No-Bake Cheesecake With Jam Topping is a delightful, fuss-free dessert that makes an instant impression. Featuring a smooth, creamy cheese filling paired with the vibrant sweetness of jam, it’s both elegant and approachable. Best of all, it comes together in just 20 minutes—no oven required—making it the perfect treat for hot days or when you’re craving something quick yet luxurious.
Why You’ll Love This No‑Bake Cheesecake With Jam Topping
- Effortless Delight – No baking, no heat—just mix, chill, and serve.
- Customizable Charm – Swap garnishes, jams, or crusts to suit your taste or pantry.
- Family Favorite – Soft, smooth, and sweet, it’s a crowd‑pleaser for all ages.
- Light yet Decadent – The creamy cheese and airy whipped cream create a rich texture without heaviness.
Ingredients
For the base:
- 350 g digestive biscuits (or graham crackers)
- 100 g unsalted butter, melted
For the cream:
- 500 g full‑fat spreadable cream cheese
- 250 g fresh whipping cream
- 140 g powdered (icing) sugar
- 10 g edible gelatin sheets
For the topping:
- 320 g jam of your choice (e.g., raspberry, strawberry, apricot)
Step‑by‑Step: How to Make No‑Bake Cheesecake With Jam Topping
- Crush the biscuits: Use a food processor to pulse them into fine crumbs, or seal in a plastic bag and crush with a rolling pin.
- Form the base: Press the crumb mixture firmly into a 22 cm springform pan lined with parchment paper for easy release. Chill while preparing the filling.
- Soak gelatin: Submerge sheets in cold water for about 10 minutes.
- Whip the cream cheese mixture: Beat cream cheese and powdered sugar until frothy.
- Whip fresh cream: Reserve two spoonfuls, then set the rest aside.
- Fold the filling: Carefully incorporate whipped cream into the cheese mixture using a spatula to maintain a light, airy texture.
- Incorporate gelatin: Drain and dissolve gelatin in the reserved cream over low heat. Allow to cool before gently mixing into the filling.
- Assemble: Pour the creamy blend over the chilled crust. Smooth the top and refrigerate for at least 3–4 hours (preferably overnight).
- Add jam topping: Warm the jam slightly until fluid, spread evenly atop the set cheesecake, then chill for another hour.
- Serve: Gently unlock the springform latch, lift the ring, and slide a spatula under the crust if needed to transfer and slice.
Helpful Tips
- Use full‑fat cream cheese and fresh cream for a richer texture.
- Let the cream cheese soften at room temperature to avoid lumps.
- Refrigerate thoroughly—at least 4–6 hours or overnight—for perfectly set cheesecake.
- Fold whipped cream gently to retain its airiness and lightness.
Substitutions And Variations
- Gelatin substitutes: For a vegetarian option, try agar-agar (use half the amount), melted white chocolate, or ground chia seeds to help the filling set.
- Crust options: Try graham crackers, Oreo crumbs (without filling), or buttery shortbread for varied flavor and texture.
- Jam variations: Choose from raspberry, blueberry, apricot, or cherry—or swirl your favorite jam into the cream for a stunning marbled look.
- Other toppings: Use fresh fruits, coulis, melted chocolate, caramel, nuts, coconut flakes, or citrus zest to elevate texture and contrast.
Storage Instructions
- Refrigeration: Wrap in plastic or store in an airtight container; keep chilled up to 3 days.
- Freezing: You can freeze the cheesecake for up to one month. First, freeze uncovered for an hour to firm up, then wrap it tightly before storing. Thaw gradually in the fridge and add toppings fresh after thawing.
Nutritional Information
(As precise macros depend on exact brands and serving sizes, this section is a guideline.)
Per one 12‑slice serving of 22 cm cheesecake (approximate):
- Calories: ~350–400 kcal
- Total fat: ~25–30 g
- Saturated fat: ~15–18 g
- Carbohydrates: ~25–30 g (sugars: ~20 g)
- Protein: ~5–7 g
Serving Suggestions
Pair slices of this cheesecake with:
- A light espresso or tea for simplicity
- A glass of dessert wine like Moscato for sweetness
- Fresh fruit or berry compote for added freshness
- A drizzle of chocolate ganache or caramel for richness
- Some crushed nuts (hazelnuts, pistachios) for crunch contrast
Frequently Asked Questions About No‑Bake Cheesecake With Jam Topping
Q: Why isn’t my cheesecake firming up?
Chill it longer—at least 4–6 hours or overnight. Make sure your ingredient ratios are balanced (enough cheese, cream, and stabilizer), don’t overmix the whipped cream, and ensure ingredients are properly chilled before assembling.
Q: Can I swirl jam into the cheesecake?
Absolutely! Add dollops of jam on top of the cream layer before it fully sets, then gently swirl with a skewer. Stop when a marbled effect forms—overmixing can flatten the pattern.
Q: How do I remove it from the springform pan smoothly?
Gently unlock the springform latch, lift the ring, and slide a spatula under the crust if needed to transfer.
Q: Can I make it ahead of time?
Yes—it’s perfect for prepping a day in advance. Chilling longer boosts flavor and ensures ideal texture.
Q: Can I freeze it?
You can freeze the cheesecake for up to a month. First, freeze uncovered for an hour to firm it up, then wrap tightly before storing.
Conclusion
Thank you so much for stopping by and exploring this No‑Bake Cheesecake With Jam Topping recipe. It truly warms my heart to share this simple, no‑fuss dessert that delivers creamy, dreamy flavor without needing an oven. I adore how easily you can dress it up with different jams, fruits, or drizzles, making it a versatile favorite for any occasion. I hope creating and enjoying this cheesecake brings a smile to your table and joy to your kitchen. Wishing you delightful moments, scrumptious bites, and happy baking adventures—you’re part of this wonderful food‑loving community, and I’m grateful you’re here!
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No-Bake Cheesecake With Jam Topping
- Total Time: 7 hours (with chilling)
- Yield: 12 servings 1x
Description
This No-Bake Cheesecake With Jam Topping is a creamy, no-oven dessert that’s simple to make and endlessly customizable. With just a few ingredients and 20 minutes of prep, it’s perfect for any season and every occasion.
Ingredients
Base:
350g digestive biscuits (or graham crackers)
100g unsalted butter, melted
Filling:
500g full-fat cream cheese
250g fresh whipping cream
140g powdered sugar
10g gelatin sheets
Topping:
320g jam (raspberry, strawberry, blueberry, or your favorite)
Instructions
- Crush the biscuits: Use a food processor to pulse them into fine crumbs, or seal in a plastic bag and crush with a rolling pin.
- Form the base: Press the crumb mixture firmly into a 22 cm springform pan lined with parchment paper for easy release. Chill while preparing the filling.
- Soak gelatin: Submerge sheets in cold water for about 10 minutes.
- Whip the cream cheese mixture: Beat cream cheese and powdered sugar until frothy.
- Whip fresh cream: Reserve two spoonfuls, then set the rest aside.
- Fold the filling: Carefully incorporate whipped cream into the cheese mixture using a spatula to maintain a light, airy texture.
- Incorporate gelatin: Drain and dissolve gelatin in the reserved cream over low heat. Allow to cool before gently mixing into the filling.
- Assemble: Pour the creamy blend over the chilled crust. Smooth the top and refrigerate for at least 3–4 hours (preferably overnight).
- Add jam topping: Warm the jam slightly until fluid, spread evenly atop the set cheesecake, then chill for another hour.
- Serve: Gently unlock the springform latch, lift the ring, and slide a spatula under the crust if needed to transfer and slice.
Notes
Use full-fat ingredients for best texture. Let cream cheese soften before mixing. Try different jams or add a swirl for a marbled look. For vegetarian versions, substitute gelatin with agar-agar or white chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: ~370 kcal
- Sugar: ~20g
- Carbohydrates: ~28g
- Protein: ~6g