Easy No Bake Cheesecake

This Easy No-Bake Cheesecake is creamy, silky, and just the right amount of sweet and slightly tangy! Its graham cracker crust goes perfectly with the rich filling.

How to make a No-Bake Cheesecake:

Ingredients: 

For the Graham Cracker Crust:

• Graham Crackers
• Light Brown Sugar
• Butter

For the Cream Cheese Filling:

• Sweetened Condensed Milk
• Cream Cheese 
• Powdered Sugar
• Lemon Juice
• Vanilla
• Cool Whip

Serving Suggestions:

• Whipped Cream
• Strawberries

Special Equipment Needed:

• Food Processor
• Hand or Stand Mixer
• Measuring Cups & Spoons
• Springform Pan (or another pan for the cheesecake, but springform pan works the best)

Instructions: 

For the Graham Cracker Crust: 

1. Add the graham crackers to the food processor and process until they are crumbs.
2. Add in the butter and brown sugar and process those until all ingredients are mixed in and there are no butter chunks.
3. Pour the crust mixture into the pan and press down to form the bottom and side of the pan. Store in the freezer until the filling is ready.

For the Cream Cheese Filling: 

1. Whip the sweetened condensed milk in a medium to large bowl with the hand mixer (or use your stand mixer) for about 5 minutes, or until it gets lighter in color, almost to the point it makes peaks.
2. Add the cream cheese, powdered sugar, lemon juice, and vanilla and mix well with the hand (or stand) mixer.
3. Fold in the thawed cool whip until everything is well combined.
4. Pour the filling on top of the prepared crust and smooth out the top.
5. Allow to set in the fridge for, at a minimum, 12 hours 
6. Once set, and firm enough to cut through without it falling, add your desired topping (such as whipped cream and strawberries), slice and enjoy!

My Notes and Tips:

• Make sure you are using a good quality cream cheese. Inexpensive cream cheese can sometimes have a lot of liquid in the wrapper when you open it. You want nice firm blocks of cream cheese that will whip up into a smooth creamy texture.
• Do not skip placing the pan with the graham cracker crust in the freezer. Placing the crust in the freezer while you make the filling will help the crust set together and prevent it from crumbling when you cut the cheesecake. 
• If you can’t get the sweetened condensed milk to make peaks your cake will still set and firm up in the fridge. As long as the condensed milk gets lighter in color and consistency your cheesecake will turn out great! 
• I recommended letting the no-bake cheesecake chill in the fridge for 12 or more hours. This will ensure it sets and is firms enough to cut. It may still be slightly sticky, but not so much that you can’t get a clean slice of cheesecake. If at the end of the 12 hours you feel it needs more time to chill and firm you can place it in the freezer for 30-60 minutes prior to cutting.

Serving Suggestions:

Top your Easy No-Bake Cheesecake with Whipped Cream and Strawberries or try some of these other delicious suggestions: 

• Chocolate Ganache or Chocolate Syrup
• White Chocolate Ganache
• Cherry Pie Filling
• Crumbled Oreos
• Blueberries
• Blueberry Compote
• Raspberries

Storage:

Refrigerator: Keep cheesecake tightly wrapped in the fridge for up to five days. 

Freezer: To freeze no-bake cheese cake wrap tightly in plastic wrap and then in aluminum foil. Place in the freezer on a flat surface like the bottom shelf. The cheesecake can be frozen for up to two months.   

Thawing: Transfer over to the refrigerator to thaw overnight slice and serve. 

Happy Baking Y’all!

Susanne