No-Bake Cheesecake with Cream Cheese
Delicious, easy, and simple! For weekdays and holidays! No-bake cheesecake with cream cheese always works out, it’s quick to prepare, and the result will surely please you.
Updated : 27 August, 2025
Easy
More than 1 hour.
Ingredients
Base
317 grams
Cookies
100 grams
Butter
Berry filling
500 grams
Sour Cherry
100 grams
Sugar
25 grams
Cornstarch
120 milliliters
Water
Cream filling
600 grams
Curd cheese
380 grams
Condensed milk
12 grams
Gelatin
115 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by making the cherry topping - the only part requiring heat. Use frozen or fresh cherries. Prefer corn starch (better than potato starch).
Step 2
Rinse cherries with cool water, place in a saucepan, add all the sugar. Bring to a boil over high heat, then simmer 2 minutes. Taste for sweetness and adjust.
Step 3
Mix starch with room temperature water until smooth, pour slowly into cherries while stirring. Cook 1 minute until thickened, then remove from heat.
Step 4
Transfer half the cherry mixture into a bowl, cover with plastic wrap, cool, then refrigerate (for topping). Blend the other half until smooth puree.
Step 5
For the base, use plain cookies (shortbread, sugar, or sponge). About 28 cookies (for a 9.5-inch / 24 cm springform pan). Adjust by weight if using others.
Step 6
Crush cookies into crumbs with a blender. Work in batches if needed.
Step 7
Mix crumbs with melted butter (cooled). Stir until sandy and moist.
Step 8
Line the springform with acetate strip or parchment. Press crumbs evenly (about 0.3–0.4 in / 0.8–1 cm thick). Chill 30 minutes.
Step 9
Prepare cream mixture: cream cheese, condensed milk, gelatin. All ingredients must be room temperature.
Step 10
Soak gelatin in cold boiled water per instructions (about 1 tbsp gelatin + 3 tbsp water). Let bloom 15 minutes.
Step 11
Beat cream cheese until smooth. Slowly add condensed milk while mixing.
Step 12
Add cooled cherry puree.
Step 13
Melt bloomed gelatin until dissolved (do not boil). Cool to room temp. Add to cheese mixture, mix briefly. Make sure both are same temperature to avoid clumps.
Step 14
The filling should be creamy, like thin sour cream. Taste and remember sweetness to adjust topping later.
Step 15
Pour filling onto chilled crust. Cover and refrigerate at least 4 hours (overnight best).
Step 16
Reheat reserved cherry mixture lightly if too firm, adjust sweetness, then spread evenly over cheesecake. Decorate with mint.
Step 17
Slice like cake, cleaning knife between cuts. The cheesecake is light, with pleasant berry tartness and a tender cookie base.