Julie Clark
Updated:
No Bake Cheesecake
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When you’re craving cheesecake but don’t have the time it takes to bake one, throw together this No Bake Cheesecake. It’s ready to chill in the fridge in under 30 minutes.
Here’s a little secret. When I was younger I had no place in my heart for no bake desserts. Sure I like a fudgy no bake cookie or Nutella fudge, but when it came to desserts like cheesecake, I wanted a classic cheesecake. An easy cheesecake to me still had to be baked.
As life gets busier, I’ve found joy in making no bake desserts like this No Bake Cheesecake. Not only is it ready to chill in the fridge in under 30 minutes, but it has a creamy, mousse-like texture, it’s cool and offers a completely blank canvas for getting as creative as I want to be.
As the family gathers together during the summer or on holidays, this no bake cheesecake recipe with a homemade graham cracker crust has found its place. It’s delicious and you don’t need to turn on the oven or prepare a water bath! Just as easy as our no bake cheesecake bars.
What you’ll need:
The graham cracker crust is graham cracker crumbs, brown sugar and softened butter (or even melted butter). This is the perfect amount to give you thick and sturdy crust for your cheesecake pie.
So what is no bake cheesecake filling made of?
- Cream cheese. This is the base of the recipe. For the firmest cheesecake, use full fat cream cheese. It should be at room temperature so it creams well and leaves no lumps.
- Sour cream. Just like in our baked cheesecake, sour cream adds creaminess and a lightly tangy flavor to the cream cheese mixture.
- Granulated sugar. For that perfect sweetness!
- Salt and vanilla. These work in tandem to flavor the cheesecake.
- Cool whip. To keep the recipe quick and easy, I used Cool Whip whipped cream.
How to Make No Bake Cheesecake
- Mix graham cracker crumbs, butter, and sugar in a bowl. Use a food processor to easily crush the graham cracker crumbs, or a rolling pin.
- Press the mixture into a greased 9-inch springform pan. Use a small measuring cup to press the crumbs up the sides of the pan and firmly into the bottom.
- Freeze the crust while you are making the filling (about 10-15 minutes).
- Using a hand mixer, mix the softened cream cheese until it is smooth and creamy.
- Add the sour cream, granulated sugar, vanilla extract and salt. Mix on low speed until smooth.
- Fold in the whipped topping until combined and the mixture is even. Do this carefully so the mixture remains fluffy.
- Pour filling over the crust and use an offset spatula to press the cheesecake filling down slightly to remove any air pockets.
How long do you have to chill no bake cheesecake
Chill the cheesecake a minimum of 6 hours, but 8-12 hours is ideal.
How do you release a no bake cheesecake?
Take a knife and loosen the edges of the cheesecake very careful. Unlock the spring and slowly open the ring. If you notice an edge sticking, use the knife to loosen it.
The key is, release it slowly!
Make it pretty.
As I said earlier, a no bake cheesecake is the perfect canvas for your creativity. In the summer, I’m a sucker for all the fresh berries: strawberries, blackberries, blueberries and raspberries. For a pop of green, garnish with mint leaves.
Other options are:
- caramel sauce or chocolate syrup
- cherry pie filling
- raspberry sauce
- a dollop of lemon curd
After this, try our easy cheesecake without a water bath!
No Bake Cheesecake
When you're craving cheesecake but don't have the time it takes to bake one, throw together this No Bake Cheesecake. It's ready to chill in the fridge in under 30 minutes.
Servings 10
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs 126 grams (8 whole crackers)
- 6 tablespoons salted butter softened, 85 grams
- ⅓ cup packed brown sugar 70 grams
For the cheesecake filling:
- 24 ounces cream cheese softened to room temperature (3 packages)
- 2 cups whipped topping such as Cool Whip, 5 ½ ounces
- ¼ cup sour cream 55 grams
- ¾ cup granulated sugar 150 grams
- 2 teaspoons vanilla extract 10 grams
- ¼ teaspoon salt
Instructions
Make the crust:
- Mix graham cracker crumbs, butter, and sugar in a bowl.
- Press the mixture into a greased 9-inch springform pan. Use a small measuring cup to press the crumbs up the sides of the pan and firmly into the bottom.
- Freeze the crust while you are making the filling (about 10-15 minutes).
Make the cheesecake filling:
- Using a hand mixer, mix the softened cream cheese until it is smooth and creamy.
- Add the sour cream, granulated sugar, vanilla extract and salt. Mix on low speed until smooth.
- Fold in the whipped topping until combined and the mixture is even. Do this carefully so the mixture remains fluffy.
- Pour filling over the crust and use an offset spatula to press the cheesecake filling down slightly to remove any air pockets.
- Chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
- Top with your favorite fruit, caramel or chocolate sauces.
Notes
*Or 1 cup heavy cream, whipped
Refer to the article above for more tips and tricks.
The calories shown are based on the cheesecake being cut into 10 pieces, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 485kcal | Carbohydrates: 39g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 424mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 1171IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg
Your recipe is so easy to follow and Your pie looks absolutely delicious!❤