For the Love of Food...

My Never-fail No-bake Cheesecake


I first happened upon this recipe back in 2007 when I was living at a campus before heading out to do missionary work overseas. It was a Cookies and Cream cheesecake and tasted blissful. My friendly kindly wrote the recipe down for me, so I have no one to credit properly for this recipe. I believe she originally cut the recipe from a magazine or a book or some such.

As the Cookies and Cream was the original version, I shall list that as the recipe below. However, I have found this cheesecake can be easily adapted to suit whatever flavour you like. My husbands favourite is the Mango version I make for his birthday every year, and just over the weekend I made the pictured Strawberry version for my mothers birthday. I shall include how I create those variations at the end.

Also - make sure you add this to your Pinterest folders (click on the Pin It link whilst hovering over the photos.) That way you won't loose it!


Cookies and Cream Cheesecake

Serves 12 (to be honest - I think it serves more than that. It is decadent. Seriously.)

250g Plain Chocolate Biscuits (I use the Arnotts Choc Ripple variety.)

150g butter, melted

2tsp Gelatine powder

1/4C water, boiling

375g Cream Cheese, softened (Philidelphia brand is my go-to.)

300ml Thickened Cream

1tsp Vanilla

1/2C Caster Sugar

180g White Chocolate, melted

150g Cream filled Chocolate biscuits, quartered (Oreos)


1. Line the base of a large Springform tin with baking paper, and lightly grease up the sides.

2. Process the plain biscuits until resembles fine breadcrumbs. Add butter and mix till combined. Press mixture evenly over base, and 3cm up the side of the tin. Cover with tin foil and place in fridge for 20 min.

3. Sprinkle gelatin over the water in a small heatproof jug and stand jug in a small saucepan of simmering water. Stir until the gelatine dissolves, then allow to cool for 5min.

4. Beat cream cheese, cream, vanilla and sugar together in a mixer or with electronic beaters until smooth. Stir in the gelatine mix and white chocolate till thoroughly mixed.

5. Fold in the chopped biscuits, then pour the mix into the tin. Cover and place in fridge for approx 3-4 hours or until set. 


Mango Variation

Follow recipe as above but replace the chocolate biscuit base with Butternut Snaps. Omit the quartered Oreo biscuits, and instead add chopped mango at the end. I usually find one large Mango is enough. Or, buy a second Mango and add the other on top for decoration once it's set. 

Strawberry Variation

Follow recipe as above but replace the chocolate biscuit base with Marie biscuits, or similar. Omit the quartered Oreo biscuits. Increase the gelatine to about 3-4 tsp and the water to 1/2C. Puree about 10-12 Strawberries in a blender until a smooth sauce. Add 3/4 of the sauce at Step 5, and add in about 10 Strawberries that have been roughly chopped. Once the mix is in the tin, drizzle the remaining 1/4 of the sauce, then use a skewer or sharp knife to create swirls through the mix before setting the fridge.