No oven, no gelatin, no cream, cheesecake easy and delicious


In today’s fast-paced world, where time is of the essence, finding quick and easy dessert recipes can be a lifesaver. And if you’re a fan of cheesecake but don’t want to deal with the hassle of baking or using gelatin and cream, then you’re in luck! We have the perfect recipe for you – a no-bake, no-gelatin, no-cream cheesecake that is both easy to make and absolutely delicious.

Ingredients Needed

To whip up this delightful treat, you’ll need the following ingredients:

For the base:

  • 200 grams of biscuits ≈ 2 cups crushed biscuits
  • Half a cup of butter
  • Half a cup of sugar
  • 3 tablespoons of flour
  • 3 tablespoons of starch
  • 3 cups of milk
  • Half a cup of powdered milk
  • Half a cup of cream cheese
  • Half a cup of yogurt
  • Vanilla

For the pudding layer:

  • 1 cup strawberry juice
  • 4 tablespoons of sugar
  • 2 tablespoons strawberry jelly
  • 1 tablespoon starch
  • 2 cups strawberries
  • 1 teaspoon lemon juice

    Instructions for Preparation

    Let’s dive into the step-by-step process of making this delightful cheesecake:

    Making the Base

    1. In a deep dish, crush 200 grams of biscuits until finely ground.
    2. Melt 1/2 cup of butter on low heat and mix it with the crushed biscuits until a sand-like mixture forms.
    3. Press this mixture evenly into a 26 cm mold to form the base of the cheesecake, and refrigerate it.

    Preparing the Cheesecake Filling

    1. In a bowl, combine 1/2 cup of sugar, 3 tablespoons of flour, and 3 tablespoons of starch with 3 cups of milk.
    2. Add 1/2 cup of powdered milk and mix well.
    3. Heat the mixture over medium heat, stirring constantly until it boils and thickens.
    4. Remove from heat and stir in 1/2 cup of cream cheese, 1/2 cup of yogurt, and vanilla extract.
    5. Pour this mixture over the chilled biscuit base and level the top.
    6. Cover with plastic wrap and refrigerate.

    Crafting the Strawberry Layer

    1. In a saucepan, combine 1 cup of strawberry juice, 4 tablespoons of sugar, 2 tablespoons of strawberry jelly, and 1 tablespoon of starch.
    2. Cook over low heat until the mixture thickens.
    3. Add 2 cups of halved strawberries and 1 teaspoon of lemon juice.
    4. Cook for an additional two minutes, then let it cool slightly.
    5. Pour the strawberry mixture over the chilled cheesecake layer and spread it evenly.
    6. Refrigerate for at least two hours to set.

    Final Touches and Serving

    1. Once set, remove the cheesecake from the mold and cut into slices.
    2. Serve chilled and enjoy the deliciousness!

    Tips for Variation

    • Experiment with different fruit toppings such as blueberries, raspberries, or peaches.
    • Add a drizzle of chocolate sauce or caramel for an extra indulgent touch.
    • Try using different flavored biscuits for the base for added variety.

    Health Benefits

    While this cheesecake may be indulgent, it also offers some health benefits:

    • Yogurt and cream cheese provide probiotics, beneficial for gut health.
    • Strawberries are rich in antioxidants and vitamin C, promoting overall health and immunity.


    With this simple and scrumptious no-bake cheesecake recipe, you can satisfy your sweet tooth in no time. Whether you’re hosting a dinner party or simply craving a decadent dessert, this cheesecake is sure to impress. So, gather your ingredients and give it a try today!


    1. Can I use low-fat ingredients to make this cheesecake healthier?
      • Yes, you can opt for low-fat cream cheese and yogurt to reduce the calorie content.
    2. Can I make this cheesecake ahead of time?
      • Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
    3. Can I use frozen strawberries instead of fresh ones?
      • Yes, frozen strawberries can be used, but make sure to thaw them before cooking.
    4. Can I omit the strawberry layer and just make a plain cheesecake?
      • Of course! Feel free to customize this recipe to suit your preferences.
    5. How long will leftovers last in the refrigerator?
      • Leftover cheesecake can be stored in an airtight container in the refrigerator for up to three days.
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