How to Cook a "No Oven" Cheesecake

No baking is required for this beginner-level recipe! All you need is a refrigerator and a bit of patience.
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Photo: Lumy Kitchen


Crust: 80g of biscuits, 30g of melted butter

Filling: 4gr of instant black coffee, 40gr of hot milk, 8gr of gelatin, 40gr of drinking water, 250gr of creamcheese, 60gr of ground sugar, 200gr of whipping cream, 90gr of coconut milk

Garnish: cocoa powder and Oreo

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Mixing instant coffee (Photo: Lumy Kitchen)


Crust: Grind the cookie crumbs and mix with melted butter. Press the mixture into a ring mold, and place it in the fridge for 30 minutes until the base hardens.


- Dissolve the instant coffee in hot water, add the milk in and let the mixture cool.

- Soak gelatin in water, then put it in the microwave to melt down.

- Whip creamcheese with sugar, add the melted gelatin into the mixture. Make sure the creamcheese is at room temperature before whipping, if not, you can microwave it.

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Softening cheesecake (Photo: Lumy Kitchen)

- Use another bowl to whip the whipping cream until soft peak, then add the creamcheese mixture in. Divide the creamcheese-whipping cream mixture into two parts, add coffee in one part and coconut milk in the other.

- Put the coconut milk part into the mold, refrigerate it for 30 minutes then put the coffee part in. Put the mold in the refrigerator for at least four hours.

Garnish: Use a hot towel to wrap around the mold then gently take the cake out. Garnish with cocoa powder and Oreo.

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Whipping cream (Photo: Lumy Kitchen)


The taste of coffee and coconut milk is delicately combined in a bite. When eating, the soft, smooth filing should melt slowly in the mouth, while the crust is crunchy and rich.

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Pouring the filling into the mold (Photo: Lumy Kitchen)

Tips for a perfect cheesecake

1. Choose quality ingredients

The quality of your cheesecake depends highly on the cream cheese that you’re using. Altering the ingredients, or using them at the wrong temperature, will give you unsatisfying results.

2. Crush it on the crust

Finely grind cookies, crackers, or nuts in your food processor to make a crust. Make sure you mix the crust and butter well. Use your fingers, palms, or the back of a large spoon to press firmly against the crust to compact it. This prevents the crust from breaking apart and prevents the cheesecake batter from seeping into it and making it soggy.

3. Mix on low speed and avoid overmixing

You want your cheesecake to be creamy, dense, and without any unwanted air bubbles. Using room temperature ingredients also helps to avoid overmixing. If your ingredients aren’t soft enough, such as the cream cheese, you will have to spend more time mixing.

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Garnishing the cake (Photo: Lumy Kitchen)

4. Scrape everything clean

Cheesecake batter is quite thick, so you should always remember to scrape the sides of your mixing bowl to make sure everything is mixed thoroughly. Some ingredients with a thicker consistency, like cream cheese and sour cream, tend to stick to the inner surface of the bowl, said Taste of Home.

5. Use a hand mixer (or stand mixer)

No matter how strong you are or how much elbow grease you put into the batter, your hands and a whisk just won’t get a cheesecake batter as smooth as it needs to be. Use a good hand mixer and you will be set for smooth, creamy cheesecake.

6. Use a springform pan

The best pan for baking a cheesecake is a springform pan. These pans have removable sides, so you can release your cake without having to flip the whole pan over. With a delicate cheesecake, flipping the pan can mean disaster. Make sure to grease the bottom and sides of the pan before you press the cracker crumbs into the bottom and pour in the batter, said The Spruce Eats.

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