How to Make No-Bake Cheesecake
We adore no-bake cheesecakes, especially during the summer when we prefer to avoid heating up the oven. However, they are equally fantastic all year round. The best part is that you can prepare them in advance and even freeze them (see instructions below).
- Combine crushed cookies with sugar and melted butter, then press the mixture into a 9-inch springform pan. Chill the crust.
- In a large mixing bowl, beat cream cheese and sugar until fluffy.
- In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold in mascarpone.
- Fold the cream cheese mixture into the mascarpone mixture, and then gradually fold in lemon juice.
- Spread the cheesecake filling over the crust, cover, and refrigerate until set.
Make-Ahead Tip: You can prepare the no-bake cheesecake (including the crust, filling, and syrup) up to 3 days in advance. Simply cover it and store it in the refrigerator. This is perfect for easy entertaining.
Can I substitute mascarpone?
Just like in a tiramisu, mascarpone helps the cream set properly, giving the cheesecake its thick and sliceable texture. It not only adds flavor but also acts as a stabilizer, so I don’t recommend substituting it.
Can you Freeze a No-Bake Cheesecake?
This dessert is great for preparing ahead of time and freezes beautifully. However, make sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.
