Having a great recipe for No bake Cheesecake in your dessert arsenal is crucial. They’re easy to make, don’t require watching the oven like-a-hawk while it bakes, and there’s always room to be creative and add in different flavors to make it your own. For today’s version, I chose a simple but sweet, plain cheesecake base topped with strawberry pie filling. Including what I like to call my “mile high” graham cracker crust, and cheesecake filling that is so smooth and creamy, you’ll be wanting to make this easy recipe all the time!
the best no-bake cheesecake recipe
For today’s no bake recipe I wanted to go with more of a classic, flavorful but not as fussy version of no bake cheesecake. This cheesecake filling is super smooth, creamy, sweet but with a slight tang that we love about cheesecake. I love this go-to version because it’s a great foundation that you can use to come up with something new every time you make it. Top with strawberries or other fresh fruit – delicious! Feeling a little more indulgent? Drizzle the top with hot fudge and a sprinkle of cookie crumbs. You see where I’m going with this right? There’s SO MUCH you can do with a great “foundation” recipe.
that “mile high” graham cracker crust
I love graham cracker crust. Who knew the combination of graham cracker crumbs and melted butter could make such a magical combination. Along with making this crust a little thicker and taller, I added brown sugar and ground cinnamon to the mix. This graham cracker crust is thick, tall and has all the flavor. After you try this crust, you’ll always add cinnamon and brown sugar to any graham cracker crust going forward.
tips for the smoothest, creamiest no bake cheesecake
- make sure the cream cheese is room temperature: To achieve this, I take the cream cheese out of the refrigerator an hour BEFORE I’m about start making this recipe. I remove the cheesecake from it’s box (but not from the wrapper) and just set the blocks on the kitchen counter. Using cream cheese that is room temperature makes all the difference, with regular or no-bake cheesecakes. Using room temperature cream cheese makes it easier to beat and it mixes better with the other ingredients you add to the batter.
- prepare the heavy cream (whipped cream) properly: There’s not much to making whipped cream but making sure you have a sturdy whip cream for this cheesecake filling is important. We want the whipped cream to add to the airiness and creaminess of this cheesecake. Make sure the heavy cream is cold when you beat it. Cold heavy cream will “whip” much quicker if it’s cold. With that being said, make sure to beat the heavy cream until stiff peaks form. If it’s too runny or loose, this may result in the cheesecake filling being a little too loose. Not what we want for our not bake cheesecake filling.
- Be patient and allow the cheesecake to chill over night: Patient pays people!!! Don’t skimp on the chill time with this recipe. Letting it chill in the refrigerator over night allow this recipe to firm up, have the best texture and it allows the cheesecake to set, which just means you’ll be getting the best cheesecake flavor once you slice into it. It’s well worth the wait.
So there you have it! Now it’s time to get to work in the kitchen. If you make this recipe be sure to post on Instagram and tag me @justaddsprinkles or leave a picture and a comment on Pinterest so I can see all your delicious creations! Be sure to comment below if you have any questions 🙂
No Bake Cheesecake
- 9 inch spring form pan
For the Crust:
- 3½ cups graham cracker crumbs
- ½ cup brown sugar
- 2tsp ground cinnamon
- 1½ sticks unsalted butter melted
For the Cheesecake filling:
- 3 8 oz. blocks of cream cheese room temperature
- 1 cup brown sugar
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1½ cups heavy cream
- 24 oz strawberry pie filling optional
Make the Crust:
- Line a 9 inch spring form pan with parchment paper, set aside.
- In a medium size mixing bowl combine graham cracker crumbs, brown sugar and cinnamon. Give the dry ingredients a quick whisk/stir to mix them together. Add in the melted butter and mix together until the crumbs are evenly coated. Pour crumb mixture into the springform pan and pack it firmly along the bottom of the pan and up the sides to forma crust. Set springform pan in the refrigerator.
Make the Cheesecake Filling:
- Prep the heavy cream first: Add heavy cream to a glass mixing bowl, use a handheld elctric mixer on medium speed to beat the heavy cream until stiff peaks form. Place the whipped cream in the refrigerator.Add the blocks of cream cheese to a mixing bowl of a stand mixer fitted with a paddle attachment, or to a large mixing bowl and using a handheld electric mixer; beat the cream cheese on medium speed for 1 to 2 minutes. Scrape down the sides of the bowl and add in the brown sugar, continue mixing until sugar and cream cheese are fulling combined. Scrape down the sides of the bowl once more and add in the lemon juice and vanilla extract. Mix to combine. Remove whipped cream from the refrigertor and add about 1/3 of it to the cream cheese filling, gently folding it together to combine. Repeat with the remaining whipped cream until it if fully combined with the cream cheese filling. If you have a few streaks of whipped cream throughout the filling it's fine. Pour the filling into the prepared graham cracker crust and smooth it out with an offset spatula to create a nice, even layer. Cover the springform pan with plastic wrap and place in the refrigerator to set/chill over night.
- When your ready to serve the cheesecake, simply remove it from the fridge, uncover it and use a butter knife to gently run between the side of the graham cracker crust and springform pan to help it separate from the pan. Release the latch of the springform pan and lift up the ring. Pour strawberry pie filliing or any other topping over the cheesecake as you desire. Cut into slices and serve. Leftovers can kept in an airtight container in the refrigerator for about 2 days.