No Bake Cheese Cake With Gelatin Topping - The easiest version

February 13, 2026

The easiest cheesecake © kvalifood.com

Video Recipe - Cheesecake is not a big thing here in Denmark. But I love it. I have been wondering for a while whether I could make it a little more simple than the one I usually make. I have been toying with different recipes and it seems that I have achieved a pretty good result with this recipe, that I now have settled on. But do try it out yourself!

Ingredients

digestive biscuit base

75 g (3 oz) butter
150 g (6 oz) (12 pieces) digestive biscuits

cheese filling

5 leaves of gelatin (2 g each)
5 dl (530 g) - 2 cups (1 lbs) 10% Greek or Turkish yogurt.
1 dl (½ cup) sugar
1 tbsp vanilla sugar
1 lemon, grated zest of
½ lemon, juice of
2½ dl (1 cup) whipping cream

gelatin topping

300 g (10 oz) raspberries, frozen is fine
2 dl (3/4 cup) water
3 leaves of gelatin
3 tbsp sugar (heaped)
½ lemon, juice of

Directions

Digestive Biscuit Base

Melt the butter.

Crush the biscuits in as small pieces as possible. It’s easiest in a food processor. Otherwise, crush them by rolling them with a rolling pin.

Mix the biscuit crumbs and the soft butter.

Put them into a spring form and press them together as firmly as possible.

http://www.youtube.com/watch?v=OD9Rp-UJNG4

Cheese Filling

Put the gelatin in plenty of cold water.

Grate the lemon peel. Only the yellow part is needed. The white is bitter and should be avoided.

Mix sugar, lemon zest, vanilla sugar and yogurt in a large bowl.

You do not need to stir the out sugar grains completely. It’s easier just to let it dissolve by itself, and just stir once in a while. 3 to 4 stirs is usually enough.

Remove the gelatin from the water. Squeeze it with your hands so that as much water as possible is removed.

Melt the gelatin in a double boiler or a saucepan at low temperature with the juice of half a lemon.

Whip the whipping cream.

Mix the gelatin into yogurt mixture.

Fold in the whipped cream.

Pour the entire mixture into the spring form, and make the top as flat as possible. You can use a spatula to remove tops, or you can shake it lightly. Or both :-)

Put in the fridge for at least 2-4 hours. Until the mass is set.

http://www.youtube.com/watch?v=cQZlAQIEusQ

Gelatin topping

Again, put the gelatin in plenty of cold water to soak.

Put the raspberries in the water from the recipe.

Boil them for about twenty minutes.

Sieve the fruit pulp through as a fine a sieve as possible. Optionally you can sieve the juice through some cheesecloth or a coffee filter. It looks nicer when the gel is completely clear.

Add lemon juice, sugar and the soaked gelatin.

Allow to cool to room temperature.

Pour over the cheese filling. A good technique is to hold a spoon close to the filling and then pour into that, and then from there let it run down on the filling.

This prevents the surface of the cheesecake getting swirled up and stirred into the gel.

http://www.youtube.com/watch?v=ibaYO0dPxOk

Notes

If you use a food processor, you do not need to melt the butter. Just cut it into smallish pieces, pour it into the biscuits and blend it together.

The easiest way to create a water bath to melt the gelatin is to fill a bowl with hot tap water and then put a metal bowl with the gelatin on top of it.

Easier topping

I like cheese cake with the jelly layer. It’s beautiful, fun to eat and it tastes good. But if you want a cheesecake that is very easy, just put some strong jam or marmalade on. Otherwise serve with pickled fruits. Like Amarena cherries.

If you decide to make gelatin topping and don’t want to use raspberries. Other types of rich dark fruit can easily be used instead.

What I mainly do differently in this recipe is to use the drained yogurt instead of cream cheese and/or sour cream. Most of the cheesecakes recipes that are circulating were made before drained Greek yogurt was common in Denmark. But 10% fat, drained yogurt has the perfect texture and acidity for this cake.