This easy no-bake cheesecake is creamy and velvety-smooth. It’s delightfully light and tangy with a buttery graham cracker crust. This no-bake cheesecake sets up nice and firm and is made without gelatin or sweetened condensed milk.
To store – Tightly wrap or place in an airtight container and store in the fridge for up to 3-5 days.
To freeze – Once the cheesecake has set in the fridge, remove the outer rim of the springform pan. Then double wrap the cheesecake along with the bottom of the pan in saran wrap and a layer of aluminum foil. Label and date and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
*Honey graham cracker crumbs – You can use regular graham cracker crumbs and add 2 tablespoons of granulated sugar to make up for the honey. However, any kind of crispy cookie would work like digestive biscuits, vanilla wafers or speculoos. You can also use Oreo cookie crumbs if you prefer the chocolate flavor.
**Greek yogurt – You can substitute with any kind of thick plain or vanilla yogurt like Icelandic or Balkan style or even full-fat sour cream.
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