adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy No-Bake Cheesecake
Easy No-Bake Cheesecake
0 Likes
Prep Time:
30 minutes
Total Time:
90 minutes
Impress guests with this easy no-bake cheesecake topped with strawberries, chocolate, or whipped cream.
Ingredients:
  • For the crust:
  • 8 ounces (225 g) store-bought graham crackers (about 14 rectangular crackers)
  • 6 tablespoons (85 g or 3/4 stick) unsalted butter, melted
  • For the cheesecake filling:
  • 1 tablespoon (1 1/2 packages) powdered gelatin
  • 1/4 cup cold water
  • 16 ounces (455 g or 2 bricks) cream cheese, at room temperature
  • 1 1/2 cup (175 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 vanilla bean
  • 2 cups cold heavy cream
  • For the strawberry sauce (optional):
  • 1 pound (455 g) fresh or frozen hulled and sliced strawberries
  • 2/3 cups (135 g) granulated white sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 1 teaspoon balsamic vinegar (optional)
Instructions:
  • Create the crust by greasing a 9-inch round springform pan with cooking spray. Crush the graham crackers in a food processor until they form crumbs. Add melted butter and continue processing until crumbs stick together. Press the mixture into the pan using a glass to form a thick crust on the bottom.
  • Prepare the gelatin: Sprinkle the gelatin over cold water in a microwave-safe bowl or glass measuring cup, then stir until it resembles applesauce. Let it sit for 5 minutes to soften. Microwave the gelatin for 20 to 30 seconds until fully dissolved and liquid. Allow it to cool before using.
  • Prep the cheesecake base: In the bowl of a stand mixer, combine cream cheese and sifted powdered sugar. Mix on low until sugar is incorporated, then increase speed to medium until mixture is fluffy. Add vanilla extract and scraped vanilla seeds. Mix briefly until combined. Scrape down the sides of the bowl.
  • Attach the whisk and pour in the cream. Mix on low speed until fully combined, then switch to medium speed. Pause to scrape the bowl's sides and bottom. Gradually increase the speed to high until soft peaks form.
  • Set the mixer to medium speed and gently pour in the gelatin. If the gelatin thickens, briefly heat it in the microwave for 5 to 10 seconds until it liquefies before incorporating it. After all gelatin is mixed in, increase speed to high. Beat until the mixture forms stiff peaks.
  • Smoothly spread the filling over the crust in the pan. Cover with plastic wrap and refrigerate for at least 1 hour or overnight to set.
  • For the strawberry sauce (optional): In a large pot, combine strawberries and sugar. In a small bowl, mix cornstarch and cold water until smooth, then pour over the strawberries. Cook over medium-high heat, stirring constantly until strawberries soften and sauce thickens, about 5 to 7 minutes. Remove from heat, add balsamic vinegar if desired. Let cool, then spoon over chilled cheesecake and refrigerate for 1 hour or overnight. Or serve the sauce at the table for individual slices.
  • Before serving: Gently slide an offset spatula or thin butterknife around the cake's edge to loosen it, then detach the outer ring. Keep the cake on the pan base, and move it to a serving platter or cake stand. Add your favorite toppings. Cut into slices and serve. Store the no-bake cheesecake in the refrigerator, tightly covered, for up to 4 days.

Similar Recipes