No Bake Cookie Butter Cheesecake Recipe | Julie Blanner (2024)

FAQs

Why is my no bake cheesecake not firming up? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

Almost every cheesecake recipe calls either gelatin or beaten eggs, which are used as a setting or thickening agents. The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding.

Add Gelatin or Cornstarch

Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

What is the difference between New York cheesecake and no-bake cheesecake? ›

A no-bake cheesecake is very similar to the traditional one, but without the eggs and the extra step of baking. It's a breeze to make and you don't have to worry about those pesky cracks! It's also perfect for those of us who prefer a lighter cheesecake like our Unicorn Pastel Rainbow Cheesecake.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

The differences in ingredients and preparation methods are what create the texture. Both may be smooth and creamy but not in the same way. A baked cheesecake usually has a silky consistency and firmer texture. A no-bake cheesecake will have a lighter, softer, almost fluffy texture, often more like a pudding or mousse.

To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Step 10: Corn Starch Added

For this one I added 2 Tbsp of cornstarch. This resulted in a cheesecake that was just as thick as the one with less eggs and didn't effect the taste like the flour one. It did result in a more cake like texture as well.

Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.