Master this 1 basic no-bake cheesecake recipe and enjoy it with toppings of your choice. I have blueberry, strawberry, pecan salted caramel, and chocolate flavors for you in this post. A very easy recipe for beginners as well as kids to make.
On the days I don’t have the time and patience to bake a cheesecake, I make it with this shortcut method. It is creamy, tangy, and hits all the right notes without switching on the oven. Speaking of a good no-bake cheesecake, my mixed berries icebox cheesecake is a work of art that you can enjoy all season long. It is a child’s play to make it. Consider involving kids in making this over the holidays or weekends.
1 Basic Recipe, Endless Variations
I love making desserts that can cater to everyone’s choice. It is so much easier than making a variety of desserts for an event. Consider this cheesecake as a blank canvas. Once you make this super easy recipe, you can top each slice with a topping of your choice. It is that simple! So let’s get started.
Ingredient list.
For the crust
- Graham Crackers
Crushed crackers form the base for this cheesecake. I have used graham crackers which have subtle sugar. So, we will need to add extra sugar to it. If you are using sweetened crackers like Lotus Biscoff then skip the sugar.
- Butter
Melted butter to bind the crust together to set.
- Brown sugar
To add sweetness and an earthy flavor. You can use fine white sugar as well.
For the cheesecake
- Cream cheese
Use full-fat original cream cheese. I prefer the Philadelphia brand. Do not use a lighter version of whipped cream cheese.
- Heavy Cream
Use a carton of cream that ays heavy whipping cream. Half and half or full-fat milk won’t work for this recipe.
- Sugar
I like to use confectioner’s sugar instead of regular sugar for making no-bake cheesecake. The confectioner’s sugar is already finely ground and has added cornstarch which helps set the cheesecake without any gelatin.
- Sour cream and lemon juice
Both are critical ingredients to add the tang to the cheesecake that will taste just like the baked ones.
- Flavoring
Vanilla or any other extract will add flavor to the cheesecake.
This is how you will make it.
For the base crust.
- Crush the graham crackers in a blender by pulsing a couple of times.
- Alternatively, you can place it in a zip lock bag and crush it with a rolling pin until it resembles coarse sand.
- Combine graham cracker crumbs, brown sugar, and melted butter in a large bowl. Press into the bottom and sides of a 9-inch springform pan.
For preparing the cheesecake.
- In a large bowl, beat the cream cheese until smooth using a beater attachment on a lower gentle speed. Add the sugar, vanilla, and sour cream and beat again. Do not overdo this process. You have to beat everything only until it is combined.
- In a separate bowl, using a balloon whisk attachment beat the heavy cream until stiff peaks start to form. Be careful not to whip it too long or it will turn into butter. Fold the whipped cream gently into the cream cheese mixture a little at a time.
- Take out the pan with the crust from the fridge. Now add in the prepared cheesecake mixture and spread it evenly in the pan.
- Cover the pan with plastic wrap, making sure the wrap does not touch the top of the cheesecake filling.
- Chill the pan for at least 6-8 hours or overnight.
- Carefully run a knife around the inner circumference of the chilled cheesecake and gently open the springform pan.
- Cut the cheesecake slice with a sharp knife. And serve with your favorite toppings.
Add your favorite topping!
- This cheesecake tastes great on its own but you can surely get fancy with each serving in the easiest ways possible. Consider this cheesecake as a blank canvas.
- You can top it with fresh fruits, strawberries, or blueberry compote. Any other fruit compote will taste great as well.
- If you are a chocolate lover then a simple chocolate drizzle tastes heavenly over the cheesecake. A simple homemade chocolate ganache or a store-bought fudge bottle works great.
- Caramel fans can top the cheesecake with toasted pecans, store-bought caramel sauce, and a dash of sea salt.
- Aren’t these toppings doable? The best part of making this cheesecake is that everyone gets to choose their preferred toppings. It is like 5 in 1 dessert.
How to make a fruit compote at home?
Ingredients
- 2 cups fresh strawberries roughly chopped into chunks, divided.
- ⅓rd cup sugar or sweetener of choice
- 2 tablespoons water
- ¼ cup water
- 1 tablespoon corn starch
Method
- Place the 1.5 cups of strawberries, two tablespoons of water, and sugar into a pan and stir well on a low heat setting.
- As the mixture warms up, the strawberries will soften releasing their juices and the sugar will melt.
- Stir often after the mixture starts to bubble up.
- After 5-8 minutes, smash a few strawberries with the back of your spoon to create a chunky sauce.
- While the strawberries cook, stir together cornstarch with water to make a smooth paste.
- When strawberries are soft, stir the cornstarch mixture into the pan. The mixture will start to thicken instantly. Stir in the remaining ½ cup of chopped strawberries. Let it cook for a minute on low heat.
- Switch off the heat. Chill the compote before use. This fruit compote will thicken more as it cools.
Note –
- This recipe makes a small batch of compote good for 4-5 pieces of cheesecake.
- You may double or reduce the recipe.
- You can make blueberry, pineapple, peach, cherry, raspberries, and kiwi compote the same way.
- If you prefer a smooth sauce then blend this compote in the blender after it cool down.
- Use sweet strawberries, or increase the sugar to your taste.
- If you like it thinner, then simply add 2-3 tablespoons water.
Important tips to consider.
- The heavy whipping cream should be chilled, straight out of the refrigerator not the freezer.
- Cream cheese should be soft. Take it out of the fridge about 30 minutes to an hour before you want to make the cheesecake. It should not be melted.
- Beat the cream cheese and sugar with a beater attachment and not a whisk.
- Whip the heavy cream with a whisk, i.e a balloon whisk attachment.
Frequently asked questions.
How do I make my cheesecake firmer?
If you follow this recipe, you will get a firm cheesecake that is creamy as well. It won’t collapse and set well after refrigerating for a few hours.
Shelf life of a no-bake cheesecake.
- This cheesecake will stay good for a week in the fridge.
- I suggest that you add the desired topping just before serving it.
Best way to freeze a no-bake cheesecake.
- Yes, absolutely, you can freeze it in portion-size slices or whole cheesecake.
- Wrap it with plastic wrap followed by foil and then place it in an air-tight container.
- It will stay good in taste and texture for up to 2 months.
- Simply thaw it overnight or at least 5 hours in the fridge and serve.
- Do not thaw it over the counter or at room temperature.
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Want more no-bake recipes!! Try these!!!
No-bake fererro rocher mousse cake
Easy No-Bake Cheesecake Recipe
Basic No-Bake Cheesecake (Variations Included)
Ingredients
For the crust
- 1 ½ cups fine graham cracker crumbs 9 rectangle cracker sheets crushed
- 5 tablespoons butter
- 3 tablespoons packed brown sugar see notes
Cheesecake Batter
To beat in a bowl
- 24 ounces original full fat cream cheese softened (3 blocks)
- ¾ cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1 Tablespoon vanilla extract
- ¼ cup sour cream
To whip together
- 1¼ cup heavy whipping cream cold from the fridge
- 3 tablespoon confectioners sugar
Toppings
- Fresh Fruits
- Strawberry compote
- Blueberry compote
- Chocolate Ganache
- Pecan Caramel
Instructions
- Crush the graham crackers in a blender by pulsing a couple of times.
- Alternatively, you can place it in a zip lock bag and crush it with a rolling pin until it resembles coarse sand.
- Combine graham cracker crumbs, brown sugar, and melted butter in a large bowl. Press into the bottom and sides of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth using a beater attachment on a lower gentle speed. Add the sugar, vanilla, and sour cream and beat again. Do not overdo this process. You have to beat everything only until it is combined.
- In a separate bowl, using a balloon whisk attachment beat the heavy cream and sugar until stiff peaks start to form. Be careful not to whip it too long or it will turn into butter. Fold the whipped cream gently into the cream cheese mixture a little at a time until fully combined.
- Take out the pan with the crust from the fridge. Now add in the prepared cheesecake mixture and spread it evenly in the pan.
- Cover the pan with a plastic wrap, making sure the wrap does not touch the top of the cheesecake filling.
- Chill the pan for at least 6-8 hours or overnight.
- Carefully run a knife around the inner circumference of the chilled cheesecake and gently open the springform pan.
- Cut the cheesecake slice with a sharp knife. And serve with your favorite toppings.
Step by Step video of the recipe –
Notes
Possible Substitutes
For the crust Substitute brown sugar with white. Use crackers of your choice. If using Biscoff or any sweet crackers skip the sugar. For cheesecake batter Swap sour cream with Greek yogurt.Important tips to consider.
- The heavy whipping cream should be chilled, straight out of the refrigerator not the freezer.
- Cream cheese should be soft. Take it out of the fridge about 30 minutes to an hour before you want to make the cheesecake. It should not be melted.
- Beat the cream cheese and sugar with a beater attachment and not a whisk.
- Whip the heavy cream with a whisk, i.e a balloon whisk attachment.
- If you are serving this cheesecake without toppings, then add an additional ⅓rd cup confectioners sugar to the batter.
Shelf life of a no-bake cheesecake
- This cheesecake will stay good for a week in the fridge.
- I suggest that you add the desired topping just before serving it.
Can you freeze a no-bake cheesecake?
- Yes, absolutely, you can freeze it in portion-size slices or whole cheesecake.
- Wrap it with plastic wrap followed by foil and then place it in an air-tight container.
- It will stay good in taste and texture for up to 2 months.
- Simply thaw it overnight or at least 5 hours in the fridge and serve.
- Do not thaw it over the counter or at room temperature.
comments and suggestions are welcome