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 few days ago it happened again. It had been a few month, so I knew it was coming soon. The inevitable request from Mr. Baker Bettie for a cheesecake. Not only his favorite dessert, but also his favorite “meal” is his words.
But I have to admit, I kind of dread making cheesecakes. They are just a pain in the you know what to make. All of the bringing of things to room temp, and cooking in a water bath for a ridiculously long time, then praying it doesn’t crack, then waiting for it to cool then chill. It’s just such a process.
So when I got the request for a cheesecake this time I posed a compromise. A no-bake cheesecake. The hubs immediately agreed and stated he didn’t think he had ever had one before. This recipe took me about 15 minutes to whip together and then we just had to wait for it to chill and set.
So much more painless than a traditional cheesecake. And we were a little antsy about it so you may be able to tell that we didn’t wait for it to completely set before cutting into it.
Mr. BB said he 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.
We folded in chopped up peanut butter cups and topped with chocolate shavings. But you could use cherry topping or any other fruit topping, or serve it plain.
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 I have one and it looks nice once its unmolded. But a pie plate would work well for this too!
Amount Per Serving: Calories: 345