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No-Bake Cheesecake Recipe

This cheesecake is smooth, creamy and buttery caramel biscuit base, and a special homemade caramel spread which makes it even creamier. This is a great party/family gathering dessert or just a treat to yourself.
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Prep Time 30 minutes
9 hours
Total Time 9 hours 30 minutes
Servings: 6 peoples
Course: Dessert
Cuisine: American, Italian, Japanese
Ingredients Method Notes

Ingredients
  

Ingredients You’ll Need
For the Biscuit Base:
  • 2 cups Unibic Caramel Biscuits crumbled
  • 4 tbsp melted butter
For the Caramel Biscuit Spread:
  • 1 cup caramel biscuits crumbled
  • 2 tbsp butter
  • 3–4 tbsp milk optional, for smoothness
  • ½ tsp cinnamon powder
For Homemade Cream Cheese Filling:
  • 1 liter full-cream milk
  • 2 tbsp vinegar or lemon juice to curdle milk
  • ½ cup condensed milk Milkmaid
  • ½ cup fresh cream
  • 1 tsp vanilla extract

Method
 

Step-by-Step Cheesecake Recipe
    Prepare the Biscuit Base
    1. Crush the Unibic caramel biscuits into a fine crumble.
    2. Mix with melted butter until it resembles wet sand.
    3. Press the mixture into the bottom of a cake tin to form an even layer.
    4. Refrigerate for 20 minutes to set.
    Make the Caramel Biscuit Spread
    1. In a blender, add caramel biscuits, butter, milk (optional), and cinnamon powder.
    2. Blend until smooth and creamy.
    3. Set aside. (This spread also works beautifully on toast, pancakes, or even coffee!)
    Prepare Homemade Cream Cheese
    1. Boil milk and add vinegar/lemon juice to curdle it.
    2. Strain to separate the whey from the curdled milk.
    3. In a blender, add the curdled milk solids, condensed milk, fresh cream, and vanilla extract.
    4. Blend into a silky, creamy filling.
    Assemble the Cheesecake
    1. Pour the creamy filling over the biscuit base in the cake tin.
    2. Smooth out the top with a spatula.
    3. Refrigerate for at least 8 hours (overnight works best).
    Add the Final Touch
    1. Once the cheesecake is set, spread a generous layer of the caramel biscuit spread on top.
    2. Refrigerate for another 1 hour before serving.
    Tips for the Perfect No-Bake Cheesecake
    1. Make sure the biscuit base is packed firmly so it holds shape when cut.
    2. Always chill the cheesecake overnight for the best texture.
    3. Use parchment paper lining in the cake tin for easy removal.
    4. Add a pinch of salt in the biscuit base for a salted caramel twist.
    Serving Suggestions
    1. This cheesecake is delicious on its own, but you can make it extra special by:
    2. Garnishing with crushed biscuits on top for crunch.
    3. Drizzling chocolate or caramel sauce before serving.
    4. Pairing with hot coffee or iced latte for the perfect dessert combo.
    Customization Ideas for This Cheesecake Recipe
    1. Flavored Toppings: Swap caramel spread with chocolate, strawberry, or mango puree.
    2. Nutty Twist: Add roasted almonds, walnuts, or pecans for crunch.
    3. Low-Sugar: Use sugar-free condensed milk and biscuits or oats for the base.
    4. Mini Versions: Make bite-sized cheesecakes in cupcake liners.
    5. Festive Touch: Infuse saffron or rose essence for an Indian twist.

    Notes

    FAQs About Cheesecake Recipe

    1. Can I make cheesecake without cream cheese?
       Yes! This recipe shows you how to make homemade cream cheese with just milk, vinegar, and cream. It’s creamy, budget-friendly, and tastes amazing.
    2. How long does no-bake cheesecake last in the fridge?
       No-bake cheesecake can last up to 4–5 days in the refrigerator when stored in an airtight container.
    3. Can I freeze this cheesecake?
       Yes! You can freeze it for up to 2 months. Wrap tightly in cling film and thaw overnight in the fridge before serving.
    4. Why is my cheesecake not setting?
       The filling needs at least 8 hours of refrigeration to firm up. Make sure not to rush the chilling time.
    5. Can I make this recipe vegan?
       Yes! Use almond milk instead of dairy milk, vegan butter instead of regular butter, and coconut cream instead of fresh cream.
    6. What can I use instead of Unibic Caramel Biscuits?
       Digestive biscuits, Lotus Biscoff, or graham crackers work well as substitutes.
     

    Nutrition (per slice, approx.)

    • Calories: 310 kcal
    • Carbohydrates: 34 g
    • Protein: 6 g
    • Fat: 17 g
    • Saturated Fat: 10 g
    • Sugar: 18 g
    • Fiber: 1 g
    Calcium: 120 mg