No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (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.

1. Baking the crust. baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

The are three main reasons why your no-bake cheesecake might not set. The first is that your ingredients are not cold enough. When a no-bake cheesecake recipe calls for heavy cream, it's relying on you being able whip up the cream. This will make the cheesecake firm in texture.

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.

Too little time and your cheesecake is too soft in the middle. Too much time and your cheesecake could be too firm, dry and crack. So how do you know when it's just right and ready to begin the cooling process? Here's how to get a perfectly baked, creamy cheesecake every time.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

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.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Over mixing a cheesecake filling incorporates too much air, which the heavy base can't hold. That may make if rise and fall and change the texture. The bigger issue, I think, is the water in the cream cheese comes out and that makes for a grainy texture and possibly wet, broken cake filling.

Should I put no bake cheesecake in the fridge or freezer? ›

To keep your no-bake cheesecake fresh, store it in the coldest part of your fridge, usually the back. While the ingredients won't freeze, the lower temperature will slow down the spoilage process without actually freezing it. Remember to store it in an airtight container to maintain its taste and quality.

Because cream cheese is pretty firm when it's cold and not whipped, if that cheese is softer that's why it's not setting. If you want to try a different no bake cheesecake, I recommend Annabel Karmel's raspberry ripple cheesecake (recipe: https://thehappyfoodie.co.uk/recipes/raspberry-ripple-cheesecake/).

Prevent Soggy Crust

Wrapping the springform pan in foil is known to help, but take it a step further and use plastic wrap (which will not melt!) or slow cooker liner bags as an additional seal.

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.

Once your cake is out of the oven, turn it over onto a cooling rack, remove the pan, and let it cool there instead of in the pan. Otherwise, the bottom will get soggy.