How To Make a No-Bake Cheesecake — Cooking Lessons from The Kitchn

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The mixture should hold together in your hand when squeeze it.”,”image”:{“id”:”387bdc2c4521bbad7e1b248d6b9fc3a6058b80de”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.101-04:00″,”updated_at”:”2017-04-27T18:54:52.101-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”57e961ece433b85601eb4c9762a6ca22a9831c20″,”caption”:”\u003cb\u003ePress the crust into the pan:\u003c/b\u003e Transfer the crust mixture into 9-inch springform pan. 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Meanwhile, prepare the filling.”,”image”:{“id”:”4a4f26b346cc2c135fd6a35f28d3c415188025ee”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.224-04:00″,”updated_at”:”2017-04-27T18:54:52.224-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-106.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1f5a22ae23cf9c57c1f1d2c4df82473609526d15″,”caption”:”\u003cb\u003eMake the filling:\u003c/b\u003e Place the cream cheese in a large bowl and beat with an electric hand mixer on medium speed until smooth. 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Refrigerate at least 4 hours, but preferably overnight.”,”image”:{“id”:”7f9d7247b40ed63029fcfa4472a8bf733054265b”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:54:52.237-04:00″,”updated_at”:”2017-04-27T18:54:52.237-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_No Bake Cheesecake_Christine Han Photography-108.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”19eac63e3bfe05b4f018a5da3e58c0fd084cd7ec”,”caption”:”\u003cb\u003eRemove from the pan and serve:\u003c/b\u003e Before serving, remove the sides of the springform pan. 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I’m going to present a polarizing thesis here and do my best to defend it: No-bake cheesecake is actually better than traditional cheesecake. Besides being easier to perfect, no-bake cheesecake is more flavorful without the long bake and more easily adapted to upgrades like fruit or chocolate flavorings.

If your ideal cheesecake is impossibly smooth without a hint of graininess and has a filling that is perfectly sweet, creamy, and tangy with an incredibly tender crumb crust, then, surprise! You’ll love no-bake cheesecake.

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