No-Bake EGGNOG Cheesecake Recipe - Perfect for Entertaining! - MomDot (2024)

FAQs

How do you keep a no bake cheesecake firm? ›

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

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.

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.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

Thus, cheesecake is perishable. Even if your recipe is traditional in that you bake your cheesecake (no-bake recipes don't contain eggs), once it has had a chance to cool outside the oven (about an hour), it must go back in the fridge.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

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?

Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge. If the cheesecake has a crust, store it separately from the filling to prevent it from becoming soggy. You can cover the crust with plastic wrap or foil as well.

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. This will also enhance the richness and flavor of the cheesecake. Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess. It also helps create a smooth and creamy texture.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

How do you thicken runny cheesecake batter? ›

2. Use a little flour or cornstarch. Many cheesecake recipes contain a small amount (as little as one tablespoon) of flour or cornstarch. Turns out, this tiny addition can have big positive results.

The key to a water bath is preventing water from touching your cheesecake. You are going to do this by creating several layers of a tinfoil barrier around the bottom of your springform pan. Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake.

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.

No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.

Don't worry about it. The outside edge of your crust will look a bit soggy at first, but it will set up in the fridge overnight with none the wiser. Promise. Wrong pan size: If you only have a 10-inch pan and you want to make a recipe for a 9-inch cheesecake, it's fine to use the pan you have.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

That's a great question! Cheesecake can dry out or become hard when stored in the refrigerator overnight. One way to prevent this is to cover the cheesecake with plastic wrap or aluminum foil before placing it in the refrigerator. This will help to keep the cheesecake moist and prevent it from drying out.