This is truly the easiest and best no-bake cheesecake. This recipe is smooth, creamy and refreshing! It sets in the fridge and is guaranteed to be a winner!
My sweet Aunt Connie used to make this cheesecake for our family reunions at Sturgeon Lake in Alberta, and it was always the first thing to be devoured. I am so grateful she shared her recipe with me years ago! I started making this as a simple dessert for entertaining and have consistently been floored at the reactions! Family recipes are so special. I hope this one brings you and your loved ones a touch of extra joy this summer. Top it with fresh local berries when it’s time to serve up those beautiful slices to your guests!
What is No-Bake Cheesecake?
No-bake cheesecake is exactly what the name says! The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a wonderful dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking… lol!
How to Make No-Bake Cheesecake
Because it isn’t baked, this recipe is actually SO easy. No baking means no eggs, no cracking, so honestly way less room for things to go wrong. The best part? Is it is light and airy and no matter how much you love traditional cheesecake I promise this will change their mind.
This recipe, I use whipped cream and cream cheese for an airy and light filling. No eggs and no baking necessary.
The Best No-Bake Cheesecake
The Best No-Bake Cheesecake
This is truly the easiest and best no-bake cheesecake. This recipe is smooth, creamy and refreshing! It sets in the fridge and is guaranteed to be a winner.
- 1 1/4 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons brown sugar
- 1 cup whipping cream
- 2 250 g bricks cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- fresh fruit to garnish
Combine graham cracker crumbs with the melted butter and brown sugar. Press firmly into the bottom, and up the sides, of a 9″ pie plate or springform pan. Freeze for 15 minutes OR bake for 6-7 minutes at 375 F. Cool completely.
Whip the whipping cream until stiff peaks form. Set aside. In a separate medium bowl beat the two bricks of cream cheese with sugar and vanilla until light and fluffy. Fold in the whipped cream to combine completely.
Spread the cheesecake mixture evenly in the prepared crust and refrigerate for at least three hours or overnight, covered. Remove the rim of the pan (if using a springform pan) and serve with mounds of fresh frui
Made this today! Quick and easy. I am making a fresh blueberry compote to go with it. Can’t wait to try it tonight.
Tori Wesszer says
Thanks Erika! Hope you love it! Tori
Nancy Spizzirri says
The hardest part is waiting for it to set! So delicious and easy!! 💖
Tori W. says
I couldn’t agree more! Thanks Nancy xx