The Best No-Bake Cheesecake Recipe You’ll Ever Need

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Everyone loves a delicious cheesecake, but the thought of baking one can be intimidating. The good news is you can create a show-stopping dessert without ever turning on your oven! This no-bake cheesecake recipe is so easy, even beginner bakers can achieve perfect results.

This recipe is not only simple, but it’s also incredibly versatile. We’ll cover the classic version with a graham cracker crust and a creamy lemon filling, but feel free to get creative with different flavors and toppings!

No-Bake Cheesecake
No-Bake Cheesecake


For the Crust:

1 1/2 cups graham cracker crumbs (about 15 graham crackers)

  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the Cheesecake Filling:

    3 (8 oz) packages cream cheese, softened to room temperature

  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 1/4 teaspoon salt
  • 1 pint heavy whipping cream, cold
  • For the Topping (Optional):

    Fresh fruit (berries, sliced peaches, etc.)

  • Chocolate ganache
  • Whipped cream
  • Caramel sauce
  • Directions:

    1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a spoon or the bottom of a measuring cup to create a smooth and even layer.

    2. Chill the Crust: Place the pan with the crust in the refrigerator for at least 30 minutes to set.

    3. Make the Cheesecake Filling: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese, powdered sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.

    4. Add Flavorings: Beat in the vanilla extract, lemon juice, and salt until well combined. The mixture should be smooth and creamy.

    5. Whip the Cream: In a separate bowl, whip the cold heavy whipping cream to stiff peaks using a hand mixer or stand mixer with the whisk attachment. Be careful not to overmix, as the cream can become grainy.

    6. Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this slowly and carefully, until just combined. Avoid overmixing, as this can deflate the whipped cream and make the filling dense.

    7. Pour the Filling: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula to create an even layer.

    8. Chill the Cheesecake: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is completely set.

    9. Remove from Pan: Once chilled, run a warm knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.

    10. Serve: Slice the cheesecake and serve chilled. Top with your favorite toppings like fresh fruit, chocolate ganache, whipped cream, or caramel sauce.

    Nutrition Facts (Per Slice)

    (Please note that this is an approximate estimate and may vary depending on the specific ingredients used.)

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 250mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 5g
  • Conclusion:

    This no-bake cheesecake recipe is a lifesaver for any occasion. It’s perfect for potlucks, summer barbecues, or simply a delicious treat at home. With its simple ingredients and easy-to-follow instructions, you can whip up a restaurant-quality dessert without any fuss. So ditch the oven and get ready to impress everyone with this creamy, delicious no-bake cheesecake!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cracker for the crust?

    Absolutely! You can substitute graham crackers with vanilla wafers, chocolate wafers, or even crushed Oreos for a chocolatey twist. Just be sure to use the same amount of crumbs to maintain the structure of the crust.

    2. My cheesecake isn’t setting. What went wrong?