This layered crumble cheesecake has everything we love. Crisp, buttery crumbs, a rich and creamy cheese filling, and lots of pretty layers. It’s a cheesecake without oven time, too: the crumbs toast in a skillet on the stovetop.
The trick is toasting the crumbs in a skillet. No oven needed, and the prep is quicker and easier with no compromise on flavor.
My one tip: don’t walk away from the pan. The crumbs go from golden to burnt fast.
After a night in the fridge, the cake is firm, cool, and creamy.
It wins compliments at every holiday table and every gathering.
This no-bake crumble cheesecake (a cheesecake without oven) is made by toasting flour, butter, sugar, and salt in a skillet until golden, then layering the cooled crumbs with a cream of whipped heavy cream, vanilla pudding mix, mascarpone, farmer’s cheese, and sour cream. Build 4 layers of crumbs in a loaf or square pan and chill overnight, at least 8 hours.
No-Bake Layered Crumble Cheesecake
Ingredients
Method
- In a bowl, mix all the crumb ingredients until crumbly.
- Transfer to a skillet and cook over medium heat, stirring constantly, until golden brown and nutty-smelling. It takes a few minutes. Don’t leave the pan, or the crumbs will burn.
- Turn off the heat and let the crumbs cool completely.
- In a stand mixer, whip the heavy cream with the sugar, vanilla sugar, and instant pudding mix until firm.
- In a separate bowl, mix the mascarpone, farmer’s cheese, and sour cream.
- Gently fold the cheese mixture into the whipped cream.
- Divide the crumbs into 4 parts.
- In a loaf pan or square pan [CHECK – what size pan?], press in a layer of crumbs firmly, then spread a layer of cheese cream on top.
- Add more crumbs and press lightly, then more cream. Repeat, finishing with a top layer of crumbs.
- Refrigerate overnight, or at least 8 hours, to set.
Notes
- The vanilla sugar is whipped in with the cream in step 4 (step placement inferred).
- Stir the crumbs constantly while toasting. They burn quickly.
- Let the crumbs cool completely before layering, or they’ll melt the cream.
- Press the bottom layer firmly so the cake slices cleanly.
- Don’t rush the chill. The overnight rest is what makes it firm.
- Vanilla sugar → 1 teaspoon vanilla extract.
- Farmer’s cheese → whipped cottage cheese, or ricotta blended smooth.
- Mascarpone → full-fat cream cheese, softened (the cream will be slightly tangier).
Frequently asked questions
No. The crumbs are toasted in a skillet on the stovetop until golden, so there’s no oven at all.
Overnight, or at least 8 hours, so the layers set and slice cleanly.
It’s a soft, fresh Israeli white cheese. Farmer’s cheese or whipped cottage cheese are the closest US swaps.
Yes. It’s made to be prepared a day ahead. Keep it covered in the fridge.
Covered in the fridge, ideally eaten within 2–3 days. The crumbs soften a little over time.
