Easy No Back Cheesecake Recipe

easy no bake cheese cakeIf you’re looking for a quick and simple dessert recipe, you can never go wrong with the classic cheesecake. It’s suited for any occasion, whether you’re hosting a small get-together, a birthday party, or just looking for a satisfying dish to fill in a lazy afternoon. Most people use blueberries to garnish a cheesecake with but you can also explore other toppings like strawberries, chocolate shavings, and melted caramel.

Ingredients:

  • 3/4 cup of Ladyfinger biscuits
  • 1 tbsp of desiccated coconut
  • 1 cup + 2 tbsp of butter
  • 2 1/2 cups of cream cheese
  • 1 1/4 cups of yogurt
  • 3/4 cups of sugar
  • 3/4 cups of water
  • 1 tbsp of agar-agar or 1 small pack of gelatin
  • 4 tbsp lime juice
  • Mint leaves and a few slices of fruits (I used blueberries and raspberries for mine)

Directions:

Spray a bit of non-stick cooking spray on a 24 cm springform pan. Set a single baking sheet on top of the pan. Cut the sheet first to resemble the size of the pan to make sure the sheet isn’t curling at the edges.

Crush the Ladyfinger biscuits into small pieces by placing them inside a plastic bag and gliding a rolling pin over it.

Melt 145 g of butter in a separate pan. Mix the melted butter with 15 g of desiccated coconut. After mixing, place the ingredients in the springform pan.

In a large bowl, mix 500 g of cream cheese, 250 g of yogurt, and 4 tbsp of lime juice.

Heat some water in a small pot. Add 90 g of sugar and 1 tbsp of agar-agar or 1 pack of gelatin until the water starts to boil. Pour the liquid into the cream cheese mixture and stir.

Pour the mixed ingredients over the biscuit base and refrigerate for about 2-3 hours before garnishing the cake with fruits, coconut, and mint leaves.

Delicious and Easy Cheese Cake Recipe

Such an easy Cheesecake recipe to make and it won’t heat up the kitchen.  Here is a printable version for your convenience:

Easy No Back Cheesecake Recipe
Author: 
Recipe type: Dessert
 
Ingredients
  • ¾ cup of Ladyfinger biscuits
  • 1 tbsp of desiccated coconut
  • 1 cup + 2 tbsp of butter
  • 2½ cups of cream cheese
  • 1¼ cups of yogurt
  • ¾ cups of sugar
  • ¾ cups of water
  • 1 tbsp of agar-agar or 1 small pack of gelatin
  • 4 tbsp lime juice
  • Mint leaves and a few slices of fruits (I used blueberries and raspberries for mine)
Instructions
  1. Spray a bit of non-stick cooking spray on a 24 cm springform pan. Set a single baking sheet on top of the pan. Cut the sheet first to resemble the size of the pan to make sure the sheet isn’t curling at the edges.
  2. Crush the Ladyfinger biscuits into small pieces by placing them inside a plastic bag and gliding a rolling pin over it.
  3. Melt butter in a separate pan. Mix the melted butter with desiccated coconut. After mixing, place the ingredients in the springform pan.
  4. In a large bowl, mix cream cheese, yogurt, and 4 tbsp of lime juice.
  5. Heat some water in a small pot. Add sugar and 1 tbsp of agar-agar or 1 pack of gelatin until the water starts to boil. Pour the liquid into the cream cheese mixture and stir.
  6. Pour the mixed ingredients over the biscuit base and refrigerate for about 2-3 hours before garnishing the cake with fruits, coconut, and mint leaves.

Author Bio: Callum is the head of content at anitacheesesauce.com. They are an Australian based dairy product manufacturer that specializes in the B2B market. When he is not creating content online, he’s in the kitchen experimenting with different flavors and food combinations.

Here are some more Cheesecake Recipes you may enjoy:

Flan Cheesecake Cookie Recipe

Four Almond Milk Recipes: No Bake Strawberry Cheesecake

 

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