Ready…set…don’t bake! If you’re looking for a super easy but scrumptious dessert, it doesn’t get any simpler than a no bake cheesecake. End your dinner party with this perfectly delicious make-ahead dessert. Whether you’re looking for a classic recipe for no-bake cheesecake or a fancied up version, we’ve got lots of options in our no-bake cheesecake recipe round up.

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    What is the difference between a baked and no bake cheesecake?

    Baked cheesecake requires mixing in egg, then relies on baking to harden the cheesecake mixture. The result is a dense, solid, stick-to-the-roof-of-your-mouth texture that makes for a hearty & satisfying dessert.

    No-bake cheesecake, on the other hand, relies on cooling in the fridge to solidify the cheesecake mixture. Because there is no cooking involved, raw eggs are out of the picture since they could pose a potential health hazard. The result of using an egg-free, heat-free “cooking” method is that the cheesecake comes out much lighter and airy, with a mousse-like texture. It is also much more convenient to make!

    Can you freeze a no-bake cheesecake?

    Yes, but we’ll be real: the resulting cheesecake simply won’t be as creamy and smooth as one that wasn’t frozen and then thawed. Still, it’s totally fine to eat and can extend the life of your cheesecake by another month so you should definitely park it in the freezer if you can’t finish it in one go.

    Here are some tips on how to freeze a no-bake cheesecake:

    • Always freeze the topping separately from the cheesecake and crust. Most toppings will have their texture completely altered upon freezing, to the point that it’s mushy or weird-tasting.
    • Cut the cheesecake into individual size portions, so that you can defrost only the amount you need each time.
    • Wrap the cheesecake tightly in saran wrap, then again in aluminum foil.
    • Freeze for up to one month.
    • Always thaw out in the fridge before serving.

    Can you make cheesecake without a spring form pan?

    Spring form pans are mainly about aesthetics. They’re basically round cake pans that have removable sides and bottoms, which make it easier to remove the cheesecake from the pan.

    Cheesecakes have an obvious bottom crust, so you can’t exactly flip them over out of a regular cake pan when you are done making it like you can with a cake, otherwise your cheesecake crust would suddenly be on top. That and the fact that cheesecakes don’t parkour well and won’t stay intact when flipping.

    It’s easier to transfer the cheesecake to a nice serving tray, or even just keep the crust of your slices from falling apart, if you use a spring foam pan. If you are in a pinch, you could try using a cake pan lined with parchment paper or a deep dish pie tin, but if you can spring for the spring form pan (get it?), it’ll come out way prettier.

    no bake cheesecake with graham cracker crust, lemon curd topping, fresh strawberries

    How to make a no-bake cheesecake

    This simple cheesecake gets a little pizzazz from the lemon curd topping, which goes great with pretty much any sweet berry or fruit that you might want to add as a finishing touch. Using low-fat cream cheese keeps it a bit healthier, so you can indulge guilt free!

    Ingredients

    Crust:

    Cheesecake filling:

    Lemon curd topping (optional):

    • 2-3 large lemons, halved & deseeded
    • ¼ cup maple syrup (or to taste)

    How to Make a Simple No-Bake Cheesecake Recipe – Step by Step

    Step 1. To make the lemon curd, put the lemons (peels and all!) plus your maple syrup into a high-speed blender.

    Step 2. Blend carefully, increasing the intensity in increments from low to high, until you have a smooth and creamy mixture.

    Step 3. Strain the mixture over a mixing bowl using a mesh strainer to remove the solid pieces.

    Step 4. Seal in a tightly-sealed mason jar or other covered container for 5-6 hours.

    Step 5. Stir all the ingredients for the crust together in a large bowl until well-combined.

    Step 6. Press the mixture firmly into your spring form pan or pie tin, covering the entire bottom. Use a large measuring cup when pressing to apply large areas of even pressure.

    Step 7. Put the crust into the freezer to chill for at least 10 minutes while you make the cheesecake filling and topping.

    Step 8. Mix the cream cheese, lemon juice, and vanilla extract using a hand mixer set to medium-high until smooth and well-combined.

    Step 9. Fold in the whipped topping with a rubber spatula until it’s combined but without mixing it too much more.

    Step 10. Pour the cheesecake filling into your spring form pan or pie tin, then smooth out with a rubber spatula.

    Step 11. Refrigerate the entire pan at least four hours but preferably overnight until the cheesecake is properly set. You’ll know it is ready when it is firm to the touch.

    Step 12. Add lemon curd topping (or any other toppings of your choice; see tips for suggestions), then slice and serve!

    Tips

    • To crush your graham crackers, put them into a large sliding-lock ziploc bag and crush well with your hands or a rolling pin until you have small crumbs. Or, pulse the crackers in a food processor until very broken down.
    • Make sure your cream cheese is at room temperature before mixing by having it sit out for about an hour first, otherwise your cheesecake filling will end up lumpy.
    • Lemon curd is not the only way to dress your cheesecake! Try whatever toppings float your taste buds:

    No-bake Cheesecake Recipes

    Now it’s time to cut the cheese with our round-up of the best, most velvety no-bake recipes in all kinds of tasty flavors.

    Easy

    This 4 ingredient cheesecake recipe only requires cream cheese, condensed milk, lemon, graham cracker crust, and 30 minutes. (via Our Table for Seven)

    Pumpkin

    Here’s a fall cheesecake that uses vanilla pudding for some added creaminess. (via Spend with Pennies)

    Strawberry

    Cheesecake lasagna might not sound appetizing, but your taste buds will love the layers, which include cookie, cream, and flavoring (such as fruit or chocolate), topped with garnishes. (via Sugar Apron)

    Dulce de Leche

    Cream cheese and sour cream are the base of this treat that’s topped with buttery caramel and sprinkled with sea salt. (via The Domestic Rebel)

    Oreo

    If you’re a fan of Oreo cheesecakes, then this white chocolate cookies and cream cheesecake will be right up your alley. The recipe includes a homemade recipe for the whipped topping, though you’re free to opt for Cool Whip too. (via Beyond Frosting)

    Chocolate Peanut Butter [Gluten-free, Vegan]

    Get the great taste of Reese’s, but with ingredients that fit a gluten-free, egg-free, or dairy-free diet. (via Bakerita)

    Cheesecake Parfaits [Keto]

    This low-carb dessert uses coconut shortbread cookies for crunch and fresh berries like blueberries, raspberries, and strawberries for garnish. (via I Breathe I’m Hungry)

    Cherry

    This recipe gives you a huge slab of this classic cheesecake flavor, since it’s made in a 9 x 13 pan. (via Real Life Dinner)

    Key Lime

    You only need 4 ingredients for this recipe. And to make it even simpler, use regular limes in place of key limes. (via A Pinch of Healthy)

    Healthy Cheesecake Cups

    Looking for a lighter version of cheesecake? Use Greek yogurt for a creamy, fattiness while keeping the calorie count lower. (via Feel Good Foodie)

    Death by Chocolate

    Here’s a richly decadent dessert includes Oreos, dark chocolate, chocolate chips, and some Bailey’s Irish cream. (via Averie Cooks)

    Apple

    Capture the flavors of fall with this apple pie cheesecake fluff that’s got aromatic cinnamon, nutmeg, and cloves and is topped with crushed pecan sandies. (via Back for Seconds)

    Coffee

    Instead of having your morning cup of joe in a mug, how about in cheesecake form in a mason jar? (via Home Cooking Memories)

    Mango

    Try this tropical fruity cheesecake mousse desserts that’s vibrant in both color and flavor. (via My Food Story)

    Nutella [Gluten-free]

    These cheesecake shooters are an elegant dessert that use cream cheese, heavy cream, and Greek yogurt. (via Cupcakes & Kale Chips)

    Pineapple

    Have sweet and tart at the same time with these mini cheesecake trifles. (via Mom on Timeout)

    Peppermint

    Here’s a no-bake Christmas dessert that’s perfect during the winter holidays. (via Cincy Shopper)

    If you’re after a smooth, easy dessert, these no-bake cheesecake recipes are sure to hit the spot!
    No-Bake Cheesecake with Lemon Curd
    Prep Time
    15 mins
    Chill Time
    4 hrs
    Total Time
    4 hrs 15 mins
     

    An easy no-bake cheesecake recipe with lemon curd. Top with your favorite berries or fruits to make a refreshing and smooth dessert.

    Course: Dessert
    Cuisine: American
    Keyword: easy dessert recipe, no bake dessert
    Servings: 12 slices
    Calories: 369 kcal
    Author: Sylvia Wu
    Ingredients
    Crust
    • 1 ½ cups graham crackers crushed
    • 2 tablespoons sugar
    • 4 tbsp coconut oil melted
    Cheesecake filling
    • 16 ounces reduced fat cream cheese room temperature
    • 1 ½ cups powdered sugar
    • ¼ cup lemon juice
    • 3 cups whipped topping
    • 1 teaspoon vanilla extract
    Lemon curd topping (optional)
    • 2-3 large lemons halved & deseeded
    • 1/4 cup maple syrup or to taste
    Instructions
    1. To make the lemon curd, put the lemons (peels and all!) plus your maple syrup into a high-speed blender.
    2. Blend carefully, increasing the intensity in increments from low to high, until you have a smooth and creamy mixture.
    3. Strain the mixture over a mixing bowl using a mesh strainer to remove the solid pieces.
    4. Seal in tightly-sealed mason jar or other covered container for 5-6 hours.
    5. Stir all the ingredients for the crust together in a large bowl until well-combined.
    6. Press the mixture firmly into your spring form pan or pie tin, covering the entire bottom. Use a large measuring cup when pressing to apply large areas of even pressure.
    7. Put in freezer to chill for at least 10 minutes while you make the cheesecake filling and topping.
    8. Mix the cream cheese, lemon juice, and vanilla extract using a hand mixer set to medium-high until smooth and well-combined.
    9. Fold in the whipped topping with a rubber spatula until it's combined but without mixing it too much more.
    10. Pour the cheesecake filling into your spring form pan or pie tin, then smooth out with a rubber spatula.
    11. Refrigerate entire pan at least four hours but preferably overnight until cheesecake is properly set. You’ll know it is ready when it is firm to the touch.
    12. Add lemon curd topping (or any other toppings of your choice; see notes for suggestions), then slice and serve!
    Recipe Notes

    To crush your graham crackers, put them into a large sliding-lock ziplock bag and crush well with your hands or a rolling pin until you have small crumbs. Or, pulse the crackers in a food processor until very broken down.

    Make sure your cream cheese is at room temperature before mixing by having it sit out for about an hour first, otherwise your cheesecake filling will end up lumpy.

    Lemon curd is not the only way to dress your cheesecake! Try whatever toppings float your taste buds:

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