ULTIMATE No Bake Nutella Cheesecake Recipe (2024)

FAQs

Why is my no bake cheesecake not firming up? ›

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.

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.

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.

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result. 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.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Step 10: Corn Starch Added

For this one I added 2 Tbsp of cornstarch. This resulted in a cheesecake that was just as thick as the one with less eggs and didn't effect the taste like the flour one. It did result in a more cake like texture as well.

You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

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.

Should I cover no bake cheesecake in the fridge? ›

Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).

If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you're orchestrating a big party.

Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

Mascarpone is categorized as a cream cheese, but it is different than what we know as “cream cheese” in America. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten.

There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

Avoid overmixing: Overmixing the filling can cause it to become runny. Mix the ingredients just until they are combined and smooth, without trying to beat out all the lumps [1]. Adjust the crust: If the filling isn't setting properly, it might be due to the crust.

Because cream cheese is pretty firm when it's cold and not whipped, if that cheese is softer that's why it's not setting. If you want to try a different no bake cheesecake, I recommend Annabel Karmel's raspberry ripple cheesecake (recipe: https://thehappyfoodie.co.uk/recipes/raspberry-ripple-cheesecake/).