Jel Ring No Bake Cheesecake

Prep Time: 20 minutes 

Cook Time: 0 minutes

Standing Time: 6 hours

Serves: 8 people


  • Neutral oil for greasing (such as vegetable, canola or refined coconut oil)
  • 1 packet unflavored gelatin (±12 ml / 2½ tsp total)
  • 235 ml cold heavy cream (divided) (±1 cup)
  • 450 g cream cheese (softened) (±1 lb)
  • 90 g powdered sugar (sifted) (±¾ cup)
  • 22 ml lemon juice (±1½ tbsp)
  • 5 ml vanilla extract (±1 tsp)
  • Graham Cracker Crust
  • 140 g graham crackers (finely crushed into crumbs) (±9 sheets)
  • 45 ml brown sugar (±3 tbsp)
  • 60 g unsalted butter (melted) (±¼ cup)
  • 1 pinch salt
  • Insert core seal in middle of Jel Ring and lightly grease form with neutral oil.

  • In microwave-safe container, add unflavoured gelatine and 60 ml / ±¼ cup cold heavy cream. Stir until well combined and set aside for 1 min. The microwave for 15 sec. at a time at 900 watts until liquefied, set aside to cool.

  • Whip remaining cold heavy cream until stiff peaks*, set aside.

  • In the Ultimate Mix Bowl, add cream cheese and sifted powdered sugar. Beat until fully combined. Add lemon juice, vanilla extract and cooled gelatine mixture, then beat again until smooth.

  • Fold half of whipped cream into cream cheese mixture until mostly combined. Fold in remaining half until fully combined, making sure there are no white streaks.

  • Pour mixture into greased Jel Ring mould and smooth into an even layer. Seal and chill in fridge for 4-5h, or until firm.

  • Once firm, prepare graham cracker crust. Combine all ingredients, then press on top of cheesecake. Seal and chill again for 1h.

  • Once crust is firm, flip Jel Ring so the lid is now on bottom, then remove middle insert. Cheesecake should release naturally. Decorate with berries of choice. 

  • Keep in fridge until ready to serve.