The Best No Bake Cheesecake (Ultra Creamy & Light!)
Recipe Information
No-Bake Cheesecakes
Cultural Context
No-bake cheesecakes have become a popular dessert in the United States, especially during the warmer months when baking isn't as appealing. This dessert is celebrated for its creamy texture and ease of preparation, making it a favorite for gatherings and parties. Modern variations often include different flavorings and toppings, allowing for creativity and personalization.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
🥗Healthier: neufchâtel cheese
💰Cheaper: ricotta cheese
Neufchâtel is lower in fat, while ricotta is often less expensive.
Melt butter in a water bath or microwave, stopping every 5 to 15 seconds to avoid explosions.
Crush graham crackers using a food processor or a Ziploc bag with a rolling pin.
Combine crushed graham crackers with sugar and melted butter, mixing with a spatula until well combined.
Line the bottom of the pan with parchment paper, then transfer the mixture into the pan, pressing firmly on the sides and bottom.
Chill the crust completely in the fridge while preparing the filling.
Bloom gelatin by mixing gelatin powder in cold water and setting aside for 10 minutes.
Mix room temperature cream cheese in a bowl, heating in the microwave for 5 to 10 seconds if not soft enough.
Add sour cream and sugar to the cream cheese and mix well.
Add vanilla extract and lemon juice, mixing until combined.
Whip heavy cream, being careful not to over-whip if using high-fat cream.
Heat bloomed gelatin in hot water or microwave until comfortably hot, not boiling.
Add a large scoop of the cream cheese mixture to the gelatin and mix until smooth.
Pour the gelatin mixture back into the remaining cream cheese mixture and mix well with a whisk.
Fold half of the whipped cream into the cream cheese mixture until roughly combined, then fold in the remaining whipped cream until evenly incorporated.
Pour the filling into the chilled prepared pan, tapping the surface to remove air gaps.
Chill the cheesecake in the fridge for 4 to 5 hours or more to set completely.
Warm the sides of the pan with a torch or hot towel to detach the cheesecake.
Cut with a hot knife for a neat surface and serve as is or with toppings.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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