Lighter Lemon Walnut No Bake Cheesecakes Recipe - Quick & Easy! (2024)

FAQs

How do you make a no-bake cheesecake set faster? ›

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

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.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

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.

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result. Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. 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.

Why is my no bake cheesecake base soggy? ›

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.

This Jello No Bake is right up there with the appearance, flavor, and texture of cheesecake! The only difference is that it is so much quicker and easier to prepare. Each time I serve it, my guests just rave about how good it is.

The Traditional Method: Bake at moderate to low heat (300–325°F) until the edges are set, but the center is still jiggly. Cool on the counter with an inverted bowl. The New York Method: The cake goes into the oven at 500°F for 15 minutes (min.) and then the temperature is reduced to 200°F for one hour.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Cut into smaller portions: If you're in a hurry, you can cut the cheesecake into smaller portions. This will allow them to cool faster than a whole cheesecake. Use a fan: Placing a fan near the cheesecake can help circulate the cold air and speed up the chilling process.

Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way. It also means that cheesecake leftovers can be frozen, so all that work you did doesn't go to waste. Read on for everything you need to know about freezing cheesecake.

Allow The Cheesecake To Cool

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.