No Bake Nutella Cheesecake – Recipe from Yummiest Food Cookbook (2024)

FAQs

Why didn't my no bake cheesecake set? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

Add Gelatin or Cornstarch

Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.

Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.

When in doubt, give it a smell. A sour, off-putting odor is a definite sign it has spoiled and should not be consumed. Always store your no bake cheesecake in the refrigerator. If not consuming immediately, cover it with a cake dome or plastic wrap, not foil as it can give off a metallic taste.

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.

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.

What happens if you over beat cheesecake? ›

Overmixing may lead to cracks and a grainy texture

Overmixing your batter can ruin the structure and texture of your cheesecake. With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

It's often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it's set. Try compressing it more gently: it doesn't need to be packed in to set well as a base.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.

To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve. To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months.

Allow The Cheesecake To Cool

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly. For a firm no-bake cheesecake with neat slices, refrigerate it for a minimum of 12 hours. This makes it an ideal make-ahead dessert option.

Chilling it overnight ensures that it sets properly. Wait until it's chilled overnight before running a knife along the edge between the crust and the side of the pan, then gently unbuckling the pan. Quick tip: It might seem like a shortcut to pop your cheesecake straight in the freezer from the oven.