Do you love cheesecake but don't want to spend hours in the kitchen? This no-bake cheesecake recipe is for you! It's simple, delicious, and perfect for any occasion. Plus, there are endless variations that you can try. So get creative and have some fun with it!
What's the difference between no-bake cheesecake and baked cheesecake?
The biggest difference between no-bake cheesecake and baked cheesecake is the texture. Baked cheesecake is dense and creamy, while no-bake cheesecake is light and fluffy. No-bake cheesecake also has a tendency to be sweeter than baked cheesecake.
Either way, it's ridiculously good. I personally prefer the no-bake version because I have a tendency to not do so much baking (seriously, I have a whole site dedicated to not baking). But if given the choice, I'd eat either one. They're both super tasty.
How do you make the perfect no-bake cheesecake?
The key to making the perfect no-bake cheesecake is to make sure that all of your ingredients are at room temperature before you start mixing them together. This will help to prevent lumps from forming in your mixture.
And you want it to be as smooth and creamy as you can get it. I do recommend using an electric mixer as opposed to trying to stir it by hand for that very reason. It's just going to get you that much creamier texture.
What Goes into Making No-Bake Cheesecake?
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ⅓ cup brown sugar
- 1 ¼ cup heavy cream or heavy whipped cream
- 3 cups (3 8oz bricks) full fat softened cream cheese
- ½ cup granulated sugar
- 2 tablespoon confectioners sugar
- ¼ cup sour cream
- 2 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
Kitchen Tools Needed
- Measuring cups and spoons
- Mixing bowls
- Blender or Food processor
- Hand mixer
- 9-inch springform pan
- Medium saucepan
How to Make No-Bake Cheesecake
Crush the graham crackers into fine crumbs.
Combine the crushed graham crackers with the melted butter and sugar in a bowl.
Spoon the graham cracker mixture in a cake pan, pressing it into a layer on the bottom and up the edges.
Place the cake pan in the fridge while you make the filling.
Using an electric hand mixer, whip the whipping cream until stiff peaks form.
In a separate bowl mix together the rest of the ingredients.
Add the whipped cream to the other ingredients and fold it together with a spoon.
Spoon the filling over into the crust and smooth the top neatly.
Place in the fridge to chill overnight before decorating and serving.
Frequently Asked Questions
Why is it called "cheese" cake?
The origins of cheesecake are actually quite disputed. Some say that it dates back to ancient Greece, while others claim that it originated in medieval England. However, one thing is for sure: cheesecake has been around for centuries!
So how did it get its name? Well, there are two possible explanations. One theory is that the word "cheese" comes from the Old English word cyse, which means "curdled milk." This would make sense since cheesecake is made with cream cheese (or other types of cheese). Another theory is that the name comes from the Greek word for cheese, týri.
Whatever the case may be, we're just glad that cheesecake exists!
How to Make the Perfect Cheesecake Crust
I always start with the crust (I mean, kind of a duh thing, but it's the foundation of the cake, so...). For this recipe, I like to use graham crackers. But you can really use any type of cookie or even use one of those pre-made crusts you can buy at the store. Just make sure it's nice and thick so that the cheesecake doesn't fall apart.
Press the mixture into the bottom and up the sides of a springform pan by at least ½ inch at least. I like to use my fingers for this, but you can also use a flat-bottomed glass or even a spoon. Just make sure it's evenly pressed in there.
How do you make a lighter cheesecake filling?
You can really use any type of cream cheese that you like. But, if you want a lighter cheesecake, you could use Greek yogurt instead. Just make sure to sweeten it up with some sugar or honey because Greek yogurt is generally on the not-so-sweet side.
Can you make this no-bake cheesecake vegan or gluten-free?
Yes, you can make this cheesecake vegan by using vegan cream cheese and vegan graham crackers. Likewise, just look for gluten-free graham crackers and you've got a gluten-free cheesecake on the make!
What toppings can you put on cheesecake?
I usually go for a simple fruit topping, but you could really use anything you like. Chocolate, caramel, nuts... the possibilities are endless. Some of my favorites are:
But like I said, you can really use anything you like. So get creative and have some fun with it! I hope you enjoy this recipe as much as I do.
Tips for Storing No-Bake Cheesecake
No-bake cheesecake needs to be stored in the fridge. I like to store mine in a glass container so that I can see it and drool over it every time I open the fridge. But you could also store it in a plastic container or wrap it in cling film. Just make sure it's tightly sealed so that it doesn't dry out.
How long does no-bake cheesecake last?
No-bake cheesecake will last for about five days in the fridge. After that, the texture starts to change and it doesn't taste as good. So if you want to make ahead, I would recommend making it no more than five days in advance.
One of the great things about this recipe is that it's so versatile. Like I said, there are endless variations that you can try. So don't be afraid to get creative! And if you're looking for more inspiration, be sure to check out my other cheesecake recipes. I've got a few good ones that I'm sure you'll love.
So there you have it! A simple, no-bake cheesecake recipe that you can make in no time. So what are you waiting for? Give it a try and let me know how it turns out! I'm sure you'll love it as much as I do.
Looking for More No-Bake Desserts?
If you love the idea of a no-bake dessert so your kitchen doesn't heat up unnecessarily, join the club! We will be adding more delicious ideas here soon, but for now, check out these favorites that are often on our dessert menu. Make sure you bookmark the recipes or print them out so you will have them on hand when you need an easy treat!
Classic No-Bake Cheesecake Recipe
One of the most nostalgic recipes you can make, this classic no-bake cheesecake recipe is definitely a show-stopping dessert.
- 2 cups (200g) graham cracker crumbs
- ½ cup (118ml) melted butter
- ⅓ cup (67g) brown sugar
- 1 ¼ cup (296ml) heavy cream or heavy whipped cream
- 3 cups (3 8oz bricks) (680g) full fat softened cream cheese
- ½ cup (100g) granulated sugar
- 2 tablespoon (30g) confectioners sugar
- ¼ cup (61g) sour cream
- 2 teaspoon (10ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- Crush the graham crackers into fine crumbs.
- Combine the crushed graham crackers with the melted butter and sugar in a bowl.
- Spoon the graham cracker mixture in a cake pan, pressing it into a layer on the bottom and up the edges.
- Place the cake pan in the fridge while you make the filling.
- Using an electric hand mixer, whip the whipping cream until stiff peaks form.
- In a separate bowl mix together the rest of the ingredients.
- Add the whipped cream to the other ingredients and fold it together with a spoon.
- Spoon the filling over into the crust and smooth the top neatly.
- Place in the fridge to chill overnight before decorating and serving.
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Measuring Cups and Spoons Set 11 Piece. Includes 10 Stainless Steel Measuring Spoons and Cups Set and 1 Plastic Measuring Cup. Liquid Measuring Cups Set and Dry Metal Measuring Cup Set
Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 62mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g
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