How To Make: A No Bake Cheesecake

I wasn't the biggest fan of cheesecake until one day during my first or maybe second year of university, I decided to try making my own. It was in that moment I realised I'm simply not a fan of baked cheesecake, but nonbaked cheesecake? I'm your girl. It  became almost like a ritual for me to make a cheesecake every now and then and call all of my girls to come catch up over some cheesecake in the kitchen.

Seeing as we have nothing but time and this recipe is really simple I decided I would share the recipe with you guys, the first of many recipes coming to this blog! I thought starting with this cheesecake recipe would be best seeing as flour seems to be impossible for many of us to get our hands on.

What you will need:

For the base:
- Oreos or your choice of biscuit base
- Butter

For the filling:
- Double cream (300 ml)
- Cream cheese (200 g)
- Any spread of your choice (my go to are usually nutella or lotus)
- Any chocolate or extra of your choice for texture and added taste, I used chocobons this time.

The great thing about this recipe is that you don't need exact measurements you can eyeball it to your preference.

  1. Crush biscuits until crumbled completely or leave some chunks in if you prefer some crunch in your base. 
  2. Pour in two tablespoons of melted butter and mix with the crushed biscuits. 
  3. You'll know you've added enough if you can smooth the mixture into a ramekin, once all your ramekins are filled, set them in the freezer or fridge so the base can set.
  4. Onto the filling, pour your double cream into a bowl and whip until stiff. You'll know it's done when it doesn't move when you tip the bowl upside.
  5. Add in cream cheese to your preference, I usually add in the whole thing 
  6. Put your spread of choice into the mix, I tend to add one tablespoon at a time until I think it's sweet enough
  7. Add in your chocolate or extra bits of choice to the filling
  8. Bring your ramekins out and pour the mixture on top of the base
  9. Let them set in the fridge before decorating the top as if you make mistakes, it's less likely to mess up the top / it's easier to pick it off 

That's it! It's a real easy recipe and the ingredients should hopefully be easy to find whilst doing your food shops currently. This recipe can fill up to 6 ramekins or more usually or a average baking pan. If you do end up trying it let me know what you think, also I hope I explained it well enough. 

Let me know what recipes you've been trying out lately, I recently made a lemon and poppy seed cake also which I'll be posting the recipe to. If you like the sound of the recipe and want to save it for later why not pin it:

until the next post.
with love,yossy.

What's your opinion?

  1. I love non-bake cheesecakes, I've made a mini-egg one in the past which was amazing and currently have a simple vanilla one in the fridge (oops) Your baking instagram stories always look amazing so I would love to see more posts like this on here! I hope everything is well with you <3

    Dalal xx

  2. I made a non-bake oreo cheesecake the other day and it was ammmmazing! By far one of my favourite desserts!
    Chloe X

  3. these look and sound absolutely phenomenal!


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