Ingredients
Biscuit crust + topping
- 3 cups crushed tea biscuits or digestive biscuits
- ½ cup melted butter
- 2–3 tablespoons sugar (optional)
Creamy filling
- 400 g cream cheese (room temp)
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice (optional but fresh taste)
- 1 tablespoon gelatin or 2 tsp agar-agar (optional for extra firmness)
Why This Cheesecake Is So Good
This recipe works perfectly because:
✔ no baking needed
✔ super creamy texture
✔ crunchy cookie contrast
✔ very stable slices
✔ easy ingredients
It tastes like bakery cheesecake but WAY easier.
Cold, smooth, and refreshing.
Step 1 – Crush the Biscuits
Crush biscuits into fine crumbs.
Use blender or rolling pin.
Texture = sand-like.
Add:
- melted butter
- sugar (optional)
Mix until wet sand texture.
When pressed, it holds shape.
Step 2 – Form the Base
Press ⅔ of crumbs into pan.
Use spoon or glass to press firmly.
Very important:
Press tight so it doesn’t crumble later.
Put in fridge 15–20 minutes.
Helps it set.
Step 3 – Whip the Cream
In bowl whip heavy cream until stiff peaks.
Thick and fluffy.
This makes cheesecake light and airy.
Set aside.
Step 4 – Make Cheesecake Mix
In another bowl mix:
- cream cheese
- powdered sugar
- vanilla
- lemon juice
Beat until smooth and creamy.
No lumps.
Step 5 – Combine
Fold whipped cream gently into cream cheese mix.
Don’t overmix.
Keep it fluffy.
Optional:
Dissolve gelatin in warm water and mix in for firmer slices.
Step 6 – Fill the Pan
Pour filling over chilled crust.
Smooth top.
Sprinkle remaining biscuit crumbs on top.
Press lightly.
This gives that crunchy top layer you see in photo 😍
Step 7 – Chill
Refrigerate minimum 4 hours.
Overnight = best.
Must fully set before cutting.
Patience = perfect slices.
Step 8 – Slice & Serve
Run knife around edges.
Cut clean squares or wedges.
Serve cold.
Creamy + crunchy combo is INSANE.
Texture & Taste
You get:
- super smooth cheesecake
- light creamy texture
- buttery biscuit crunch
- slightly sweet vanilla flavor
Not heavy.
Not too sweet.
Perfect balance.
Like a cold cheesecake ice cream cake.
Pro Tips
Use full-fat cream cheese
Better texture
Chill overnight if possible
Firmer slices
Press crust firmly
Prevents crumbling
Use cold cream
Whips faster
Flavor Variations
Biscoff version
Use Lotus biscuits + Biscoff spread
Chocolate
Add melted chocolate to filling
Strawberry
Add jam layer
Oreo
Use crushed Oreos instead
Mango
Add mango puree on top
Storage
Fridge: 4–5 days
Freezer: 2 months
Tastes even better next day.
Serve cold only.
When To Make This
Perfect for:
- Ramadan sweets
- hot weather
- parties
- lazy desserts
- quick no-bake treats
Zero stress dessert.
Big reward 😄
Final Thoughts
This no-bake biscuit cheesecake is creamy, crunchy, cool, and ridiculously addictive. One slice turns into two very fast