Easy No Bake Cheesecake with Gelatin

slice of no bake cheesecake with gelatin on brown plate with forkful taken

5 from 53 votes

This delicious no bake cheesecake is light, creamy, simple to make, and sets up perfectly in the refrigerator. Perfect for summer days!

Prep Time10

Cook Time0

Chilling time2

Course: Cake, No bake

Cuisine: American

Keyword: no bake cheesecake, no bake gluten free cheesecake

Servings: slices cheesecake

Author: Nicole Hunn

Equipment

Handheld mixer or stand mixer with paddle attachment
9-inch springform pan

Ingredients

For the crust

1 ½ cups crunchy cookie crumbs (gluten free if necessary; I used my gluten free graham crackers, and crushed them in the food processor)
6 tablespoons unsalted butter melted

For the filling

¼ cup lukewarm water
2 teaspoons unflavored powdered gelatin
2 8-ounce packages cream cheese at room temperature
1 cup sour cream at room temperature
⅛ teaspoon kosher salt
1 ½ teaspoons pure vanilla extract
Seeds from one-half of a vanilla bean optional
1 ½ cups confectioners’ sugar sifted

For serving

Sliced fresh strawberries
Confectioners’ sugar for dusting

Customary - Metric

Instructions

Make the crust.

In a medium-size bowl, mix the cookie crumbs and melted butter until well-combined.
Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.

Make the filling.

In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, allow the mixture to sit for a few minutes until the gelatin swells.
Heat the mixture in the microwave at low power (about 50%) for about 30 seconds or until the mixture has just liquefied, but isn’t hot. Set the gelatin aside briefly.
In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until smooth and well-combined (about 2 minutes).
While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth.
Add the salt, vanilla and optional vanilla bean seeds, and beat until smooth. Add the (sifted) confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust.
Using an offset spatula, spread the filling into an even layer. Bang the pan flat on the counter to break any large bubbles.
Cover the pan tightly with plastic wrap, making sure the plastic doesn't touch the top of the cheesecake.
Place the covered pan in the refrigerator for at least 2 hours or until fully set, which can take up to 12 hours if you want the cleanest slice. When the cheesecake is set, it will move only slightly when the pan is shaken from side to side.
Remove the pan from the refrigerator, remove the plastic, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter.
Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.

Video

Notes

Approximate nutrition information excludes optional toppings and vanilla bean seeds.

Nutrition