Mini Eggnog No Bake Cheesecake Recipe - WonkyWonderful (2024)

FAQs

How to fix curdled no bake cheesecake? ›

You can solve and fix a split cheesecake mixture by making the mixture smooth again – the best way I have found is to add the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth. This process will bring the mixture back from being split.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

The cake should jiggle just a little in the center if it's done. If the whole cake ripples and jiggles you know it needs a little more time to bake. Quick tip: Your cheesecake will do its entire cooling process inside the springform pan. Don't attempt to remove it from the pan until it's been refrigerated overnight.

Over mixing a cheesecake filling incorporates too much air, which the heavy base can't hold. That may make if rise and fall and change the texture. The bigger issue, I think, is the water in the cream cheese comes out and that makes for a grainy texture and possibly wet, broken cake filling.

Avoid Overmixing

Overmixing the filling can cause it to become runny. Mix the ingredients just until they're combined and smooth. Don't try to beat out all the lumps.

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

Because cream cheese is pretty firm when it's cold and not whipped, if that cheese is softer that's why it's not setting.

Can you buy no bake cheesecake filling? ›

The cheesecake filling has no artificial preservatives, flavors or dyes. Stock up for all your spring brunch occasions from Easter and Mothers Day to graduation parties. It comes packaged in a 24.3 oz. resealable tub to help lock in flavor.

The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!

In a pinch, you can also use light whipping cream or whole milk. However, I do not recommend using low- or nonfat milk. If you do, it's likely that the cheesecake won't set properly. You'll also likely end up with a less flavorful cheesecake.

Yes, you can freeze a no bake cheesecake to help it set. It's better to use the refrigerator and let it set slowly but in a pinch you can help it along by putting it in the freezer for approx. 1 hour. Then let it finish setting in the refrigerator.

Avoid Overmixing

Overmixing the filling can cause it to become runny. Mix the ingredients just until they're combined and smooth. Don't try to beat out all the lumps.

To fix it once it has already curdled, generally you would gently heat it over a double boiler (or microwave it a few seconds at a time) while whipping it until you've whipped the lumps out. Once it's smooth, let it cool back to room temperature, stirring regularly, and rewhip it once it's cool.

Yes, you can fix an undercooked cheesecake by placing it back in the oven for another few minutes, but ensure the oven temperature is correct.

Place the cream cheese in a medium bowl of very warm water (hot water straight from the tap works great) and allow it to sit 15 minutes. Flip the cream cheese every 5 minutes to allow for even softening. As you do so, gently poke the wrapper to test the firmness.