How To Make No Bake Cheesecake Recipe?

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Making your homemade cheesecake can be expensive and time-consuming, but with the help of this simple no-bake cheesecake recipe, you can save some dough and still enjoy a delicious dessert.

Cheesecake is the perfect dessert to impress your friends and family, but it can also be a lot of work.

In this blog post, we’ll teach you a simple method to make your own no bake cheesecake recipe without spending a dime.

PERSONAL EXPERIENCE:

I have never made a cheesecake before, but I wanted to try out this no bake recipe. The recipe was easy to follow, and it came out delicious! The only thing I had to watch out for was that the crust didn’t crack when I put it in the oven. This is definitely it if you’re looking for an easy cheesecake recipe!

Read More: Aunt Jemima Pancake Recipe

No Bake Cheesecake Recipe

Cheesecake is the perfect dessert to impress your friends and family, but it can also be a lot of work.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Dessert

Cuisine American

Servings 8

Calories 0.438 kcal

Equipment

Small bowl
Pie plate
Pan

Drinking glass
Measuring cup
Bowl

Stand mixer
Flexible spatula

Ingredients

Crust Ingredients:

2 cups of homemade or store-bought Biscoff or graham cracker crumbs

2.1/2 tablespoons of melted unsalted butter
Add Kosher salt to taste.

Filling Ingredients:

16 ounces of cream cheese, plain and full fat

3/4 cup of sugar
4 1/2 teaspoons of freshly squeezed lemon juice
1/4 of a teaspoon of vanilla extract

1/4 of a teaspoon of Diamond Crystal Kosher Salt; for Table Salt, use about 1/2 as much by volume or the same weight
1 1/2 cups of heavy cream

To Be of Use:

2 cups of cleaned and dried fresh fruit

Instructions

Regarding the Base: Mix cookie crumbs and melted butter in a small bowl—season with salt to taste. Spread the crumbs evenly in a 9-inch tart pan or pie plate and press down firmly with the bottom of a drinking glass or measuring cup; this will force the crumbs to adhere to the bottom and up the sides of the pan. Repeat this process until the crumbs form a compact, uniform layer across the bottom and up the sides of the pan. Keep chilled until use. (If you wrap the crust in plastic, you can make it a day or two in advance).
To make the filling, put the cream cheese, sugar, lemon juice, vanilla extract, and a pinch of salt into the bowl of a stand mixer equipped with the dough hook. First, stir slowly to create a thick paste, then gradually increase the speed of the mixer to medium.
Using a flexible spatula, scrape down the inside of the mixing bowl and the beater. Then, replace the beater with the whisk attachment and add the cream. The mixture should be whipped on high speed until it can hold stiff peaks, which can take anywhere from three to five minutes, depending on the strength of your mixer.

Apply to fill the baked pie crust by scraping it in and spreading it out in an even layer with the back of a spoon. Wrap in plastic and chill for at least 6 hours, or until the center reaches 40 degrees Fahrenheit (4 degrees Celsius), to ensure a firm and cold filling.
When ready to serve, garnish with fruit, cut into wedges with a hot chef's knife, rinsing the blade between cuts. Please ensure the pie server can reach the edge of the pie before sliding it under the crust (the first slice will be the most difficult and messy to remove).