Craving a decadent cake, but can’t use the oven? Check out this sweet and easy recipe!
Since I was little, I’ve loved to bake. In my preteen years, I especially enjoyed making cheesecake. But the first cheesecake I ever made didn’t require baking—instead, it firmed up in the fridge overnight. Served cold and fresh, it was the perfect dessert for hot summer days. No-bake cheesecake is an easy recipe for newbie bakers to try if they want a sweet and creamy dessert without using the oven.
The first time I made no-bake cheesecake, I was in middle school home economics class, crafting mini versions with my friends. It was messy at first, but once we got the hang of it, we had a blast, and each cheesecake turned out creamy and delicious.
Made with a classic cream cheese filling and graham cracker crust, this vanilla cheesecake also has a hint of lemon, which adds to its tanginess. You can easily spruce it up with some fruit or chocolate. With such flexibility, this dessert is perfect for kids and adults alike to explore their preferences and make a tasty treat. Try it out for a birthday party or picnic, and it’s sure to please! Each slice is light, fluffy, yet incredibly satisfying.
Can I play with the flavors?
Absolutely! As I mentioned, the no-bake cheesecake is super customizable, so whether you’re more of a fruity fiend or chocolate lover, there’s a yummy option for everyone. Keeping the classic vanilla cheesecake filling allows for plenty of experimentation. You could dust the top with cocoa powder or sprinkle it with coconut shavings. For a burst of color and sweetness, decorate it with strawberries, blueberries, and sliced banana. Or melt some chocolate and drizzle that on top in a cool design. My favorite part of this recipe is how creative you can get with your gorgeous garnish!
How do I store leftovers?
Keep your leftover cheesecake covered in the fridge for 3-4 days. If you’d like to freeze it for longer storage—up to 1 month—I suggest pre-slicing it and then wrapping it with a layer of plastic wrap and a layer of aluminum foil. The texture may change slightly after it thaws, but the flavors will shine just as bright. Serve leftovers cold and fresh from the fridge.
Serving suggestions
While I already shared some topping options, there are some we haven’t touched on that might make your mouth water. If you want some salty sweetness, drizzle your no-bake cheesecake with Salted Caramel Sauce. But if you want to keep it bright and tangy, try a swirl of Lemon Curd. For a more fall-friendly dish, I favor Cinnamon Applesauce. And if you’re looking for tasty dessert pairings to share the spotlight with your cheesecake, try No-Bake Cookies, Cottage Cheese Ice Cream, or Instant-Pot Brownies.
No-Bake Cheesecake Recipe
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons brown sugar packed
- 1/2 cup unsalted butter melted
- 1 1/4 cups heavy cream
- 24 ounces full-fat cream cheese softened
- 1/2 cup granulated sugar
- 3 tablespoons confectioners’ sugar
- 1/4 cup Greek yogurt
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- Fresh fruit for serving, optional
- Dessert sauce for garnish, optional
Instructions
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In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until well blended. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place in the freezer for 15 minutes to set.
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Chill a mixing bowl and beat the heavy cream until stiff peaks form, about 4-5 minutes. Set aside.
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In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth. Add the confectioners’ sugar, yogurt, lemon juice, and vanilla extract. Continue beating until fully combined and creamy.
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Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to keep the filling light and airy.
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Pour the filling into the prepared crust and smooth the top evenly with an offset spatula.
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Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the filling is firm and well set.
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Use a knife to loosen the cheesecake from the pan edges, remove the rim, and then slice with a clean, warm knife. Enjoy chilled.
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For added flavor, garnish with a few berries or a drizzle of fruit sauce before serving.
Nutrition
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