The No-Bake Cheesecake by Delia Smith takes only 25 minutes to put together and is a delightful treat. Savor the decadence of the filling set in a buttery graham cracker crust and add your favorite toppings!
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💗 Why You’ll Love This Cheesecake No-Bake Recipe:
- Quick and Easy: No-bake simplicity for effortless preparation.
- Creamy Delight: Rich, smooth filling with cream cheese and whipped cream.
- Versatile Crust: Sweet, crunchy graham cracker base.
- Prepare in Advance: Sets perfectly with 4 hours of refrigeration.
- Topping Options: Customize with your favorite toppings for added flair.
❓ What Is Delia Smith’s Cheesecake No Bake Recipe?
This no-bake cheesecake recipe from Delia Smith is a tasty dessert that has a graham cracker crust with a filling of cream cheese, powdered sugar, vanilla, and whipped topping. It needs to be chilled before being served.
🍓 Delia Smith Cheesecake No Bake Ingredients
Graham Cracker Crust:
- 6 tablespoons melted unsalted butter
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
Cheesecake Filling:
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
🍰 How To Make Delia Smith Cheesecake No Bake
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Pack the mixture into a 9-inch pie plate or an 8-inch springform pan, making sure to get it up the sides (approximately 1 1/2 inches). Keep chilled while you make the filling.
- Use an electric mixer to whip the cream cheese once it has softened. Beat in the powdered sugar and vanilla essence until they are well integrated.
- Whip the cold heavy cream for 1 minute on low speed in a separate bowl.
- Once you’ve added the cornstarch, turn up the mixer speed to high and continue beating for another 3 to 4 minutes, or until stiff peaks form.
- Whip the cream, and then fold it into the cream cheese.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, after spreading the mixture evenly in the prepared crust.
- Throw on some toppings, and serve.
💭 Recipe Tips
- For the greatest taste, use heavy whipping cream that has been refrigerated for at least one hour. Substitute whipped topping for the cornstarch if necessary.
- Cream cheese with less fat may not firm up the same as regular cream cheese.
- You can prevent the crust from sticking to the pan by briefly submerging it in hot water. The butter around the crust’s edges will melt in the hot water, making removal simple.
- This cheesecake is perfect for making ahead and freezing (it tastes as excellent when thawed as it does when freshly made). After freezing the pan, wrap it tightly in plastic wrap to prevent any leakage.
🍫 What Pairs Nicely With Cheesecake No-Bake?
Excellent additions to no-bake cheesecake include fresh fruit, mango puree, chocolate ganache, caramel sauce, a nutty crunch, citrus zest, and whipped cream.
🎚 How To Store Leftover Cheesecake No-Bake?
- In The Fridge: You may keep leftover cheesecake no-bake in the fridge for up to 5 days if you wrap it tightly in plastic or store it in a sealed container.
- In The Freezer: Leftover cheesecake no-bake can be frozen for 2 to 3 months if it is wrapped firmly in aluminum foil or kept in a freezer-safe container. Let it defrost in the fridge overnight.
🚫 Can I Heat Up Cheesecake No-Bake?
No, is not recommended to heat cheesecake no-bake because it could affect its texture and structure, so it is best served cold.
FAQs
Why is my no-bake cheesecake soggy?
Excessive fat in the no-bake crust can lead to sogginess by absorbing moisture from the filling. Opt for a balanced crust and ensure thorough chilling.
How do you thicken a no-bake cheesecake filling?
Thicken a no-bake cheesecake filling by adding gelatin or cornstarch for enhanced stability and a firmer texture.
How do you make a no-bake cheesecake firmer?
To make a no-bake cheesecake firmer, chill it for an extended period as this enhances its texture and ensures a better set.
Why is my no-bake cheesecake base too hard?
A no-bake cheesecake base can be too hard due to dense biscuits, excessive butter, or being stored in an extremely cold fridge, impacting its texture.
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Delia Smith Cheesecake No Bake Nutrition Facts
Amount Per Serving
- Calories 271
- Total Fat 13g
- Saturated Fat 6.6g
- Cholesterol 29mg
- Sodium 376mg
- Potassium 208.9mg
- Total Carbohydrates 35g
- Dietary Fiber 1.9g
- Protein 5.4g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Cheesecake No Bake
Description
The No-Bake Cheesecake by Delia Smith takes only 15 minutes to put together and is a delightful treat. Savor the decadence of the filling set in a buttery graham cracker crust and add your favorite toppings!
Ingredients
Graham Cracker Crust:
Cheesecake Filling:
Instructions
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Pack the mixture into a 9-inch pie plate or an 8-inch springform pan, making sure to get it up the sides (approximately 1 1/2 inches). Keep chilled while you make the filling.
- Use an electric mixer to whip the cream cheese once it has softened. Beat in the powdered sugar and vanilla essence until they are well integrated.
- Whip the cold heavy cream for 1 minute on low speed in a separate bowl.
- Once you’ve added the cornstarch, turn up the mixer speed to high and continue beating for another 3 to 4 minutes, or until stiff peaks form.
- Whip the cream, and then fold it into the cream cheese.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, after spreading the mixture evenly in the prepared crust.
- Throw on some toppings, and serve.
Notes
- For the greatest taste, use heavy whipping cream that has been refrigerated for at least one hour. Substitute whipped topping for the cornstarch if necessary.
Cream cheese with less fat may not firm up the same as regular cream cheese.
You can prevent the crust from sticking to the pan by briefly submerging it in hot water. The butter around the crust’s edges will melt in the hot water, making removal simple.
This cheesecake is perfect for making ahead and freezing (it tastes as excellent when thawed as it does when freshly made). After freezing the pan, wrap it tightly in plastic wrap to prevent any leakage.