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    Home » All Recipes » Desserts » Cheesecakes

    No Bake Cheesecake (Secret Ingredient)

    Published: Apr 23, 2023 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    This no bake cheesecake is made with a thick buttery graham cracker crust and filled with velvety and creamy cheesecake filling.

    Slice of a slice of no bake cheesecake with a strawberry on top.

    This cheesecake is the most perfect cheesecake to indulge with. You can top it with different types of topping like chocolate ganache, fruit sauces, fresh fruit, caramel sauce,

    You do not need a water bath for this cake or even turn on the oven! This cheesecake sets in the oven with the help of whipping the cream to stiff peaks, the addition of instant vanilla pudding, and the activation of the sour cream with the lemon juice.

    This is the most perfect summer dessert that is also perfect all year round. It is refreshing and light and is delish!

    Check out my mini version of this recipe that is perfect for parties, my no bake mini cheesecakes.

    For more delicious cheesecake recipes, check out my creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake, cheesecake with strawberry sauce, triple chocolate cheesecake, and Oreo cheesecake.

    Jump to:
    • Why this recipe works
    • What is a no bake cheesecake?
    • Ingredients
    • Instructions
    • Expert Tips
    • Faq's
    • Storing
    • Freezing
    • Make it ahead of time
    • Substitutions
    • Variations
    • Equipment
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • No bake- This is a no bake recipe! So there is no need to turn on the oven for this.
    • Texture- this cheesecake is extra creamy and silky smooth and will melt in your mouth!
    • Crust- It is made with a delicious buttery graham cracker crust that fits perfectly with the filling.
    • Simple- this recipe is made with a few simple ingredients you can find in any supermarket!
    • Versatile- this cheesecake can be topped with various toppings from fruit sauces, and fresh fruit, to chocolate whipped cream!

    What is a no bake cheesecake?

    A no bake cheesecake is a cheesecake that is made without eggs, or flour and is made without turning on the oven.

    The best part about this cheesecake except it's absolutely delicious is that you don't have the risk of the cheesecake from cracking, overbaking, underbaking, etc.

    Bite missing from a slice of cheesecake.

    Ingredients

    Before you start to make this Philadelphia no bake cheesecake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

    Full measurements are in the recipe card below.

    For the crust:

    Graham crackers/ tea biscuits- we like to use tea biscuits or digestive biscuits, but graham crackers will work as well.

    Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.

    Sugar- I added granulated sugar for the crust, you can swap it with caster sugar or brown sugar, or skip it for a less sweet crust.

    For the filling

    Heavy cream- make sure that your heavy cream is cold from the fridge.

    Cream cheese- use full-fat cream cheese, and make sure that it’s at room temperature.

    Powder sugar- you will need powder sugar for the outer layer of these cookies in this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. super easy!

    Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.

    Vanilla extract- adds extra flavor.

    Salt– We used kosher salt for this recipe. Salt doesn’t give them a salty taste, it helps to enhance the flavor.

    Lemon zest- the lemon zest adds an aroma and a light flavor to this dessert. Don’t worry, this cheesecake will not taste like lemon cheesecake.

    Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!

    Instant pudding- our secret ingredient to make this cheesecake stable without using gelatin.

    Instructions

    Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.

    Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.

    Cheesecake process shots.

    Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.

    Transfer the pan to the freezer and let the crust firm up while you make the filling.

    Cheesecake process shots.

    In a medium-sized mixing bowl, add the cold heavy whipping cream, and whip it with an electric hand mixer until stiff peaks form.

    Cheesecake process shots.

    In a separate big mixing bowl, add the room-temperature cream cheese and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.

    Cheesecake process shots.

    Add the sour cream, vanilla extract, vanilla instant pudding, lemon juice, lemon zest, and powdered sugar, and mix until the mixture is creamy and smooth.

    Cheesecake process shots.

    Gradually transfer the whipped cream (â…• at a time) to the cream cheese mixture and fold gently with a spatula until the mixture is well combined.

    Cheesecake process shots.

    Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.

    Cheesecake process shots.

    Keep in the fridge for up to 4 days covered with plastic wrap or foil, and when ready to serve, top with fresh berries, or your favorite toppings, and serve!

    Expert Tips

    • Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
    • Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
    • Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
    • In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
    • Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
    • Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
    • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
    • Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
    • Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
    Slice missing from a no bake cheesecake.

    Faq's

    How long will these last?

    This cheesecake will last up to 4 days in an airtight container in the fridge.

    How long does it take for these to set in the fridge?

    This cheesecake need to be set in the fridge for at least 4 hours. We let it set overnight for the best results.

    What is no bake cheesecake filling made of?

    The filling is made by whipping cream to stiff peaks, then folding it into a mixture consisting of cream cheese, sugar, sour cream, vanilla extract, and lemon juice. The filling is poured over the crust which is either homemade crust or pre-made crust.

    Why isn't my no bake cheesecake firm?

    This can happen if you didn't whip your cream to stiff peaks, and folded the batter too roughly which caused the air in the cream to deflate. The air in the cream that creates stiff peaks makes this cheesecake stable.

    Are no bake cheesecakes any good?

    Yes! No bake cheesecakes are creamy and velvety smooth and packed with delicious flavor. You can make it with a premade crust to make this recipe easier!

    Close up of a slice of cheesecake.

    Storing

    Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.

    Freezing

    To freeze this cheesecake after you let it set in the fridge for at least 5 hours. Freeze the cheesecake covered in a few layers of plastic wrap or foil.

    This will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.

    Make it ahead of time

    Make this in advance by making it according to the instructions. Let it chill in the fridge for 1-2 days.

    Top the cheesecake with the topping of your choice and serve when ready to serve!

    Philadelphia no bake cheesecake sliced open.

    Substitutions

    Gluten-free - if you want to make this recipe gluten-free, simply replace the graham crackers with gluten-free graham crackers.

    Variations

    Toppings- this cheesecake can be topped with various types of toppings like, jam, fruit compote, strawberry topping, fresh fruit, etc.

    Zest- we added lemon zest for these but you can swap it with orange zest as well!

    Sweet sauces- top this cheesecake with hot fudge, caramel sauce, lemon curd, etc.

    Whipped cream- top these with freshly made whipped cream! Or top these with chocolate whipped cream, or Oreo whipped cream.

    Crust- you can make this crust into a chocolate crust by swapping the graham crackers with Oreo cookies. You can use the same recipe from my Baileys cheesecake recipe.

    Bite missing from a slice of cheesecake with a strawberry on top.

    Equipment

    • You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
    • You will also need a food processor to make the crust (if you do not want to use a plastic bag).
    • I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this.

    More no-bake desserts

    No bake chocolate pie- This no bake chocolate pie is made with an oreo cookie crust, topped with a rich chocolate filling that is made with both dark chocolate and cocoa powder, and topped with plenty of freshly made whipped cream.

    No bake turtle pie- This no bake turtle pie is made with a rich chocolaty oreo crust, and a creamy no bake caramel cheesecake filling and topped with melted chocolate, caramel sauce, and chopped pecans.

    Cheesecake balls- These cheesecake balls are the perfect bite sized dessert for cheesecake lovers! They are made with only 5 simple ingredients that you may find in your kitchen!

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

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    📖 Recipe

    Slice of a no bake cheesecake with a strawberry on top.

    No Bake Cheesecake (Secret Ingredient)

    Rich and delish
    This no bake cheesecake is made with a thick buttery graham cracker crust and filled with velvety and creamy cheesecake filling.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Freeze time 5 hours hrs
    Total Time 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 442 kcal

    Ingredients
     
     

    Crust

    • 2 cups Graham crackers crumbs
    • 1 tablespoon Granulated sugar
    • 115 g Butter melted

    Filling

    • 1 ¼ cups Heavy cream cold
    • 680 g Cream cheese room temp
    • 1 teaspoon Vanilla extract
    • 1 cup Powder sugar
    • 2 tablespoon Instant vanilla pudding
    • 1 teaspoon Lemon zest
    • 2 teaspoon Lemon juice
    • â…“ cup Sour cream

    Instructions
     

    • Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
    • Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
    • Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
    • Transfer the pan to the freezer and let the crust firm up while you make the filling.
    • In a medium-sized mixing bowl, add the cold heavy whipping cream, and whip it with an electric hand mixer until stiff peaks form.
    • In a separate big mixing bowl, add the room-temperature cream cheese and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.
    • Add the sour cream, vanilla extract, vanilla instant pudding, lemon juice, lemon zest, and powdered sugar, and mix until the mixture is creamy and smooth.
    • Gradually transfer the whipped cream (â…• at a time) to the cream cheese mixture and fold gently with a spatula until the mixture is well combined.
    • Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.
    • Keep in the fridge for up to 4 days covered with plastic wrap or foil, and when ready to serve, top with fresh berries, or your favorite toppings, and serve!

    Notes

    • Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
    • Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
    • Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
    • In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
    • Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
    • Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
    • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
    • Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
    • Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.

    Nutrition

    Calories: 442kcalCarbohydrates: 29gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 110mgSodium: 363mgPotassium: 138mgFiber: 1gSugar: 10gVitamin A: 1405IUVitamin C: 1mgCalcium: 93mgIron: 1mg
    Keyword mini no bake cheesecakes, Philadelphia no bake cheesecake
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