To make a no-bake cheesecake filling that doesn't melt, you'll need to rely on ingredients and techniques that help stabilize the filling. Here's a basic recipe and some tips to achieve a stable and firm no-bake cheesecake filling:
Ingredients:
- 2 cups graham cracker crumbs or cookie crumbs (for the crust)
- 1/2 cup unsalted butter, melted (for the crust)
- 16 ounces (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons gelatin
- 1/4 cup water
- Optional: flavored extracts, fruits, or other desired additions for flavor variations
Instructions:
Prepare the crust: In a bowl, mix the graham cracker or cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform pan or individual serving dishes to form the crust. Place in the refrigerator to chill while preparing the filling.
Dissolve the gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
Whip the cream cheese mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until well combined.
Prepare the gelatin: Microwave the gelatin mixture for about 10 seconds until it is fully dissolved. Be careful not to overheat it. Allow it to cool slightly.
Incorporate the gelatin: Gradually pour the slightly cooled gelatin into the cream cheese mixture while beating on low speed. Make sure the gelatin is well incorporated, but avoid overmixing.
Whip the cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form. This will help stabilize the filling and give it a lighter texture.
Combine the whipped cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture, using a spatula, until well combined. Take care not to overmix and deflate the whipped cream.
Pour and set: Pour the filling over the prepared crust in the pan or individual dishes. Smooth the top with a spatula. Place the cheesecake in the refrigerator to set for at least 4-6 hours, or preferably overnight.
Serve and garnish: Once the cheesecake has set, it is ready to be served. You can garnish it with fresh fruits, chocolate shavings, or any other desired toppings.
The combination of the gelatin and whipped cream helps stabilize the filling and prevent it from melting or losing its shape. The chilling time allows the cheesecake to set properly, resulting in a firm and creamy texture.
Remember, it's important to keep the cheesecake refrigerated until ready to serve, as it can soften if left at room temperature for too long.