No Bake Nanaimo Bar Cheesecake Recipe + VIDEO (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.

1. Baking the crust. baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. 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 your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

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.

If you find that the crumb base is still too hard, then you could slightly reduce the amount of butter used, though we would advise caution on this as the base could become too crumbly instead.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

The cheesecake filling has no artificial preservatives, flavors or dyes. Stock up for all your spring brunch occasions from Easter and Mothers Day to graduation parties. It comes packaged in a 24.3 oz. resealable tub to help lock in flavor.

Why put cornstarch in cheesecake? ›

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

If you've glanced at other no-bake cookie recipes then you'll see how important it is to boil the sugar mixture long enough which will help the cookies to set. Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny.

This Jello No Bake is right up there with the appearance, flavor, and texture of cheesecake! The only difference is that it is so much quicker and easier to prepare. Each time I serve it, my guests just rave about how good it is.

Because cream cheese is pretty firm when it's cold and not whipped, if that cheese is softer that's why it's not setting. If you want to try a different no bake cheesecake, I recommend Annabel Karmel's raspberry ripple cheesecake (recipe: https://thehappyfoodie.co.uk/recipes/raspberry-ripple-cheesecake/).

This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture!

If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you're orchestrating a big party.

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…

As long as the cheesecake doesn't have any unusual smell or appearance, it should be safe to eat. Just make sure to give it a taste before serving 🍰😋. Just be mindful of potential food safety issues next time!