Easy No-Bake Cheesecake
Easy no-bake cheesecake recipe that is incredibly light and airy and so much easier to make than traditional cheesecake. Heavy whipping cream is whipped into cream cheese to create a silky smooth and light filling.
A no-bake cheesecake is the fastest way to enjoy that luscious creamy flavor of a cheesecake when you don’t have the patience to make a traditional cheesecake. A traditional cheesecake (like my favorite New York style cheesecake) has a more dense velvety texture while my no-bake cheesecake is more light and airy.
A no-bake cheesecake is essentially whipped cream folded into whipped cream cheese creating a silky smooth filling.
How to Flavor a No-Bake Cheesecake
This cheesecake recipe can be used as a base for many different flavors. For this one I decided to go with a chocolate graham cracker crust with a peanut butter cup filling. But you could do any flavor of crust like a vanilla wafer or traditional graham cracker crust. You could even do a plain filling and top it with cherry topping or strawberry sauce.
What is the texture of a no-bake cheesecake?
My husband thinks he may like this version better than the traditional cheesecake. It is just so much lighter and less dense than a baked cheesecake. It is almost the texture of whipped cream but with a cheesecake flavor.
The other awesome part about a no-bake cheesecake is a springform pan is not required because we aren’t baking it. I used mine because it looks nice unmolded but a pie plate would work well for this too!
For the Crust
- 200 grams (7 ounces, about 2 cups once made into crumbs) crisp cookies of choice (chocolate graham crackers- what I used here, graham crackers, vanilla wafers, chocolate sandwich cookies, etc.)
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup, 1 stick) unsalted butter, melted
For the Filling
- 470 grams (2 cups, 480 ml) heavy cream, very cold
- 452 grams (2 cups, 16 ounces) cream cheese, room temperature
- 80 grams (⅔ cup) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups chopped candies of choice (peanut butter cups- what I used here, chocolate sandwich cookies, snickers, chocolate chips, etc.)
For the topping
- chocolate shavings (optional- what I used here)
For the Crust
- Place the cookies (200 grams, 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl.
- Stir in the granulated sugar (50 grams, ¼ cup) and the melted butter (113 grams, ½ cup) until all of the crumbs are completely coated with butter.
- Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
- Place it in the refrigerator for about at least 10 minutes to firm up before filling.
For the Filling
- Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed until stiff peaks are formed. Set aside.
- In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ⅔ cup) and vanilla extract (2 teaspoons) and whip together until combined.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
- Fold in the chopped candies (2 cups) if using.
- Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula. Top with more chopped candies and chocolate shavings if using.
- Chill for at least 3 hours and up to overnight before un-molding and slicing.