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
Scale
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