I was soo nervous when I started working on this recipe, because I've read 101 reviews on other recipes where people who have tried them have had them fail miserably.. they just wouldn't set! I really didn't want this to be one of those recipes. Originally I wanted to steer clear of gelatine, purely because I didn't want to scare anyone away, but without gelatine one runs the risk of putting all these ingredients together and ending up with slop... which is exactly what happened, again.. and again. After a few attempts I did manage to get close. I formed a recipe for a cheesecake that would set somewhat solid without gelatine, but it was still ever so slightly too wobbly for my liking. It set enough to cut into slices, but not enough to hold its shape perfectly, it sort of bulged at the edges.. like a water balloon threatening to burst. So I made the executive decision that in order to achieve what I wanted, I needed to use gelatine.. but here's my no fail, no bake cheesecake.
If you're now thinking "aww but I like my cheesecake a little on the soft side" just leave out the 1/4 cup of water and 4 tsp gelatine powder. 😘