How to make a No Bake Cheesecake

Double cream is the key to setting a no bake cheesecake. When it’s added to the cream cheese and whisked until thick (or some people whip up the double cream first then fold it in) and then refridgerated, it creates a perfectly thick set cheesecake.

WHAT IS THE BEST TIN TO USE?
A springform tin is essential for making a no bake cheesecake, as you can’t flip it out of the tin like you would with a cake. Springform tins have a removable base that is released when the clip on the side of the tin is unlocked, making for an easy release of your cheesecake. Lots of these tins have a lip on them, so you must flip the base over so the lip doesn’t get in the way of you removing the cheesecake from the tin. Further down in this post, I show you how to remove a no bake cheesecake from the tin. I use a 23cm springform tin for all of my cheesecake recipes, you can use a slightly smaller tin too, it will just create a deeper cheesecake. If you would like to convert this recipe for a much smaller tin, please check out my Conversion Guide.

DO YOU NEED TO LINE THE TIN?
No, you do not need to line the tin. No bake cheesecakes do not stick to the tin so lining it is unnecessary. I find that trying to remove any lining is more hard work, and has more chances of damaging the cheesecake.

HOW TO MAKE A NO BAKE CHEESECAKE