I love to make No Bake Cheesecake because it is the easiest cake to handle when you don't have the time or energy to bake a traditional cake for Christmas. You can make this No Bake Cheesecake within an hour or even less and store it in the fridge 2-3 days in advance.
Base Ingredients:
120g Biscuit crumbs (Marie or chocolate biscuits)
30g Ground hazelnut
130g Melted butter
Grease a 9" round spring-form cake tin.
Mix biscuit crumbs and ground hazelnut together, add in melted butter.
Use hand to mix biscuit crumbs mixture and form it to a dough.
Press biscuits crumbs mixture at the base of the cake tin. Put cake tin in fridge for later use.
Cheese filling:
375g Cream cheese (room temperature)
80g Icing sugar (sifted)
2 1/2 tbsp Lemon juice
Lemon zest from one lemon
1 tbsp Chocolate paste
7 pcs Gelatin leaf
400g Fresh topping cream
Method:
- Whip up fresh topping cream till peak form (not too stiff) and put in fridge for later use.
- Soak gelatin leaf in cold water till soft (about 30 seconds) , lightly squeeze excess water and then transfer to a double boiler.
- In another mixing bowl, beat cream cheese, lemon zest and icing sugar till thick and smooth.
- Slowly add dissolved gelatin to cream cheese followed by lemon juice, mix well.
- Use hand whisk to mix the fresh whipped cream into the cream cheese, mix well.
- Divide cream cheese mixture into two portions (Ratio 6:4 = plain : chocolate). Add chocolate paste into another portion, mix well.
- Pour some of the plain cream cheese to the biscuit tin, spread evenly followed by half of the chocolate cream cheese.
- Then add plain cream cheese - remaining chocolate cream cheese - lastly plain cream cheese on top. (total 5 layers - plain-choc-plain-choc-plain)
- Using a pastry scraper to smooth the cheesecake surface evenly.
- Store cheese cake in refrigerator for at least 4 hours and decorate as desire.
- For using cake stencil ~ sprinkle snow powder over the cake then gently place cake stencil on top and sprinkle cocoa powder on the cake stencil with a sift ~ gently remove the cake stencil and you'll get the pretty design on your cake.
Enjoy!
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this looks so yummy and beautiful ann!
ReplyDeleteThis is beautiful!!! Happy holidays.
ReplyDeleteThe stencils looks v nice and v apt for xmas cake!! Nice cake!!!
ReplyDeletelove your stenciling on top - very festive
ReplyDeleteanother beautiful creation of yours and pretty designs too!
ReplyDeletehi ann,
ReplyDeletelooks great.. yummy..
if dun use the gelatine leaves, can i use the gelatine powder instead? if so, what's the portion to be used?
janice..
I love Christmassy Cake. Last time I use to buy the Christmas Log Cake.
ReplyDeleteyou are so creative... love the Christmasey feeling... looking at it is heartwarming, having a slice of it maybe even better!
ReplyDeleteNo bake, no fuss.
ReplyDeleteThis no-bake cheesecake is very beautiful. I think you can open a cake shop!
很漂亮哦，真的很恨赞~
ReplyDeleteThis cake is very pretty and full with xmas feel.Thanks for your kind sharing. Merry Xmas !!!
ReplyDeleteSo beautiful!!!
ReplyDeleteHappy Holiday!!!
Ann, this is such a beautiful cheesecake! And did you say no bake? I think this cheesecake is calling my name since I really suck at baking. I love the different layers of plain and chocolate cream cheese you have. Sounds delicious! Hope you and your family have a happy holiday and Merry Christmas, Ann!
ReplyDeleteVery nicely decorated cake. Love the stencil that you have. You got lots of talents in cake making, Ann :D
ReplyDeleteYour cheesecake looks so beautiful, may I know how much gelatin powder can be substituted with gelatin leaves?
ReplyDeleteThanks ALL! Your lovely comments really made my day :))
ReplyDeleteJanis & Jeannie : Use 15 gelatin powder soak with about 3 tbsp or slightly more of water and double boil it.
Small Kucing ~ I made Christmas log cake last year so this year I made this cheesecake and fruit cake to giveaway to friends.
Malou ~ Thank you. Merry Christmas to you and your family.
Thanks Lequan. How about I bring this cake to your house so that I can enjoy the big spread at your table ;))
Zoe ~ Thanks *.*
What a beautiful cheesecake... Merry Christmas... Ho Ho Ho...
ReplyDelete@neyeeloh
ReplyDeleteThanks Esther. Merry Christmas to you and your family :)
@HS Kitchen And Hobby
ReplyDeleteThanks and Merry Christmas to you :)
This looks so elegant. I love the no bake cheesecake as well.
ReplyDeleteI love the decorations, very neat and sophisticated. Merry Chirstmas!
ReplyDeleteIt looks so beautiful... You're a real baker Ann :D. Happy Xmas and holiday :D
ReplyDeleteIt's so nice...
ReplyDeleteAnn, another pretty cake skillfully done by you! Merry Christmas!
ReplyDeleteNow, you're making craving for this. lol ! How could you! haha.... Have a fabulous day!
ReplyDeleteBlessings, Kristy
Wah, this cake look simply n nice. i like the cake stencil so much.
ReplyDeleteWish u Merry Christmas ! Ho Ho Ho. :)
That is one gorgeous christmas cake!! Love the stenciling and the cake looks delicious! After a slight disaster baking Jess's Swiss Roll Bombe yesterday, the thought of "no bake" is music to my ears. She's told me where I went wrong though, so hopefully I'll get it right next time. But great cake, absolutely love it!!
ReplyDeleteLove the Lapis Cheesecake, hahah...and your stencilling is so neat, I can never get there as it always get smeared by my carelessness. How did you do it so perfectly, Anncoo?
ReplyDeleteSounds so interesting
ReplyDeleteI still train in using the cake stencil..i messed my cake on my very 1st time.. =.=
ReplyDeleteLove your cake, very nice with the decor..:)
Merry Christmas!!
I love your stencils and the beautiful presentation - your photos always look both delicious and beautiful! (And this is so Christmas-festive :))
ReplyDeletelooks delicious! Sometimes I find chilled cheesecakes more much yummy than baked ones :)
ReplyDeleteSuch a beautiful and Christmassy cake! Would love to try this as it sounds quick and easy. Have to go get one of those spring-form cake tins.
ReplyDeleteThis is such a beautiful cake! Love the decorating!
ReplyDeleteYay! At least I can tell you I "bake' a cake before! Similarly a cheesecake- the no-bake version! :)
ReplyDeleteAgain, you make me drool with this lovely cheese cake! It’s so tempting!
ReplyDeleteOne of the loveliest, most festive cakes for the season. I do love the ease - in this season I always love the ease. The stencilling is perfect - and the sentiment has me smiling a Christmas smile.
ReplyDeleteAnn, I love to make non bake cheesecake too :). Your cheesecake looks so pretty and yummy, especially like the stencil.
ReplyDeleteAmazingly beautiful cheese cake, so very festive! Happy Holidays!
ReplyDeleteDear Ann,
ReplyDeleteA lovely and nice cheesecake. Thanks for sharing the recipe with us.
Best Regards
christine Ang
Woweeee you non-bake cheesecake looks lovely and I am sure it tastes good too! Love the layers. Will try it out this weekend. By the way, I do love your blog. Its so informative and your instructions are very clear. Thank you. Angie CTY
ReplyDelete@yunitarahmasari aka tatabonita
ReplyDeleteThanks for your compliment :)
Merry Christmas!
@Sharon
ReplyDeleteThank you Sharon! Your Swiss Roll Bombe is not bad at all as it is your first attempt. Keep it up!
Merry Christmas :)
@HK Choo
ReplyDeleteAs I said sprinkle some snow powder before the cocoa powder then you'll get a perfect stencil picture.
@Jude
ReplyDeleteThank you Jude! Have a Merry Christmas :)
@Biren @ Roti n Rice
ReplyDeleteYes Biren, it is really super easy to make no bake cheese. It's up to you to add any type of flavor and fruits combination and you'll have a perfect chilled cheesecake.
Hello Friends, Thank you again for your awesome compliments. Hope you're have a very Merry Christmas.
ReplyDeleteClaudia ~ hehee..I'm flattered by your comment :)
Jess ~ Thanks. I got the stencil from Daiso at the Stationery dept.
ag ~ Thanks for your lovely comment and visiting.
Tigerfish ~ I really hope you can try to make this one day :))
Magic of Spice ~ Thanks!
Christine Ang ~ Thank you.
Angie CTY ~ Thank you very much for your compliment and am so glad that you liked my blog. Please come again.
Ohh Ann, I love the design on the cake! Whdid you get such a lovely cake stencil? Bookmarked! Gonna try this out next time...your cake always turn out delicious! Thanks!
ReplyDeletehi there, can i check if 400g whipping cream is before being whipped or after whipping? thanks! :D
ReplyDeleteWow, that's a lovely cake, Ann and the decor is so artistically done!
ReplyDeleteMerry X'mas to you and your family!
Good I finally can get in to leave my comment!
ReplyDeleteWhat a great dessert Ann, and gorgeous as always! I love how you finish everything so pretty! I would love to watch you at work in person. Thanks for linking this to Tailgating Time! A special treat.
@Honey Bee Sweets
ReplyDeleteBeeBee, I got the stencil from DAISO.
Thank you for your compliment. Merry Christmas :)
@Jean
ReplyDeleteI measure and whip.
@Lyndsey
ReplyDeleteThank you. I think is really fun to link ti Tailgating Time and get to know many great bloggers out there.
Happy Holidays!
What a gorgeous cake and it really sounds delicious! Thanks for linking it up to our Tailgating Time last week. Hope you'll play along again this week :-)
ReplyDelete@Martha (MM)
ReplyDeleteThank you Martha for visiting and your nice comment.
Just beautiful!
ReplyDeleteHi, Happy New Year! Your No Bake Layered Cheesecake looks very nice. I have 250g of cream cheese sitting in the fridge for quite sometime. Since my niece birthday is this coming sunday, I would like to make her this no bake layered cheesecake. As we are a small family, could you please share with me the recipe for 250g cream cheese that fit into a 7" round spring-form cake tin. Many thanks, Monica.
ReplyDelete@Anonymous
ReplyDeleteYou can divide the 375g into 6 x 4 = 250g
for the base use 100g biscuit crumbs with about 80g melted butter
Please check on Jean's blog
http://needmorenoms.blogspot.com/
She made this too with some modification, very pretty.
Hi Ann,
ReplyDeletewhen u say fresh topping cream, can u advise any particular brand and where u get it. Can any whipped do the job ?Btw, what is the purpose to add fresh top cream? Izit to stiffen the cheese and it will will not soften so quickly....sorry, i m abit blur sotong but love to try this out.
KYM
Hi KYM,
DeleteI usually used Phoon Huat's fresh topping cream. You can use Pour n Whip too that is available at the supermarkets.
Yes adding the fresh top with gelatine will make the cheesecake tasted more like a mousse cake.