Easy No-Bake Cheesecake

In this recipe

How to make no-bake cheesecake
Tips for the filling
favorite toppings
How to freeze
No-Bake Vs. Classic

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This no-bake vanilla cheesecake is light, creamy, and perfect for any dinner party or holiday celebration.

Video: How to make no-bake cheesecake

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Don’t bake cheesecake

How to make easy no-bake cheesecake

These basic steps for no-bake cheesecake are as follows:

Beat soft cream cheese and sifted powdered sugar until fluffy.
Beat in some whipping cream until the mixture is thick and billowy.
Add a little gelatin and tuck in at the end to make the cheesecake sturdy and easy to slice.

The finished cheesecake has a creamy, silky texture, like a cross between traditional cheesecake and extra thick whipping cream.

Tips for no-bake cheesecake fillings

There are a few key things to note about this no-bake cheesecake filling:

1. First, make sure the cream cheese is at room temperature (very Soft). Cold cream cheese gets lumpy when mixed, and you’ll never get the characteristic light and fluffy texture of a no-bake cheesecake. Let it warm on the counter for at least two hours before preparing the cheesecake. It should feel very soft when you press the wrapper.

If you forget to take the cream cheese out of the fridge, you can speed up the process a bit by placing the cream cheese bricks (removed from their cartons but still sealed in their foil wrapper) in a large bowl of warm water. Just make sure to replace the water with warm water when it cools down. Repeat until the cream cheese is at room temperature.

2. Second, sift the powdered sugar That way there are no dry lumps when you mix it with the cream cheese.

3. Third, I also add gelatin to this cheesecake to make it firmer and easier to cut. Without them, the cheesecake will be quite soft and will gradually deflate. Some no-bake cheesecake recipes use commercial whipping cream (which is already stabilized) or condensed milk instead of gelatin, but I personally don’t like the chemical flavor that commercial whipping cream can add to the dessert, or the super-sweetness of the condensed-milk version.

If you’d rather not use gelatin, I’d recommend just making a classic baked cheesecake instead.

Favorite Cheesecake Toppings

My favorite part of no-bake cheesecake, of course, is choosing a topping. My absolute favorite is strawberries in a simple sugar syrup. You can trade in blueberries, blackberries, peaches, cherries, or any other fruit you like. Frozen fruit works well too, although you may need to add some extra cornstarch if the sauce is too runny.

If fruit isn’t your thing, try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake! You can also top your easy no-bake cheesecake with chocolate shavings or whipped cream.

How to freeze cheesecake

Knowing you have dessert in the freezer ready and waiting makes life just that little bit brighter!

You can even make the strawberry topping for this cheesecake ahead of time and freeze it. Once the cake and topping have thawed, pour the strawberry sauce on top and serve.

I prefer to transfer the cheesecake to a cake board and then wrap it in plastic and foil, but you can also freeze the cheesecake in pieces, which is nice if you only have a little left.

Click How To Freeze Cheesecake for a step-by-step guide on how to store a cheesecake in the freezer so you’re ready next time that cake craving hits.

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No-Bake Cheesecake Vs. Classic Cheesecake

Besides the obvious (no-bake cheesecake doesn’t go in the oven and classic cheesecake), there are a few differences between these two cheesecake versions. The texture of a baked cheesecake can be dense. A no-bake cheesecake is light and airy. However, both are creamy. The no-bake version is also a bit more foolproof. No need to worry about baking in a cumbersome water bath. As long as you use the gelatin in the no-bake, it will keep its shape.

preparation time
30 minutes

Relax
60 minutes

total time
90 minutes

portions
8th
up to 12 servings

Make sure you let the cream cheese warm at room temperature until very soft before preparing the cheesecake, at least 2 hours. If you forget, you can speed up the process by placing the wrapped cream cheese packets in a bowl of warm water.

I use real vanilla bean in this cheesecake because I think it gives a more rounded and complex flavor than extract and I like the way the specks look in the finished cheesecake.

If you don’t have a vanilla bean, you can add an additional 2 teaspoons of vanilla extract to the cheesecake. (You will then have a total of 4 teaspoons of vanilla in the cheesecake.)

The gelatin in this recipe helps set the cheesecake and is easy to cut without the need for commercial whipping cream (which already contains stabilizers) or sweetened condensed milk (which can make the cheesecake too sweet).

For the crust:

8th ounces (225g) Bought in store Graham crackers (about 14 rectangular crackers)
6 tablespoon (85g) unsalted buttermelted

For the cheesecake filling:

1 tablespoon (1 1/2 packs) tasteless powdered gelatin
1/4 Cup cold water
16 ounces (455g) cream cheeseat room temperature
1 1/2 cups (175g) powdered sugar
2 teaspoon vanilla extract
1 vanilla bean
2 cups cold heavy cream

For the strawberry sauce (optional):

1 pound (455g) fresh or frozen, peeled and sliced strawberries
2/3 Cups (135g) granulated white sugar
2 teaspoon cornstarch
2 teaspoon cold water
1 teaspoon Balsamic vinegar, optional

9 inch round springform pan
food processor
blender

Make the crust:

Lightly coat a 9-inch round springform pan with cooking spray. Break the graham crackers into a few large pieces and place in a food processor. Process into crumbs. Drizzle in the melted butter and process until the crumbs start to clump together. Add the buttered crumbs to the prepared pan and use the bottom of a glass to press down on the bottom of the pan to form a thick crust.
Dissolve gelatin:

In a microwave-safe bowl or glass measuring cup, sprinkle the gelatin over the cold water. Stir to moisten – it should look like applesauce. Set aside to soak for 5 minutes. Once the gelatin has softened, microwave it for 20 to 30 seconds until the gelatin is dissolved and runny. Set aside to cool.
Prepare the cheesecake base:

Place the cream cheese in the bowl of a food processor and sift the powdered sugar over it. Using the paddle attachment, mix on low speed until the sugar begins to mix with the cream cheese, then increase the mixer speed to medium and mix until the sugar is fully incorporated and the cream cheese looks fluffy and creamy, like icing.

Scrape down the sides of the bowl and add the vanilla extract. Split the vanilla pod lengthways and scrape out the pulp with the edge of a butter knife. Add the seeds to the cheesecake batter, reserving the vanilla bean for another use. Blend for an additional 15 seconds or until the vanilla extract and seeds are incorporated. Scrape down the sides of the bowl and whisk.
Switch to a whisk attachment and add the cream:

Blend on low speed until cream is incorporated, then increase speed to medium. Stop the mixer and scrape down the sides and bottom of the bowl. Keep mixing, slowly increasing speed to high until soft peaks form (spikes that slowly bend at the tips).
Reduce the speed to medium and slowly drizzle the warm gelatine into the bowl:

If your gelatin has cooled too much and starts to gel, microwave it for another 5 to 10 seconds until it’s liquid again before mixing it into the filling. Once all of the gelatin has been added, turn the mixer speed back up to high and beat until the mixture forms stiff peaks (spikes that stay firmly upright at the tops).
Pour the filling into the skillet on top of the graham cracker crust:

Flatten the top of the cheesecake. Cover with cling film and let set in the fridge for at least 1 hour or overnight.
Prepare the strawberry sauce (optional):

Place strawberries and sugar in a large saucepan. In a small bowl, stir together the cornstarch and cold water until you have a smooth, milky liquid, then pour over the strawberries. Cook over medium-high heat, stirring constantly, about 5 to 7 minutes, or until strawberries are soft and sauce has thickened.

Remove from the heat and stir in the balsamic vinegar, if using. Allow to cool to room temperature, then pour over the chilled cheesecake and refrigerate for an additional hour or overnight. (Alternatively, serve the sauce at the table and spoon it over individual slices.)
When it’s ready to serve:

Run an offset spatula or thin butter knife around the edge of the cake, then remove the outer ring. Leave on the bottom of the pan and transfer to a serving platter or cake stand. Top with any toppings. Slice and serve.

nutritional information (per serving)
456	calories
35g	Fat
32g	carbohydrates
5g	protein