No Bake Cheesecake Recipe

by Mari
No Bake Cheesecake Recipe

No Bake Cheesecake Recipe, no Gelatin Needed.

It might not sound as acclaimed as New York cheesecake but that doesn’t make it any less loved or delicious. New York cheesecake is renowned for its rich taste and denseness, making it one of the most popular types of cheesecakes. No bake cheesecake though is usually softer and lighter.

Cheesecake is something that’s very American, despite the fact it was invented as far back as the 5th century (BCE). New York cheesecake is renowned for its rich taste and denseness, making it one of the most popular types of cheesecakes.

I love cheesecake but sometimes the New York style is just too heavy to eat more than a few bites. This no bake cheesecake recipe is super light and even makes for a great dessert dip. (Dessert Dip preparations will be in the notes below)

What you’ll need

Crust

  • 1 1/2 cups of graham cracker crumbs
  • 6 tablespoons of melted butter
  • 1/4 cup of sugar

Filling

  • 1 block of cream cheese, oz.
  • 1 pint of whipping cream
  • 1, 8 oz container of sour cream
  • 2 tablespoons of lemon juice
  • 2 teaspoons of lemon zest
  • 5/6 cup of sugar

1. Place the graham crackers in a blender or food processor to make crumbs. (You can also smash them in a plastic bag with a rolling pin if you don’t have a food processor or blender)

2. Put into a bowl and then mix with the butter and sugar until everything’s evenly combined.

3. Press the mixture into a 8 inch or 9 inch spring form cake pan then set aside. (You can refrigerate it while you move onto the filing.)

4. In a large mixing bowl, either with a stand mixer or hand mixer, whip the cream and half the sugar together. (The whipped cream should not be over whipped but hold form. It keeps the cheesecake stabilized.)
In a different bowl cut the cream cheese into cubes and microwave in short intervals until soft.

5. Zest and juice the lemon, adding it and the sour cream to the cream cheese. Then, transfer the mixture into the whipped cream and mix until combined.

6. Once combined transfer the filling into the springform mold with the graham cracker crust and level it off.

7. Chill for about one to two hours before serving.

(Note: If you’re serving this as a dessert dip then leave the graham crackers whole and prepare fresh fruit like raspberries or sliced strawberries on the side. The cheesecake filling does not have to rest if it’s going to be served as a dip.)

About the author: Mari Hockett
Hello, I'm a graduate of Knox College who loves everything and anything that involves food. As a writer I look for inspiration everywhere and have a passion for art and music. It's my belief that beauty is everywhere and in everything, you just have to let yourself see it.

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