No-Bake Cheesecake With Almond Flour Crust Recipe (2024)

FAQs

How to thicken no bake cheesecake filling? ›

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 trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

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.

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.

Another common mistake is not pre-baking the crust. Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). This sets and seals the crust to prepare it for the wet batter. Make sure it's completely cooled before adding the batter.

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.

Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).

Yes, you can fix an undercooked cheesecake by placing it back in the oven for another few minutes, but ensure the oven temperature is correct.

Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F.

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.

Occasionally, the cheesecake filling can penetrate into the biscuit base causing it to go soggy. Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it.

How to get no bake cheesecake out of tin? ›

use your palette knife to loosen it from the base. and then put the other palette knife so their handles are on opposite sides. and then bring in a plate and lift the cheesecake onto it. you have to do this pretty swiftly.

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

For extra non-stick insurance, you can also line the bottom with a round of parchment paper (not waxed paper). The parchment will also help you release the cake from the base if you don't want to risk scratching the non-stick surface when cutting a slice. 3.

I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling. If you're making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using states otherwise.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

Avoid overmixing: Overmixing the filling can cause it to become runny. Mix the ingredients just until they are combined and smooth, without trying to beat out all the lumps [1]. Adjust the crust: If the filling isn't setting properly, it might be due to the crust.

Step 10: Corn Starch Added

For this one I added 2 Tbsp of cornstarch. This resulted in a cheesecake that was just as thick as the one with less eggs and didn't effect the taste like the flour one. It did result in a more cake like texture as well.