Healthy No-Bake Cheesecake Cups | Lite Cravings | WW Recipes (2024)

FAQs

How do you thicken no-bake cheesecake batter? ›

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

Great for dipping and snacking, add creamy texture to all your favorite crackers, pretzels, fruits and vegetables with our whipped cream cheese. Try spreading it on toast and bagels too.

Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.

Almost every cheesecake recipe calls either gelatin or beaten eggs, which are used as a setting or thickening agents. The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding.

Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Why didn't my no bake cheesecake set? ›

The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe. Question: Why is my cheesecake runny/why didn't it set up? Answer: This may be due to the type of cream used.

It's often simply a case of compressing the mix too much! I have done this many times before - I press the cookie and butter mix down into the tin too hard. This can make it very hard to cut through once it's set. Try compressing it more gently: it doesn't need to be packed in to set well as a base.

This serving contains 10 g of fat, 2 g of protein and 18 g of carbohydrate. The latter is 16 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Cheesecake cup by PHILADELPHIA contains 6 g of saturated fat and 30 mg of cholesterol per serving.

More Variations in America

Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.

There are a few ways to thicken cheesecake filling. One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

Step 10: Corn Starch Added

For this one I added 2 Tbsp of cornstarch. This resulted in a cheesecake that was just as thick as the one with less eggs and didn't effect the taste like the flour one. It did result in a more cake like texture as well.

I typically add 2 -3 tablespoons of granulated tapioca to a fruit pie. Clear Jel powder {the cooking type} is simply modified corn starch and works well to keep fillings nice and thick whether you are going to cook them right away, or stash in the freezer for later.