Ready for the Easiest No-Bake Cheesecake recipe?
This cheesecake is always a hit when I serve it and since it’s so easy to make, I can serve it to guests often.
Ingredient Info
I buy cream cheese at Aldi by the case because it is a great price for great cream cheese (not all off-brand cream cheese is good). So there’s my cream cheese recommendation. :)
Meanwhile, I have learned the hard way that higher-quality whipping cream does not work as well in this recipe. :( When I used Horizon Organic Whipping Cream, I couldn’t get this mixture to thicken and set up. But when I used regular whipping cream from Walmart, it worked like a charm. So there you go. For this recipe, use low-quality whipping cream. Ugh, who even am I anyway??
The Easiest No-Bake Cheesecake
- 2 sleeves honey graham crackers
- 2 sticks butter
- 2 8-ounce packages cream cheese, softened
- 1 cup raw sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- In a gallon sized Ziploc bag, crush graham crackers with a rolling pin.
- Melt butter in a small saucepan.
- Pour crushed graham crackers and melted butter into a 9 x 13 inch pan.
- Stir ingredients together and pat it down to create crust. Set aside.
- In a high power blender or using a hand mixer, blend together cream cheese, sugar, whipping cream and vanilla until mixture is combined and thick.
- Smooth mixture over the crust. Chill for at least two hours before serving.
This cheesecake is great as-is, but you can also add fresh berries to make it fancier. Or, you can top it with candy bars for a fun treat! (One week, I had a package of a variety of candy bars that I wanted to get rid of so I used them up for a college student lunch. It was a huge hit!)
If you study the above picture, you’ll see that on the left, I used the cheapo whipping cream that actually thickened. On the right, I used good whipping cream and the mixture remained runny. I served it to our guests anyway and it all tasted great. But now you can see what I was talking about regarding whipping cream above. :)
I make a similar recipe (lemon flavor) and actually just made it this past weekend.
I use a can of evaporated milk and whip that until I have stiff peaks.
Also, for a lemon flavor I put one cup of hot water with a package of lemon jello. Refrigerate until slightly thickened.
Add this to the cream cheese (my recipe only calls for one 8oz package) and sugar mix.
Then fold in the whipped evaporated milk and put over a graham cracker crust.
That sounds like the cheesecake recipe mom used to make!
LORD bless you and your family!!!!! You are SUCH an encouragement!!!!
NOT just for cheesecake either!!!! ;-P
Awww, thank you!!
Cheesecake is my husband’s favorite, and I have fresh picked strawberries! I’m so excited to surprise him with this cheesecake today! Thank you for your recipes, Laura! We are praying for your move!