This easy No Bake Cheesecake is exactly what you are looking for! Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for a really amazing flavor! Calling all cheesecake lovers! Make sure to try these Chocolate Marble Mini Cheesecakes and this Triple Threat Chocolate Cheesecake – delicious!
No Bake Cheesecake
Happy June! School is out and we are in full-blown summer mode. Grilling almost every night with our favorite chicken marinade on stand by and enjoying the heck out of each day.
We hit triple digits this past week…welcome to Sacramento. It was a brutal reminder that I need to buckle down and start making no-bake desserts pretty much exclusively from now until October.
Yes, summer lasts that freaking long around here. No, I’m not bitter at all… 😉
Today I’m sharing the best no bake cheesecake I’ve ever had, and I’m not ashamed to say that I’ve sampled dozens 🙂
The BEST No Bake Cheesecake
There are a few things that make this cheesecake stand out above any others that I’ve tried:
- The filling is thick and sturdy – just like with a traditionally baked cheesecake. I mean, you guys, that fork in the picture below? It’s standing up all on it’s own, I’m not holding it.
- Extra creamy with the right amount of tang, just as a cheesecake should have.
- Real ingredients get you as close to possible to the real deal without compromising flavor, texture, or consistency. It’s simply the best.
I found out pretty early on that making a no bake cheesecake without sweetened condensed milk was the way to go. While sweetened condensed milk is great in so many recipes, it just doesn’t belong in a no bake cheesecake.
You’ll end up with a consistency that isn’t even close to being reminiscent of a traditionally baked cheesecake. Way too soft and the flavor isn’t all that great either. Steer clear of those recipes!
Real Ingredients, Real Cheesecake Flavor
This cheesecake is made with real ingredients which results in a real, authentic cheesecake flavor. The simple 5 ingredient no bake cheesecake filling is extra creamy, rich, and tastes more like authentic cheesecake than any others I’ve tried.
- cream cheese – the main component of the cheesecake filling, please use full-fat cream cheese and make sure it’s at room temperature before beating. Let the mixer do the work and get the cream cheese broken down until it’s nice and creamy.
- heavy whipping cream – whipped to stiff peaks, the heavy whipping cream provides extra creaminess and loft to the cheesecake filling as well as aiding in creating a nice thick filling.
- powdered sugar – the sugar gently sweetens the cheesecake and also helps to thicken the filling by absorbing moisture.
- sour cream – essential for no bake cheesecakes! No bake cheesecake with sour cream adds that tang that is always present in baked cheesecakes. It also offsets the richness and sweetness of the cheesecake.
- vanilla extract – use the best you can! Vanilla extract makes a big difference in this recipe so use a high quality vanilla extract or even vanilla bean paste if you’re feeling fancy. (<<currently obsessed with this stuff!)
- mini chocolate chips – truly optional if you want a plain cheesecake but extra special if you have chocolate lovers in your life
Can I Make a Plain No Bake Cheesecake
You betcha! Swap out the Oreo cookie crust for a graham cracker crust (see recipe in my notes below), eliminate the ganache layer and the chocolate chips.
This recipe is awesome in that it’s super versatile and easily customizable.
When I make the cheesecake this way, I like to top it with fresh strawberries or serve it with some of this homemade strawberry ice cream topping.
Components of No Bake Cheesecake
- Crust – For a no bake crust, you need to go with an Oreo crust like the one I used here, a graham cracker crust (recipe in the notes below), or even a Nilla Wafer Crust. Something that can be pressed into the springform pan, chilled and will hold together when cutting slices.
- Ganache Layer – This is an extra special touch to this cheesecake. I’m assuming you’re here because you like chocolate and aren’t opposed to adding some to your cheesecake 🙂 This ganache adds a layer of richness and decadence that will have friends and family scraping every last crumb of this cheesecake off their plates.
- No Bake Cheesecake Filling – The next layer is the no bake cheesecake filling comprised of cream cheese, heavy whipping cream, sour cream, powdered sugar and vanilla extract. It gets mixed together until beautifully creamy.
- Ganache Drizzle – Totally optional but I feel like it really finishes off this no bake cheesecake recipe in a simple yet elegant way.
Special Tools Needed
- springform 9″ pan – I use either this one or this one
- offset spatula – great for creating smooth, even layers of ganache and cheesecake filling
- hand mixer or stand mixer – I used a hand mixer in the video but use a stand mixer if you have one, it’ll be easier.
Can I Freeze a No Bake Cheesecake?
Lots of people ask me if you can freeze a no bake cheesecake to speed up the setting up process instead of refrigerating it.
I’ve tried this before and the results are definitely not as good. Make sure to give yourself a minimum of 4 hours of chill time – more is better.
You can, however, freeze the cheesecake after it’s chilled. Just wrap it in plastic wrap and then again with foil and it will be good for up to 3 months.
Cheesecake Desserts You Simply Must Try
- No Bake S’mores Cheesecake Bars
- Strawberry No Bake Cheesecake
- Chocolate Chip Cookie Cheesecake Bars
- Cheesecake Brownies
- Peanut Butter Cup Cheesecake Fudge
How To Make No Bake Cheesecake
Chocolate Chip No Bake Cheesecake
Ingredients
Crust
- 1 OREO crust (click link for recipe)
Ganache
- 1 cup semi-sweet chocolate chips coarsely chopped
- â…“ cup heavy whipping cream
Cheesecake
- ½ cup heavy whipping cream
- 20 ounces cream cheese softened
- ½ cup powdered sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Ganache Topping
- â…“ cup semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
Instructions
Crust
- Lightly spray a 9-inch springform pan with cooking spray.
- Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.
- Refrigerate for 30 minutes.
Ganache Layer
- Place chocolate chips in a heat proof bowl.
- Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
- Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
- Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
- Pour over cooled crust and spread evenly with an offset spatula.
- Refrigerate for 30 minutes.
Cheesecake Layer
- Beat heavy whipping cream until stiff peaks form. Set aside.
- Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
- Beat in powdered sugar until no lumps remain.
- Beat in sour cream and vanilla extract.
- Fold in whipped cream and chocolate chips.
- Pour the cheesecake filling into the springform pan. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
Ganache Topping
- Place chocolate chips in a heat proof bowl.
- Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
- Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
- Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
- Drizzle ganache over the top of the chilled cheesecake.
- Keep refrigerated until ready to serve.
Video
Notes
Ingredients
- 6 tablespoons butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
Instructions
-
Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
-
Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
-
Refrigerate crust for at least 30 minutes.
Nutrition
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Ana Maria Gomez Urquiza says
Trish I am a big fan. I made this no bake cheesecake and my family loved it and I did too, since it is so easy to make . I have made some other recipes, they always turn out right.
I am mexican and live in Mexico city. You say you love mexican food and I totally understand ! it is the best.
Trish - Mom On Timeout says
Thank you SO much! Have a great week!
Rosalie Fox says
You are awesome! Thanks for sharing your delicious recipes! This was divine!
Shawna says
My daughter doesn’t eat beef/pork I was wondering how/if could I substitute with chicken/turkey?
Trish - Mom On Timeout says
There isn’t any beef or pork in this recipe…
Inga says
I don’t know how you make it, but the first photo with some magic powers pushes me to take a byte 🙂
Trish - Mom On Timeout says
Hahaha! I love that pic AND this cheesecake 🙂 Hope you give it a try!