How long does it take to make No-Bake Crumble Cheesecake?
For the crumbs: 200 g cold butter, 2 cups flour, a teaspoon of baking powder, 2 egg yolks, a teaspoon of vanilla and 5 tablespoons sugar, pulsed in a food processor into coarse crumbs; bake at 170°C (340°F) for about 20 minutes, until golden, and cool completely.
12 hr 39 minTotal
19 minActive time
12 hr 20 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the flour, sugar and baking powder in a food processor, add the cold butter and pulse | 1 min |
| 2 | Add the egg and vanilla extract and pulse just | 1 min |
| 3 | Preheat the oven to 170°C (340°F) and line a large baking sheet with parchment paper | 12 min |
| 4 | Spread the crumbs in a loose layer on the baking sheet | 1 min |
| 5 | Bake 20 minutes | 20 min |
| 6 | Whip the cold cream on medium speed | — |
| 7 | Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks | 1 min |
| 8 | In another bowl, mix the cheese and sugar and Fold the whipped cream into the cheese mixture gently, in two additions | 1 min |
| 9 | Sprinkle half the crumbs over the bottom of a 24 cm springform pan and press lightly. Pour the cream over them and smooth the top | 1 min |
| 10 | Sprinkle the rest of the crumbs on top without pressing, so they stay crisp | 1 min |
| 11 | Cover and chill at least 12 hours, preferably overnight, and only then release the ring | 12 hr |
How to Tell It's Done
- until it looks like coarse sand
- until small clumps form, without letting the dough come together into a ball
- until the crumbs are evenly golden
- until it starts to thicken
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
- Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
- Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- Half the dough goes on the bottom of a 24–26 cm springform pan, and the other half is baked separately, crumbled and sprinkled over the filling.
- The filling isn't baked: white cheese and cream cheese whipped with sugar, with softly whipped cream folded in; chill for 12 hours.
- Also in the version with two-thirds on the bottom: the dough is pressed into the bottom of a 24 cm pan, the remaining third is baked separately and crumbled on top, both for about 20 minutes at 180°C (355°F); the filling, cheeses with whipped cream folded in, isn't baked and sets for 6–8 hours in the freezer.
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