No-bake cherry cheesecake recipe step-by-step: A pretty & easy homemade cream cheese pie from the 1970s - Click Americana (2024)

FAQs

What is no bake cheesecake filling made of? ›

Cheesecake is one of my all time favorite summer desserts and it's even incredible when merged with a cake! This 15-minute, no-fuss No Bake Cheesecake Filling for a Cake only has 4 ingredients and is easy to make using cream cheese, confectioners sugar, heavy cream and vanilla.

The first is that your ingredients are not cold enough. When a no-bake cheesecake recipe calls for heavy cream, it's relying on you being able whip up the cream. This will make the cheesecake firm in texture. However, heavy cream won't whip up well unless it's cold.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Cream cheese pie does not contain eggs, which means it does not need to be baked. Cheesecake, on the other hand, includes eggs and must be baked, which makes it a bit more complex in flavor and preparation.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

Don't Overbake

An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

How do you keep the bottom of a cheesecake from getting soggy? ›

Skip the Water Bath

The answer is quite simple: Cook the cheesecake at a low temperature and eliminate the bath altogether. Baking at 250ºF simulates the gentle heat of the bath, without the anxiety-inducing suspense of the crust reveal.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

What Is the Difference Between Cheesecake and Cheesecake Pie? Today's cheesecake pie is like a regular cheesecake, only (1) the filling layer isn't as thick and tall and (2) you bake it in a pie dish instead of a springform pan.

New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream is added to the recipe to keep it creamy. Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

Some no-bake cheesecakes are set with gelatine to give them a mousse-like texture.

This product has 6 ingredients that may not be vegetarian.