Why You Should Never Rush No-Bake Cheesecake
Cheesecake is creamy, decadent, and worth every single bite. Despite all of the delicious goodness that cheesecake delivers, if you rush a no-bake cheesecake, it may not meet your expectations for several reasons. No-bake cheesecake does not require eggs like regular cheesecakes, so their textures can be quite different. Confessions of a Baking Queen says that the texture of traditional cheesecake is velvety, whereas the no-bake version possesses more of a whipped, mousse-like texture.
In addition to their textural differences, cheesecakes that don't require baking do not run the risk of cracking like the bake-able versions do (via Epicurious). There are so many variations of cheesecakes and toppings, from chocolate to fruit-topped versions – there's a flavor for every person's taste. To ensure you create the perfect no-bake dessert, you mustn't rush a no-bake cheesecake. Why? Gather your ingredients and a bit of patience; here is what you need to know:
Rushing the chill time results in a hard crust and filling
Cheesecake is supposed to have a creamy filling and crunchy crust. Still, you risk having textural issues if you rush the chill time. According to Kitchn, no-bake cheesecake filling should chill overnight, or a minimum of four hours, to reach a sliceable viscosity. Cutting the dessert will be messy if it isn't chilled for long enough. The Kitchn also points out that freezing no-bake cheesecake is a no-no, too. Freezing sacrifices that creamy filling you love, resulting in a hard crust and cheesecake filling. The Kitchn recommends moving the cheesecake to the fridge for 30 minutes before slicing if you must use the freezer.
Serious Eats backs up the refrigerator philosophy, saying that no-bake cheesecakes may not require an oven, but they definitely need several hours of chill time. The site says that the filling becomes firm and dense when it reaches 40 degrees Fahrenheit. It takes about six hours for the cheesecake to get that temperature, so be patient. Serious Eats says it's worth the wait.