Home » All Recipes » Cakes » Cheesecake » Easy No-Bake Cheesecake
by Baker BettieJanuary 2, 2022
Easy no-bake cheesecake recipe that is incredibly light and airy and so much easier to make than traditional cheesecake. Heavy whipping cream is whipped into cream cheese to create a silky smooth and light filling.
- Skill Level: Beginner
- Components Used:Basic Whipped Cream, Cookie Crumb Crust
A no-bake cheesecake is the fastest way to enjoy that luscious creamy flavor of a cheesecake when you don’t have the patience to make a traditional cheesecake. A traditional cheesecake (like my favorite New York style cheesecake) has a more dense velvety texture while my no-bake cheesecake is more light and airy.
A no-bake cheesecake is essentially whipped cream folded into whipped cream cheese creating a silky smooth filling.
How to Flavor a No-Bake Cheesecake
This cheesecake recipe can be used as a base for many different flavors. For this one I decided to go with a chocolate graham cracker crust with a peanut butter cup filling. But you could do any flavor of crust like a vanilla wafer or traditional graham cracker crust. You could even do a plain filling and top it with cherry topping or strawberry sauce.
What is the texture of a no-bake cheesecake?
My husband thinks he may like this version better than the traditional cheesecake. It is just so much lighter and less dense than a baked cheesecake. It is almost the texture of whipped cream but with a cheesecake flavor.
The other awesome part about a no-bake cheesecake is a springform pan is not required because we aren’t baking it. I used mine because it looks nice unmolded but a pie plate would work well for this too!
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try another creamy cheesecake recipes.
- Chocolate Chip Cheesecake
- New York Cheesecake
- Blueberry Lemon No-Bake Cheesecake
Yield: 10-12 Servings
Easy No-Bake Cheesecake
Prep Time30 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
A cheesecake recipe that is incredibly light and airy and so much easier to make than traditional cheesecake. Heavy whipping cream is whipped into cream cheese to create a silky smooth and light filling.
Ingredients
For the Crust
- 200 grams (7 ounces, about 2 cups once made into crumbs) crisp cookies of choice (chocolate graham crackers- what I used here, graham crackers, vanilla wafers, chocolate sandwich cookies, etc.)
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup, 1 stick) unsalted butter, melted
For the Filling
- 470 grams (2 cups, 480 milliliters) heavy cream, very cold
- 452 grams (2 cups, 16 ounces) cream cheese, room temperature
- 80 grams (⅔ cup) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups chopped candies of choice (peanut butter cups- what I used here, chocolate sandwich cookies, snickers, chocolate chips, etc.)
For the topping
- chocolate shavings (optional- what I used here)
Instructions
For the Crust
- Place the cookies (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl.
- Stir in the granulated sugar (50 grams/ ¼ cup) and the melted butter (113 grams/ ½ cup) until all of the crumbs are completely coated with butter.
- Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
- Place it in the refrigerator for about at least 10 minutes to firm up before filling.
For the Filling
- Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed until stiff peaks are formed. Set aside.
- In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ⅔ cup) and vanilla extract (2 teaspoons) and whip together until combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
- Fold in the chopped candies (2 cups) if using.
- Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula. Top with more chopped candies and chocolate shavings if using.
- Chill for at least 3 hours and up to overnight before un-molding and slicing.
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themessybakerblog —Reply
A no-bake cheesecake is perfect for summer. No oven=happy baker. Love this! Pinned.
Baker Bettie —Reply
Totally agree! Especially for something that typically takes over an hour in the oven! Blech. I will take this over a baked cheesecake any day! Especially since it made for 1 happy husband!
Kathleen —Reply
We are cheesecake crazy in this house, and I’m loving the idea of a no-bake cheesecake as an occasional replacement for the full-scale version. I know it wouldn’t be as rich, but in a pinch would milk work in place of the cream? This looks delicious, and I happen to have everything but the cream right now.
Linda Martin —Reply
Hi. This sounds yummy. But I feel like I’m missing the instructions on when (and how) to combine the cream cheese mix (that is done in one bowl) and the whipped cream mix (that is done in a different bowl). Could you help me?
Baker Bettie —Reply
The instructions have been updated. My apologies!
Linda Martin —Reply
Thank you…no problem-I just wanted to make sure I was reading it correctly!
AmbalaCakes —Reply
I really like your recipe. I always order cakes from Top Bakery in Ambala but after reading your blog I will try make this at home.
