Can’t get enough? Try my Easy Chocolate Crinkle Cookies, Cream Cheese Lemon Crumb Cake, or my Snickerdoodle Waffle Ice Cream Sandwiches. For more delicious no-bake recipes, head on over to my popular posts for Copycat Reese’s Creamy Peanut Butter Eggs, Easy 4 Ingredients Soft Caramels, and No Bake Frozen Peanut Butter Pie. I love me some cheesecake. But I hate the time it takes to bake it. I’ve seen recipes that require a water bath, close watching of the baking process, adding foil tents if it starts to burn… I mean, I love cheesecake but not THAT much. So I always turned to store-bought. That is, until I tried a no bake cheesecake and realized how deliciously simple one of my dessert addictions could be! With only 30 minutes of prep work, and a few hours in the fridge, the only thing you’ll need to plan for is how to kill that chilling time while you wait for your cheesecake to be ready to dig into!
Why This Recipe Works
No oven required — That’s right. Don’t even go near your oven for this one. You’ll get the same delicious cheesecake without having to go through all the other unnecessary steps, like silly baking. Simple ingredients — Cream cheese, heavy cream, sour cream, sugar, and vanilla make up the bulk of the filling. All things you probably have on hand or can easily get at the grocery. Buttery crust — The crust? Well, it’s buttery, graham-crackery, and no bake too! Just mix the ingredients together, press into your pie pan and freeze to set while you make the filling. Perfect for sharing — That is of course, if you want to. As much as I love cheesecake, I love it even more when I can share it with those I love. This easily makes 12 servings. More if you like smaller slices, less if you like your piece of the pie on the bigger side. Preparing the cheesecake filling
Expert Tips
I prefer to use full-fat cream cheese for it’s thickness and richness, but you can also reduced fat if you like. I love this recipe as written – light on the tang with just a little sour cream, but if you prefer your cheesecake a little more tart, then all you need to do is add 1-2 teaspoons fresh-squeezed lemon juice to the filling mixture. Be sure to just let the cheesecake set in the fridge and not the freezer. If you pop it into the freezer, it can chill too quickly and crack, cake, or even get a little lumpy. If you want to freeze the cheesecake after it’s made though, take it out of the springform pan and either wrap individual slices or the entire cake in plastic wrap, then aluminum foil to keep it fresh. Thaw in the fridge when you’re ready to eat it.
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Super Soft Peanut Butter Cookies Cream Cheese Lemon Bars Zucchini Bread Muffins Sugar Cookie Bars Thin Mint Cheesecake Bars Cinnamon Roll Cheesecake Bars Strawberry Lemon Cheesecake Bars Pumpkin Cheesecake Bars with Gingersnap Crust Mini Turtle Cheesecakes
Did you make this super easy no bake cheesecake recipe? YAY! Please rate the recipe below!
