Simple No-Bake Cheesecake Recipe that You’ll Ever Taste

Creamy and decadent no bake cheesecake promises a delightful dessert without turning on the oven.

Crafting this sweet treat requires minimal effort and maximum flavor.

Cool and smooth textures blend perfectly in every silky bite.

Cream cheese becomes the star ingredient, creating a luscious base that melts in your mouth.

Graham cracker crusts add a delicious crunch that complements the soft filling.

Simple ingredients come together in minutes, making this dessert ideal for spontaneous celebrations.

You'll wow everyone with minimal kitchen time and maximum deliciousness.

Dive into this effortless recipe and become the dessert hero among your friends.

Ingredients For Mary Berry No Bake Cheesecake

• Graham Crackers: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Unsalted Butter: Helps bind the crust ingredients and adds richness.

• Cream Cheese: The primary ingredient that gives the cheesecake its signature creamy texture and sour flavor.
• Granulated Sugar, Powdered Sugar: Sweetens the filling and helps create a smooth consistency.
• Sour Cream: Adds tanginess and helps create a rich, creamy texture.
• Heavy Cream: Provides lightness and volume when whipped.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.
• Lemon Juice: Adds a subtle brightness and helps balance the sweetness.

• Fresh Berries, Whipped Cream: Provides a decorative and delicious topping that complements the cheesecake's creamy texture.

How To Prepare Mary Berry No Bake Cheesecake

Step 1: Craft the Buttery Graham Cracker Base

Crush graham crackers into fine crumbs. Mix the crumbs with melted butter until the mixture feels like wet sand. Press the crumbly mixture firmly into the bottom of a springform pan, creating an even layer. Pop the pan into the freezer for about 15 minutes to set the crust quickly.

Step 2: Whip the Creamy Cloud Topping

In a separate bowl, whip heavy cream until it forms stiff, billowy peaks. Set this fluffy cloud aside for later use. The whipped cream will give your cheesecake an incredibly light and airy texture.

Step 3: Create the Silky Cream Cheese Mixture

In a large mixing bowl, blend cream cheese until it becomes smooth and creamy. Add powdered sugar, sour cream, fresh lemon juice, and vanilla extract. Beat the ingredients together until they form a silky, lump-free mixture that looks absolutely dreamy.

Step 4: Fold and Combine with Gentle Precision

Carefully fold the whipped cream into the cream cheese mixture. Use a gentle folding motion to maintain the airiness of the whipped cream while creating a perfectly smooth, integrated filling. This technique ensures a light and fluffy cheesecake texture.

Step 5: Smooth and Chill the Cheesecake

Pour the cream cheese mixture over the chilled graham cracker crust. Use a spatula to spread the filling evenly and create a smooth top. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 6: Slice and Serve with Flair

Remove the cheesecake from the refrigerator. Run a clean, hot knife around the edges of the springform pan to help release the cake. Slice with a sharp knife, wiping the blade clean between cuts. Serve chilled and enjoy the creamy, dreamy dessert you’ve created!

Helpful Tips For Mary Berry No Bake Cheesecake

• Slice with Precision: Clean and heat your knife under hot water before cutting to get smooth, clean slices that showcase the creamy texture.
• Freeze the Crust: Briefly freezing the graham cracker base helps it set firmly and prevents crumbling when serving.
• Whip Cream Perfectly: Ensure your cream is cold and use a chilled bowl to achieve stiff, stable peaks that will give the cheesecake its light, airy texture.
• Fold Gently: Use a spatula to fold whipped cream into the cream cheese mixture carefully, maintaining the airiness and preventing deflation.
• Chill Thoroughly: Allow the cheesecake to set in the refrigerator for at least 6-8 hours, which helps develop deeper flavors and ensures a firm, creamy consistency.

Ways To Tweak Mary Berry No Bake Cheesecake

• Vegan Cream Cheese Delight: Replace cream cheese with cashew-based cream cheese, use coconut whipped cream, and swap graham crackers with gluten-free cookie crumbs for a plant-based version.
• Citrus Berry: Add mixed berry compote on top, incorporate orange zest into the filling, and use almond cookie crust for a fruity flavor profile.
• Chocolate Lover's Dream: Mix cocoa powder into the filling, create chocolate cookie crust, and garnish with chocolate shavings for an indulgent chocolate cheesecake experience.
• Keto-Friendly Option: Use almond flour and butter for crust, replace sugar with stevia or erythritol, and incorporate cream cheese with mascarpone for a low-carb alternative.

What Pairs Nicely With Mary Berry No Bake Cheesecake

• Sip Sweet Moscato: Delicate, light white wine with subtle peach and floral notes that complement the creamy cheesecake's richness without overpowering its delicate flavor.
• Brew Fruity Tea: Chilled raspberry or peach herbal tea adds a refreshing contrast and brightens the dessert's smooth texture with its sour undertones.
• Garnish with Berries: Fresh strawberries, blueberries, or raspberries create a gorgeous color pop while introducing a natural, tart freshness that cuts through the cheesecake's richness.

How To Store Mary Berry No Bake Cheesecake Properly

• Store leftovers in an airtight container or cover the springform pan with plastic wrap. Keep in the refrigerator for up to 5 days, maintaining its creamy texture and fresh taste.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, preserving the cheesecake's delightful flavor and smooth consistency.
• Transfer frozen cheesecake to the refrigerator and let it defrost slowly overnight. This method ensures the best texture and prevents moisture buildup.
• Always serve directly from the refrigerator for the most enjoyable eating experience, keeping the cheesecake firm and refreshing.

Mary Berry No Bake Cheesecake FAQ Answers

• Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides the best texture and richness for a classic no-bake cheesecake.

• How do I prevent my cheesecake from becoming too soft?

Ensure you whip the cream to stiff peaks and chill the cheesecake for the full recommended time to help it set properly and maintain a firm consistency.

• Is it necessary to use a springform pan?

A springform pan makes removing the cheesecake easier, but you can use a regular cake pan lined with parchment paper if needed. Just be extra careful when removing the cheesecake.

Why Mary Berry No Bake Cheesecake Is So Easy And Creamy

• Craft with Ease: This no-bake cheesecake eliminates complex baking steps, making it perfect for kitchen novices or those seeking a stress-free dessert creation.
• Chill and Serve: Minimal preparation allows you to make this dessert ahead of time, freeing up your schedule and ensuring a delightful treat is ready when you need it.
• Crowd-Pleasing Perfection: The classic creamy texture and smooth flavor profile make this cheesecake a universal favorite that appeals to both kids and adults at gatherings, parties, or family dinners.
• Customize Your Delight: Versatile recipe welcomes personal touches like fresh fruit toppings, chocolate drizzles, or flavored extracts.

Easy No-Bake Cheesecake Recipe

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4.8 from 31 reviews

• Total Time: 68 hours 20 minutes
• Yield: 8 1x

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Description

No-bake cheesecake is creamy, cool, and requires no oven. A crumbly crust and smooth filling make it an easy dessert that still feels special.

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Ingredients

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Main Ingredients:

• 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

Sweeteners and Sugars:

• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 2 tablespoons (15g) confectioners sugar

Supporting Ingredients:

• 1/2 cup (8 tablespoons; 113g) unsalted butter, melted
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

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Instructions

1. Prepare a clean, sharp knife by running it under hot water to ensure smooth, clean slices of the chilled cheesecake.
2. Crush graham crackers and blend with melted butter, then firmly press the mixture into the bottom of a springform pan. Refrigerate for 15 minutes to set the crust.
3. Whip heavy cream until it forms stiff, peaks-like texture, creating a light and airy consistency. Set aside in a separate bowl.
4. In a large mixing bowl, blend cream cheese until smooth, then gradually incorporate powdered and granulated sugars, sour cream, fresh lemon juice, and vanilla extract. Mix until the mixture becomes completely uniform and free of lumps.
5. Carefully fold the previously whipped cream into the cream cheese mixture, using gentle, sweeping motions to maintain the cream’s voluminous texture.
6. Spoon the filling over the chilled crust and spread evenly with a spatula to create a smooth top.
7. Cover the cheesecake with plastic wrap and refrigerate for a minimum of 6-8 hours, preferably overnight, to allow the dessert to set completely and develop its rich, creamy texture.

Notes

• Keep the knife clean and hot by running it under hot water and wiping dry between each slice for perfectly smooth cuts.
• Freeze the crust before adding filling to help it set firmly and prevent crumbling when serving.
• Ensure cream cheese is room temperature to avoid lumps and create a silky smooth texture when mixing.
• Use full-fat ingredients for the richest, creamiest no-bake cheesecake that holds its shape beautifully.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 572 kcal
• Sugar: 36 g
• Sodium: 320 mg
• Fat: 44 g
• Saturated Fat: 26 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 1.5 g
• Protein: 7 g
• Cholesterol: 115 mg