Eggless No-Bake Cheesecake
This is a chilled, eggless no-bake cheesecake. The base is made with biscuits, butter, and condensed milk; the middle layer is made with whipped cream, cream cheese, and sugar; then it is topped with jelly and strawberry jam. It is first chilled in the refrigerator, then frozen for 6 to 8 hours; ideally, prepare it a day ahead. Optional additions mentioned by the chef include kiwi and strawberries for decoration, as well as hazelnuts or pistachios with the biscuits.
A no-bake cheesecake dessert made without eggs or baking.
Like a chilled cream cheese pie.
Needs chilling to set properly before serving.
Ingredients
- 200 g Biscuits
- 100 g Condensed milk [Nestlé]
- 100 g or 1/2 cup Butter
- 500 ml Liquid whipping cream
- 600 g, preferably Philadelphia or Kiri Cream cheese
- 75 g or 5 tablespoons Sugar
- 2 packets Jelly
- 1 1/2 cups Water
- 100 g or 5 tablespoons Strawberry jam
- a little Pistachios
- a little Hazelnuts
- for decoration Kiwi
- for decoration Strawberries
Instructions
- Grind the biscuits in a bowl until fine.
- Add the butter to the ground biscuits in the bowl and lightly stir them together until combined.
- Add the condensed milk to the biscuit-and-butter mixture in the bowl and stir until a moist dough forms.
- Spread the biscuit mixture into a 24 cm springform cheesecake pan, then press it down well with a glass or a flat tool until it is evenly thick.
- Place the cheesecake pan in the refrigerator.
- Whip the liquid cream in a bowl while it is cold from the refrigerator until stiff, then stop whipping immediately.
- Whip the cream cheese in a separate bowl, then add the fine sugar gradually and whip until dissolved.
- Set aside a little of the whipped cream in a bowl for decoration.
- Add the whipped cream cheese to the whipped cream in the bowl, and fold from the bottom upward until the mixture is fully combined.
- Arrange the strawberries and kiwi around the edges of the cheesecake pan as optional decoration.
- Pour the cheesecake mixture into the center of the pan over the biscuit layer, then smooth the surface.
- Leave the pan in the refrigerator for half an hour, until the cream sets.
- Prepare the jelly in a pot or bowl according to the instructions, then let it cool until it reaches room temperature.
- Add the strawberry jam to the jelly in the bowl and stir until combined.
- Pour the jelly mixture over the surface of the cheesecake in the pan.
- Place the cheesecake pan in the freezer for 6 to 8 hours; ideally, prepare it a day ahead.
- Remove the cheesecake from the pan and serve it cold.
- Decorate the top with the reserved whipped cream.