Tiramisu Cheesecake - An Easy No-Bake Cheesecake Recipe! (2024)

FAQs

Why won'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.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

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.

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! 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.

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.

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

Cheesecake is not expensive to make. It's cheap. Really, it is — you just have to know a few handy tips to trim that price down.

Yes, you can freeze no-bake cheesecake, but it's important to note that the result may not be the same as the fresh-baked version. While freezing helps preserve the flavors of the no-bake version, the texture will not be the same once thawed.

Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.

Can I substitute cream cheese for mascarpone in tiramisu? Yes, you can, although I recommend mixing cream cheese with a bit of whipped heavy cream and powdered to make it a better mascarpone substitute in terms of texture and flavor.

What is the cream in tiramisu made of? ›

But if you've ever had tiramisu in Italy you know it tastes wayyyyy better than it does in the states. Most American recipes I've seen make tiramisu with heavy whipping cream–Italians would be appalled. Tiramisu cream should be made with only eggs, sugar, and mascarpone. And maybe a little rum if you like it boozy.

Don't Use Cold Ingredients

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling.

How Long Does No-Bake Cheesecake Last. This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days. Next time, check out my Mascarpone cheesecake recipe.

I hate to state the obvious, but the first thing you'll need to do is remove the sides of the springform pan. Next, you'll want to run an offset spatula (or a thin knife, if you don't have an offset spatula) between the bottom of the cheesecake and the bottom of the pan. This will loosen the cheesecake from the pan.

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it.

Non-stick parchment paper keeps your cheesecake from sticking to the pan, making it easier to remove. Plus, a firm (not wet) crust is going to hold together better during the transition from pan to platter.

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!