Easy No-Bake Cheesecake

Looking for a quick and easy dessert that will impress your dinner guests? This no-bake cheesecake is perfect. Garnish with strawberries, chocolate, or plain whipped cream.

Ingredients :

For the crust

• 8 ounces (225g) graham crackers (about 14 rectangular crackers)

• 6 tablespoons (85g) unsalted butter, melted

For the cheesecake filling

• 1 tablespoon unflavored powdered gelatin (1 1/2 packets)

• 1/4 cup cold water

• 16 ounces (455g) room temperature block cream cheese

• 1 1/2 cups (175g) powdered sugar

• 2 teaspoons vanilla extract

• 1 vanilla bean

• 2 cups cold heavy cream

For the strawberry sauce (optional)

• 1 pound (455g) hulled and sliced fresh or frozen strawberries

• 2/3 cups (135g) granulated white sugar

• 2 teaspoons cornstarch

• 2 teaspoons cold water

• 1 teaspoon balsamic vinegar, optional

Special Equipment

• 9-inch round springform pan

• Food processor

• Stand mixer

STEPS :

     1. Make the crust :

Spray some cooking spray in a 9-inch round springform pan.

Place the graham crackers in a food processor, broken into large pieces. Crush into crumbs. Drizzle in the melted butter and pulse until the crumbs form clumps.

Dump the buttered crumbs into the prepared pan and press with the bottom of a glass to form a thick crust.

     2. Dissolve the gelatin :

In a microwave-safe bowl or glass measuring cup, sprinkle the gelatin on top of the cold water. Stir to moisten; it should resemble applesauce. Allow for 5 minutes to soften. Microwave for 20 to 30 seconds, or until the gelatin is entirely dissolved and liquid. Place aside to cool.

     3. Prepare the cheesecake base :

Sift the powdered sugar over the cream cheese in the bowl of a stand mixer. With the paddle attachment, mix on low until the sugar begins to blend into the cream cheese, then increase to medium and mix until the sugar is completely mixed until the cream cheese seems creamy and fluffy, like icing.

Add the vanilla essence after scraping down the sides of the basin. Split the vanilla bean lengthwise and use a butter knife to scrape out the seeds. Reserve the vanilla pod for another use and add the seeds to the cheesecake batter. Mix for another 15 seconds, or until the vanilla extract and seeds are combined. Scrape the sides of the bowl and the beater clean.

     4. Add the cream using a whisk attachment :

Mix on low speed until the cream is integrated, then increase to medium speed. Clean the mixing bowl's bottom and sides using a scraper. Continue to mix at a high speed, gradually increasing the speed, until soft peaks emerge (peaks that progressively bend over at the tips).

     5. Reduce the speed to medium and slowly sprinkle in the gelatin :

If your gelatin has cooled too much and has begun to gel, reheat it in the microwave for 5 to 10 seconds until it is liquid again before adding it to the filling. After adding all of the gelatin, increase the mixer speed to high and beat until the mixture produces firm peaks (peaks that remain firmly erect at the tips).

     6. Spoon the filling into the pan on top of the crust :

Smooth the cheesecake's top. Refrigerate for at least 1 hour or overnight to firm up, covered with plastic wrap.

     7. Prepare the strawberry sauce (optional) :

Combine the strawberries and sugar in a big pot. Stir together the cornstarch and cold water in a small dish until it becomes a smooth, milky slurry, then pour over the strawberries. Cook, stirring regularly, for 5 to 7 minutes, or until the strawberries have softened and the sauce has thickened.

Remove from the heat and, if using, whisk in the balsamic vinegar. Before spooning it over the chilled cheesecake and chilling for an extra hour or overnight, let it warm up to room temperature first. (Alternatively, ladle the sauce over individual slices at the table.)

     8. When ready to serve :

Remove the outside ring of the cake by running an offset spatula or a thin butterknife along the edge. Transfer to a serving platter or cake stand while still on the pan base. Add any desired toppings on top. Cut into slices and serve.

No-bake cheesecake can be stored in the refrigerator, securely covered, for up to 4 days.