No-Bake Cookie & Curd Cheesecake
Incredibly tasty, light, and simple - for a festive table! This no-bake cheesecake with cookies and curd turns out truly amazing. Even an inexperienced cook can handle it. It’s an incredibly tender, fragrant, refreshing summer treat that comes together quickly - aside from the chilling time.
Updated : 02 January, 2026
Easy
More than 1 hour.
Ingredients
Batter
250 grams
Crackers
150 grams
Butter
Filling
300 grams
Curd
200 grams
Cream
60 grams
Powdered sugar
1 tablespoon
Vanilla sugar
1 teaspoon
Lemon juice
Decorating
100 grams
Raspberry
to taste
Mint
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a no-bake cheesecake from cookies and curd? Measure the ingredients. You’ll need crackers, preferably with sesame. You can replace them with any shortbread-style cookies - for example oatmeal cookies, plain square cookies, or sugar cookies. Use 33% fat heavy cream. For the curd, use soft curd cheese or a curd cream cheese. For berries, use raspberries. Use good-quality butter.
Step 2
Crush the crackers into fine crumbs using a blender. If you don’t have a blender, put them in a sturdy zip bag and roll over with a rolling pin.
Step 3
Take the butter out of the fridge and cut it into small cubes.
Step 4
Combine the cookie crumbs and butter pieces and rub together with your hands. You should get a loose, moist crumb.
Step 5
What pan can you use? Take a round springform pan 20-22 cm (8-9 in). No need to line it with plastic wrap. You can also use an enamel bowl, a silicone or plastic mold, or portion the dessert into serving glasses. Press the crumbs onto the bottom and sides, packing firmly with your hands or a spoon. Put in the freezer for 10-15 minutes.
Step 6
Make the cream. If using soft curd, blend it until smooth. Curd cream cheese doesn’t need blending - it’s already smooth. Transfer to a bowl and mix with powdered sugar and vanilla sugar. Add lemon juice and stir until uniform. Vanilla sugar can be replaced with a tiny pinch of vanillin (tip of a knife). Keep in mind: too much vanillin can make the dessert taste bitter.
Step 7
Add cold heavy cream to the curd mixture and whip with a mixer until fluffy. The mixture should be smooth and thick, like thick sour cream.
Step 8
Spoon the filling onto the chilled crust. Smooth the top with a silicone spatula. Refrigerate for 3-4 hours, then you can place it in the freezer for 25 minutes.
Step 9
Before serving, decorate with fresh raspberries (or any berries you like) and mint leaves.
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