Fail-Proof No-Bake Cheesecake Recipe- Thick and Creamy!

The BEST firm and creamy no-bake cheesecake that is virtually fail-proof!

Watch me make this no-bake cheesecake from start to finish!

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I’m going to a family wedding in early Spring, and I need to fit into a size four dress. That’s almost laughable. Me trying to fit this booty and thighs in a size 4, baaaaaby!

I’m going to try, though, because I really like this dress. LOL. This week, I started the 10-Day Green Smoothie Cleanse to jump-start this weight loss challenge. 

I was two days in and caved to a bowl of chicken spaghetti. OMG, it was so good!

I decided to do a restart the following Monday because everybody knows you shouldn’t start a diet on any other day.

So, now that I still have some time left to cheat,  it’s no-bake cheesecake time!

This no-bake cheesecake is so creamy and light. It just melts right on the tongue, and it’s virtually fail-proof!

What is a no-bake cheesecake?

If you’ve never had no-bake cheesecake, get your tastebuds ready! If you typically like creamy pies, you’ll love no-bake cheesecake.

It has a creamy, mousse-like texture and a graham-cracker crust.

What’s lovely is that it doesn’t require any baking like a regular cheesecake. It firms up by chilling in the fridge for a few hours.

You can eat it plain or topped with your favorite fruit, like strawberries or cherries, or drizzle it with chocolate.

It’s a great alternative if you want a creamy cheesecake dessert fix without turning on the oven.

No lemon juice = fail-proof

I’ve tried so many no-bake cheesecake recipes that claim to be fail-proof, and they still failed to set up. Heck, even the old-school no-bake cheesecake recipe I posted can be hit or miss by some people. 

So what’s the deal? It’s the lemon juice!  I don’t know if there is science behind it, or if it’s all in my head, but ever since I’ve nixed the lemon juice, I’ve never had a no-baked cheesecake not set up. 

So, for this recipe, we’re kicking the lemon juice to the curb and using lemon extract to get that classic tang. It’s a winner!

Why I love this no-bake cheesecake recipe

Besides the fact that this cheesecake always comes out so perfect, the taste and texture are so freakin heavenly!!

It’s so creamy and velvety! It has the perfect sweetness level to enjoy, plain or topped with your favorite cheesecake topping, like fresh berries or cherry pie filling.

 No-bake cheesecake topping ideas

The flavor of this no-bake cheesecake recipe is delicious enough to enjoy plain and versatile enough to complement a variety of toppings, from simple to extravagant! Here are a few topping ideas!

• Fresh or canned fruit in syrup (strawberries, raspberries, peaches, blueberries, raspberries etc.)
• Chocolate (chocolate ganache, chocolate syrup, hot fudge)
• Fruit Preserves (strawberry, apricot, etc)
• Crushed cookies or nuts (Oreos, Biscoff, macadamia nuts)
• Sauces: (Caramel sauce, Strawberry sauce, Nutella, lemon curd)
• Others: (Edible flowers, sprinkles, shaved chocolate, candied fruits, granola, coconut)

Tips for best crust

• Place the cookie crumbs in a food processor to get a fine texture. This will ensure an even crust.
• Be sure to use enough butter to prevent a crumbly crust. The crumbs should be able to hold their shape when pressed together in your hand.
• Pack the crust into the pan firmly. Use the bottom on a glass or a fondant smoother to pack it tightly.
• Chill the crust before adding the cheesecake filling to prevent it from mixing together.

Tips for the best filling

• Use room-temperature cream cheese to ensure easier mixing and a smoother texture.
• Add the whipped cream to the cream cheese mixture very gently to prevent deflating the whipped cream.
•  If you overmix the batter, the finished cheesecake will have an airy, whipped-like texture instead of a denser cheesecake-like texture.

Here’s what you’ll need

CRUST

Graham Cracker & Nilla Wafer Crumbs: You can use any crunchy cookies you like! I’m going with Nilla wafers and graham crackers together because I love the taste and texture of the crust. 

Light Brown Sugar: The molasses in light brown sugar adds a wonderful flavor to the crust. Even though the crust is made with cookies, you’ll appreciate the extra sweetness with the tangy cream cheese filling.

Melted Butter (Salted): Salted butter gives the crust a fantastic flavor and balances the sweetness.

CHEESECAKE FILLING

Heavy Whipping Cream- Creates a cheesecake filling that is whipped and fluffy.

Cream Cheese: Use room temperature,  full-fat cream cheese for the creamiest results! I like to use Philadelphia cream cheese. A reduced-fat cream cheese will result in a softer cheesecake that may not be set properly.

Sour Cream: Adds the perfect balance of creaminess to the filling.

Powdered Sugar:  No need to worry about the grittiness of granulated sugar; powdered sugar mixes it effortlessly with the cream cheese and sweetens it up perfectly.

Lemon Extract: Adds a subtle tartness that is classic with cheesecake

Vanilla Extract: Add a hint of vanilla flavor.

How To Make No-Bake Cheesecake Recipe

INSTRUCTIONS

1. Mix graham cracker crumbs, Nilla wafer crumbs, brown sugar, and melted butter in a medium bowl. Stir until it looks like wet sand and sticks together when pressed.
2. Pour the mixture into a 9-inch springform pan. Spread it evenly, pressing it down firmly to form a crust. (A flat tool like the bottom of a glass or a fondant smoother can help.)
3. Freeze the crust for 20 minutes.
4. To make the filling, pour the heavy whipping cream into a bowl. Beat it until it forms stiff peaks. Set it aside.
5. In a large bowl, mix the cream cheese and powdered sugar until smooth.
6. Add sour cream, vanilla extract, and lemon extract to the cream cheese mixture. Mix until fully combined.
7. Gently fold the whipped cream into the cream cheese mixture until everything is combined.
8. Pour the filling over the chilled crust. Spread it evenly.
9. Cover the pan with plastic wrap or foil. Refrigerate overnight to set.
10. Slice the cheesecake and add toppings, like fruit or whipped cream, when ready to serve.
11. Store leftovers in an airtight container in the fridge.

How to freeze no-bake cheesecake

It is best to freeze this cheesecake without toppings. You can freeze a whole cheesecake or slice it into individual servings.  

1. Make sure the cheesecake is set and chilled before freezing
2. Wrap the cheesecake in a layer of plastic wrap and then aluminum foil.
3.  Place in a large freezer bag and label it.
4. Thaw in the fridge for 6-8 hours and add topping when ready to serve.

Want more no-bake cheesecake? Try these recipes!

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