Easy No-Bake Cheesecake Delight

Delicious, easy and simple! For everyday life and holidays! No-bake cheesecake with curd cheese is always a success for everyone, it’s impossible to ruin it. It is prepared quite quickly, from available products, all you have to do is wait time and the result will certainly please you!
cook time: 7h
Nora Vaughn
Easy No-Bake Cheesecake Delight

Nutrition Facts (per serving)

254
Calories
14g
Fat
39g
Carbs
5g
Protein

Ingredients (8 portions)

The basis:

Cookie 317 g
Butter 100 g

Berry filling:

Cherry 500 g
Sugar 100 g
Corn starch 25 g
Water 120 ml

Cheese filling:

Cottage cheese 600 g
Condensed milk 380 g
Gelatin 12 g
Water 115 ml

Recipe instructions

Step 1

Step 1
How to make no-bake cheesecake with cream cheese? Start by making the cherry filling, this is the only thing that will require cooking and will need time to cool. Frozen cherries will do the same as mine; in season, of course, it’s better to take fresh ones. It is better not to replace starch with potato starch; corn starch does not leave an aftertaste and is preferable in desserts.

Step 2

Step 2
Rinse the cherries with cool water and place them in a container with a thick bottom. Add all the sugar, stirring and bring to a boil over high heat. Reduce heat to low and simmer for a couple of minutes. The amount of sugar will depend on the acidity of the cherry; always taste and adjust if necessary. The taste should not be too sour, but be careful with sugar, keep in mind that the filling will also contain condensed milk.

Step 3

Step 3
While stirring, gradually pour water at room temperature into the starch, stir until smooth so that there are no lumps. Then, in a thin stream, stirring continuously, pour the starch solution into the cherries. Boil for 1 minute until thickened, no need to cook longer, remove from heat immediately. The finished mass rests confidently on the spatula.

Step 4

Step 4
Pour 1/2 of the cherry filling into another bowl, cover with film in contact. Let it cool to room temperature, then put it in the refrigerator, then this part will go on top. Blend the other half with an immersion blender until smooth. The remaining small pieces of cherries will not spoil the cheesecake, but, on the contrary, will become its highlight. Cover the resulting puree as well, but leave it at room temperature.

Step 5

Step 5
Any shortbread, sugar, biscuit cookies without flavoring are suitable for the base. I took the anniversary traditional 28 pieces, just right for a shape d 24 cm. With other cookies, use weight as a guide. How to choose the right shape, read the separate article at the end of the recipe.

Step 6

Step 6
Using a blender or other device, grind the cookies into fine crumbs. If the blender is small, divide into 2-4 stages.

Step 7

Step 7
Pour the crumbs into a deep bowl, add previously melted butter and cooled to room temperature. Mix with a fork or hand until you get a moist, crumbly mixture.

Step 8

Step 8
Use a springform pan, the product norm is given for d 24 cm. Line the sides with acetate tape, I cut a stationery corner, it fits perfectly. Then pour and smooth the resulting crumbs, the ideal thickness is 0.8-1 cm. Without excessive effort, carefully compact the crumbs with a spoon, the side should remain clean. Place the dough with the base in the refrigerator for 30 minutes. During this time, prepare the cheese and milk component of the filling.

Step 9

Step 9
Take good quality products for the cheese filling; they should be at room temperature. Choose condensed milk without herbal additives. Cream cheese, I took a regional one from a trusted manufacturer. Gelatin powder, instant. Always check the expiration date and do not use a package that has been opened for a long time. Read all about gelatin in the article at the end of the recipe.

Step 10

Step 10
Soak gelatin according to package instructions. I poured cold boiled water over the gelatin, stirred it and left it for 15 minutes to swell.

Step 11

Step 11
Place cottage cheese at room temperature in a deep container. Beat with a mixer on low-medium speed until smooth, while continuing to beat, gradually pour in a can of condensed milk.

Step 12

Step 12
Then add the cooled cherry puree.

Step 13

Step 13
Heat the swollen gelatin until dissolved, but do not let it boil, cool to room temperature. Then pour into the cheese mixture, beat at low speed until combined, just a little. Please note that the dissolved gelatin and the cheese mass must be at the same room temperature; if the temperature differs, the cheesecake mass will form flakes. So that the gelatin does not have to cool for a long time, it is convenient to heat it in the microwave in pulses of 5-10 seconds, constantly checking.

Step 14

Step 14
The creamy mass of the cheesecake is homogeneous, like liquid sour cream, and flows from the spatula like a rope. Taste it and remember it; this will determine whether you will have to adjust the amount of sugar in the reserved cherry mass.

Step 15

Step 15
Remove the pan with the base from the refrigerator, slowly pour the cream mixture into the center, it will gradually spread evenly to the edges. Cover with film and carefully return to the refrigerator until completely set. This is at least 4 hours, I leave it overnight. Remove the side of the finished cheesecake, then carefully peel off the ribbon. The cherry filling will thicken in the refrigerator, warm it up a little and cool it, taste it and, if necessary, adjust the taste taking into account the sweetness of the creamy mass.

Step 16

Step 16
Cover the cheesecake with cherry mixture, it sets very quickly. Can be served immediately or returned to the refrigerator until desired time. Before serving, garnish with mint leaves or your choice. To cover the top of the cherry mixture, I added 50 grams of sugar to my taste. I don’t list it in the ingredients, it’s individual and depends on the taste of the berry itself and your preference.

Step 17

Step 17
Cut like a regular cake, make the cut in one motion, for a beautiful cut the blade must be wiped. The taste is very light, with a pleasant berry sourness, the sand base is the most delicate.

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