Cold cheese cake
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No Bake Cold Cheese Cake Recipe

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A sumptuous treat for all desert lovers. No baking & cooking needed. Very easy to make & trust me its yummy!!

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Cold Cheese Cake

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Course: No Bake Dessert
Servings: 5 -7
Author: Maria Jose Martin

Ingredients

  • 250 gms Digestive Biscuits (2.5 cups, crumbled)
  • 100 gms Butter (1/2 cup, melted)
  • 1 cup Cream Cheese (200 gms)
  • 1 tin Condensed milk
  • 1 tin of 170 gms Cream
  • 1 tsp Vanilla powder
  • 1 tbsp Lemon juice
  • 10 gms Gelatin powder (1 tbsp, dissolved in 1/2 cup hot water)

Instructions

  • Combine biscuit & melted butter. Press mixture into a bottom loose cake tin. Place in fridge for 10 minutes. Using a food processor, beat cream cheese,condensed milk,cream,vanilla powder & lemon juice until smooth.Stir the melted gelatine into the cream cheese mixture & spoon over the biscuit. Place in the fridge for 2-3 hours until
  • completely set. Serve with chocolate sauce.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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49 thoughts on “No Bake Cold Cheese Cake Recipe”

  1. dear i have a question
    once i used gelatin to stabilize whipping cream, it went well but after two days i have to through away the cake because it was smelling and tasting bad, when ever i make cake with cream with out gelatin it stays in the fridge for around a week so my question is will it happen with the cream cheese as well?

    • Hi,

      I usually store gelatine based desserts in the fridge for 3 days max. I havent experienced the problems you’ve mentioned, so far.

      For this particular recipe also, I’ve stored it in fridge for 3 days and it was ok.

      Cheers
      Maria

  2. Hey Maria….

    Its me again ;) …Today for me it was Mission Cheese cake..I had been craving to make this and have this for a long time..so made it today ..Finally!!!!…nd wooooow…no words….yummmm…Thanks for this wonderful recipe…but instead of serving with chocolate sauce, I poured molten strawberry jam over the cheese cake…once again thanks a lot for such wonderful recipes…attaching the pic below…
    I can cook Ok Ok…but my presentation skills as well as my photographic skills are horrible I must say ..heheh…

    I guess I have not told anything about me yet..will give a small intro :P…I am by profession a software engineer ..but at the moment a full time house wife…I live in Australia with my Husband and my 1 year old son..I m that kinda person who just hate to sit idle…but since my son is onnu onnara chattambi ;) he eats up most of my time..but off late I have developed this passion for cooking..I must give all credits to your site…the first time I came across your site was when I was searching for Kottayam fish curry recipe on Google..Since then I have tried out atleast 15-20 recipes from here..and except for an exception of chettinad chicken , almost everything I have tried out came out well..nd my journey continues..heheh…so I think enough of vachakam about me…so Thanks once again Maria..God bless

    • Hi Resh,

      First of all my apologies for the delayed reply dear.. I was a bit tied up for the past few weeks. Hope you understand.

      Thank you so much for taking time to write to me.. Nice to know about you…

      I’m so thrilled to know that you’ve tried many number of recipes from here and enjoyed it too. Thanks for sharing the photos too..

      I’ll share it on the FB page also, sometime soon…

      Thanks again for your kind words and appreciation.

      Wish you and your lovely family a very happy new year!

      take care dear..

      Cheers
      Maria

  3. Hi Maria.
    My cheesecake couldnt set properly after refrigerating 6 hours..What I should be takin care next time?

    • Hi Megha,

      I think it’s got something to do with the gelatine. If the gelatine you used were closer to the expiry date, I guess it affects the texture of the cheese cake.

      Hope it comes out well next time.

      Cheers
      Maria

  4. Hi maria,
    I wanted to know how many gms was the condensed milk.
    And you said you used almarai cheese spread from the bottle with a golden cap, is that cheddar cheese spread? What if I use almarai cream cheese squares, how many squares will I need?
    Btw nice blog ????

    • Hi Raina,

      The condensed milk was 395 gms, approx.

      It’s not cheddar cheese, its cream cheese itself. You cannot use squares for thsi recipe, since we need to mix it with cream and all.

      If you are not able to find al marai, you can use Philadelphia brand cream cheese. It works really well.

      Cheers
      Maria

      • Hi Maria,
        Sorry to bother you again but whenever I go looking for almarai cheese with the golden cap it has cream cheddar cheese written on it, regular cream cheese has a blue cap.
        Does the Philadelphia cheese ur talking about also come in bottles?
        Thank you so much!

        • Hi Raina,

          It’s ok.. May be al marai has changed the covers recently… You need regular cream cheese for this recipe.

          Philadelphia doesnt come in bottles, it comes in plastic containers. You can check it in the dairy/cream section or check with any sales person.

          Cheers
          Maria

      • You get cream cheese square with almarai and kiri brands. Each square is 18 gms I believe.

  5. hi maria
    im new in dubai and i used to make cheese cake in my town with my material, i have a problem would u help me, i dont know what creamy cheese should i buy in market?
    cheers

    • Hi Mona,

      You can use Philadelphia Regular Cream Cheese full fat for making cheese cake. Also I’ve used Al Marai Cream cheese spread for cheese cake, it also turned out well.

      Cheers
      Maria

  8. Hi Maria

    Can we use the Cream cheese spread (Al Marai, Kraft etc) when a recipe calls for it?

    Awaiting a reply.

    Prima

  9. Hi Maria

    Can we use the Cream cheese spread (Al Marai, Kraft etc) when a recipe calls for it?

    Awaiting a reply.

    Prima

    • Hi Prima,

      I used Al Marai cream cheese spread with golden colour cap for this particular recipe. Hope you’ll like the cheese cake.

      Cheers
      Maria

  10. Hi Maria, this recipe looks lovely! I was wondering, should the cake should always kept in the fridge? and also I don’t have vanilla powder. So can I used vanilla essence instead?

    • Hi Iromi,

      Thank you :)

      This cake has to be stored in the refrigerator. However you can keep it outside for half an hour or so before serving.

      It’s ok to use essence.

      Hope you’ll like this.

      All the best!

      Cheers
      Maria

  11. Hi Maria,

    Your recipes and absolutely yummy, more so cz of the great pics you take. I have a small doubt and it would be nice if you could clear it for me. When you say “butter” in your dessert and baking recipes, do you mean the salted or unsalted one?

    Regards,
    Lynn

    • Hi Lynn,

      Thank you so much Lynn :) It’s so nice to know that you like the recipes and also the food pics posted here.

      I usually use unsalted butter for all my baking and desserts, unless otherwise specified in the recipe.

      Please do try some recipes from here and share your feedback. Would love to hear them.

      Happy cooking :)

      Cheers
      Maria

  12. Hi Maria,
    Very nice and easy recipe… but just one doubt regarding the gelatin powder.which flavour do i hve to use and 10 gms of the gelatin powder means how much wld the measurement be in teaspoon?
    Hoping for a reply soon..
    Thanks,
    Sim J

    • Hi Sim,

      Thanks :)

      I used unflavored gelatin for this recipe. 10 gms of gelatin is equal to 1 tbsp, which is 3 tsp approx.

      Hope you will enjoy the cheesecake, please do share your feedback here.

      Cheers
      Maria

      • Hi Maria,
        Thanks for clarifying the doubt. will definitely try tht soon and am sure it will taste good too. … :)

        I browsed thru ur site and u hve got sme yummy recipes posted… keep it going!

        Regards,
        Sim J

    • Hi Luvy,

      I did a google search n found that you can substitute cream cheese with cottage cheese or yogurt. Here is the proportion:

      1 cup cream cheese = 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth ( source: all recipes)

      Hope this helps….

      Cheers
      Maria

  14. Hello Maria,
    I was on google trying to find some recipes for my toddler and I came across your website.

    Wonderful recipes and the pics! Good luck

    BTW I am planning for small quantity of this cheese cake. Is it possible for you to let me know the quantity in may be cup size wise or Tbsp wise. I am finding it difficult to measure according to gms.

    Thanks in advance.

    Keep posting more.
    Takecare
    Vini

    • Hi Vini,

      Thanks a lot for your encouraging comment :)

      Please do try the recipes here when you have time. I’ve updated the recipe with cup measurements. Hope you & your family like this.

      Cheers
      Maria

  15. thanx maria, it was a lot helpful. gonna try immediately. i wud like to learn making icecreams from u ,,, but the one which cud be made using refregerator

  16. hey maria, wiill surely try the cake but dont know what is cream cheese? is that the regular processed cheese or cottage cheese which we call paneer?

  17. hey maria, i visited ur site purely by chance today……. and boy i must say that its really good and that u r a fantastic cook!! or cooker as my kids would say – anyways since i’m in india is there anything i can substitute the cream cheese with?

    • Hi Saby

      Thanks for dropping by. Thank you so much for your kind words.

      Regarding substitute for cream cheese, am not very sure about it.

      But here is how you can make it at home:

      Recipe for Homemade Cream Cheese:

      Milk- 2 litres

      Citric Acid- 1 1/2 tsp

      Water- 1/4 cup

      Method:

      * Heat the milk. Once it starts to boil, add citric acid diluted in 1/4 cup of water.

      * Stir slowly. You can see clearly the cheese forming.

      * Strain the mixture using a cheesecloth. The whey can be used instead of water for mixing doughs, for gravies etc.

      * Hang the cheese for 15 minutes. Do not squeeze the water out.Blend it using a blender to get a smooth cream cheese.

      (Recipe source: http://riascollection.blogspot.com/2009/04/my-first-ever-daring-bakers-challenge.html)

      Hope it helps…

      Happy cooking and my hi to your kids as well :)

      Cheers
      Maria

  18. hi Maria, tried out your cold cheese cake recipe… it was just fantastic… my hubby also enjoyed it soo much….thanks to u…. i served it with chocolate sauce…the combination was just superb….

  19. Thank you Maria for the reply.sorry couldnt reply you.I was able to make the cheese cake today only:).It came out excellent..Used philadelphia cheese and no lime juice as i didnt have lime.Did u use almarai square cheese spread?Thanks again.

    • Hi beeash,

      Happy to hear that the cake came out well for you. I used the almarai cream cheese which is available in glass containers.

      Cheers
      Maria

  21. Looks yummy.I love cheesecake.what kind of cream cheese u used. could u name it.I live in UAE,have tried many cream cheeses,all tastes salty.

    • Hi Beeash

      Thank you :)

      I used almarai cream cheese for this cake, I think its available in UAE also. It wasnt salty.

      Also you can try kraft or philadelphia, look for unsalted versions.

      Hope you find it soon :)

      Cheers
      Maria

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