No Bake Brownie Batter Cheesecake Recipe + VIDEO (2024)

FAQs

Why didn't my no-bake cheesecake set? ›

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

Yes, you can freeze a no-bake cheesecake to hasten its setting time. However, you should only keep it in the freezer for approximately an hour since if you keep it there for too long, it might freeze solid.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Over mixing a cheesecake filling incorporates too much air, which the heavy base can't hold. That may make if rise and fall and change the texture. The bigger issue, I think, is the water in the cream cheese comes out and that makes for a grainy texture and possibly wet, broken cake filling.

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

What should cheesecake batter look like? ›

The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.

No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.

If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you're orchestrating a big party.

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly. For a firm no-bake cheesecake with neat slices, refrigerate it for a minimum of 12 hours. This makes it an ideal make-ahead dessert option.

Before you can freeze cheesecake, you must let it cool completely at room temperature and then fully set and chill in the fridge overnight. If you're making a no-bake cheesecake, make sure it's chilled long enough to fully set. Once your cheesecake is chilled, you can wrap it and freeze it as is.

Absolutely! In my opinion, it's one of the best desserts for making ahead because it doesn't dry out or go bad as quickly if you store it well. It's also something I typically make a day before I serve it anyway, since it takes several hours in the fridge to firm up.