How to make a No Bake Cheesecake

In the UK, our cream cheese is not sold in blocks and is not as thick as it is in the US. The brand Philadelphia is the cream cheese I use the most often to make my cheesecakes, as it has the thickest consistency and there is the least amount of liquid in the pack. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can, it is worth spending a little more for Philadelphia in my opinion.

DOES THE CREAM CHEESE NEED TO BE ROOM TEMPERATURE?
I have read a lot of cheesecake recipes whilst doing research for this blog post that say it must be room temperature. However, a lot of the recipes were from the US so maybe this has to do with the different texture of their cream cheese, as I have never needed to use room temperature cream cheese when making no bake cheesecakes. I take it straight out of the fridge, and mix it with my electric hand mixer, and it always goes lovely and smooth with no lumps. If you are using UK style cream cheese, then straight out of the fridge works great in my experience.

DO YOU NEED TO USE DOUBLE CREAM (HEAVY CREAM)?
Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%. If you cannot get double cream where you live, find the highest fat content cream you can