No Bake Cheesecake
User Reviews
5.0
81 reviews
Excellent
No Bake Cheesecake
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This quick and easy no-bake cheesecake is ideal for summer and can be topped with fresh strawberries or your favorite toppings!
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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 boiling water
- 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 plain Greek yogurt, or sour cream
- 1½ cups frozen whipped topping, thawed
Strawberry Topping
- 16 ounces fresh strawberries
- ⅓ cup sugar
- whipped cream for serving, optional
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.
Equipments used:
Notes
- Serving. Do not leave out for longer than 2 hours.
- STORE. This homemade no bake cheesecake must be chilled. Cover loosely with plastic wrap or foil and store in the fridge for 5-7 days.
- FREEZE. Once chilled, remove the cake from the baking pan, slice it if desired, and wrap it with plastic wrap (do not add toppings). Store in an airtight container or wrap again with foil. Freeze for 3-4 months for the best quality, but it can safely be stored for 6-8 months. Thaw overnight in the fridge, add toppings!
Nutrition Information
Show Details
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
(5%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
950IU
(19%)
Vitamin C
22.5mg
(25%)
Calcium
87mg
(9%)
Iron
0.8mg
(4%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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