Tiramisu Cheesecake - An Easy No-Bake Cheesecake Recipe! (2024)

FAQs

How do you keep a no bake cheesecake firm? ›

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!

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.

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

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.

Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.

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.

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Is mascarpone cheese the same as cream cheese in tiramisu? ›

Our answer. Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour.

Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.

Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you're getting both delightful textures.

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling.

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…

Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.