No-Bake Cheesecake is a delightful dessert that is creamy, sweet, and perfect for any occasion. You don’t need an oven—just mix, chill, and enjoy! It’s a hit at family gatherings, dinner parties, or just a sweet treat at home.
Why Make This Recipe
Making this No-Bake Cheesecake is easy and quick. It requires minimal ingredients and time, making it perfect for busy days or those times you want to impress guests without too much fuss. Plus, the results are absolutely delicious!
How to Make No-Bake Cheesecake
Creating a No-Bake Cheesecake is a breeze. Follow these simple steps to whip up a dessert that everyone will love!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip)
- Fresh berries or fruit topping (optional)
Directions:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spread the cream cheese mixture over the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, top with fresh berries or fruit topping, if desired.
How to Serve No-Bake Cheesecake
Serve your No-Bake Cheesecake chilled. It’s great plain or topped with fresh fruit, chocolate sauce, or even a drizzle of caramel. Cut it into slices, and watch everyone dig in!
How to Store No-Bake Cheesecake
Keep any extra cheesecake stored in the refrigerator. Cover it with plastic wrap or store it in an airtight container. It will stay fresh for about 3-5 days, but trust me, it won’t last that long!
Tips to Make No-Bake Cheesecake
- Be sure to soften the cream cheese before mixing; it helps achieve a smooth texture.
- If you love a sweeter cheesecake, feel free to add a little more powdered sugar.
- For a fun twist, try adding your favorite flavor extracts, like lemon or almond, to the cream cheese mixture.
Variation
- You can add crushed cookies or candies into the filling for extra flavor and texture.
- For a chocolate version, use chocolate graham crackers for the crust and fold in some melted chocolate into the cream cheese mixture.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can, but the texture and taste may be a bit different.
2. How long does it take to set?
It requires at least 4 hours to set in the fridge, but overnight is always best.
3. Can I freeze No-Bake Cheesecake?
Yes, you can freeze it! Just make sure to wrap it tightly. Thaw it in the fridge before serving.
No-Bake Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Melted butter
Filling Ingredients
- 16 oz Cream cheese, softened 2 packages (8 oz each)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 8 oz Whipped topping (Cool Whip) 1 tub
Optional Toppings
- Fresh berries or fruit topping optional
Instructions
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spread the cream cheese mixture over the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, top with fresh berries or fruit topping, if desired.