36 No-Bake Cheesecake Recipes for Summer Parties (2024)

FAQs

Why is my no bake cheesecake so runny? ›

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.

Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.

When does No Bake Cheesecake expire? If unopened and refrigerated, a homemade no bake cheesecake should last 5-7 days. Once it has been opened or sliced into, the cheesecake should ideally be consumed within 2-3 days.

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. This will also enhance the richness and flavor of the cheesecake. Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess. It also helps create a smooth and creamy texture.

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.

It's often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it's set. Try compressing it more gently: it doesn't need to be packed in to set well as a base.

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.

Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.

Can you eat Philadelphia no bake cheesecake 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.

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.

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!

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling. Now, when we venture into the territory of no-bake cheesecakes, the plot thickens.

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.

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.

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.