Cheesecake sem forno
A no-bake cheesecake is a chilled dessert with a buttery graham cracker crust and a creamy, tangy filling that sets in the fridge instead of the oven. The texture lands between a classic baked cheesecake and a mousse: dense and smooth, yet light enough to melt on the fork. Whipping the cream separately and folding it into softened cream cheese is what gives it that airy-but-sliceable body, no water bath or cracked top to worry about.
Pulse graham crackers to fine crumbs, stir in melted butter and a little sugar, then press firmly into the base and slightly up the sides of a 9-inch springform pan and chill while you make the filling; beat softened cream cheese with sugar, vanilla, lemon juice and a pinch of salt until completely smooth, whip cold heavy cream to stiff peaks in a separate bowl, then fold the whipped cream into the cream cheese in two additions until no streaks remain; spread the filling over the chilled crust, smooth the top, and refrigerate at least 6 hours (overnight is better) until fully set before releasing the ring and slicing with a warm, clean knife.
- Use full-fat block cream cheese at room temperature and beat out every lump BEFORE adding the cream, or the filling turns grainy.
- Whip the heavy cream to stiff peaks separately and fold gently so you keep the air that makes it sliceable yet light.
- Chill a minimum of 6 hours; the fridge, not the oven, is what sets this cake, so don't rush it.
Equipment
- 9-inch springform pan
- Electric mixer or stand mixer
- Large mixing bowls
- Food processor or zip-top bag and rolling pin
- Flexible spatula
- Measuring cups and spoons
Ingredientes
Graham cracker crust
- 200 g graham cracker crumbs, about 14 full sheets, finely ground
- 50 g granulated sugar
- 115 g unsalted butter, melted
- fine salt
Cheesecake filling
- 680 g full-fat block cream cheese, softened, three 8-oz blocks, room temperature
- 150 g granulated sugar
- 10 ml pure vanilla extract
- 22 ml fresh lemon juice, brightens the tang
- fine salt
- 360 ml cold heavy whipping cream, at least 35% fat
To serve (optional)
- 150 g fresh berries, strawberries, raspberries or blueberries
Modo de preparo
- ETAPA01
Grind the graham crackers to fine, sand-like crumbs in a food processor (or crush in a zip-top bag with a rolling pin). Stir in the sugar and pinch of salt, then pour over the melted butter and mix until the crumbs look like wet sand and clump when pressed.
- ETAPA02
Tip the crumbs into a 9-inch springform pan. Press firmly and evenly across the bottom and about 2 cm up the sides using the flat base of a measuring cup. Slide into the fridge to firm up while you make the filling.
- ETAPA03
In a large bowl, beat the softened cream cheese on medium speed until completely smooth and lump-free, about 2 minutes. Add the sugar, vanilla, lemon juice and salt, and beat again until glossy and creamy, scraping down the bowl at least once.
- ETAPA04
In a separate chilled bowl, whip the cold heavy cream on medium-high until it holds stiff peaks. Stop as soon as the peaks stand up firmly; over-whipping makes the filling grainy.
- ETAPA05
Add about a third of the whipped cream to the cream cheese and stir to loosen it. Gently fold in the rest in two additions with a spatula, working just until no white streaks remain. The mixture should be thick, fluffy and holds its shape.
- ETAPA06
Scrape the filling onto the chilled crust. Spread to the edges and smooth the top with an offset spatula or the back of a spoon, swirling if you like a decorative finish.
- ETAPA07
Cover loosely and refrigerate at least 6 hours, ideally overnight, until the center is firm to a light touch. Do not freeze to speed it up or the texture turns icy.
- ETAPA08
Run a thin knife around the inside edge, then unclip and lift off the springform ring. Slice with a knife dipped in hot water and wiped dry between cuts. Top with fresh berries just before serving.
Make ahead
This is an ideal make-ahead dessert. Build it a full day in advance and let it set overnight for the cleanest slices. You can also press the crust and refrigerate it up to 2 days ahead, then add the filling the day before serving.
Storage
Keep the cheesecake covered in the refrigerator for up to 4 days; press plastic wrap lightly against cut edges to stop them drying out. It also freezes well: wrap whole or in slices and freeze for up to 1 month, then thaw overnight in the fridge before serving.
Variations
No-bake cheesecake with whipped topping
Swap the fresh whipped cream for one 8-oz tub of thawed frozen whipped topping (such as Cool Whip). Fold it into the sweetened cream cheese exactly the same way for an even lighter, extra-stable filling that slices cleanly straight from the fridge.
Berry swirl
Warm 120 g of raspberries or strawberries with 1 tablespoon sugar until saucy, cool, then dollop over the filling and swirl through with a skewer before chilling for a fruity marble.
Gluten-free crust
Replace the graham crackers with the same weight of gluten-free graham-style crackers or crushed gluten-free digestive biscuits. Everything else stays the same, making the whole cake gluten-free.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
How long does a no bake cheesecake need to set?
Give it at least 6 hours in the refrigerator, and overnight is best. Because a no bake cheesecake sets by chilling rather than baking, cutting it too early leaves the center soft and loose. If it still seems soft after 6 hours, it simply needs more fridge time.
Why is my no bake cheesecake not firm?
The two usual culprits are cream cheese that was too warm or reduced-fat, and cream that wasn't whipped to stiff peaks. Use full-fat block cream cheese and whip the heavy cream until it holds firm peaks before folding, then chill the full time. Low-fat spreadable cream cheese in a tub contains too much water to set properly.
Can I make a no bake cheesecake without heavy cream?
Yes. Fold in an 8-oz tub of thawed whipped topping instead of whipping your own cream, as in the whipped-topping variation. The set will be a touch softer and sweeter but still slices well straight from the fridge.
Do I need gelatin for a no-bake cheesecake?
Not for this recipe. The combination of full-fat cream cheese and properly whipped cream sets firm enough to slice without gelatin. If you prefer an even sturdier, more sliceable cake for a hot day, you can bloom 1 teaspoon of powdered gelatin in a tablespoon of water, melt it, and beat it into the cream cheese before folding in the cream.
Can I freeze no-bake cheesecake?
Absolutely. Freeze it whole or in slices, well wrapped, for up to a month. Thaw overnight in the fridge rather than at room temperature so the texture stays smooth and doesn't weep.
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