No-Bake Cheesecake
This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!
Servings: 8 slices
Calories: 528kcal
Equipment
- Measuring Cups Spoons
- Glass Pie Plate
Ingredients
Crust
- 10 oz. honey graham crackers (2 cups crushed) $1.44
- 10 Tbsp salted butter, melted $1.28
- 2 Tbsp brown sugar* $0.04
Filling
- 1 cup heavy whipping cream $1.50
- 1 cup powdered sugar $0.27
- 2 8oz. blocks cream cheese, room temperature $4.38
- 5 oz. non-fat Greek yogurt* $1.00
- 1 tsp vanilla extract $0.58
Topping (optional)
- 2 cups cherry sauce* $3.88
Instructions
Crust
- Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
- Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
- Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.
Filling
- Whip the heavy whipping cream and powdered sugar to stiff peaks.
- In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
- Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
- Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
- Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
- Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!
See how we calculate recipe costs here.
Notes
- Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won't be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you're watching your sugar intake and want to leave it out, go for it. The crust will work without it.
- Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
- Try other toppings like our Blueberry Sauce, Lemon Curd, Strawberry Sauce, or any store-bought fruit sauce or pie filling.
Nutrition
Serving: 1slice | Calories: 528kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Sodium: 373mg | Fiber: 2g