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!


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


  1. 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.
  2. Next, melt the butter and then mix in the wafer crumbs until it is well-mixed and clumpy.
  3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form a nice layer.
  4. Next, transfer the biscuit layer into the fridge while you prepare the cream cheese filling.
  5. 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.
  6. Transfer into the biscuit layer and set in the fridge for 6-8 hours or overnight.
  7. Decorate, serve and enjoy!


  • Prep time: 45
  • Cook time: 15
  • Total time: 1
  • Yield: One amazing Loackers No-Bake Cheesecake!


  1. 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 InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days!
  3. Store refrigerated in fridge for up to 2 weeks.
  4. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan