Easy No Bake Cheesecake (single serve recipe)

This is an easy to make single serve no bake cheesecake recipe that is smooth, creamy, rich and you let it set in the fridge before serving. It is light, airy and so delicious – a perfectly simple and yummy dessert recipe.

Taking this recipe back to quarantine days during COVID, I made it first on the Ninja Bake Along live on instagram. It is a recipe that is simple to throw together and very delicious. You are meant to make it ahead of time and enjoy it the next day. The recipe is unlike other cheesecakes. You don’t need much to make it but you do need patience. It is not heavy or too rich on the palate but light and airy instead.

There are a few pressure points to keep in mind when making this easy no bake cheesecake recipe. If you have always had issues with your no bake cheesecakes then this recipe will definitely help clear it out. Also this recipe doesn’t not use gelatin or cornflour to keep this cheesecake firm. We also do not use any eggs to bind the filling. Making it an eggless no bake cheesecake and pantry friendly recipe.

What are single serve dessert recipes?

Single serve recipes are those which serve one portion. When baking this is not easy to achieve as most baked goods feed at least 4-6 people, things like cakes, cookies and breads aren’t commonly made for single serve options. However this recipe is a single serve, arguably it feeds 2 though. Then again 1 serving is 2 portions so we are in the clear here.

What is a no bake cheesecake?

A no bake cheesecake is basically a dessert that has a biscuit base and cream cheese aka cheesecake filling on top that is set and not baked. Most often than not no bake cheesecakes are set with gelatin, cornflour or eggs. This specific recipe doesn’t use any of these ingredients to firm it, instead we sue whipped cream. The beauty about not bake cheesecakes is that you are meant to make it ahead so that it can be stored in the fridge to set overnight before serving.

What ingredients do you need to make this no bake cheesecake?

For the crust –

I have used my favorite biscuits that are salted and melted butter. You can use any biscuit crumb you prefer, I like keep the biscuit base salty to cut through the sweetness of the cheesecake.the biscuit base is crunchy and buttery – you can use salted or unsalted butter to make it.

Cheesecake filling –

I always use Philadelphia cream cheese to make my cheesecake recipes and this one is no exception. You can use any cream cheese you prefer. We also need sugar, vanilla, lemon juice and whipping cream. The lemon juice also acts as a binding ingredient and helps your cheesecake firm up. You can use lime juice as well but I prefer lemon..

Garnish –

As for the garnish you can use any fresh fruit or jam. I like keeping it simple wit blueberries but you can use more whipped cream on top as well.

What equipment do you need to make this no bake cheesecake?

To mix the biscuit base I like grinding everything in a food processor or spice grinder. To mix the cheesecake filling you can use a mixing bowl and rubber spatula, whisk as well. I beat the whipping cream with an electric beater to achieve those stiff peaks. The cheesecake is set in a 4 inch spring form tin lined with baking paper.

How to make this no bake cheesecake?

Line a 4/5 inch spring form cake tin with baking paper and set aside. Grind the biscuits into a fine crumb and add the salt and melted butter, stir until combined. Pour the biscuit crumbs into the lined tin and with a rubber spatula or back of a spoon press the crumb firmly into the base to create an even layer of the crumb. Place in the fridge while we make the filling. To make the filling whisk the cream cheese with sugar, lemon juice, vanilla until smooth and the sugar has dissolved. In another bowl beat. The whipping cream until stiff peaks. Pour the whipped cream into the cream cheese mixture and fold together until evenly combined. Pour the cheesecake mixture over the chilled biscuit base smooth out the top and place in the fridge for minimum 4 hours but I like too allow it to set overnight.

Serving this no bake cheesecake?

The next day remove the springform tin and transfer the cheesecake to a plate. Remove the baking paper, top with fresh blueberries and serve. Serve chilled. You can serve this cheesecake with any fruits of you choice or any fruits that are in season. I also like serving this no bake cheesecake with jam, macerated fruit or compote. It must always be served chilled. ALWAYS.

Storing this no bake cheesecake?

This cheesecake can be made the day before and stored in the fridge overnight (uncovered or covered – if doesn’t matter but if you have foods in the fridge that might alter the smell of the cheesecake like onions or garlic then cover the cheesecake). The leftovers can be stored in the fridge for ups to 3 days. It is a fairly small cheesecake what with it being a single serve no bake cheesecake recipe so you shouldn’t have a lot of leftovers, just saying.

Frequently asked questions about no bake cheesecake:

Is baked or no bake cheesecake better?

This is a subjective question. A baked cheesecake is creamy and dense but a no bake cheesecake in my humble opinion is light and airy because of the whipped cream – almost like a mousse. It just depends on the kind of dessert you are craving.

How to thicken no bake cheesecake?

There are many ways to thicken a no bake cheesecake, the most common ways of doing this is with gelatin or cornflour or eggs. I have used whipped cream to thicken and stabilize this no bake cheesecake.

Can you buy no bake cheesecake filling?

You can buy cheesecake filling but from my knowledge it is for the baked cheesecake. Also when you need less than 5 ingredients to make the filling I would suggest making it at home.

Does no-bake cheesecake get firm?

Yes it does. However you need to mix it correctly and allow it to set properly before serving and slicing it.

Troubleshooting no bake cheesecake:

Why is my no bake cheesecake so runny?

This depends on the recipe however it means the cheesecake has not set. It could be because it wasn’t placed in the fridge long enough. Or the ingredients were not mixed thoroughly. Or the quantities were not weighed out accurately.

Why is my no bake cheesecake base soggy?

The biscuit base must be firmly packed into the bottom of the baking tin. This ensures the cheesecake will have a firm base as it chills in the fridge. Chilling it in the fridge while you make the cheesecake filling is important – this helps solidify the butter in the biscuit crumb base creating a firm bottom. Which will ensure the base is not soggy. Another reason for the biscuit base getting soggy is if the cheesecake filling is too liquid – this can seep into the base creating a soggy bottom.

How to fix no bake cheesecake mistakes?

There are a few points to keep in mind when making a no bake cheesecake, the base should be chilled while you make the cheesecake filling. The cheesecake filling should be thoroughly. Mixed before pouring into the biscuit base. It must be chilled before slicing and serving. Do not avoid these steps and you will be set.

Should I cover no bake cheesecake in the fridge?

I always cover it but you don’t have to. If you have foods that have a strong aroma in the fridge then I would recommend covering it.

How long does no bake cheesecake last in the fridge?

This is a small serving recipe so I wouldn’t think it would last. For more than a day but it does keep well in the fridge for up to 4 days. I would suggest 3 days but you can stretch it a little

Does no bake cheesecake melt?

If this cheesecake is kept in direct sunlight for 15-20 minutes it will get soft and start to loose its shape as the whipped cream will begin to deflate. Hence the short answer is yes. I would always suggest making and storing this cheesecake in the fridge when done eating.

Why is my cheesecake not setting overnight?

Maybe the fridge is over crowded so the cheesecake needs more time to set. Alternatively think back and make sure you have covered all the necessary steps to make it, the biscuit base needs to be chilled before the cheesecake filling is poured into the tin. The cheesecake filling must be mixed thoroughly before pouring into the tin.

Can I put no bake cheesecake in the freezer?

I would NOT recommend this. Cream cheese and whipped cream do no set well in the freezer, the texture gets icy and grainy which is not what we want in a no bake cheesecake.

3 mistakes to avoid when making no bake cheesecake:

Baking the crust
Over mixing or under mixing the filling
Rushing the chilling time

Looking for more cheesecake recipes?

Now that we have covered how to make this No Bake Cheesecake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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