4 Mistakes to Avoid When Making No-Bake Cheesecake
No-bake cheesecake is one of those crazy-easy desserts with just a handful of ingredients, but as is often true with things that are easy, small mistakes can ruin the cheesecake entirely. Common no-bake cheesecake mistakes include baking the crust and using cold cream cheese. Here’s a full list of mistakes and suggestions on how to avoid them.
1. Baking the crust.
Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better. If you’re quite familiar with crumb crusts you’ll notice that no-bake versions have a higher ratio of butter to graham cracker crumbs. This makes for a sturdy crust when refrigerated.
2. Mixing the filling for longer than the recipe says.
I once tried mixing my filling in the food processor after chilling the crust — because, hey, I had it out to make the crust anyway, so I thought it would make mixing even easier. To my regret, I found a super-soft cheesecake waiting the next day as a result.
3. Using cold cream cheese.
Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps.
Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you’re in a hurry to get the cake in the fridge.
4. Rushing the chill.
The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling.
Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version. Find out which one of the four recipes we tested was the best.