Chef RV No‑Bake Recipes: Chilled Desserts & Easy Treats

Q: How far in advance can I make no‑bake desserts?

Many set better overnight. Most keep 2–3 days chilled in airtight containers.

No‑oven Filipino desserts—refrigerator cakes, creamy cups, and party‑perfect sweets by Chef RV. Make‑ahead, beginner‑friendly, and budget‑smart.

From Icebox Cakes and Mango Graham to silky No‑Bake Cheesecakes and creamy cups, this hub delivers maximum dessert satisfaction—minus the oven. These recipes are party‑friendly, budget‑smart, and great for make‑ahead. New and updated recipes under this topic auto‑populate below.

Quick picks (choose your vibe)

5–10 minutes build: mango graham, cookies‑and‑cream cups, espresso biscuit parfait
Set & slice bars: no‑bake cheesecake bars, chocolate‑peanut butter squares
Party bowls: buko pandan salad, fruit‑coulis trifle, coffee jelly & cream

Pantry & tools

Cream base: all‑purpose cream or heavy cream, cream cheese (for cheesecake), condensed milk
Setting agents: gelatin (powder/sheet), unflavored jelly powder/agar (for firmer, non‑dairy sets)
Crunch layers: graham crackers, digestive biscuits, broas/ladyfingers
Flavors & mix‑ins: mango, ube, cocoa, coffee, fruit cocktail, pandan, vanilla, citrus
Tools: hand/stand mixer, rubber spatula, 8×8 or 9‑inch pan, springform (optional), digital scale, fridge space

Make‑ahead & storage (at a glance)

Dessert / Component	Fridge	Freezer	Notes & Reheat/Serve
No‑bake cheesecake (whole)	2–3 days	1–2 months	Chill 6–8 h to set; thaw overnight in fridge
Cheesecake bars/slices	3–4 days	1–2 months	Wrap slices; thaw 30–45 min before serving
Mango graham / icebox cake	2–3 days	not ideal	Best day 2 (biscuits soften nicely)
Buko pandan salad	2–3 days	not ideal	Keep very cold; stir before serving
Fruit coulis / toppings	5–7 days	2–3 months	Re‑whisk after thaw; sweeten to taste

Food safety: Keep cream‑based desserts at ≤4°C / 40°F. Do not leave out >2 hours at room temp.

Texture & sweetness guide

Dessert	Texture goal	Sweetness	Skill	Best for
No‑bake cheesecake	Silky, sliceable	★★★★☆	Easy	Birthdays, potlucks
Cheesecake bars	Soft‑firm, tidy	★★★★☆	Easy	Gifting, bake sale
Mango graham	Soft layers	★★★☆☆	Easy	Weeknight dessert
Coffee jelly & cream	Bouncy + creamy	★★☆☆☆	Easy	Parties
Buko pandan	Creamy, scoopable	★★★★☆	Easy	Celebrations

Gelatin & agar cheat sheet

Sets with	Typical ratio (per 500 g creamy base)	Set level	Notes
Powdered gelatin	7–9 g (3 tsp) + 3 Tbsp cold water to bloom	Soft	Chill 6–8 h; melt gently before mixing
Powdered gelatin	10–12 g (3½–4 tsp) + 4 Tbsp water	Firm	For clean bars/slices
Sheet gelatin (silver)	4–5 sheets (8–10 g)	Soft‑firm	Soak in ice water, squeeze, melt into warm mix
Agar‑agar powder	2–3 g	Firm‑bouncy	Boil 1–2 min; sets at room temp; less creamy mouthfeel

Bloom gelatin in cold liquid, then melt gently (microwave 5–10 s bursts or warm bowl). Avoid boiling gelatin—sets become weak or weepy.

Techniques that make the difference

Smooth base, no lumps. Beat room‑temp cream cheese with condensed milk/sugar until glossy before adding cream.
Don’t deflate. Whip cream to soft‑medium peaks and fold in gently to keep volume.
Even crust. Mix crumbs with enough butter to clump when pressed; pack firmly with a flat cup for clean slices.
Citrus for balance. A tablespoon of lemon/calamansi perks up sweet cream and stabilizes the set.
Chill long enough. Most sets need 6–8 hours or overnight for neat cuts.

Common mistakes & quick fixes

Runny cheesecake? Not enough setting agent or too warm → Chill longer; next time increase gelatin by 1–2 g.
Grainy mouthfeel? Gelatin not fully dissolved → Re‑melt bloomed gelatin gently until clear, then whisk in.
Weeping layers (mango graham)? Fruit too wet → Pat mango dry; use thicker cream or stabilize with a little gelatin.
Crust crumbles. Too little butter → Add 1–2 Tbsp melted butter and press firmly; chill base 15 min before filling.

Easy flavor ideas

Ube cheesecake bars with coconut‑graham crust
Mocha icebox cake: cocoa‑coffee cream + dark choc shavings
Citrus cheesecake with calamansi curd swirl
Buko pandan cups topped with latik for texture

FAQs

How far in advance can I make no‑bake desserts?
Most taste better the next day. Assemble and chill overnight; toppings (coulis, fresh fruit) go on just before serving.

Tips to avoid watery cream layers?
Whip to medium peaks, fold gently, and keep mix‑ins well‑drained. Stabilize with 1–2 g gelatin per 500 g base if needed.

Can I make these without gelatin?
Yes—use agar (firmer, less creamy) or rely on thicker cream + higher cream cheese ratio for softly set desserts.