No Bake Cheesecake | The Little Shop of Olive Oils

No Bake Cheesecake


For the Cookie Crust:

For the Filling:

For the Gelatin Topping:

  • 1 large package lemon (or orange) gelatin
  • 1/2 cup ice cubes
"FYI the fruit ingredients are optional...I didn't have I made them optional on my cake."
  • 1/2 cup blueberries (optional)
  • 1/2 cup pineapple chunks (optional)
  • 1 cup strawberries halved (optional)
  • Garnish with Fresh Bayleaf or Mint & Candied or Dried Orange Slices



  • In a small bowl, combine cookie crumbs, honey, and oil.
  • Place a circle of parchment paper into the bottom of an 8 to 9 inch pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill. 


  • In a medium bowl, whip room-temperature cream cheese with sugar and balsamic until completely smooth and fluffy. (3-5 minutes or more, depending on the temperature of your cream cheese.)
  • In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
  • Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated.
  • Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the gelatin topping.

Gelatin Topping:

  • Place gelatin in a medium bowl and add boiling water per package instructions. Stir 2 minutes until completely dissolved. Add ice, stirring until melted. Let stand 5 minutes or until slightly thickened.
  • Meanwhile, arrange the blueberries, pineapple, and strawberries in a single layer in a decorative pattern on top of the cheesecake. Pour thickened gelatin on top.
  • Cover with plastic wrap, not letting plastic touch the surface of the gelatin. Chill several hours or overnight.
  • Garnish with Bayleaf and Candied Orange.



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