The best No Bake Cheesecake is...

...made with gelatine. Without, it's much denser or sloppy and melty. No! I want my no-bake cheesecake to be as good as my classic baked on, and for that, we need gelatine! Recipe ⬇️ or print: https://www.recipetineats.com/no-bake... –––––––– No-bake cheesecake BISCUIT CRUST: 200g/7 oz digestive biscuits (13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies 90g (6 tbsp) unsalted butter, melted 1/2 tsp cinnamon powder (optional) 1 tbsp sugar (white or brown) Pinch of salt NO-BAKE CHEESECAKE FILLING: 2 1/4 tsp (9 g) gelatin powder, unflavoured 2 tbsp water 1 cup thickened or heavy cream, or any whipping cream (no low fat allowed!) 500g/ 16 oz cream cheese block* (not tub), well softened 3/4 cup caster/superfine sugar 1 tsp vanilla extract 1 tbsp lemon juice (not critical) OPTIONAL DECORATIONS: 6 strawberries, halved Whipped cream 1. Invert base of 20cm/8” pan, lightly grease, cover with square sheet of paper. Clip in (with paper sticking out sides), grease and line sides. Yeah this is fiddly, but you’ll thank me later! 2. Blitz biscuits into crumbs, add everything else, blitz again. Press into pan (base and sides). 3. Put water in small bowl, sprinkle gelatine over, mix, leave 5 min (will firm up). Remelt in microwave 15 sec, cool 5 min (start filling), make sure it’s liquid when you use it. 4. Whip cream until stiff using handheld beater^. In separate bowl (no need to clean beater), beat cream cheese and sugar 1 min on high until smooth and soft. Beat in vanilla, salt, lemon and gelatine liquid 10 sec. Fold in ¼ of cream, then remaining cream. Pour into crust, smooth surface, fridge 6 hours+. 5. Decorate, unclip sides, slide paper off base (this is the part you thank me!), slide cake off paper. Cut, eat! If you can only get tub, increased gelatine to 2 ¾ tsp because it’s softer. ^ Standmixer – use whisk for cream and paddle for cream cheese.