INTRODUCTION
No-Bake Cheesecake is an easy and delicious dessert that anyone can make. It’s creamy, sweet, and refreshing. You don’t need to turn on the oven which makes it perfect for warm days or when you want a quick and tasty treat. With a crumbly crust and a smooth filling, this cheesecake pleases everyone. You can top it with fruit, chocolate, or enjoy it plain. Let’s dive into how to make this fantastic dessert!
WHY YOU WILL LOVE THIS RECIPE
You will love this No-Bake Cheesecake for many reasons. First, it’s simple. You do not need special baking skills to create it. Just follow easy steps, and you’ll get a beautiful cheesecake. Second, it’s a crowd-pleaser. Whether it’s a birthday party, family gathering, or just a treat for yourself, everyone will enjoy it. The creamy filling and the crunchy crust make every bite delightful.
Another reason to love this cheesecake is the flexibility it offers. You can modify it however you wish. Add your favorite fruits, change the sweeteners, or use different flavors of extract. Plus, you can make it ahead of time. It only needs a few hours to chill in the fridge. This way, you can relax and enjoy your time with family and friends.
HOW TO MAKE No-Bake Cheesecake
Making a No-Bake Cheesecake is fun and rewarding! Here’s a step-by-step guide on how to create it. Follow along, and you will have a delicious dessert ready to impress!
EQUIPMENT NEEDED
To make your No-Bake Cheesecake, gather the following equipment:
- Mixing bowls
- Fork
- Electric hand mixer
- Small microwave-safe bowl
- Baking dish (8 by 8 inches)
- Plastic wrap
- Whisk
- Medium saucepan
Ingredients You’ll Need:
- 1 1/4 cups graham cracker crumbs
- 5 Tbsp salted butter, melted
- 2 Tbsp cold water
- 2 tsp powdered gelatin
- 2/3 cup heavy cream
- 16 oz cream cheese, brought to room temperature
- 1 1/4 cups powdered sugar
- 1/3 cup sour cream, brought to room temperature
- 1 1/2 tsp vanilla extract
- 10 oz fresh blueberries
- 5 Tbsp juice (grape, berry or apple), or water
- 1/3 cup granulated sugar
- 2 1/2 tsp cornstarch
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Baking Dish: Start by lining an 8 by 8-inch baking dish with aluminum foil or parchment paper. Make sure to leave a 2-inch overhang on all sides. If you use foil, spray it with non-stick cooking spray. If using parchment paper, no spray is needed.
- Make the Crust: In a bowl, take graham cracker crumbs and melted butter. Use a fork to stir them together until the crumbs are evenly moistened. Pour the mixture into the prepared baking dish. Press it firmly into an even layer. Once done, transfer it to the refrigerator.
- Prepare the Gelatin: Pour 2 tablespoons of cold water into a small microwave-safe bowl. Sprinkle the gelatin evenly over the water. Immediately whisk it together and set it aside while you prepare the filling.
- Whip the Cream: In a mixing bowl, use an electric hand mixer to whip the heavy cream until stiff peaks form. This means it should stand firm and not fall back into the bowl.
- Mix Cream Cheese: In another mixing bowl, combine the cream cheese and powdered sugar. Start mixing on low speed until combined. Then increase the speed to high and whip the mixture until it is smooth, light, and fluffy, which should take about 2 minutes.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract into the cream cheese mixture. Make sure it is well combined.
- Heat Gelatin: Heat the gelatin mixture you prepared earlier in the microwave for 10 to 15 seconds on high power until just dissolved. Whisk it for 15 seconds to ensure it is smooth. Allow it to cool until just warm, for about 2 minutes.
- Combine Everything: While mixing the cream cheese mixture with your hand mixer, slowly drizzle in the gelatin mixture. Mix until everything is combined. Then, fold in the whipped cream carefully to keep it airy.
- Spread the Filling: Spread the cream cheese mixture evenly over the graham cracker layer in your prepared baking dish.
- Chill: Cover the baking dish with plastic wrap. Chill it in the refrigerator until it sets, which will take about 3 hours.
- Cut and Serve: Once set, take it out of the refrigerator. Carefully lift the cheesecake out using the edges of the foil or parchment. Cut it into squares and serve with blueberry sauce.
- Make the Blueberry Sauce: In a medium saucepan, combine blueberries, 4 tablespoons of juice, and the sugar. Bring this mixture to a simmer over medium-high heat, stirring frequently. Reduce heat and simmer for about 5 minutes until half of the blueberries burst.
- Thicken the Sauce: In a small bowl, mix the remaining 1 tablespoon of juice with cornstarch. Whisk this into the blueberry mixture and cook, stirring for another 30 seconds until thickened. Allow it to cool and chill before serving it over the cheesecake.
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HOW TO SERVE No-Bake Cheesecake
Serve your No-Bake Cheesecake chilled. You can place a square on a dessert plate and drizzle it with the chilled blueberry sauce. It also looks lovely when garnished with fresh blueberries or a sprig of mint. If you want to add extra flair, consider a dollop of whipped cream on top.
STORAGE & FREEZING: No-Bake Cheesecake
You can store leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it. To freeze, wrap individual squares in plastic wrap and place them in an airtight container. It will stay good in the freezer for about 2 months. When ready to enjoy, let it thaw in the refrigerator overnight.
SERVING SUGGESTIONS
No-Bake Cheesecake is great by itself, but you have many options for serving. You can top it with chocolate sauce, caramel, or fresh fruits like strawberries or raspberries. For a different flavor, consider adding a layer of crushed cookies or nuts on top. You can even experiment with flavored extracts, like almond or lemon, in the cheesecake filling.
VARIATIONS
This cheesecake recipe allows for many variations. Instead of graham cracker crust, try a cookie crust using Oreos or vanilla wafers. You can also add flavors like lemon or chocolate to the cream cheese mixture. For a tropical twist, mix in some shredded coconut or use mango or pineapple for topping. You could make mini cheesecakes using muffin tins for individual servings.
FAQs
1. Can I use a different kind of crust?
Yes, you can use different types of cookies for the crust. Oreos, Digestives, or vanilla wafers are good choices.
2. How long does it take to set?
The cheesecake needs about 3 hours to chill and set properly. For best results, it’s good to let it chill overnight.
3. Can I use different fruits for the sauce?
Yes, you can use any fruits you like for the sauce, such as strawberries, raspberries, or even peaches.
4. What if I don’t have gelatin?
If you don’t have gelatin, you can use agar-agar, which is a vegetarian alternative. Make sure to follow the instructions on the package since it can have different setting properties.
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MAKE-AHEAD TIPS FOR No-Bake Cheesecake
One of the best things about No-Bake Cheesecake is that it is great for making ahead of time. You can prepare it a day or two before you plan to serve it. Just store it covered in the fridge. This gives the flavors time to meld and creates a delicious treat that’s ready when you are. You can also prepare the blueberry sauce in advance and keep it in the refrigerator. Just reheat it slightly before serving if needed.
Enjoy your No-Bake Cheesecake with friends, family, or as a special treat for yourself!
No-Bake Cheesecake
Ingredients
Method
- Line an 8 by 8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on all sides.
- In a bowl, mix graham cracker crumbs and melted butter until moistened. Press into the prepared baking dish and refrigerate.
- In a small microwave-safe bowl, combine 2 tablespoons of cold water with gelatin and whisk. Set aside.
- Whip the heavy cream in a mixing bowl until stiff peaks form.
- In another bowl, combine cream cheese and powdered sugar. Mix on low, then high until smooth and fluffy.
- Mix in sour cream and vanilla until well combined.
- Heat the gelatin mixture in the microwave for 10-15 seconds until dissolved, then let it cool slightly.
- Slowly drizzle the gelatin mixture into the cream cheese mixture while mixing. Fold in whipped cream gently.
- Spread the cream cheese mixture over the crust in the baking dish.
- Cover and chill in the refrigerator for about 3 hours until set.
- In a saucepan, combine blueberries, 4 tablespoons of juice, and sugar. Simmer, stirring frequently until half the blueberries burst.
- Mix the remaining juice with cornstarch and whisk into the blueberry mixture. Cook for another 30 seconds until thickened.
- Allow the sauce to cool and chill before serving over the cheesecake.
- Lift the cheesecake out of the dish using foil or parchment. Cut into squares and serve with blueberry sauce.