Home > Recipes > No-bake cheesecakes > ‘Cheese’ cake

‘Cheese’ cake

Name: ‘Cheese’ cake
Prep time: 15 min
Total time: 15 min
Yield: Serves 10-12
Ingredients: 300g cream cheese, at room temperature; 300ml natural yogurt; 300ml double cream; 100g caster sugar; 2-3 drops yellow food colouring; 12g sachet powdered gelatine; 6 tbsp hot water; Digestive biscuits to serve; Honey to serve

By: Isla Murray

Published: 5 Dec 24
Updated: 5 Dec 24

A cake that takes its name quite literally, this no-cook cheesecake looks like a perfect wheel of cheese – holes and all! It’s also super-simple to make and will happily sit in the fridge for 24 hours, so it’s perfect for entertaining.

Loved this recipe? Check out our hyper-realistic banana cake, too.

Easy
2024

Test kitchen approved

Serves 10-12
Prep time 15 min, plus overnight setting

Loved this recipe? Check out our hyper-realistic banana cake, too.

Nutrition: Per Serving (for 12)

Calories: 234kcals
Fat: 20 (12g saturated)
Protein: 2.9g
Carbohydrates: 11g (11g sugars)
Fibre: 0g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

300g cream cheese, at room temperature
300ml natural yogurt
300ml double cream
100g caster sugar
2-3 drops yellow food colouring
12g sachet powdered gelatine
6 tbsp hot water
Digestive biscuits to serve
Honey to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the cream cheese and yogurt in a mixing bowl and beat until smooth. Add the cream and sugar, mix until smooth once more, then add the yellow food colouring until it turns a pale, cheese-like colour.
Add the gelatine and hot water to a separate small bowl, stirring until the gelatine dissolves. If it’s still lumpy, throw it in the microwave for 10 seconds. Add the gelatine mixture to the cheese mixture and stir well.
Tip the mixture into the cake tin and smooth the top. Put it in the fridge overnight to set.

To serve, remove the cake from the tin by either running a blowtorch around the sides or rubbing a hot tea towel around the edges for 30 seconds. Put the cake tin on top of a jar and push the tin down to remove the cake. Transfer to a serving plate.
Fill a mug with boiling water. Dip a measuring spoon into the water, dry it, then use it to scoop out little holes all around your cake (just like a melon baller). Use different sized measuring spoons for the best finish.
Serve with digestive biscuits to spread the cheesecake onto and drizzle with a little honey to finish.