Learn exactly how to make the best no-bake cheesecake that is a family staple for all of our celebrations! This no-bake cheese cake recipe has a golden graham cracker crust, light and fluffy cream cheese-dream whip filling and is topped with sweet strawberry sauce.
Why You'll Love this Easy No-Bake Cheesecake Recipe:
- No-bake. That's right! All you need to do is mix the ingredients together and place in the fridge to set.
- There are 3 delicious components. The graham cracker crust, the filling, and the strawberry sauce.
- It's light and fluffy. It packs the cream cheese flavour without being sickeningly rich.
How to Make Sure Your Graham Crust doesn't crumble:
Ensure all graham crumbs have been coated in butter. Press down graham cracker crumbs firmly into the base of your springform pan. I like to press down first with my hands to spread it out and second using the bottom of a glass cup.
How to Make this cheesecake:
Prepare each of the components in different bowls and in order. First make the graham cracker crust, next the whipped dream whip, followed by the whipped cream cheese, and finally the gelatin mix. It's important to follow the steps in this order to avoid having several components on the go at the same time.
How to Avoid Lumps in your cheesecake:
Take time to whip your cream cheese and sugar for at least 3 minutes. Scrape down the sides of the mixing bowl half way through the mixing process and again after to check if there are any lumps. Make sure to mix your filling well once you combine all of the ingredients. Scrape down the sides and bottom of the mixing bowl and the paddle attachment.
Other Easy Dessert Recipes to Try
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
No-Bake Cheesecake Recipe
Equipment
- 9" Springform Pan
- Electric hand or stand mixer
Ingredients
For the Graham Cracker Crust
- 2 cups graham crumbs
- ¼+⅛ cup unsalted butter melted
- 2 tablespoon granulated sugar
For the Filling
- 1 cup cold milk
- 1 tablespoon pure vanilla extract
- 2 envelopes of dream whip
- 1 cup water
- 2 envelopes of Knox gelatin
- 1 cup granulated sugar
- 500 g cream cheese
For the Strawberry Sauce
- 2½ cups halved strawberries
- ½ cup diced strawberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch dissolved in 2 tablespoon water
- 1 teaspoon pure vanilla extract
Instructions
For the Graham Cracker Crust
- In a medium bowl combine melted butter, graham crumbs and sugar.
- Using a large spoon or rubber spatula, mix together. Initially it will form large clumps. Continue to mix until graham crumbs are the texture of wet sand.
- Pour graham crumbs into springform pan. Press down using the bottom of a flat cup. Make sure to press crumbs in firmly so it doesn't crumble when cut.
For the Filling
- In a medium bowl with the whisk attachment or using a hand held mixer, whip the dream whip, cold milk, and vanilla for 1-2 min until thick and creamy. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, whip cream cheese on high speed until smooth, soft, and fluffy. Approximately 3 min. Make sure there are no lumps in your cream cheese. With the mixer on slow speed, add in sugar. Mix to combine and then set aside.
- In a medium pot, combine gelatin and water over medium heat. Bring to a gentle boil. Remove from heat once a gentle bowl is reached.
- Into the bowl of the electric stand mixer using the paddle attachment with the mixer on low speed, add in dream whip mixture and gelatin-water to the cream cheese mix. Continue to mix on low speed until completely combined and no lumps. 30 seconds to 1 minute.
- Pour filling into your springform pan on top of graham crust.
- Place in refrigerator for 12 hours until chilled and set.
For the Strawberry Sauce
- Half about 10 strawberries (2 cups halved)
- Dice 3-4 strawberries to make ¼ cup diced strawberries.
- In a medium saucepan over medium heat, combine halved and diced strawberries, sugar, cornstarch mixture and vanilla.
- Stir mixture constantly bringing them mixture to a gentle boil. Allow the strawberries to soften and cook for about 5 minutes.
- Use a potato masher to mash some of the larger strawberries pieces. I prefer to have some big, so this step is optional.
- Remove from heat and cool completely before using on cheesecake.
Steve says
Really good.