With super minimal ingredients and absolutely tasty, this No Bake Cheesecake Recipe is a classic. Perfect for any occasion, it is quick to put together and everyone will be begging for more.
No Bake desserts are one of my love languages! If I don’t have to heat up my kitchen, especially now that it is getting warmer outside then I won’t.
That is why I absolutely adore this No Bake Cheesecake Recipe. Super easy to throw together, the hardest part is the refrigeration to let it sit up, but it is totally worth it.
Silky smooth and you can top it with virtually anything that you like. It is a great base recipe to make different flavors and more. This is one recipe you DO NOT want to miss out on.
We take this to a lot of gatherings and we never come home with any left, so that right there tells you that people really do enjoy it just as much as we do here.
We also make this all year long, there is no bad time for no bake desserts, especially when it comes to cheesecakes. I love a good baked cheesecake but there is something about this one that just gets me.
Some of my other favorite no bake desserts that we have on our site include: No Bake Peanut Butter Pie, No Bake Oreo Pie and No Bake Almond Joy Cookies.
WHY THIS RECIPE WORKS:
- Easy pantry staple ingredients help this come together quickly.
- This is a great base to make other flavors out of.
- This stores really well so you can save some for later.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Graham cracker crumbs
Unsalted butter
Granulated sugar
Cream cheese
Powdered sugar
Vanilla extract
Lemon juice
Heavy whipping cream
HOW TO MAKE A NO BAKE CHEESECAKE RECIPE:
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
- Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
- Add the granulated sugar and stir until combined.
- Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Add this to the cream cheese mixture and fold it in until there are no streaks.
- Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
- Take a butter knife and run it along the edge of the cheesecake in the pan.
- Take off the outer ring. Slice and serve with whipped cream and fresh berries for topping, optional.
WHAT IS THE TASTE AND TEXTURE OF THIS CHEESECAKE?
You can’t taste the lemon juice, the acid helps the cheesecake keep its texture and not be runny. Very silky smooth filling with a classic graham cracker crust.
The cream cheese flavor really shines through. Since this is a no-bake cheesecake, the filling is very soft but will hold its shape. It needs to be refrigerated and best served cold.
CAN I ADD DIFFERENT EXTRACTS FOR ANOTHER FLAVOR?
Absolutely, like I said this is a great base to make other flavors from. Some other extract ideas include: strawberry, almond, lemon, or orange.
WHAT MIX-INS WOULD BE GOOD IN THIS?
So if you want to mix it up from your basic No Bake Cheesecake Recipe some great mix-in ideas include:
- Mini chocolate chips
- Chopped up cookies
- Peanut butter chips
- Toffee bits
- Chopped up candies
- Diced fruit
You really can add anything that you like to this! Just play around and see what you like best and you will have yourself a whole new cheesecake.
HOW TO STORE:
This can be stored covered in the refrigerator where it will keep for up to 5-6 days.
You can also freeze this, to do that place the cover on the cheesecake and wrap it up in foil. This will keep in the freezer for up to 3 months.
To defrost just place it in the refrigerator for a few hours until sliceable.
TIPS AND TRICKS:
- This is a great base for other cheesecake flavors.
- You can add other extracts and mix-ins, see my ideas above.
- This needs to chill for at least 8 hours, overnight is best.
- This is a great make-ahead dessert.
- You can freeze this, see my tips above.
- This is also great from frozen.
Cheesecake lover? Don’t want to heat up your kitchen? Then this No Bake Cheesecake Recipe is exactly what you’ve been looking for.
If you like this recipe you might also like:
If you’ve tried this NO BAKE CHEESECAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Bake Cheesecake Recipe
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese softened
- ½ cup granulated sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh squeezed
- 1 ¼ cups heavy whipping cream
Instructions
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
- Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
- Add the granulated sugar and stir until combined.
- Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Add this to the cream cheese mixture and fold it in until there are no streaks.
- Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
- Take a butter knife and run it along the edge of the cheesecake in the pan.
- Take off the outer ring. Slice and serve with whipped cream and fresh berries for topping, optional.
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