Two-layered Cheesecake (No-bake & Baked) Recipe

Name: Two-layered Cheesecake (No-bake & Baked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Rich tea biscuits; 40 grams Butter; 100 grams Cream cheese; 100 grams Plain yogurt (or double cream); 30 grams Sugar; 1 to 1and 1/2 tablespoons Lemon juice; 3 grams Powdered gelatin; 2 tbsp Water for the gelatin; 100 grams Cream cheese; 100 ml Heavy cream; 1 Egg; 30 grams Sugar; 1 tbsp Lemon juice; 1 tbsp Plain flour

Servings: persons

12 Rich tea biscuits
40 grams Butter
100 grams Cream cheese
100 grams Plain yogurt (or double cream)
30 grams Sugar
1 to 1and 1/2 tablespoons Lemon juice
3 grams Powdered gelatin
2 tbsp Water for the gelatin
100 grams Cream cheese
100 ml Heavy cream
1 Egg
30 grams Sugar
1 tbsp Lemon juice
1 tbsp Plain flour

1
Make the crust: Crush the biscuits in the package finely and transfer to a bowl.
2
Add the melted butter and mix well.
3
Transfer the biscuit mixture to a cake mold lined with baking paper and smooth out the surface.
4
Chill in the fridge.
5
Make the baked cheesecake: Wrap the cream cheese with cling film and heat in a 500 w microwave for 30 seconds to soften.
6
Transfer the cream cheese to a bowl and add the sugar.
7
Beat with a balloon whisk until smooth.
8
Add the beaten eggs, heavy cream, lemon juice and shifted flour while constantly stirring.
9
Pour over the base.
10
Bake for 30 to 40 minutes in an oven pre-heated to 170C (338 F).
11
Bake until a skewer inserted comes out clean.
12
Leave to cool and chill in the fridge.
13
Make the no-bake cheesecake filling: soften the gelatin in 2 tablespoons of water.
14
Pour the cream cheese (softened in a microwave) and sugar into a bowl and mix well with a balloon whisk.
15
Add the yogurt (or cream) and lemon juice.
16
Stir well.
17
Heat the gelatin in a 500 watt microwave for 20 to 30 seconds to melt and add to Step 11.
18
Remove Step 8 from the fridge and pour the no-bake filling on top.
19
Chill in the fridge for 2 to 3 hours.
20
It will be set in 2 to 3 hours.
21
Remove the cake from the mold.
22
Slice the cake when you serve.
23
I served the cheesecake the next day with blueberry sauce.
24
I like the cheesecake one day after it's been prepared, since the flavors mellow out and settle in.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 Rich tea biscuits, 40 grams Butter, 100 grams Cream cheese, 100 grams Plain yogurt (or double cream), and more.

Yes, Two-layered Cheesecake (No-bake & Baked) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Two-layered Cheesecake (No-bake & Baked)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions