Easy No Bake Cheesecake

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These days, it’s easy to find store-bought cheesecake. Maybe that’s why we keep our homemade cheesecake recipes so close! There is something special about taking a bite of something delicious that you know is made from scratch. A completely different way of eating! Cheesecake is not difficult in theory, but you always run the risk of overcooking it. This no-bake version takes out a lot of the guesswork involved in baking cheesecake in the oven. The filling is fluffy, light, delicious and melts in your mouth. Served with a little crunch – thanks to the graham cracker crust – you really can’t go wrong!

Graham Cracker Crust:

The graham cracker crust in this recipe is second only to the cheesecake filling! This recipe is so much tastier than store-bought, and it only takes a few minutes to make. You can always swap store bought crust for homemade, but it’s never going to be as good. Trust us—when you see how easy it is to make your own, you’ll want to try it.

Add some melted butter and sugar and place in a spring form pan. Press down firmly so that it doesn’t fall apart, then put it in the freezer. That’s it – that’s all you need to do to make a delicious graham cracker crust at home!

Heavy Cream Substitute:

You can substitute 1 cup of cool whipped cream for the whipped cream, if desired.

Add-ins for Easy No Bake Cheesecake:

One of our favorite ways to make a no-bake cheesecake is to add Reese’s candy bars to it! Just add 1/2 cup to the final mixture, making sure to mix well. You can do this with your favorite candy cubes.

Don’t like added candy? Add 2 tablespoons of lemon, lime, or orange zest to the final mix to turn it into a citrus feast. You can also add 1/2 cup of fresh berries and make it into a berry cheesecake.

How long does this take to set up?

Once you have the filling and crust ready, the dessert is ready to pop in the freezer. Don’t try to cut corners and let it set in the fridge. The texture won’t be the same, trust us – you won’t regret taking the time to wait! You should put your dessert in the refrigerator for at least four hours. The longer you let it stabilize, the better. Overnight is ideal.

What is a Springform Pan?

This homemade cheesecake recipe calls for the use of a springform pan. The side of the springform pan has a little snap that allows it to expand and separate from whatever you put it in — in this case, your no-bake dessert. This will help your dish maintain its tall, flat shape without all the hard work involved in removing it from a traditional pan.

If you don’t have a springform pan, you can use a pie plate or 9×9 baking dish instead.

Troubleshooting: Grainy Cheesecake

If the sugar is not fully dissolved, this sweet treat will take on a grainy texture. That’s why we love using powdered sugar in homemade cheesecake recipes. You don’t have to worry about the sugar dissolving as it already has a silky smooth texture.

How can you tell if a no-bake cheesecake is set?

While it’s best to let your dishes sit overnight in the fridge, we know sometimes waiting that long isn’t possible. You may be pressed for time and have to rush to an event where you make dessert – or you may just be impatient and eager to try your creation! Either way, it’s essential to let your homemade cheesecake sit in the refrigerator for at least four hours. You’ll know it’s ready by the look: feel free to dig in if it’s shiny and solid to the touch.