If you’re looking for a simple, no-fuss dessert, this no bake cheesecake is the perfect choice. With its creamy filling and crunchy crust, it’s sure to be a hit at any gathering.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Filling Option 1
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 1/3 cup lemon or lime juice
- 1 package (8 oz) cream cheese, softened
Filling Option 2
- 12 oz softened cream cheese
- 2/3 cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly. Refrigerate while preparing the filling.
Make the Filling (Option 1)
- Leave the cream cheese out at room temperature to soften.
- In a large bowl, mix condensed milk, Cool Whip, and cream cheese. Add lemon or lime juice last.
- Mix at low speed, blending for around 2 minutes.
- Immediately pour into the graham cracker crust.
- Refrigerate for at least 1 hour.
Make the Filling (Option 2)
- In a large bowl, beat the softened cream cheese and sour cream until fluffy.
- Beat in powdered sugar and vanilla extract until smooth.
- Pour into the graham cracker crust.
- Refrigerate for at least 1 hour.
Serve
- Carefully remove the sides of the springform pan.
- Slice and serve chilled.
Variations
- Chocolate No Bake Cheesecake: Add 1/2 cup melted chocolate to the filling mixture for a rich, chocolatey version.
- Lemon No Bake Cheesecake: Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the filling for a tangy twist.
- Berry Toppings: Top the cheesecake with a mixture of fresh berries like blueberries, raspberries, and blackberries.
Tips for the Perfect No Bake Cheesecake
- Make sure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Whip the cream until it forms stiff peaks to ensure the cheesecake sets properly.
- For a firmer crust, refrigerate it for at least 30 minutes before adding the filling.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 90mg |
| Sodium | 250mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 5g |
FAQs
Can I make this cheesecake ahead of time?
Yes, no-bake cheesecake can be made up to two days in advance. Just keep it covered in the refrigerator until ready to serve. More tips can be found on Taste of Home.
Can I freeze no-bake cheesecake?
Yes, you can freeze no-bake cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator before serving.
What can I use instead of graham crackers for the crust?
You can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor. Check out alternative crust options on The Spruce Eats.
How long does no bake cheesecake last in the fridge?
No bake cheesecake will last up to 5 days in the refrigerator when stored in an airtight container. For more storage tips, visit BBC Good Food.
For more delicious recipes, check out aazmihealth.com.
