I never tasted no-bake cheesecake until last year because I had my doubts.
What’s the point of cheesecake if you aren’t baking it? Doesn’t it just taste like cream cheese? How is it firm enough? And, most importantly, does it taste like goo?
These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD. The Kitchn ranked this recipe first place in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: “The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”
Let’s Rewind. What Is No-Bake Cheesecake?
No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉 No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath, which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step! What it lacks in oven time, it makes up for in taste and texture:
Thick, buttery, and crunchy graham cracker crust Smooth, creamy, and velvet-rich cheesecake filling
It’s totally worth mentioning that the filling tastes like cheesecake mousse!
4 Minute Video Tutorial:
Thick & Sturdy Graham Cracker Crust
This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan, then place in the freezer while you prepare the filling.
How to Make Perfect No-Bake Cheesecake
Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make strawberry cream cheese pie. Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform!
How to Thicken No-Bake Cheesecake
These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.) Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or small offset spatula to make the job easier. After refrigerating, decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries, and/or salted caramel. But if you’re a cheesecake purist, all you need is a fork. 🙂
Can I Make Mini No-Bake Cheesecakes?
Yes! See my mini no bake cheesecakes, which are made in a standard muffin pan.
Let’s Talk About Freezing No-Bake Cheesecake
I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait. However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve. With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of Easter dessert recipes or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends! When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it!
More Cheesecake Desserts
Classic Cheesecake Mini Cheesecakes Blueberry Swirl Cheesecake How to Prevent Cracks in Cheesecake White Chocolate Raspberry Cheesecake Bars Snickers Cheesecake Cheesecake Pie Lemon Cheesecake
I have an entire cheesecake recipes category, too!
