No Bake Cheesecake
Cheesecake with no oven — No Bake Cheesecake, Pumpkin No-Bake Cheesecake, Peach Cobbler No bake cheesecake — for hot days and easy weeknights.
★ dessert
dessertIngredients
- 16 oz Cream cheese
- 1/2 Cup Granulated (white) Sugar
- 2 Tsp Vanilla Extract
- 1 Cup Heavy whipping cream
Instructions
- 1In a large bowl mix cream cheese and sugar until smooth and well combined. Stir in vanilla extract
- 2Add heavy whipping cream in four increments, making sure to completely mix into cream cheese in between. Scrape the sides of the bowl to ensure even mixing
- 3Pour into a prepared pie shell and refrigerate 3 hours to overnight.
- 4Top with pie filling or whipped cream
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Open in Pepper →Dessert That Sets In The Fridge
A cheesecake you don't have to bake is the kind of dessert you can start after dinner and serve the next day. No water bath, no cracked top, no worrying about the oven heating up the whole kitchen.
Cooks on Pepper reach for this collection in the summer, on holiday weeks when the oven is full, and any time somebody says company is coming Saturday.
Every recipe here leans on cream cheese and a press-in crumb crust: the plain No Bake Cheesecake, a No Bake Cheesecake Filling you can spoon into anything, Pumpkin No-Bake Cheesecake for fall, Peach Cobbler No bake cheesecake with Cinnamon Toast Crunch, and a Keto No Bake Cheesecake made with almond flour.
Quick Tips
- 1
Soften the cream cheese
Let the blocks sit out 30 to 45 minutes before mixing. Cold cream cheese leaves lumps you can't beat out later.
- 2
Press the crust firm
Pack graham crumbs and melted butter into the pan with the bottom of a measuring cup, then chill 15 minutes before filling.
- 3
Whip the cream stiff
Beat heavy whipping cream to stiff peaks before folding it in, about 3 minutes, so the filling holds its shape.
- 4
Chill at least 6 hours
Overnight is better. A cheesecake pulled too early will slump the second you cut it.
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