Stop Baking! Try These 5 No-Bake Desserts Instead | Easy, Creamy & Crowd-Pleasers
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No-bake cheesecake has its roots in American dessert culture, often enjoyed for its simplicity and creamy texture. Traditionally made with cream cheese, it became popular in the mid-20th century as a quick and easy dessert option. This delightful treat is often served at gatherings and celebrations, showcasing the joy of indulgence without the need for baking. Variations abound globally, with different toppings and flavorings, making it a beloved dessert in many households.
Ingredients
- ●cream cheese
- ●sugar
- ●vanilla extract
- ●heavy cream
- ●lemon juice
- ●graham cracker crumbs
- ●butter
- ●salt
- ●sour cream
- ●powdered sugar
- ●gelatin
- ●water
- ●fresh fruit
- ●whipped cream
Instructions
- 1Combine graham cracker crumbs, melted butter, and salt in a bowl until well mixed.
- 2Press the crumb mixture into the bottom of a springform pan to form the crust.
- 3Refrigerate the crust for at least 30 minutes to set.
- 4In a mixing bowl, beat cream cheese until smooth and creamy.
- 5Add sugar, vanilla extract, and lemon juice to the cream cheese; mix until well combined.
- 6In another bowl, whip heavy cream until stiff peaks form.
- 7Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 8In a small bowl, dissolve gelatin in warm water; let it cool slightly.
- 9Stir the dissolved gelatin into the cream cheese mixture until evenly mixed.
- 10Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- 11Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- 12Once set, remove the cheesecake from the springform pan.
- 13Top with fresh fruit and whipped cream before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: neufchâtel cheese
Cheaper: ricotta cheese
Neufchâtel has less fat, while ricotta is often less expensive.
sour cream
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds protein and reduces fat.
Techniques
mixingfoldingchillingpressing
Equipment
mixing bowlspringform panelectric mixerspatulameasuring cupsmeasuring spoons
dairygluten
Also Known As
Chilled CheesecakeRefrigerator Cheesecake
Ingredients
- ●1 cup peanut butter
- ●1/2 cup honey
- ●1/4 cup cocoa powder
- ●1/2 cup rolled oats
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips
Instructions
- 1In a mixing bowl, combine peanut butter, honey, cocoa powder, vanilla extract, and salt. Mix until smooth.
- 2Add rolled oats to the mixture and stir until well combined.
- 3Fold in the chocolate chips until evenly distributed.
- 4Using a spoon, scoop out small portions of the mixture and form them into balls or cookies on a parchment-lined baking sheet.
- 5Flatten each cookie slightly with the back of the spoon.
- 6Refrigerate the cookies for at least 30 minutes to set.
- 7Once set, remove from the refrigerator and enjoy!
- 8Store any leftovers in an airtight container in the refrigerator.
Equipment
mixing bowlspoonparchment paperbaking sheet
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●2 cups cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy cream
- ●2 cups fresh strawberries, sliced
- ●1/4 cup strawberry jam
- ●1/2 cup crushed shortbread cookies
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- 4In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- 5In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 6Spread half of the cream cheese mixture over the cooled crust in the springform pan.
- 7Layer the sliced strawberries evenly over the cream cheese mixture, then spread the remaining cream cheese mixture on top.
- 8In a small saucepan, heat the strawberry jam until it becomes liquid. Drizzle it over the top of the cheesecake.
- 9Sprinkle crushed shortbread cookies on top for added crunch.
- 10Refrigerate the cheesecake for at least 4 hours or overnight to set before serving.
Equipment
9-inch springform panmixing bowlselectric mixerwhiskspatulasaucepan
Ingredients
- ●1 cup unsalted butter
- ●1 cup brown sugar
- ●1 cup saltine crackers (about 40 crackers)
- ●1 cup semi-sweet chocolate chips
- ●1/2 cup chopped nuts (optional)
- ●1/2 cup white chocolate chips (optional)
- ●1/4 tsp sea salt (for topping)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Line a baking sheet with aluminum foil and arrange the saltine crackers in a single layer, covering the entire sheet.
- 3In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until it comes to a boil.
- 4Once boiling, let it cook for 3 minutes without stirring, then remove from heat.
- 5Pour the butter and sugar mixture evenly over the saltine crackers, spreading it out with a spatula.
- 6Bake in the preheated oven for 5-7 minutes, until the toffee is bubbly and golden.
- 7Remove from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee.
- 8Let the chocolate sit for a few minutes to melt, then spread it evenly over the toffee with a spatula.
- 9If using, sprinkle the chopped nuts and white chocolate chips on top, pressing them gently into the melted chocolate.
- 10Sprinkle a little sea salt over the top for added flavor.
- 11Let the bars cool completely at room temperature, then refrigerate for at least 1 hour before cutting into squares.
Equipment
baking sheetaluminum foilsaucepanspatulaknife
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