Every time we take this No Bake Cheesecake to an event, everyone loves it. And best of all, on warm summer days you don't even have to turn on your oven. It is easy and fast so you can whip it up for a last minute event or even make it a day or two before and store it in the refrigerator until the event.
I have been MIA for a bit the past several months. This spring semester I completed my student teaching and graduated from college. Yay! Then I decided to change my hosting provider for my blog and I am having to redo many of my old blog posts. So if you are wanting some old content up, let me know what you want to see and I will get it up for you.
Recently, I found some of my great grandmother’s handwritten and typed recipes. This gave me some inspiration. A new goal of mine with this blog is to make it into a sort of family cookbook. I love the idea of having one place to store all of my family’s cherished recipes. I don’t know how many times I have to reask for specific recipes and directions, but it will be wonderful to have it all in one spot. Then someday I actually want to put these recipes into a cookbook and pass it on to the generations to come.
But enough about me, now back to the cheesecake. I am pretty picky on crust, and this crust is perfect. It melts in your mouth along with the cheesecake and doesn't overpower. It is the perfect blend!
As a bonus in this post, I am adding a 4th of July No Bake Cheesecake version! I have fond memories of eating No Bake Cheesecake on a hot July day and then going to watch the fireworks. Ahh, the memories.
And here is what you have been waiting for! The No Bake Cheesecake!
Find the printable recipe for the No Bake Cheesecake here.
1 ½ pkg. graham crackers
¼ c. sugar
½ c. butter melted
2 (8 oz.) packages cream cheese, softened
2 c. powdered sugar
2 tsp. vanilla
16 oz. carton whipped topping (such as Cool Whip)
1 can (15 oz.) cherry pie filling
Fresh fruit (strawberries, blueberries, kiwi, etc.)
For the Graham Cracker Crust
*Make sure you have the cream cheese softening ahead of time!
You want the mixing process to be easy.
To begin, you are going to crush the graham crackers to a fine crumble. You want the graham crackers to be quite small, as seen in the picture. I go old school and put the graham crackers in 2 gallon baggies so the crumbs don’t sneak out and use a rolling pin to crush them. However, you can also use a food processor or blender to get the graham crackers fine.
Now, melt the butter. You can either use a microwave or stove top. While the butter is melting, mix the graham cracker crumbles with the sugar. Then you are going to add the melted butter to the graham cracker sugar mixture until the mixture is well coated.
To finish off the graham cracker crust, firmly pat the mixture into a 9x13 dish. A spatula will do the trick.
For the Cheesecake Filling
As stated above, make sure your cream cheese is really soft.
Now, beat the softened cream cheese and vanilla thoroughly together
I use my stand mixer with the whisk attachment, but you can also use a hand mixer. I grew up using a hand mixer and I do have to say it is more pleasant licking the whisks on a hand mixer than a stand mixer. ;) But I do love my KitchenAid, and not having to hold the mixer is worth a lot to me.
Now, slowly add 2 cups of powdered sugar and mix well.
Next, whip in the whipped topping and mix well. As seen in the picture, peaks will form. Now is the time to perform your taste test by licking your whisks.
Top your No Bake Cheesecake with cherry pie filling or fresh fruit. The possibilities are really endless. During the summer you ought to think about using in season fruit. During the winter you can just use the canned cherries, blueberries, or anything else that sounds good to you. Cherry topping is my favorite due to it being what I have most commonly had as a topping. If you are using fresh fruit I would wait until the day of to put it on the cheesecake.
Finally, if you have a helper, make sure he has started the dishes. You don’t need to cook AND clean! My helper really enjoyed doing dishes… and licking the whisk.
You can eat this No Bake Cheesecake as is. However, I believe it is better to chill it for a few hours, especially on a warm summer day when you want a cool dessert.
Lower Fat Variation:
If you are looking for something that can replicate cream cheese that is lower in fat consider using American Neufchatel cheese. American cream cheese is 33% fat while American Neufchatel cheese contains less fat, 23%, and more moisture. This will make for a lighter variation of the No Bake Cheesecake.
I loved when my mother made this for the 4th of July and your family and friends will too! Show your love for America by making this No Bake Cheesecake into an American Flag.
Need other ideas for desserts and parties? Check out my posts: