Perfect and easy no bake cheesecake recipe. Here is a recipe for a super simple and easy cheesecake which can be made very simply using a few ingredients. This is a recipe for a no bake cheesecake so the ingredients are somewhat different to that of a baked cheesecake. For example no eggs, condensed milk or gelatin. A no bake cheesecake requires minimal effort and minimal ingredients. So when you don’t want to turn your oven on and want something done nice and easy then this is definitely the dessert to make!
This cheesecake has that classic cheesecake texture and flavor. The flavors are well balanced with some of the tartness from the cream cheese and sweetness from the sugar and cream. The texture is also just right which makes this cheesecake perfectly light and fluffy.
One of my favorite desserts to make just because it’s so easy to prepare and it taste amazingly good too. It’s the perfect make ahead dessert for parties and saves you the extra time. A perfect and easy no bake cheesecake recipe enjoyed by kids and adults too!!!
More about this perfect and easy no bake cheesecake
The ingredients
Graham crackers or digestive biscuits make up the base of the cheesecake . The crackers or biscuits are broken down, crushed so they are almost like a breadcrumb texture. This can be easily done in a food processor or using a rolling pin! For the zip-lock bag method put the crackers in a zip-lock bag and break them down using a rolling pin. Crush the crackers until they are crumb like in texture.
Butter, a good quality butter to get that good flavor. The butter needs to be melted. This can be easily done in the microwave at 15 second intervals. The melted butter is added to the crushed up crackers to hold the base together.
Heavy cream, make sure the cream is nice and cold. Whip the cream up using a hand held electric whisk. Whip until stiff peaks, so the cream is holding together.
Cream cheese, the main ingredient in this recipe of course. Bring the cream cheese to room temperature. This will help to whip the cream cheese up without any lumps and give you a smooth consistency.
Sugar to sweeten up the cheesecake. Add the sugar into the cream cheese just before whipping it up.
Vanilla extract to give the cheesecake that great original flavor. Other flavorings or extracts can also be used if you are trying to make a different flavored cheesecake. Add in the vanilla extract to the cream cheese with the sugar.
A few more extras about this cheesecake recipe
The cheesecake can be topped off with a range of toppings like strawberries, blueberries, raspberries, Oreos, chocolate shavings, whipped cream and whatever else you like…. Make it just the way you want!!!
Enjoy trying out this perfect and easy no bake cheesecake recipe.
Also remember this no bake cheesecake can be made ahead of time and it will stay good in the refrigerator in a airtight container for up to 3 days.
Perfect And Easy No Bake Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
Slices15
minutes4
hours or overnightEasy No Bake Cheese Cake Recipe
Ingredients
- For the biscuit base
10 digestive biscuits or 2 and a half cups of crushed graham crackers
50 grams of butter (melt in the microwave 15-20 seconds)
- For the cheese cake filling
1 and a half cups of cold heavy cream
1 (8 ounce) package of cream cheese (bring this to room temperature)
1/2 cup of sugar
1 teaspoon of vanilla extract
Fresh strawberries for the topping
Directions
- Crush biscuits using food processor or by putting the biscuits/crackers into a zip-lock bag and use a rolling pin to break them down. Should be a fine crumb like texture
- Transfer the crushed biscuits/crackers into a bowl and add in the melted butter
- Stir the crushed biscuits and butter together until well combined then transfer to a 8 or 9 inch springform pan. Grease pan with cooking spray or butter prior to use
- Press the biscuit/butter mixture firmly down into the base. Here you can use the bottom of a drinking glass to press down and get an even layer
- Cover with plastic wrap and chill in the fridge for 30 minutes to set firmly
- Pour the cold heavy cream into a mixing bowl and whisk with a electric hand held mixer until stiff peaks, basically until the cream thickens and holds well
- In another bowl add in the soft cream cheese, sugar and vanilla extract. Whisk until well combined, smooth and thick
- Add in the whipped heavy cream and using a spatula fold in the whipped cream with the cream cheese mixture
- The mixture should be nice and thick, thick enough to hold it’s shape
- Transfer this mixture onto the biscuit base using a spoon or spatula. Then use a offset or angled palette knife to smooth the top of the cheese cake down and get the mixture spread evenly taking the cream cheese mix all the way to the edge of the pan
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight
- To remove from the pan, use a knife to go around the edge of the pan and take the sides of the springform pan off gently. Slip the cheese cake on to a serving dish removing from the base
- To serve decorate with toppings, here I have used fresh strawberries
- Enjoy!!
Notes
- Any leftovers will stay good in the refrigerator in a airtight container for up to 3 days.
