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An easy no-bake cheesecake with a caramel-spiced Biscoff or graham cracker crust and a creamy, tangy, eggless cream cheese filling chilled until firm. Perfect for hot months and served with fresh fruit toppings.

Ingredients

Scale
  • 8 3/4 ounces graham cracker or Biscoff crumbs (about 2 cups; 250 g)
  • 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g)
  • Kosher salt, to taste
  • 16 ounces plain, full-fat cream cheese (2 (8-ounce) packages; 455 g), preferably Philadelphia brand
  • 5 1/4 ounces sugar (about 3/4 cup; 150 g)
  • 3/4 ounce fresh lemon juice from 1 lemon (about 4 1/2 teaspoons; 20 g)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon Diamond Crystal kosher salt (or half volume if using table salt)
  • 12 ounces heavy cream (about 1 1/2 cups; 340 g)
  • 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried

Instructions

  1. Melt the unsalted butter until fully liquid.
  2. In a small bowl, mix the cookie crumbs with the melted butter and a pinch of kosher salt.
  3. Transfer the crumb mixture to a 9-inch tart pan or pie dish and spread it out evenly.
  4. Press the crumbs firmly into the bottom and up the sides of the pan with a flat-bottomed glass or measuring cup to form a compact, even crust.
  5. Refrigerate the crust until ready to fill (can be done 1-2 days ahead).
  6. Place the cream cheese, sugar, fresh lemon juice, vanilla extract, and kosher salt in a stand mixer bowl fitted with the paddle attachment.
  7. Mix on low until ingredients come together, then increase to medium speed and beat until mixture is smooth and velvety.
  8. Scrape down the bowl and paddle, swap to the whisk attachment, and pour in the heavy cream.
  9. Mix on low to combine, then increase to high and whip until the mixture thickens and holds stiff peaks (about 3–5 minutes).
  10. Scrape the whipped filling into the chilled crust and spread it evenly, making swoops and swirls with the back of a spoon.
  11. Cover the cheesecake with plastic wrap and refrigerate for about 6 hours, or until firm to the touch and chilled to about 40°F (4°C).
  12. Serve topped with fresh fruit or toppings of choice.

Notes

Biscoff cookies provide a richer, caramel-spiced crust alternative to graham crackers., Use Philadelphia full-fat cream cheese for best texture and flavor., For variations, add citrus zest, cocoa powder, jam or fruit curd to the filling; try different crusts like crushed Oreos or nut-date for gluten-free options., Smaller portions like in muffin tins chill faster and offer portion control., Store crust and cheesecake wrapped tightly in the fridge; cheesecake best within 36 hours, can keep up to a week., Cheesecake can be frozen up to one month; thaw overnight in fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/easy-no-bake-cheesecake-recipe/