No Bake Cheesecake Recipe
Easy No Bake Cheesecake with graham cracker crust is made easy with the help of a blender. Rich, creamy, yet light....this is the perfect simple dessert.
Servings: 12
Cost: $10
Equipment
- springform pan
- blender or hand mixer
- measuring cup
- measuring spoon
- spatula
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs
- 12 tablespoons salted butter melted
- 1 tablespoon granulated sugar
No Bake Cheesecake Filling
- 16 ounce full-fat block cream cheese softened to room temperature
- 1 14- ounce can sweetened condensed milk
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Optional Toppings
- Fresh berries
- Cherry pie filling
- Blueberry compote
- Whipped cream
- Lemon curd
- Chocolate sauce
- Caramel sauce
Instructions
- Make the graham cracker crust. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened and the mixture resembles wet sand.
- Press the crust into the pan. Firmly press the graham cracker mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack the crust tightly.
- Chill the crust. Transfer the crust to the freezer and chill for 30 minutes while you make the no bake cheesecake filling.
- Make the cheesecake filling. Add the softened cream cheese, sweetened condensed milk, vanilla bean paste or vanilla extract, lemon juice, and lemon zest to a blender.
- Blend until smooth. Blend the cheesecake filling until completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
- Fill the crust. Pour the no bake cheesecake filling into the chilled graham cracker crust. Smooth the top with a rubber spatula or offset spatula.
- Chill until firm. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm and sliceable.
- Serve. Remove the sides of the springform pan. Slice the cheesecake with a sharp knife, wiping the knife clean between cuts. Serve chilled with fresh berries, whipped cream, pie filling, or your favorite cheesecake topping.
Video
Notes
- Use full-fat block-style cream cheese for the best texture. Do not use whipped cream cheese or tub-style cream cheese, which can make the filling too soft.
- Make sure the cream cheese is softened to room temperature before blending so the filling is smooth and lump-free.
- For best results, chill the cheesecake for at least 4 hours or overnight before slicing. The filling should be firm and sliceable before removing the sides of the springform pan.
- A store-bought graham cracker crust can be used, but you may have extra filling depending on the size of the crust.
- To make this gluten-free, use gluten-free graham cracker crumbs.
- Cheesecake can be made up to 3 days in advance and stored, covered, in the refrigerator until ready to serve.
- Leftovers can be stored covered in the refrigerator for up to 5 days.
- To freeze, wrap the fully set cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If using a hand mixer instead of a blender, beat the softened cream cheese and sweetened condensed milk until smooth, then mix in the vanilla, lemon juice, and zest just until combined.
Nutrition
Calories: 336kcal | Carbohydrates: 37g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 278mg | Fiber: 1g | Sugar: 27g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 1mg