Help Me Make a Better No-Bake Cheesecake!

Good Questions

Q: I just made my first cheesecake with gelatin and while I'm pleased with how easy the process was (loved that I didn't have to bake it and heat up our apartment), my husband complains about the "Jello-y-ness" of the texture of the finished product.

Did I do something wrong, or is this just a fundamental characteristic of cheesecakes held together by gelatin? Is there anything I can do to make it less Jello-y? It was a plain key lime cheesecake, would the Jello-y quality be less noticeable if it had some elements of texture to it?

Sent by Sarah

Editor: Sarah, I have never made a no-bake cheesecake (although it is high on my list of things to do this summer!) so I am afraid I'm no help. Readers, we'd love your advice. Do you make no-bake cheesecakes with gelatin? How do you get the best texture?


Related: Freeze & Serve: No-Bake Cheesecake (with Goat Cheese!)

(Image: Martha Stewart)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.