This no-bake vanilla cheesecake is light, creamy, and perfect for any dinner party or holiday gathering.
It also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There’s no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven!
Leave your no-bake cheesecake plain or top it with your favorite fruit. Either way, this cheesecake is a winner.
This no-bake cheesecake is made by beating together cream cheese and powdered sugar, and then whipping in some heavy cream until the mixture is thick and billowy. A little gelatin whisked in at the end helps make the cheesecake stable and easily sliced.
The finished cheesecake has a creamy, silky texture, like a cross between traditional cheesecake and extra-thick whipped cream.
There are two key things to keep in mind for this process: First, make sure the cream cheese is at room temperature (very soft), and second, sift the powdered sugar so there are no dry clumps when you mix it with the cream cheese.
Cold cream cheese becomes lumpy when mixed and you’ll never be able to get the signature light and fluffy texture of a no-bake cheesecake. Let it warm on the counter for at least two hours before making the cheesecake. It should feel very soft when you press on the package.
If you forget to take the cream cheese out of the refrigerator, you can hurry the process a bit by placing the bricks of cream cheese (removed from their boxes, but still sealed in their foil wrapping) in a large bowl of warm water. Just be sure to replace the water with more warm water as it cools. Repeat until the cream cheese is at room temperature.
I also add gelatin to this cheesecake to help it firm up and make it easy to slice. Without it, the cheesecake is fairly soft and will gradually deflate.
Some no-bake cheesecake recipes use commercial whipped cream (which is already stabilized) or condensed milk instead of gelatin, but personally, I don’t like the chemical taste that commercial whipped cream can give the dessert or the super-sweetness of the condensed-milk version.
If you’d prefer not to use gelatin, I’d recommend just making a classic baked cheesecake instead.
Of course, my favorite part of the no-bake cheesecake is picking a topping. My go-to favorite is strawberries in an easy sugar syrup. You can swap in blueberries, blackberries, peaches, cherries or whatever fruit you like. Frozen fruit works well, too, though you might need to add some extra cornstarch if the sauce is too runny.
If you’re not in the mood for fruit, you can also top the cheesecake with chocolate shavings or whipped cream.
It also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There’s no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven!
Leave your no-bake cheesecake plain or top it with your favorite fruit. Either way, this cheesecake is a winner.
This no-bake cheesecake is made by beating together cream cheese and powdered sugar, and then whipping in some heavy cream until the mixture is thick and billowy. A little gelatin whisked in at the end helps make the cheesecake stable and easily sliced.
The finished cheesecake has a creamy, silky texture, like a cross between traditional cheesecake and extra-thick whipped cream.
There are two key things to keep in mind for this process: First, make sure the cream cheese is at room temperature (very soft), and second, sift the powdered sugar so there are no dry clumps when you mix it with the cream cheese.
Cold cream cheese becomes lumpy when mixed and you’ll never be able to get the signature light and fluffy texture of a no-bake cheesecake. Let it warm on the counter for at least two hours before making the cheesecake. It should feel very soft when you press on the package.
If you forget to take the cream cheese out of the refrigerator, you can hurry the process a bit by placing the bricks of cream cheese (removed from their boxes, but still sealed in their foil wrapping) in a large bowl of warm water. Just be sure to replace the water with more warm water as it cools. Repeat until the cream cheese is at room temperature.
I also add gelatin to this cheesecake to help it firm up and make it easy to slice. Without it, the cheesecake is fairly soft and will gradually deflate.
Some no-bake cheesecake recipes use commercial whipped cream (which is already stabilized) or condensed milk instead of gelatin, but personally, I don’t like the chemical taste that commercial whipped cream can give the dessert or the super-sweetness of the condensed-milk version.
If you’d prefer not to use gelatin, I’d recommend just making a classic baked cheesecake instead.
Of course, my favorite part of the no-bake cheesecake is picking a topping. My go-to favorite is strawberries in an easy sugar syrup. You can swap in blueberries, blackberries, peaches, cherries or whatever fruit you like. Frozen fruit works well, too, though you might need to add some extra cornstarch if the sauce is too runny.
If you’re not in the mood for fruit, you can also top the cheesecake with chocolate shavings or whipped cream.
No-Bake Cheesecake Recipe
Be sure to let the cream cheese warm at room temperature until very soft before making the cheesecake, at least 2 hours. If you forget, you can speed up the process by placing the wrapped packages of cream cheese in a bowl of warm water.
I use an actual vanilla bean in this cheesecake because I think it adds a rounder and more complex flavor than extract, plus I like the way the specks look in the finished cheesecake.
If you don’t have a vanilla bean, feel free to add an additional 2 teaspoons of vanilla extract to the cheesecake (a total of 4 teaspoons).
The gelatin in this recipe helps firm up the cheesecake and make it easy to slice without the need for commercial whipped cream (which already has stabilizers) or sweetened condensed milk (which can make the cheesecake too sweet).
I use an actual vanilla bean in this cheesecake because I think it adds a rounder and more complex flavor than extract, plus I like the way the specks look in the finished cheesecake.
If you don’t have a vanilla bean, feel free to add an additional 2 teaspoons of vanilla extract to the cheesecake (a total of 4 teaspoons).
The gelatin in this recipe helps firm up the cheesecake and make it easy to slice without the need for commercial whipped cream (which already has stabilizers) or sweetened condensed milk (which can make the cheesecake too sweet).
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
- 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
- 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)
- 9-inch springform pan
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