Baked vs No-Bake Cheesecake: What’s the Difference?
The main difference between baked and no-bake cheesecake is how the filling sets. A baked cheesecake usually contains eggs and sets in the oven, giving it a denser, richer texture. A no-bake cheesecake sets in the fridge and tends to be lighter and creamier. I’ve made both over the years, and while I love a traditional baked cheesecake, I usually turn to no-bake when I want an easy dessert I can prepare ahead.
When it comes to cheesecake, there are two main methods of preparation: no-bake and baked. Each method yields a different texture, flavour, and overall experience. Here’s a comparison between the two:
| Baked cheesecake | No-bake cheesecake | |
| How it sets | Baked in the oven | Chilled in the fridge |
| Eggs | Usually yes | Usually no |
| Texture | Dense, rich and creamy | Lighter, soft and creamy |
| Difficulty | More technique involved | Usually easier |
| Preparation | Requires baking + cooling | Mix, assemble + chill |
| Best for | Classic indulgent cheesecake | Easy make-ahead desserts |
| Risk of cracking | Yes | No baked surface to crack |
| Beginner friendly | Moderate | Very |
What is a no-bake cheesecake?
A no-bake cheesecake is exactly what it sounds like – a cheesecake that doesn’t need to go in the oven. Instead, the filling is prepared and then chilled in the fridge until it is firm enough to slice.
The texture is one of the biggest differences for me. No-bake cheesecake tends to be lighter, softer and creamier than a baked cheesecake, sometimes with an almost mousse-like texture. Personally, this is the texture I prefer in a cheesecake.
They’re also generally easier to make. Once you’ve prepared your biscuit base, the filling can be mixed, added to the base and left in the fridge to set. There’s no worrying about baking times or the top cracking, although you do need to allow enough chilling time before serving.
No-bake cheesecakes work particularly well with flavours such as Biscoff, chocolate, lemon and fresh fruit, making them a great option when you want an easy dessert that can be prepared ahead of time.
What is a baked cheesecake?
A baked cheesecake is cooked in the oven and usually contains eggs, which help the filling set as it bakes. This creates the firmer, denser texture that you associate with classic baked cheesecakes such as a New York cheesecake.
Compared with a no-bake cheesecake, I find baked versions much richer and heavier. That’s not necessarily a bad thing – sometimes a really indulgent slice of baked cheesecake is exactly what you want – but they’re quite different from the lighter, creamier texture of a chilled cheesecake.
They also take a little more time and care to make. As well as the baking time, you’ll need to allow the cheesecake to cool properly before chilling it. Overbaking or cooling it too quickly can also cause the top to crack, although that doesn’t affect how good it tastes!
Is baked or no-bake cheesecake better?
For me, no-bake cheesecake wins. I prefer the lighter, creamier texture and I love how easy it is to make, especially when I’m preparing dessert for the family or want something I can make in advance.
That doesn’t mean baked cheesecake doesn’t have its place though. If you love a rich, dense cheesecake or want something more traditional, a baked cheesecake is probably going to be your favourite.
Ultimately, I’d choose no-bake for an easy family dessert and baked when I wanted something richer and more indulgent. If you’ve never made cheesecake before, I’d definitely recommend starting with a no-bake version.
Do baked and no-bake cheesecakes have different flavours?
Both baked and no-bake cheesecakes can be adapted with loads of different flavours, so you don’t need to choose one method simply because of the flavour you want to make.
I’ve worked my way through quite a few different cheesecakes over the years, and for me, some flavour combinations work particularly well with the lighter texture of a no-bake cheesecake, while others suit the richer texture of a baked version.
Here are a few of my favourites:
New York cheesecake – This is probably the most well-known cheesecake; for me it is in there as a traditional cheesecake. The biscuit base is topped with a creamy cheesecake filling of soft cheese, sour cream, lemon juice and a few other ingredients. It is perfect after a yummy dinner or even as a treat later in the evening. If you want a classic cheesecake, this is the one for you.
Lotus Biscoff cheesecake – My personal favourite not because I have a recipe on the blog but for me, it has that perfect combination of sweet biscuit flavour combined with the creamy topping. Plus it is such an easy dessert to make in the first place, it becomes a top pudding in my books.
Lemon cheesecake – If you are looking for a crowd-pleasing dessert for a treat or maybe at a dinner party, this classy pudding is a great way to finish off the meal and refresh the palette.
Burnt basque cheesecake – This one is a little different in flavour as there is no biscuit base like in the others and it is intentionally cooked at a high temperature to give it a caramelised top, which is unique to this cake. With its delicious exterior and creamy filling, it is clear to see why it is so popular.
There really isn’t a limit to the flavours you can experiment with. Biscuits, fresh berries, chocolate, caramel and citrus flavours can all work brilliantly – it’s just about getting the right balance between the base and the filling.
I like to take cheesecake out of the fridge for a little while before serving so it isn’t completely fridge-cold. For me, that’s when you really start to notice the flavour and creamy texture.
What biscuits can I use to make a cheesecake?
Now this is more of a question of what biscuits you like as one of the main ingredients in the dish, it can be adapted to suit your taste and cheesecake. Made right, any biscuit can give you the perfect buttery biscuit base.
Here are some of my personal favourite biscuits to use for a base.
- Digestive biscuits (probably the most popular in the UK)
- Bourbon biscuits
- Custard creams
- Biscoff biscuits
- Graham cracker crumbs
What equipment do you need to make a cheesecake?
Making cheesecakes is pretty easy to do and the equipment needed is very similar in both, with just some slight tweaks depending on what you are making.
The key equipment pieces needed are as follows:
- Scales
- Mixing bowl
- Whisk/electric whisk or mixer
- Springform pan (If you want individual portions, you could use a muffin tin)
- Parchment paper (for the bottom of the pan)
- Rolling pin or food processor to break the biscuits down
You don’t need any specialist or expensive equipment to make a cheesecake, and most of these are things you’ll probably already have in your kitchen. A springform tin is particularly useful as it makes it much easier to remove the cheesecake without damaging the sides.
How long can you store cheesecake?
Once you have made your cheesecake, it must be stored in the fridge.
I would recommend eating it all within 3 days, however, if you want to extend the shelf life, why not consider freezing your cheesecake if you can not eat it all?
Can you freeze a no bake cheesecake?
Yes, you can freeze a no-bake cheesecake, however, only for up to 3 months.
If you choose to freeze your cheesecake, wrap it in a layer of plastic wrap and then foil. You can wrap it in individual portions to make defrosting a little easier.
Which is easier to make: baked or no-bake cheesecake?
I find no-bake cheesecake much easier to make, especially if you’re new to making cheesecakes.
There’s no baking time to judge and you don’t need to worry about the cheesecake cracking in the oven. Once the biscuit base and filling are prepared, most of the hard work is done – you just need to give it enough time to set properly in the fridge.
Baked cheesecake takes a little more patience because it needs to be baked, cooled and then chilled before serving. Neither method is particularly difficult once you’ve made a few, but if you’re making your first cheesecake, I’d start with a no-bake recipe.
