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

FAQs

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

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.

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

Use a cooler environment: Place the cheesecake in the coldest part of your refrigerator, usually the back or bottom shelf. This will help it chill faster. 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.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Personal preference plays a significant role in choosing between no-bake and baked cheesecake. No-bake cheesecakes are quick, easy, and perfect for those who prefer a lighter, chilled dessert. On the other hand, baked cheesecakes require more time and effort but offer a more classic, rich, and decadent experience.

To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

Cheesecakes include eggs in them for a variety of reasons, the most essential of which is the structure of the custard and keeping everything together. Flour, sugar, vanilla, lemon peel, and cream cheese are all used in the basic recipe.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

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.

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

Why is my no bake cheesecake base too hard? ›

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.

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.

We do not recommend freezing our no-bake cheesecake as a way to speed up the chilling and setting process because freezing will impact the texture of both the filling and the crust. We also do not recommend freezing the cheesecake as a make-ahead strategy.

For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture!

A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.