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

FAQs

How do you keep a no-bake cheesecake firm? ›

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.

However, heavy cream won't whip up well unless it's cold. That means you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

Thus, cheesecake is perishable. Even if your recipe is traditional in that you bake your cheesecake (no-bake recipes don't contain eggs), once it has had a chance to cool outside the oven (about an hour), it must go back in the fridge.

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!

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.

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.

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.

Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you're getting both delightful textures.

Why is tiramisu cake so expensive? ›

The inventor begs to differ. Roberto Linguanotto, a Venetian pastry chef who is often credited with the invention of tiramisu back in the 1960s, says that his creation is expensive because of the espresso used in another essential component to the dessert: espresso-soaked ladyfingers (via The Straits Times).

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.

The Cheesecake Factory Bakery. ^®

We own and operate two bakery production facilities, one in Calabasas Hills, California, and one in Rocky Mount, North Carolina, where we produce approximately 70 varieties of cheesecakes and other baked desserts based on proprietary recipes.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Mixing the filling for longer than the recipe says.

Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

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.