No Bake Cheesecake
User Reviews
5
No Bake Cheesecake
Description
The recipe begins with a graham cracker crust made from crumbs, sugar, and melted butter pressed into a springform pan and chilled. The cheesecake filling is made by dissolving gelatin in hot water, then mixing it into a whipped cream cheese batter sweetened and flavored with vanilla, lemon juice, and Greek yogurt. Folded whipped topping provides a light texture.
After assembling, the cheesecake is chilled for a minimum of six hours, allowing the gelatin to set and the flavors to meld. The fresh strawberry topping can be served over the cake or omitted according to preference. Serving options include optional whipped cream on top.
Storage notes recommend keeping the cheesecake refrigerated up to 5-7 days, loosely covered. For long-term storage, the cheesecake can be sliced, wrapped, and frozen up to several months, then thawed overnight in the refrigerator before serving.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter melted
Cheesecake Layer
- 1 packet gelatin about 2 ¼ tsp
- ¼ cup water boiling
- 24 ounces cream cheese softened to room temp
- 1¾ cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice freshly squeezed
- ½ cup Greek yogurt or sour cream, plain
- 1½ cups frozen whipped topping thawed
Strawberry Topping
- 16 ounces strawberry fresh
- ⅓ cup sugar
- Whipped Cream optional, for serving
Instructions
For the Graham Cracker Crust
- Lightly grease a 9-inch springform pan with cooking spray.
- In a medium bowl stir graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of the springform pan, making a slight lip up the sides of the pan.
- Place in the freezer while you make the cream cheese layer.
For the Cheesecake Layer
- In a small bowl, dissolve 1 packet of gelatin in ¼ cup boiling water and let sit while you make the filling.
- In a large bowl use the paddle attachment of a stand mixer (or electric hand mixer) to whip cream cheese until very soft.
- Scrape the side of the bowl down, then mix in powdered sugar, vanilla extract, lemon juice, sour cream, and gelatin mixture.
- Turn off the mixer and gently fold in 1½ cups whipped topping.
- Then take the springform pan out of the freezer and spoon the cheesecake layer overtop, smoothing the top with a flat-edge knife or spatula.
- Set in the fridge to chill for at least 6 hours, or overnight. You can also speed up this process by placing the cheesecake in the freezer.
For the Sugared Strawberries
- A few hours before serving, make the sugared strawberries. This brings out the juices in the strawberries.
- Hull 16 ounces strawberries then cut them into quarters or eighths. Toss the strawberries with ⅓ cup sugar and place them in a container in the fridge.
- To serve the cheesecake, take it out of the fridge and trace the edges of the springform pan with a thin sharp knife. Then unclamp the pan and cut it into pieces.
- Top with whipped cream and sugared berries.
Notes
- Keep the cheesecake refrigerated and do not leave it out longer than two hours to maintain food safety.
- Cover the cake loosely with plastic wrap or foil while storing in the refrigerator for up to one week.
- The cheesecake can be frozen for 3-4 months wrapped tightly in plastic wrap and an airtight container; thaw overnight in the fridge before serving.
- Add toppings like fresh strawberries or whipped cream just before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 428kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 78mg | 26% |
| Sodium | 313mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 22.5mg | 25% |
| Calcium | 87mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
