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Cake: No-Bake Cheesecake

By

Incredibly light, fluffy cake that is everyone's favourite cheesecake!

Rate this recipe 2.9/5 (14 Votes)

Ingredients

  • 1 pint Whipping Cream
  • 1 package Light Cream Cheese
  • 1 cup Sugar
  • 1 tbsp Vanilla (use Clear vanilla if you can find it)
  • 2 cups Graham Wafer Crumbs
  • 1 tsp Ground Cinnamon
  • 1/2-2/3cup melted Butter
  • Fruit - either canned or fresh

Details

Servings 8
Level of difficulty Easy
Preparation time 10mins
Cost Expensive

Preparation

Step 1

Mix graham crumbs with cinnamon well. Melt butter and pour it in; make sure all crumbs are well coated in butter, but not soggy. Adjust levels if you need to.

Step 2

Press the crumbs into a pan: I use a spring-form cake pan but you can use a plain old 8x8" square cake pan, or if doubling the recipe, a long baking dish. Press the crumbs well all around and pack them down tight. Put in the fridge.

Step 3

Put the cream cheese in a big bowl and start to cream it with a mixer. When it's softened a bit, add the vanilla and sugar; beat it well. Add the whole pit of whipping cream and keep whipping it until it thickens - at least 4-5 mins.

Step 4

Pour the cheese mix over the graham crumbs; spread it out to cover the whole thing well. Put back in the fridge for 15-20 mins.

Step 5

When it has firmed up a little more you can decorate. I like to use canned cherries, but an arrangement of fresh fruit is lovely also. Cover and refrigerate at least 2 hours before serving.

Step 6

Enjoy!

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Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

No bake cheesecake with raspberries Margaret's No-Bake Cheesecake