Pay de Queso Sin Horno, also known as tarta de queso sin horno (no-bake cheesecake), is an easy, no-bake dessert made with cream cheese and whipped cream over a buttery cookie crust.
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It's light and creamy and typically flavored with vanilla, lemon, or other fresh ingredients. The crust is often made from Biscoff cookies, graham crackers, or tea biscuits.
Because it sets in the fridge instead of the oven, it's the perfect make-ahead dessert for summer or any occasion.
My pay de queso sin horno recipe features a spiced Biscoff cookie crust and a smooth lemon-vanilla cream cheese filling.
It takes just 30 minutes to make and sets in the fridge-no eggs, gelatin, or baking required. It's a foolproof dessert that's always a hit.
For more delicious cheesecake recipes, check out my Cheesecake Brownies, Tarta de Queso La Viña, and Strawberry Cheesecake Parfait. 🍰
Ingredients You'll Need
- Biscoff cookies: Used for the crust; they add a caramelized flavor that pairs beautifully with the creamy filling. You can substitute them with any plain cookie, such as graham crackers, animal crackers, or María cookies.
- Unsalted butter: Helps bind the cookie crumbs together to form a firm, sliceable crust.
- Light brown sugar: This is optional; it adds an extra hint of caramel sweetness and depth to the crust.It can be substituted with granulated sugar if needed, though the flavor will be more neutral.
- Cream cheese (full-fat): The base of the filling; gives the cheesecake its rich, smooth texture and tangy flavor.
- Heavy cream: Whipped and folded into the filling to create a light, airy texture without using gelatin.
- Granulated sugar: Sweetens the filling while keeping the texture smooth.
- Fresh lemon juice: Adds brightness and a slight tang that balances the richness of the cream cheese. It also helps firm up the filling by slightly thickening the cream cheese mixture.
- Vanilla extract: Enhances the overall flavor.
- Kosher salt: Just a pinch to highlight and balance the sweetness.
See the recipe card for quantities.
How to Make Pay de Queso Sin Horno
Note: Full instructions are provided in the recipe card below.
1. Make the crust: Mix Biscoff crumbs, melted butter, and sugar. Press into a springform pan and freeze.
2. Whip the cream: Beat cold heavy cream to medium-stiff peaks.
3. Make the filling: Beat cream cheese, sugar, lemon juice, vanilla, and salt until smooth.
4. Combine: Fold whipped cream into the cream cheese mixture gently.
5. Assemble: Spread filling over crust. Cover and chill for at least 6 hours.
6. Serve: Slice with a hot knife and enjoy cold.
Hint: For the cleanest slices, lightly butter your springform pan before pressing in the crust. When serving, dip your knife in hot water and wipe it clean between cuts. This helps keep each slice neat and smooth.
Unmold and serve hot.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Keep the cheesecake covered in the fridge for up to 5 days. Store it in the springform pan or transfer slices to an airtight container.
Make Ahead: You can prepare the cheesecake up to 2 days in advance. Keep it covered and refrigerated until ready to serve.
Freezing: Freeze the cheesecake for up to 3 months. First, freeze uncovered until firm, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge before serving.
Camila's Tips & Variations
- Lightly butter the springform pan before pressing in the crust to make removal easier.
- To make cookie crumbs, pulse the cookies in a food processor until finely ground, or place them in a zip-top bag and crush with a rolling pin until fine and even. Mix the crumbs with melted butter and sugar until evenly moistened, then press firmly into the pan using your fingers and the bottom of a measuring cup.
- Chill the cheesecake for at least 6 hours-overnight is best for a perfectly set texture.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- No Biscoff? Substitute with graham crackers, María cookies, or any plain cookies you prefer.
- Skip the crust and use the cheesecake filling in a parfait: Mix the filling, then spoon some into each serving glass. Top with broken-up cookies and add strawberry sauce or fresh fruit (like raspberries or blueberries)-alternate layers. Refrigerate the parfaits for 30 minutes, then serve.
- If you like sweetened condensed milk, substitute the sugar with one 14-ounce can (1 ¼ cups) of sweetened condensed milk. Add 60 ml (4 tablespoons) of lemon juice instead of 45 ml (3 tablespoons) to balance the sweetness.
- For Biscoff lovers, mix 400 g (14.1 oz) of Biscoff cookie butter, 500 g of cream cheese, 60 g of powdered sugar, and 2 teaspoons of vanilla extract until smooth and creamy. Spread it over a cookie crust and let it chill as directed in the recipe.
Frequently Asked Questions
Do I need gelatin or eggs?
No-this recipe sets without gelatin or eggs, thanks to the whipped cream and chilling process.
Can I use low-fat cream cheese?
Full-fat cream cheese is best for texture and flavor, but you can use low-fat if needed. Just know the filling may be softer and slightly less rich.
How long does no-bake cheesecake need to chill?
At least 6 hours, but overnight is ideal for a firm, sliceable texture.
Want More Inspiration?
Want to learn more about no-bake cheesecake techniques?
This article from The Kitchn breaks down the top 4 mistakes to avoid when making a no-bake cheesecake.
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Recipe
Pay de Queso Sin Horno
Equipment
- 9-inch Springform Pans
Ingredients
For the Biscoff Crust:
- 250 g (one 8.8 oz) Biscoff cookies
- 113 g unsalted butter, melted
- 2 tablespoons light brown sugar , optional, if you prefer it on the sweeter side. See Notes
For the No Baked Cheesecake Filling:
- 300 ml heavy cream
- 452 g (8 oz ) full-fat cream cheese, softened , preferably Philadelphia
- 150 g granulated sugar
- 3 tablespoons fresh lemon juice, from 1 lemon
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
For the Strawberry Sauce:
- 454 g (1 pound) strawberries, hulled and quartered
- 62.5 g (about 5 tablespoons) turbinado sugar or granulated sugar , adjust to taste depending on the sweetness of your strawberries; if you prefer a sweeter sauce, use up to 125 g (½ cup)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract , optional
Instructions
For the Biscoff Crust:
- In a food processor, add the cookies and the sugar (if using) and pulse until finely ground. Add the melted butter and pulse again until well combined. If you don't have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin until fine and even
- Transfer the crumbs to a bowl and mix in the melted butter by hand until fully combined. Using your fingers, press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
For the No-Bake Cheesecake:
- In the bowl of a stand mixer with the whip attachment or beaters, whip the cold heavy cream until medium-stiff peaks form, about 4 minutes.
- Transfer the whipped cream to a bowl and set aside-no need to clean the mixing bowl. In the same bowl, beat the softened cream cheese with sugar, lemon juice, vanilla extract, and salt until smooth and creamy, about 2 minutes.
- Add one-third of the whipped cream to the cream cheese mixture and mix gently to loosen it. Then, fold in the remaining whipped cream with a spatula until fully combined-being careful not to overmix.
- Spread the filling evenly into the prepared crust and smooth the top with an offset spatula. Cover tightly with a plastic wrap and refrigerate for at least 6 hours, or up to 2 days.
- Once chilled and firm, release the springform pan. Slice the cheesecake with a hot knife for clean cuts, then serve cold with a spoonful of sauce on top.
For the Strawberry Sauce:
- In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice. Stir to combine and let it simmer for about 10 minutes or until the strawberries have softened.
- Use a potato masher to mash the strawberries until they have mostly broken down. Bring the mixture to a simmer and cook for another 1 to 2 minutes or until the sauce thickens enough to coat the back of a spoon.
- Turn off the heat. Stir in the vanilla extract until fully incorporated into the strawberry sauce. Transfer the sauce to an airtight container and let it cool to room temperature. Cover and refrigerate until ready to serve.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
