Easy No-Bake Cheesecake

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.

Course Dessert

Cuisine American

Method No-bake

Prep Time 20

Total Time 20

Servings servings

Calories 419

Author Lily Ernst

Ingredients

2 cups (230g) honey graham cracker crumbs*
6 Tbsp (90ml) unsalted butter melted
1 & 1/2 cups (375ml) whipping cream cold
1/4 cup (30g) powdered sugar
16 oz (2 packages) cream cheese room temperature (Philadelphia brand is best)
1 cup (125g) powdered sugar
1/2 cup (125ml) Greek yogurt**
1 Tbsp lemon juice
1 tsp vanilla extract

Optional whipped cream on top

1/2 cup (125ml) whipping cream cold
1 Tbsp powdered sugar
1/2 tsp vanilla extract
8-10 whole strawberries
sprinkles

Instructions

Cheesecake

Spray the botton and sides of a 9" springform pam with non-stick cooking spray. Set aside.
Mix the honey graham cracker crumbs and melted butter together until all is moistened. Press the mixture FIRMLY into the bottom and 1" up the sides of the springform pan. Place in the freezer for 15 minutes to set.
2 cups (230g) honey graham cracker crumbs*, 6 Tbsp (90ml) unsalted butter
Meanwhile, beat the whipping cream with the 1/4 cup powdered sugar until stiff peaks form. Set aside.
1 & 1/2 cups (375ml) whipping cream, 1/4 cup (30g) powdered sugar
In a large bowl, beat the cream cheese and 1 cup powdered sugar together until smooth.
16 oz (2 packages) cream cheese, 1 cup (125g) powdered sugar
Add in the Greek yogurt, lemon juice and vanilla extract. Mix again until smooth.
1/2 cup (125ml) Greek yogurt**, 1 Tbsp lemon juice, 1 tsp vanilla extract
Mix the whipped cream into the cream cheese mixture on low speed. Then give a final few stirs by hand using a rubber spatula until both mixtures are completely combined.
Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge for a minimum of 4 hours or preferably overnight.

Optional whipped cream topping

Beat all the ingredients together until stiff peaks and pipe along the edges of the cheesecake using a Wilton 1M. Decorate with strawberries and sprinkles if desired.

Notes

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.

Nutrition