Hello cake and bake lovers, Do you love cheesecake but find the whole baking thing to be a bit intimidating? Say hello to no-bake cheesecake. Light creamy, delicious, and no baking. This no-bake cheesecake recipe will be whipped up in a snap. So let’s get started.
Base of No-bake Cheesecake Recipe
First off, we’re making a delicious, but easy crust, starting with one full cup of toasted pecans. Now for our big cheesecake, we need a lot of graham crackers, three sleeves, 27 crackers, 430 g, and 3/4 tsp salt. And then I’m, using one half of a cup of light brown sugar.
Okay, we’re going to use a food processor. Finally crumbed up now. Here we have a nice crumbly mixture and those pecans make it smell so good. One-half cup of melted unsalted butter, that’s 113g and we’re just gonna pulse and drizzle this in at the same time. You have a mixture that looks kind of crumbly, but I can press it into a cup. This means I can from it for my crust.
So today for this recipe, I’m using a 10 and a half-inch springform pan. We’re gonna compact this down. The secret to a crumbed crust is to really pack it in. So use your clean hands and work it towards the side, so you can create that wall of crust. And then just even it out there. And then you can work it around with your hand for a little bit. and now, either get a glass or a measuring cup that is nice and straight and just press it in. So press o the side. Then use a taller cup, and as you push towards the side, Use your thumb and press down, and it’ll compact to the top. Cause that can kind of fluffy and crumbly, which is fine, except when you have crumbled on top of your beautiful cake. If you’ve ever had a crumbed crust that just falls apart, it’s because it wasn’t packed in.
Cream Cheese Base of No-bake Cheesecake Recipe
Now you have a nice compacted crust. This can go into the freezer and just hang out while we make a really easy filling. For our creamy dreamy filling, we’re adding in a lot of cream cheese. This is a good recipe. So that’s for packages, one pound or 900 g of cream cheese. we’re gonna cream this up with a whisk attachment. So after you’ve creamed it up, just, you know, tamp some of that down. Now we’re adding one-third of a cup of granulated sugar. Right now we can add in a quarter cup of sweetened condensed milk. I love this stuff. You don’t wanna add too much of this in. Why? Because you want this cake to set. You wanna be able to cut nice pieces.
So don’t go overboard, like add in an actual quarter cup, not so it’s spilling out. I may have made that mistake before, So learn from me. Okay, now we’re adding in a tablespoon of lemon juice. Our last ingredient is one-third of a cup of sour cream. Sour cream adds a little bit of tang, which is a nice contrast, and just even more creaminess that’s gonna blow your mind. Normally I’ll recommend substituting yogurt for sour cream if you can find it. In this case, I would just say to omit it. Yogurt is not the best substitute in this one instance. Do you think I almost forget something? That vanilla, hello. one tablespoon of nice vanilla. It’s really that main flavor we have in this cake. So you shouldn’t forget. Okay. All set.
Now we’re doing a special double bowl day because we’re gonna whip up a really quick batch of whipped cream. So if you can chill your bowl and whisk, not necessary, but ut’s nice for whipping cream. I’m adding half of a cup or 120ml heavy cream (120ml cold). now I am adding in a generous three tablespoons(25g) of powdered sugar. Give it a whip until it has stiffer peaks. You cant whip cream too much because you’ll have butter. And if it’s too soft, though, it’s not gonna help this setup. So we wanna take it right to the edge. Keep an eagle eye on it. Take the whipped cream, just plop it right into the cheese batter. Just fold it into that cream cheese filling. So in you go. This is folded in really nicely. Now let’s transfer this in. This was only in the fridge for like 10 or so minutes. Totally firmed up. It’s really nice now. Transfer this amazing delicious batter, into your crust. Smooth it out with your spatula. Use your offset spatula or knife or whatever you want. Alright, This is gonna go into the fridge to chill overnight. It really needs that time to fully set.
After your cake has chilled overnight, here’s the trick for cutting it. Take your big knife, sharpen and dampen it, just wet it damp and then clean it off between each cut. After you cut in, clean it off, re-damped it and you’ll get really nice clean cuts. You can just add a couple of pieces of fruit on here. And that is ready to serve.
- 1 cup (70g) pecans toasted
- 27 Graham crackers that are 3 sleeves / 430g
- 3/4 tsp (3g) salt
- 1/2 cup (100g) light brown sugar
- 1 1/2 (113g) cup of melted unsalted butter
- 2 lbs cream cheese (900g) room temperature, 4 packages
- 1 3/4 of a cup of granulated sugar (66g)
- 1/4 cup of sweetened condensed milk (60ml)
- 1 tablespoon of lemon juice
- 120ml heavy cream (cold)
- 1 3/4 of a cup of sour cream (80g)
- 25g of powdered sugar
- 1 tablespoon of nice vanilla