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 Time25

Chill Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: pieces

Author: Lil' Luna

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 punces fresh strawberries
⅓ cup sugar
whipped cream for serving, optional

Instructions

For the Graham Cracker Crust

Lightly grease a 9-inch springform pan with cooking spray.
In a medium bowl stir together the graham crumbs, 2 tablespoons of 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.

For the Cheesecake Layer

In a small bowl dissolve the gelatin in the boiling water and let sit while you make the filling.
In a large bowl beat the cream cheese until very soft. Then mix in the powdered sugar, vanilla extract, lemon juice, sour cream, and gelatin mixture.
Turn off the mixer and gently fold in the 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.

For the Sugared Strawberries

A few hours before you plan to serve the cheesecake, you can make the sugared strawberries. This brings out the juices in the strawberries.
First, hull the strawberries then cut them into quarters or eighths. Toss the strawberries with the sugar, and then 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

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

STORE. This homemade no bake cheesecake must be chilled. Cover loosely with plastic wrap or foil and 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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