No Bake Cheesecake

5 from 27 votes

No Bake Cheesecake

This quick and easy no bake cheesecake is ideal for summer and can be topped with fresh strawberries or your favorite toppings!

Prep Time30

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: pieces

Author: Kristyn Merkley

Equipment

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

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.

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.

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.

Notes

Recipe Tips.

Make the strawberry sauce a few hours before serving the cheesecake to bring out the juices in the strawberries.
Make sure cream cheese is fully softened for a smooth filling.
Freeze the crust briefly to help it hold together.
Chill the cheesecake at least 6 hours for the best texture.
Slice with a warm knife for cleaner pieces.
To ensure a firm texture, use regular cream cheese and not low fat variety for your cheesecake filling. Do not skip adding gelatin, as this will also help with firmness, and refrigerate the cheesecake for a minimum of 6 to 8 hours to get the best results.
For alternative topping ideas, drizzle Caramel Sauce or Hot Fudge Sauce Recipe, use other fresh berries and fruits: blackberries, blueberries, raspberries, kiwi. Top with warm pie filling, a thicker Strawberry Sauce, Blueberry Sauce, or Lemon Curd. Add chocolate shavings or shredded coconut. Sprinkle on crushed candy or cookies: Oreos, Thin Mints, Reese's, or Snickers.
No springform pan? Line a regular cake pan with parchment paper. Once the cake has chilled completely, use the parchment paper to lift the cake out of the pan. Or bake the cheesecake in a disposable aluminum pan. Once the cake has chilled completely, cut away the sides of the pan. Serve directly from a regular pie dish. The slices will look different but will taste the same.

Serving. Do not leave out for longer than 2 hours.

Store. This cheesecake can be left at room temperature for 2 hours; otherwise, it must be chilled. Cover loosely with plastic wrap, foil, or an airtight container. 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!

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