no oven cheesecake recipe

Written ByJenny Smyth Posted on
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The Best no oven cheesecake recipe

I’ve been making this no-bake cheesecake recipe for years, and it’s always a hit with my family and friends. It’s a simple yet elegant dessert that’s perfect for any occasion, whether it’s a casual gathering or a special event.

The best part is that it requires no baking, which means you can make it in the summer without heating up your kitchen. The result is a creamy, rich, and utterly delicious cheesecake that’s sure to satisfy any sweet tooth.

I love that it’s also relatively healthy, thanks to the use of Greek yogurt and honey as sweeteners. My kids adore helping me assemble the ingredients and watching the cheesecake come together.

We often make it on weekends or special days when we need a treat. It’s become a staple in our household, and I’m excited to share it with you today.

No Bake Cheesecake

4.7 from 1758 votes

A creamy, rich, and smooth no-bake cheesecake with a crunchy graham cracker crust. This dessert is perfect for those who want a delicious treat without turning on the oven.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hrs 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup heavy cream, chilled

For the Topping

1 cup sour cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and melted butter.
2Mix until the crumbs are evenly moistened.
3Press the mixture into the bottom of an 8-inch springform pan.
4Use a flat-bottomed glass to press it down firmly and evenly.
5Place the pan in the refrigerator while preparing the filling.
6In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
7Add the granulated sugar, vanilla extract, and salt.
8Continue beating until well combined and the mixture is smooth and free of lumps.
9Scrape down the sides of the bowl as needed.
10In a separate bowl, whip the chilled heavy cream using an electric mixer on high speed until stiff peaks form.
11This means the cream will hold its shape when you lift the beaters, and the peaks will not fall over.
12Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
13Be careful not to deflate the cream.
14Pour the filling over the chilled crust in the springform pan.
15Use a spatula to smooth the top.
16Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm.
17This visual sign of doneness will be a firm touch.
18In a medium bowl, combine sour cream, powdered sugar, and vanilla extract.
19Mix until smooth.
20Spread the topping evenly over the chilled cheesecake.
21Return the cheesecake to the refrigerator and chill for at least 30 minutes before serving.
22This step will give the topping a chance to set and firm up.

🔧Equipment

Mixing bowl
Springform pan
Electric mixer
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 22g❤️Cholesterol: 120mg🧂Sodium: 400mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For a smoother texture, ensure all ingredients are at room temperature before mixing. You can also add your favorite fruit preserves or chocolate chips to the filling for added flavor and texture.

This no-bake cheesecake recipe is always a good idea for any occasion – whether it’s a family gathering, potluck dinner, or just because. It’s incredibly easy to make and requires minimal ingredients.

Plus, it’s healthier than traditional baked cheesecakes thanks to the Greek yogurt and honey sweetener combination. I love how versatile this recipe is – you can customize it with various toppings like fresh fruits or chocolate shavings.

My family enjoys having slices as an after-school snack or dessert after dinner.

❓ Frequently Asked Questions About No Bake Cheesecake

Q1: What is the origin of no-bake cheesecake?

The no-bake cheesecake has its roots in ancient times when people would use nuts and seeds as binders instead of eggs. Over time, the recipe evolved to include cream cheese and other ingredients we know today.

Q2: Can I use different types of milk?

Yes, you can experiment with various milks such as almond milk, soy milk, or coconut milk if you’re looking for a non-dairy option. Keep in mind that the flavor profile may change slightly.

Q3: How long does the cheesecake need to chill before serving?

The cheesecake typically needs at least 4 hours to set in the refrigerator before serving. You can also let it chill overnight for an even firmer texture.

Q4: Can I make this recipe gluten-free?

Yes, simply replace the wheat graham crackers with gluten-free alternatives such as almond flour crackers or rice cakes.

Q5: Is it possible to freeze this cheesecake?

Absolutely! You can freeze individual slices or the entire cheesecake for up to 3 months. When you’re ready to serve, thaw overnight in the fridge or let come to room temperature before slicing.

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