No Bake Cheesecake

This no-bake cheesecake is smooth, creamy, and incredibly easy to make. There is no oven involved, no complicated techniques, and no rushing against time. Instead, you get a reliable dessert that sets perfectly in the fridge and delivers consistent results every single time.

Because this is a no-bake cheesecake, it works especially well in warm weather. You can prepare it ahead of time, leave it to set overnight, and focus on other things. The texture stays light, the base stays firm, and the granadilla topping adds just the right amount of freshness.

Why This No-Bake Cheesecake Works

This no-bake cheesecake is designed to work every time. The ingredients are easy to find, and each step follows a clear, predictable process. There is no baking guesswork, which makes the recipe ideal for beginners.

The cheesecake sets firmly in the fridge while staying soft and creamy inside. At the same time, the granadilla topping cuts through the sweetness, keeping the dessert light and balanced. As a result, every slice tastes fresh rather than heavy.

Ingredients

Coconut Biscuits: Coconut biscuits form the base of the cheesecake. They provide structure and crunch, while their mild coconut flavour pairs well with the creamy filling and tangy topping. You could also use digestive biscuits if preferred.

Unsalted Butter: Unsalted butter binds the crushed biscuits together. Once chilled, it firms up and creates a stable base that holds its shape when sliced.

Jelly Powder: Jelly powder helps the cheesecake set without baking. It gives the filling structure while keeping it smooth and creamy. I used pineapple jelly, but you can experiment with other fruit flavours that complement the topping.

Boiling Water: It is very important to use boiling water to dissolve the jelly powder completely. This prevents graininess and ensures an even texture throughout the cheesecake.

Cottage Cheese: I used plain smooth cottage cheese which forms the body of the cheesecake filling. When mixed well, it becomes smooth and creamy without making the dessert overly rich.

Condensed Milk: Condensed milk adds sweetness and creaminess to the filling. It also helps all the ingredients combine smoothly.

Fresh Cream: Fresh cream is whipped and folded into the filling. This adds air and creates a light, fluffy texture.

Granadilla (Passion Fruit) Pulp: Granadilla pulp adds freshness and contrast. Its natural tang balances the sweetness of the cheesecake and provides a bright, glossy finish on top.

Instructions

Step 1: Prepare the Biscuit Base

Place the coconut biscuits in a bowl and crush them until fine. I used a 25 cm stainless steel muddler, but you can also use a rolling pin, a food processor, or the bottom of a heavy glass.

Step 2: Add the Butter

Melt the unsalted butter and add it to the crushed biscuits. Mix well until the texture resembles wet sand.

Step 3: Form the Base

Spoon the biscuit mixture into your baking dish. Use a spatula or the back of a spoon to press it down firmly into an even layer. Set the biscuit base aside while you prepare the cheesecake filling.

Step 4: Dissolve the Jelly

Add the jelly powder to a bowl and pour over ¾ cup of boiling water. Stir until completely dissolved and smooth, with no granules remaining.

Note: If the jelly feels grainy, place the bowl over a double boiler and gently heat while stirring until smooth.

Step 5: Cool the Jelly

Keep the dissolved jelly aside to cool to room temperature. Do not let it set or harden. Cooling is important because adding hot jelly to the cottage cheese can cause the proteins to clump and the jelly to form granules.

Step 6: Mix the Cheesecake Base

In a separate bowl, mix the cottage cheese and condensed milk until smooth and well combined.

Step 7: Add the Jelly

Once the jelly liquid has cooled, add it to the cottage cheese and condensed milk mixture. Stir gently until combined.

Step 8: Whip the Cream

In another bowl, whip the fresh cream until soft peaks form. Do not overwhip, as this can cause the cream to split.

Step 9: Fold the Cream In

Gently fold the whipped cream into the cheesecake mixture, being careful not to overmix. This keeps the filling light and airy.

Step 10: Assemble the Cheesecake

Pour the cheesecake mixture over the prepared biscuit base. Smooth the top with a spatula.

Step 11: Chill Until Set

Refrigerate overnight, or until fully set (about 6–8 hours).

Step 12: Add the Topping

After the cheesecake has set or before serving, spoon the granadilla (passion fruit) pulp over the top to decorate.

Storage Instructions

Keep the no-bake cheesecake covered and refrigerated. It will stay fresh for up to 3 days. For best results, add the granadilla topping just before serving. This helps maintain a glossy finish and prevents excess moisture on the surface. Freezing is not recommended, as it can affect the creamy texture once thawed.

FAQ

Can I use a different biscuit base?
Yes. Digestive biscuits or tennis biscuits work well.

Can I replace cottage cheese with cream cheese?
Yes, but the cheesecake will be richer and denser.

Can I use margarine instead of unsalted butter?
Yes, you can, but unsalted butter is recommended. Margarine is usually saltier and contains more water, which can affect both the flavour and firmness of the biscuit base.

Can I use any flavour of jelly?
Yes. You can use any jelly flavour you prefer. Fruit flavours like strawberry, lemon, or passion fruit work best, as they complement the creamy cheesecake filling. My personal preference is pineapple which I used in this current recipe.

Did You Make This Recipe?

If you tried this no-bake cheesecake recipe, leave a comment below. Share how you served it or what you paired it with. Your feedback helps other readers to cook and bake with confidence.