Yes, you can make a no-bake version of this cheesecake. The main difference between a baked and a no-bake cheesecake lies in the preparation method and texture.
To adjust a baked cheesecake recipe to a no-bake version, you'll need to make some changes to the ingredients and preparation method. Here's a general guideline on how to convert a baked cheesecake recipe into a no-bake one:
Omit eggs: Since no-bake cheesecakes are not baked, eggs are not necessary in the recipe. Remove eggs from the ingredient list.
Add a setting agent: To help the no-bake cheesecake set properly, you'll need to use a setting agent like gelatin, agar-agar (for a vegetarian option), or whipped cream. For gelatin or agar-agar, dissolve the appropriate amount in warm water (follow package instructions) and mix it into the cream cheese mixture.
Adjust sugar: Depending on your preference, you may need to adjust the amount of sugar, as no-bake cheesecakes can sometimes be sweeter than baked ones. Taste the filling and adjust accordingly.
Modify crust: The crust for no-bake cheesecakes is typically made from crushed cookies (like graham crackers) combined with melted butter. Press the mixture into the bottom of a springform pan or a pie dish, and refrigerate until firm.
Prepare the filling: Combine the cream cheese, sugar, setting agent, and any flavorings (like vanilla extract or lemon zest) in a mixing bowl. Beat until smooth and creamy. If you're using whipped cream as a setting agent, fold it into the cream cheese mixture gently.
Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.