Cheesecake is always a dessert that I love. There are times I don’t want to dirty up my pans or deal with the stress of baking and cracking the top. And that’s when a no-bake cheesecake swoops in to save the day. And it’s easy — no oven time, no fuss — and still has the rich creamy texture and tangy flavor we all want.
I thought I’d share my favourite no bake cheesecake recipe – along with tips to make this foolproof and irresistibly delicious.
Why No-Bake Cheesecake Recipe?
The no bake cheesecake I first made was for a summer party. I couldn’t stand the idea of turning on the oven on such a sweltering day. I was surprised that the no bake version was a hit, with its light texture and perfectly chilled filling. I’ve been using this as my go to dessert for warm weather (or lazy days) ever since.
A No-Bake Cheesecake With The Perfect Ingredients
For the Crust:
Nearly 2 cups (15 crackers) graham cracker crumbs
Unsalted butter, melted, 6 tbsp
2 tbsp granulated sugar
For the Filling:
2 Blocks cream cheese (16 oz), soft
1 cup powdered sugar
1 tsp vanilla extract
Chilled 1 cup heavy whipping cream.
Additional: 1 tbsp lemon juice (optional for tanginess)
For Toppings (Optional):
Fresh fruit: beery, sliced peaches, or mango
Chocolate shavings or drizzle
Caramel sauce
Whipped cream
Step-by-Step Instructions
Step 1: Prepare the Crust
Add graham cracker crumbs, melted butter, and sugar to a medium bowl. Work so that the crumbs are evenly coated but look wet like sand.
Formed with your hands, press the mixture firmly onto the bottom of a 9 inch springform pan. To create a flat surface use the back of a spoon or bottom of a glass.
Firm up the crust by refridgerating for at least 30 minutes.
Step 2: Make the Filling
Cream the softened cream cheese with a hand or stand mixer in a large mixing bowl, until it’s smooth and creamy.
Also add powdered sugar and vanilla extract. Mix until fully combined.
Whip the heavy cream until stiff peaks, in a separate bowl. That is crucial to get a fluffy, light texture.
Whipped cream may be folded into the cream cheese mixture gently. If you are using lemon juice, add this at this stage for a touch more tangy.
Step 3: Assemble the Cheesecake
Set the crust in the refrigerator and let chill, then remove from the refrigerator and spoon in the filling, smoothing to a level with a spatula.
Place plastic wrap over the pan, cover with plastic and refrigerate for at least 6 hours or overnight to get best results. It sets properly with the filling.
Step 4: Add Toppings and Serve
Carefully remove the sides of the springform pan, once set.
Or top it with your favourite topping or, better still, eat it as is.
Creamy goodness slice and serve.
Tips for Success
Room Temperature Cream Cheese: The cream cheese must be softened to room temperate before you mix. Which helps not to make lumps of the filling.
Chill Thoroughly: Especially patience, because the cheesecake also needs to chill for several hours in order for it to set properly.
Customize the Crust: An alternative graham cracker — consider swap those out with crushed Oreos, digestive biscuits, or even gingersnaps.
Why You’ll Love This Recipe
This no-bake cheesecake is everything you want in a dessert: flavorful and surprisingly easy to make, and creamy. Perfect for birthdays, potlucks, or other possible reasons you might need it. The best part? No oven, no stress.
It may not look like it, but this cheesecake is no fuss and no bake, and when I first made it, I served it to friends and they couldn’t believe it was a no bake cheesecake. This has become my go to dessert to impress guests but not sweat.
Give It a Try
Skip the oven and still it’s a decadent cheesecake? This is a staple no bake recipe in your dessert repertoire. Grab your ingredients and pair with a glass of milk because you have just found the perfect way to start or to make your afternoon one to remember. You’ll be thankful (and anyone else who gets a hold of it will be too).
IF YOU WANT , YOU CAN VISIT MY Recipe
