bowl
  • whisk or hand mixer with beaters
  • knife

Add the cream cheese to the yogurt in a large bowl. Juice lemon and remove the seeds from the vanilla bean. Add the seeds and the lemon juice into the bowl. Mix well to combine by using a hand mixer with beaters or alternatively a whisk.

Step 5/7

  • 75 sugar
  • pan
  • whisk

Add soaked gelatin with the water and sugar to a pan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Add this to the cream cheese mixture and stir to combine.

Step 6/7

  • fridge

Pour the cream cheese mixture onto the crust in the baking form. Spread it evenly. A spatula can be helpful. Lightly tap on the countertop to release air bubbles. Transfer the baking form to the fridge and chill the cheesecake for approx. 3 hours.

Step 7/7

  • cake platter
  • knife

Dip a knife into hot water and carefully run the knife along the outside of the cake. Remove the baking form and transfer the cheesecake on a cake platter. Enjoy!