Simple and Delicious No-Bake Cheesecake

1- Background

Origin and Traditional Use:
Cheesecake—also known as “cheese cake”—is an ancient, beloved dessert whose history traces back to Greece. There are two main varieties: the classic baked cheesecake and the no-bake “refrigerator” cheesecake made with a biscuit crust. The latter is faster and simpler, which we’ll focus on here to deliver maximum flavor with minimum effort.

2- Ingredients

Serves: 8–10
Prep Time: 60 minutes
Bake Time: 0
Calories: 321 kcal per 100 g

• Petit Beurre biscuits (plain or cocoa): 2 packs (225 g total)

• Mascarpone cheese: 200 g

• Cream cheese: 200 g

• Heavy cream: 100 g

• Icing sugar: ¾ cup

• Ready-made pomegranate gelatin mix: 1 packet

• Unsalted butter: 125 g

• Gelatin powder: 4 tbsp

• Milk: ¾ cup

• Vanilla extract: 1 tsp

3- Cooking Instructions

How to Make the No-Bake Cheesecake:

1. Prepare the Crust:

   • Crush the Petit Beurre biscuits in a food processor until fine.

     

   • Melt the butter in a double-boiler (or over a kettle), then stir into the biscuit crumbs until fully coated.

     

   • Line the base and sides of a springform pan with plastic wrap, lightly grease, and press the buttery crumbs evenly into the bottom.

     

   • Chill for 45 minutes in the fridge (or 15 minutes in the freezer) until firm.

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3. Dissolve the Gelatin:

   • In a small bowl, whisk together the gelatin powder and warm milk, then stir in the vanilla.

   • Heat over a double-boiler until the gelatin completely dissolves and the mixture is smooth. Let it cool slightly.

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6. Mix the Cheese Filling:

   • In a mixing bowl, combine mascarpone, cream cheese, and heavy cream. Sift in the icing sugar and beat for 3–4 minutes until smooth and fluffy.

     

   • Quickly pour the cooled gelatin-milk mixture into the cheese mix in two batches, stirring just until incorporated (about 30 seconds). Work swiftly to prevent the gelatin from setting too soon.

   • Immediately pour the cheese filling over the chilled crust, tap the pan gently to level the surface, and refrigerate for 4 hours to set completely.

     

7. Prepare the Fruit Gel Layer:

   • Dissolve the pomegranate gelatin mix in 1½ cups boiling water over a double-boiler.

     

   • Stir in 1½ cups cold water or pomegranate juice, then pour gently over the set cheese layer.

     

   • Return to the fridge for an additional 2–3 hours until the gelatin layer is firm.

     

8. Serve:

   • Run a knife around the edge of the pan to loosen the cheesecake, release the spring, and transfer onto a serving plate. Slice and enjoy.

     

     

4- Tips

• Speed Is Key: Once the gelatin is added, the filling begins to set quickly—pour and smooth it onto the crust immediately to avoid lumps.

• Decorative Option: For extra flair, sprinkle fresh pomegranate arils into the final gelatin layer before it sets.

5- Temperament of the Dish

Traditional “Temper” before Consumption:
Cheesecake is considered to have a cold temperament.

Ingredients Chart