Inspired by my childhood’s favourite snack and how wafers / biscuits always make such good crust, I synergized these two inspirations to present to you this Loackers No-Bake Cheesecake! Enriched with the rich hazelnut cream from the wafers, my Loackers No-Bake Cheesecake has a luscious cheesecake layer with rich chocolate and nutty tones!


As for all No-Bake Cheesecakes, do ensure to let it set properly before unmoulding or slicing into it! Hence, I always give it 8 – 8 hours (or overnight) in a refrigerator. In addition, if you do not have a springform pan with an easily removable ring, fret not! For myself, I used a warm, gentle knife to free the cheesecake and to gently unmould it!
Furthermore, do go ahead to decorate when it’s done! I decorated my Loackers No-Bake Cheesecake with additional melted chocolate alongside a combination of roasted nuts and wafer bits!
With that and without further ado, the recipe!
Loackers No-Bake Cheesecake Recipe
by Javier Tan June-06-2021
This Loackers No-Bake Cheesecake has a luscious cheesecake layer with rich chocolate and hazelnut notes, made with the cream from the wafers!
Ingredients
For Crust:
- 2 Tablespoon or 25g of Butter, Melted
- 20 to 30 pieces or 175g of Loackers Wafers (I used Quadratinis)
For No-Bake Cheesecake Layer:
- 1/2 Cup or 120g of Heavy Whipping Cream
- 1 Cup + 2 Tablespoon or 260g of Cream Cheese
- 1/4 Cup or 50g of Icing Sugar (Sifted)
- 5ml or 1 Teaspoon of Vanilla Essence
Instructions
- Firstly, smashed the loackers’ wafers in a ziploc bag until it is of fine crumbs. The crumbs should be able to gel together well with help from the cream of the wafers.
- Next, melt the butter and then mix in the wafer crumbs until it is well-mixed and clumpy.
- Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form a nice layer.
- Next, transfer the biscuit layer into the fridge while you prepare the cream cheese filling.
- For the Cream Cheese Filling, mix together the Heavy Whipping Cream, Vanilla, Cream Cheese and Icing Sugar using a hand mixer until smooth or of a single consistency. Alternatively, whip the cream with powdered sugar before folding in to stiff peaks for a fluffier finish.
- Transfer into the biscuit layer and set in the fridge for 6-8 hours or overnight.
- Decorate, serve and enjoy!
Details
- Prep time: 45
- Cook time: 15
- Total time: 1
- Yield: One amazing Loackers No-Bake Cheesecake!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within 5 days!
- Store refrigerated in fridge for up to 2 weeks.
- Feel free to ask if you need help!
Enjoy!
– Bakeomaniac, Javier Tan
Which brand of cream cheese is nice ?
Hey AT, I can’t really advice on that but some of the brands that I used before and work for me will be Victoria, Philadelphia and South Cape cream cheese!
Looks so good. If you don’t mind may I know what you used to decorate?
Hey Margaret! I used melted chocolate for the glaze, and then additional crushed wafer biscuits and chopped roasted nuts 😀 Hope that helps!