No-Bake Cheesecake With Almond Flour Crust Recipe (2024)

FAQs

What is a good substitute for cheesecake crust? ›

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Baking the crust.

baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

The crust is usually prepared with a mixture of sugar, butter, eggs, and flour. It isn't too sweet, but serves as a base to showcase the delicate flavors of the cheesecake itself. As opposed to a traditional crust, many cheesecakes are made with a graham cracker crust.

Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Almond flour is denser than wheat flour, so it cannot be used as a 1:1 replacement for wheat flour in a recipe. It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe.

Without the gluten as a binder, almond flour batters and doughs need a bit of firming up. Egg whites are a great binder that don't change the flavor. You can use whole eggs but the yolks add an eggy flavor that isn't always desirable.

Which tastes better baked or no bake cheesecake? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

There are some big benefits to this no bake cheesecake! It is quick and easy to make, and since it doesn't require the use of an oven, you don't need to heat up your house in this summer heat It has a light and creamy texture that is not as dense as traditional baked cheesecake, but just as yummy!

You can also mix cookies and nuts, like in this gingersnap-pecan crumb crust, or cookies and seeds, like in this chocolate cookie and sesame seed crumb crust. Or go savory and try sesame sticks or pretzels or butter crackers instead of cookies. Or just stick with classic graham crackers.

Well, did you know you can swap out those classic digestives and use Oreos as your cheesecake base instead? All you need is 300g of Oreos and 100g of unsalted butter.

8-inch cake pan with a 3-inch height: An eight-inch cake pan with a 3-inch height is a non-standard-sized cake pan, and it is a great substitute for a springform pan. It has a large volume (more than a standard cake pan with a 2-inch height), and the circular shape creates a great-looking cheesecake.