No-Bake German Cheesecake Käsekuchen Recipe
Käsekuchen is a German cheesecake, usually baked, but the no-bake version is quicker and perfect for warm days. It tastes like a mix of a light cheesecake and a yogurt dessert on a buttery biscuit base. In Germany, cakes like this often appear with afternoon coffee, the so‑called Kaffee und Kuchen.
This no-bake German Käsekuchen combines a delicate curd-and-yogurt cream with citrus freshness, making it much lighter than a typical baked cheesecake. The crisp buttery biscuit base recalls classic German cakes served with afternoon coffee – exactly in the spirit of Kaffee und Kuchen. It’s a dessert that tastes like a mix of cheesecake, yogurt and a light mousse, so it’s perfect when you’re not in the mood for heavy bakes.
Chef's tips
Before making the filling, it’s a good idea to press the curd cheese through a sieve or briefly blend it so the cream turns out perfectly smooth and lump-free. Press the biscuit base down very firmly with a spoon or the bottom of a glass; otherwise, it will crumble when sliced. Be sure to give the cake at least 4 hours in the fridge (ideally overnight) – if you cut it too early, the cheesecake will ooze and lose its neat shape.
How to serve
Serve well chilled with a cup of strong coffee or cappuccino, just like in the German Kaffee und Kuchen custom. It pairs beautifully with black tea with lemon or homemade lemonade, especially on a hot day on the balcony or in the garden. You can top it with fresh seasonal fruit – raspberries, strawberries or blueberries will add colour and even more freshness.
Ingredients
- butter biscuits - 200 g
- butter melted - 80 g
- ground curd cheese for cheesecake, smooth - 500 g
- plain yogurt thick - 200 g
- sugar - 120 g
- vanillin sugar - 1 package
- lemon juice freshly squeezed - 2 tablespoons
- powdered gelatine or 6 sheets - 12 g
- water for dissolving the gelatine - 60 ml
- canned peaches drained, sliced - 300 g
Preparation
- Line the bottom of a springform tin about 24 cm in diameter with baking paper. Crush the biscuits very finely – you can put them in a bag and crush with a rolling pin or blitz them in a food processor.
- Add the melted butter to the crushed biscuits and mix thoroughly until the mixture resembles wet sand. Transfer it to the springform tin, spread it out evenly and press down firmly with a spoon or the bottom of a glass. Place in the fridge while you prepare the cheesecake filling.
- Put the gelatine into a small saucepan or bowl, pour over 60 ml of cold water, stir and leave for 5–10 minutes to bloom.
- In a large bowl mix the curd cheese, yogurt, sugar, vanillin sugar and lemon juice. Stir until the mixture is smooth and uniform.
- Gently heat the bloomed gelatine (over the lowest heat or in a water bath), stirring until completely dissolved. Do not let it boil. Once liquid, remove from the heat and leave for 2–3 minutes to cool slightly.
- Add 2–3 tablespoons of the cheesecake mixture to the dissolved gelatine and mix quickly to temper it. Then pour this mixture into the rest of the cheesecake filling, whisking constantly so no lumps form.
- Remove the springform tin from the fridge. Pour the cheesecake mixture over the chilled base and smooth the top. Arrange the peach slices on top, pressing them lightly into the mixture.
- Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, until the filling is completely set and slices cleanly.
Storage
Keep leftover cheesecake in the fridge, covered, and eat within a few days. Slices can be wrapped individually and chilled so they don’t dry out. Freezing is possible but may slightly change the texture after thawing.
