My Simple No Bake Cheesecake Recipe

The No Bake Cheesecake Recipe

When I’m really pressed for time at home but have company coming for dinner, I want to make a quick, simple dessert.

One of my favorites is no bake cheesecake. I’ve tried lots of recipes over the years, but I’ve discovered that the best is the simplest.

My favorite no bake cheesecake recipe only has a few ingredients. I normally keep a couple of graham cracker crusts on hand, too, so that I don’t have to worry about that part.

For the actual recipe, I simply mix eight ounces of cream cheese with one third of a cup of sugar.

You have to beat them thoroughly so that all the lumps of cream sugar go away.

Then, I whip up half a cup of heavy whipping cream, and fold the whipped cream into the cream cheese mixture. This mix gets poured into the graham cracker crust.

I pop the whole thing in the freezer, covered with foil, of course, and let it sit for at least an hour before serving.

The great part about this recipe is that you can add so many variations to it. I like to use vanilla sometimes for a nuttier, fuller flavor.

You could even add almond extract for a similar sort of effect. Lemon juice can brighten up the flavor and add some citrusy notes.

It’s hard to make this into a true chocolate cheesecake, but you can easily fold mini chocolate chips in before dumping the mixture into the pie plate. That gives the cheesecake a little extra texture and also a chocolaty flavor that’s hard to resist.

Oh, and sometimes when I add chocolate to the no bake cheesecake recipe, I also add a chocolate flavored crust.

I can make the crust out of crushed Oreos or crushed chocolate graham crackers. Both of these things can also be crushed and spread on top of the cheesecake.

Speaking of spreading things on top, this recipe takes well to various types of toppings.

For an old fashioned summer dish, I normally set out sliced and lightly sugared strawberries with the dish.

If I want to do something really fancy, I’ll put individual slices on my prettiest dessert places and then criss-cross the slices with chocolate and caramel syrup like they do in restaurants.

A dollop of whipped cream is always a nice addition, as well.

The thing I like about this particular no bake cheesecake recipe is that I can easily fix it and get it out of the way.

It only takes a few minutes. While it’s in the freezer, I can be worrying about my other dinner items.

If I leave it in the freezer a little too long, I simply leave the cake on the counter to thaw during dinner. The whole process is quick and simple, and I can top the cake with anything I happen to have in the pantry at the time.





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