How long does it take to make No-Bake Cheesecake?

Refrigerate at least 6–8 hours, preferably overnight, until the cake is firm.

6 hr 34 minTotal

4 minActive time

6 hr 30 minSetting

#	What to do	How long
1	Grind the biscuits into fine crumbs in a food processor	—
2	Add the butter (melted) and mix well	1 min
3	Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes	30 min
4	Whip the cold cream on medium speed	—
5	Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks	1 min
6	In a bowl, mix the cream cheese and sugar	1 min
7	Fold the whipped cream into the cheese mixture gently	—
8	Pour the filling over the crust and smooth the top	1 min
9	Cover and refrigerate at least 6 hours, preferably overnight	6 hr

Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
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.

Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

Whip 300–500 ml heavy cream and fold it into about ½ kg cream cheese with about 100 g sugar.
Some add gelatin (about 14 g) for a firmer cake.
In a vegan no-bake cheesecake, cook the agar agar with the filling liquid to a boil and about 5 more minutes over low heat, with no whipped cream.