Easy Peasy No-Bake Cheesecake - Smooth, velvety no-bake cheesecake with a crunchy graham cracker crust and optional sweet strawberry sauce.
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This delicious and simple no-bake cheesecake is perfect for when you’re craving cheesecake, but don’t want to go through all the hassle of making a traditional cheesecake.
It’s light, sweet, refreshing and great for any occasion!
With a few easy steps and some time, you’ll have a melt-in-your-mouth, perfect dessert!
HOW TO MAKE EASY PEASY CHEESECAKE
Before you get started, make sure you have the following ingredients:
- Graham cracker crumbs
- Brown sugar
- Ground cinnamon
- Butter, melted
- Cream cheese, softened
- Sugar
- Lemon juice
- Heavy whipping cream
- Sugar
- Lemon juice
- Cornstarch
- Strawberries
- Blueberries, optional for topping
- Raspberries, optional for topping
- Mint leaves, optional for garnish
Once you’ve gathered all your ingredients, follow the steps below for a simple and delicious dessert!
PREPARING THE CHEESECAKE CRUST
- In a small mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
- Add melted butter and mix well.
- Press mixture into a 9-inch springform pan, completely covering the bottom and about 1 inch up the sides.
MIXING THE NO-BAKE CHEESECAKE FILLING
- In a large mixing bowl, beat cream cheese, sugar, and lemon juice.
- Gradually add cream and continue beating until peaks form.
- Pour mixture on top of crust.
PREPARING THE STRAWBERRY TOPPING
Although the strawberry topping is optional, it's just an added element of flavor and makes the cheesecake even more beautiful!
- To prepare topping, put strawberries, sugar, lemon juice, and cornstarch in a saucepan. Over medium heat, stir and bring to a boil. Depending on how juicy your strawberries are, you may have to add 1-2 tablespoon of water. Reduce heat and allow mixture to cook until it has thickened. This will take 6-8 minutes. Remove from heat and allow to cool.
- Place the cheesecake on your counter to prepare for adding the topping.
- Top cheesecake with strawberry slices, blueberries, and raspberries.
- Slide a knife around the edge of your pan and gently remove the rim and slice into pieces and drizzle cooled topping over top individual pieces of cheesecake.
TIPS FOR MAKING EASY PEASY NO-BAKE CHEESECAKE
- Make sure the cream cheese you are using is at room temperature in order to avoid a lumpy cheesecake. An easy way to ensure this is to remove the cream cheese from the fridge an hour ahead of making the filling to allow it to soften.
- For best results, let the cheesecake sit in the fridge overnight before serving.
- Cheesecake should not sit out at room temperature for longer than two hours after serving.
- For a more tropical twist, try topping the cheesecake with sliced peaches, kiwi, or mango.
WHAT ARE SOME OTHER CHEESECAKE TOPPING IDEAS?
There are so many topping options for cheesecake, so have fun and experiment!
Some popular toppings are whipped cream, lemon curd, any fruit sauce, chocolate chips or curls, fresh berries, or salted caramel.
HOW FAR IN ADVANCE CAN YOU MAKE A NO-BAKE CHEESECAKE?
This recipe can be made up to two days in advance, which makes it great for those busy weeks where you want something sweet and simple!
WHAT'S THE BEST WAY TO STORE CHEESECAKE?
Leftovers of this no-bake cheesecake can be covered in an airtight container and stored in the fridge for up to 5 days.
CAN YOU FREEZE NO-BAKE CHEESECAKE?
Yes, you can! To freeze this recipe, after it sets in the fridge, wrap the cheesecake without the topping in plastic wrap then aluminum foil, or in airtight container, and freeze for two to three months.
Let it thaw in the fridge and serve when ready to eat!
MORE TASTY NO-BAKE RECIPES YOU'LL LOVE
- No Bake Cherry Torte
- No Bake Cherry Dump Cake
- No Bake Lemon Pie
- No-Bake Peanut Butter Clusters
- No-Bake S’mores Tarts
Easy Peasy No-Bake Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ cup butter (melted)
For the Filling:
- 2 - 8 ounces cream cheese (softened)
- ⅓ cup sugar
- 2 tablespoon lemon juice
- 2 cups heavy whipping cream
For the Topping:
- 1 pound strawberries (hulled and diced)
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ cup sliced strawberries
- ½ cup blueberries
- ½ cup raspberries
Instructions
For the Crust:
- In a small mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
- Add melted butter and mix well.
- Press mixture into a 9-inch springform pan, completely covering the bottom and about 1 inch up the sides.
For the Filling:
- In a large mixing bowl, beat cream cheese, sugar, and lemon juice.
- Gradually add cream and continue beating until peaks form.
- Pour mixture on top of crust.
For the Topping:
- To prepare topping, put strawberries, sugar, lemon juice, and cornstarch in a saucepan.
- Over medium heat, stir and bring to a boil. Depending on how juicy your strawberries are, you may have to add 1-2 tablespoon of water.
- Reduce heat and allow mixture to cook until it has thickened. This will take 6-8 minutes.
- Remove from heat and allow to cool.
- Top cheesecake with strawberry slices, blueberries, and raspberries.
- Slide a knife around the edge of your pan and gently remove the rim.
- Slice into pieces and drizzle cooled strawberry topping over top individual pieces of cheesecake.
Notes
- To avoid a lumpy cheesecake, allow your cream cheese to come to room temperature before using.
- For best results, let your cheesecake sit in the fridge overnight to set.
- Have fun with your toppings! Add whipped cream, fruit sauce, chocolate chips, and salted caramel.
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