The main issue with no bake cheesecake recipes is that the cake often never sets enough to actually slice into. So people end up spooning the cake into cups or ramekins and eating it with a spoon. Delicious, no doubt, but presentation-challenged.
One way to make sure a no-bake cheesecake sets is to use gelatin – gelatin is actually very healthy and supports bone, tooth and joint health. However, I could’t use it in this particular recipe because I was making it for vegetarian friends.
So I decided to make my no-bake cheesecake in individual little dessert glasses. My main problem with the result is that IT’S SO GOOD THAT I HAD A HARD TIME STOPPING AT ONE, and this is a very rich dessert – a little goes a long way. Creamy, infused with vanilla and honey, the first few bites have the freshness and slight tang of berries, and the last few bites – the amazing richness of walnuts. So, so good.
One last comment before we get to the recipe: I added raw, unmodified potato starch that acts as a thickener and also adds gut-healthy resistant starch, so highly recommended, but definitely optional. The cake will not be as thick without it, but since you’re going to eat it with a spoon anyway, it doesn’t matter, and the creaminess and deliciousness won’t be affected – potato starch is flavorless. Click for the recipe