How to Make No Bake Cheesecake Dessert Recipe

This vanilla no bake cheesecake is super creamy, light and a perfect dessert for a holiday gathering or dinner party. The taste of this no bake cheesecake is super delicious, and you will love it.

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How to Make No Bake Cheesecake Dessert Recipe

There’s no need for frilly water baths or rich cool-down steps. It also reduces a lot of the qualms that might keep you from making a cheesecake in the first place: No worries about cracks in the top. No need to even turn on the oven!

Make your cheesecake just clean and simple or drop some of your favorite fruit. This cheesecake is a winner and delicious dish. Try this tasty sweet treat in your home and serve to your family.

How to Make No Bake Cheesecake Dessert Recipe
How to Make No Bake Cheesecake Dessert Recipe
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This vanilla no bake cheesecake is super creamy, light and a perfect dessert for a holiday gathering or dinner party. The taste of this no bake cheesecake is super delicious, and you will love it.
How to Make No Bake Cheesecake Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This vanilla no bake cheesecake is super creamy, light and a perfect dessert for a holiday gathering or dinner party. The taste of this no bake cheesecake is super delicious, and you will love it.
Servings Prep Time Passive Time
8 30minutes 1:30hours
Servings Prep Time
8 30minutes
Passive Time
1:30hours
Nutrition Facts
How to Make No Bake Cheesecake Dessert Recipe
Amount Per Serving
Calories 880 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 32g 160%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 168mg 56%
Sodium 367mg 15%
Potassium 237mg 7%
Total Carbohydrates 96g 32%
Dietary Fiber 2g 8%
Sugars 77g
Protein 8g 16%
Vitamin A 39%
Vitamin C 57%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make No Bake Cheesecake Dessert Recipe
Amount Per Serving
Calories 880 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 32g 160%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 168mg 56%
Sodium 367mg 15%
Potassium 237mg 7%
Total Carbohydrates 96g 32%
Dietary Fiber 2g 8%
Sugars 77g
Protein 8g 16%
Vitamin A 39%
Vitamin C 57%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Make the crust: Lightly coat a 9-inch round springform pan with cooking spray. Break the graham crackers into a few large pieces and place them in a food processor. Process into crumbs. Drizzle in the melted butter and process until the crumbs start to clump together. Dump the buttery crumbs into the prepared pan and press into a thick crust over the bottom of the pan using the bottom of glass.
  2. Dissolve the gelatin: Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten - it should look like applesauce. Set aside for 5 minutes to soften. Once softened, Microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.
  3. Prepare the cheesecake base: Place the cream cheese in the bowl of a stand mixer and sift the powdered sugar over the top. Mix on low speed with the paddle attachment until the sugar begins to mix into the cream cheese, and then raise the mixer speed to medium and mix until the sugar is fully incorporated and the cream cheese looks fluffy and creamy, like frosting.
  4. Scrape down the sides of the bowl and add the vanilla extract. Split the vanilla bean lengthwise and scrape out the seeds with the edge of a butter knife. Add the seeds to the cheesecake batter, and Reserve the vanilla pod for another use. Mix for an additional 15 seconds or until the vanilla extract and seeds have been blended in. Scrape down the sides of the bowl and the beater.
  5. Switch to a whisk attachment and add the cream. Mix on low speed until the cream is incorporated, then raise the speed to medium. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix, slowly increasing the speed to high, until soft peaks form (peaks that slowly bend over at the tips).
  6. Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl. If your gelatin has cooled too much and started to gel, warm it in the microwave for another 5 to 10 seconds until liquidy again before adding mixing it into the filling. Once all the gelatin has been added, return the mixer speed to high and beat until the mixture forms firm peaks (peaks that stay firmly upright at the tips).
  7. Spoon the filling into the pan on top of the graham cracker crust. Smooth the top of the cheesecake. Cover with plastic wrap and refrigerate for at least 1 hour or overnight to firm up.
  8. Prepare the strawberry sauce (optional): Place the strawberries and sugar in a large pot. In a small bowl, stir the cornstarch and cold water together until they make a smooth, milky liquid, and then pour over the strawberries. Cook on medium-high heat, constantly stirring for about 5 to 7 minutes or until the strawberries have softened and the sauce has thickened.
  9. Remove from heat and stir in the balsamic vinegar if using. Let cool to room temperature, then spoon over the chilled cheesecake and return to the refrigerator to chill for an additional hour or overnight. (Alternatively, serve the sauce at the table and spoon over individual slices.)
  10. When ready to serve: Run an offset spatula or a thin butter knife around the edge of the cake, then remove the outer ring. Leave it on the pan base, and transfer to a serving platter or cake stand. Top with any toppings you like. Slice and serve.
Recipe Notes

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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