The decadent texture and flavor of this, Classic No Bake Cheesecake, is absolutely mouth watering! The ingredient list is simple and to the point, but the flavor packs a punch! You also have the freedom to top it with any toppings you like, like: fresh strawberries, sprinkles, chocolate syrup, caramel sauce, berry sauce, etc. The possibilities are endless with this delicious Vanilla Cheesecake! Be sure to leave a review once you try it, I love hearing from you!
No-bake cheesecakes are delicious and easy to make, with several advantages over baked cheesecakes. They require no baking time, which is awesome, in and of itself. Secondly, because no-bake cheesecakes do not require eggs, there is no risk of over-baking, cracking, or curdling. This will lead to a smoother and creamier texture. No-bake cheesecakes offer flexibility in flavor and ingredient variations; you can experiment with different flavor combinations, crusts, and toppings. Since no-bake cheesecakes need to be refrigerated, they are easier to transport, making them the perfect dessert for your next potluck, gathering, barbeque, picnic or holiday party!
One of the most compelling reasons to make this recipe is that it does not require the use of an oven, so even your kids and teens can feel confident in making it with you! Make it a family experience! They are also much quicker to prepare than traditional baked cheesecakes, because they require less preparation and clean-up time, who doesn’t love that! No-bake cheesecakes are often lighter and creamier than baked cheesecakes, making them a refreshing and indulgent treat for any occasion. I am dreaming about the next time I make this, it is our families favorite recipe!
Ingredients:
Crust:
1 and ½ cups Graham Cracker Crumbs *11-12 Graham Cracker Sheets
6 Tbs Butter *melted
¼ cup Granulated Sugar
Cheesecake Filling:
16 ounces Cream Cheese *softened
1 1/4 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 teaspoons Lemon Juice
1 and ½ cups Cold Heavy Whipping Cream
Toppings: *Optional
Fresh Strawberries, Caramel Sauce, Chocolate Sauce, Berry Sauce, Berries, Sprinkles, etc.
Instructions:
Crust:
- Line the bottom of a 9-inch springform pan with a round sheet of parchment paper and set aside.
- If you need to break up your graham crackers to make crumbs, place the graham cracker sheets into a Ziplock bag, and with a rolling pin carefully hit the graham crackers until they become crumbs. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium-sized bowl and stir until well combined.
- Scoop the graham cracker crumb mixture into the prepared 9-inch springform pan and firmly press it into the bottom of the pan, using the bottom part of a glass cup, or your hand. Transfer to the refrigerator to chill while you prepare the filling.
Cheesecake Filling:
- To a large mixing bowl, add your softened cream cheese, beat using a handheld mixer for 1-2 minutes, or until smooth. Slowly add in the powdered sugar until fully combined. Add in the lemon juice and vanilla extract, mix until fully combined. Scrape the sides of the bowl to be sure all the ingredients get fully incorporated. Set aside.
- Add the heavy whipping cream into a separate mixing bowl, using a handheld mixer, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold 1/3 of the whipped cream into the cream cheese mixture with a spatula, until combined, then fold in the remaining whipped cream in until it is all fully combined.
- Remove the springform pan with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into an even layer, smoothing out the top.
- Cover tightly with plastic wrap and place onto a flat surface in the refrigerator to chill for at least 6 hours.
- When you are ready to serve, carefully slice a knife around the inside of the springform pan, if needed, release the springform pan, then slice, add any toppings you like, and enjoy!
Another one of our favorite Dessert recipes you should try would be our Easy Pumpkin Pie! Click the link below and it will take you right to it!
Click the link below to find an awesome spring form pan:
I always love to hear from you, so be sure to leave me a comment or send me an email if you try these! Be sure to find and tag me on Instagram at livingsimplybykalani, on Tiktok at Kalani Bryson, and on Pinterest at Living Simply by Kalani if you make these!
Follow back for more simple and delicious recipes!
Classic No-Bake Cheesecake
Ingredients
Crust
- 1 ½ cups Graham Cracker Crumbs *11-12 Graham Cracker Sheets
- 6 Tbs Butter *melted
- ¼ cup Granulated Sugar
Cheesecake Filling
- 16 ounces Cream Cheese *softened
- 1 1/4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Juice
- 1 ½ cups Cold Heavy Whipping Cream
Instructions
Crust:
- Line the bottom of a 9-inch springform pan with a round sheet of parchment paper and set aside.
- If you need to break up your graham crackers to make crumbs, place the graham cracker sheets into a Ziplock bag, and with a rolling pin carefully hit the graham crackers until they become crumbs. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium-sized bowl and stir until well combined.
- Scoop the graham cracker crumb mixture into the prepared 9-inch springform pan and firmly press it into the bottom of the pan, using the bottom part of a glass cup, or your hand. Transfer to the refrigerator to chill while you prepare the filling.
Cheesecake Filling:
- To a large mixing bowl, add your softened cream cheese, beat using a handheld mixer for 1-2 minutes, or until smooth. Slowly add in the powdered sugar until fully combined. Add in the lemon juice and vanilla extract, mix until fully combined. Scrape the sides of the bowl to be sure all the ingredients get fully incorporated. Set aside.
- Add the heavy whipping cream into a separate mixing bowl, using a handheld mixer, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold 1/3 of the whipped cream into the cream cheese mixture with a spatula, until combined, then fold in the remaining whipped cream in until it is all fully combined.
- Remove the springform pan with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into an even layer, smoothing out the top.
- Cover tightly with plastic wrap and place onto a flat surface in the refrigerator to chill for at least 6 hours.
- When you are ready to serve, carefully slice a knife around the inside of the springform pan, if needed, release the springform pan, then slice, add any toppings you like, and enjoy!