Posted on Friday, 23rd April 2010 by Grace Massa Langlois
No Bake Cheesecake is my signature dessert. It’s a quick and easy dessert, light and fluffy and everyone loves it. So what’s the problem? Everyone loves it a little too much!
I’ve been making this No Bake Cheesecake for over 15 years and it is still the one dessert that everyone requests at every family function. It also happens to be my children’s favourite dessert. I’ve tried over and over again to bring different treats but inevitably I get the question “Aunt Grace did you make cheesecake?” I think someone forgot to tell them “variety is the spice of life”.
I’ve come to realize if I want to introduce a new dessert the best way to do it is to bring along a cheesecake too. Thankfully I can whip up a cheesecake in less than 15 minutes.
Ordinarily I would make this no bake cheesecake in a 9 X 13 baking dish but I recently purchased a new baking tin by Chicago Metallic (6 cup lift and serve) and I wanted to try it out. Plus making mini cheesecakes gives you the opportunity to serve them with various toppings and it’s also a great way to give your guests a choice.
My family loves cherries and blueberries but almost always the topping of choice is cherry. I make so many cheesecakes throughout the year I decided to take advantage of the fresh bounty this past summer and I canned my own cherry and blueberry topping, what a difference it made! Doesn’t it always taste so much better when it’s homemade?
I decided to try my hand at Dulce de Leche. I found a quick and easy method using sweetened condensed milk. I would like to try the traditional method at some point but this recipe was so easy and the taste was magnificent.
Whether you choose to top this No Bake Cheesecake with Cherry Topping, Blueberry Sauce or Dulce de Leche it’s definitely a winner!
If you like baked cheesecake you may want to try my Chocolate Cheesecake with Chocolate Sauce, Butter Caramel Sauce and Toasted Hazelnuts. This is absolute indulgence on a plate.
No Bake Cheesecake
(* see note if using a 9X13 baking dish)
- 120 g (1 cup) graham wafer crumbs
- 2 teaspoons sugar
- 42 g (3 tablespoons) unsalted butter, melted
- 500 g (16-ounces or 2 packages) Philadelphia Cream Cheese, softened
- 180 g (2½ cups) Cool Whip whipped topping or the same amount of heavy cream (35%) whipped to medium peak
- 250 g (2 cups) icing sugar, sifted
- 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean
- Preheat oven to 350°F. Line rimmed baking sheet with non-stick baking paper. Arrange ring moulds (or muffin tin with removable bottoms) on baking sheet. Line moulds (or muffin cups) with non-stick baking collars cut 2.5-cm (1-inch) higher than the depths of the moulds (or individual muffin cups).
- In a small bowl, stir together graham wafer crumbs and sugar. Add the melted butter and stir until crumbs are evenly moistened.
- Press 3 tablespoons of the crumb mixture into the base of each mould (or cup). Bake until set, 8 minutes. Remove from oven and transfer to wire rack. Let stand until the crumb base is completely cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese beginning at low speed and gradually increasing to high speed until smooth, about 1½ minutes. Add the sifted icing sugar and beat until well incorporated, about 1 minute. Add whipped topping (or whipped heavy cream) and beat at low speed and gradually increasing to high speed, about 2½ minutes. Add the vanilla extract (or seeds) and beat to just combine. Scrape the sides, bottom of the bowl and beater attachment often throughout the mixing process to ensure a lump free mixture.
- Transfer the cheesecake filling to large pastry bag fitted with large plain tip. Pipe the filling to the tops of the moulds (or cups). Using the back of a demitasse spoon or offset spatula spread filling evenly to sides applying a bit of pressure to ensure the cups or moulds are full. If necessary pipe a bit more filling and level again.
- Transfer to the refrigerator (on the baking sheet)to chill, uncovered or loosely covered with a sheet of non-stick baking paper, at least two hours.
- Remove from refrigerator. Remove ring moulds and paper collars and transfer each cheesecake to a dessert plate using an offset spatula. If using muffin tin, carefully push up the base of each individual muffin cup to release each cheesecake. Using an offset spatula carefully release the cheesecake from the removable bottoms and transfer cheesecakes to dessert plates.
- To serve, spoon topping of choice onto the surface of each cheesecake.
- Buon Appetito!
* If using 23 x 33-cm (9X13-inch) baking dish, increase graham cracker crumbs to 210 g (1¾ cups), increase sugar to 1 tablespoon and increase melted butter to 71 g (5 tablespoons). After chilling add topping of choice, cut and serve.
Cheesecake Toppings
- Amaretto Caramel Sauce (feel free to substitute the Amaretto liqueur with your favourite liqueur, keeping in mind to add the liqueur gradually to taste)
- Sweet Glazed Cherries (the dark chocolate-cherry ganache would also be lovely used as a cheesecake topping)
- Lemon Curd
- Blueberry Compote
Quick and Easy Dulce de Leche
- 1 can (300 ml or 10-ounces) sweetened condensed milk (not evaporated milk) *See Recipe Notes
- Remove the label from the can of condensed milk.
- Place the unopened can of condensed milk in a large stockpot.
- Fill the pot with room temperature tap water. Cover the can completely with water. The water level should be 2.5 to 5-cm )1 to 2 inches) above the can at all times. Keep a teapot of boiling water handy in case you need to add more water to the pot. Check the water level every 20 minutes (setting a timer is best) to ensure the can is covered with water at all times. **See Recipe Notes
- Cover the pot and bring to the boil.
- Cook for 1 hour and 40 minutes.
- Remove pot from heat. Remove the lid. Let water cool completely before removing can.
- Pour dulce de leche in a bowl and whisk before serving.
- Dulce de leche must be stored in the refrigerator after opening can. If not using dulce de leche immediately, label unopened can and store in your pantry.
*Depending on the size of your pot you can easily double or triple the recipe. Cans must fit in one layer in your pot (do not overcrowd).
**It is imperative that can(s) are covered by at least 1 to 2 inches of water at all times! If the water is not covering the can at all times it could explode and you will have quite the mess to clean up.
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Tags: after school treat, afternoon tea, blueberry topping, cake, cakes, cheesecake, cherry sauce, cream cheese, dessert, desserts, dulce de leche, food, food photography, food photos, fruit, individual dessert, individual desserts, mini cakes, no bake cheesecake, quick desserts, small cakes, Summer desserts
Posted in Baking & Pastry, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (36)
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April 23rd, 2010 at 2:25 pm
Now we all know your secret!
Your cheesecake is delicious – Ricardo always looks forward to it. Don’t tell him that you gave us the recipe, or he’ll expect me to make it for him all of the time – hahaha. I love how you made them individual this time – adorable. Blog is looking fantastic!
April 23rd, 2010 at 5:11 pm
Thank you Alexis. I have been meaning to visit for so long now and will do so very soon. I want to see your new home, I hear you are working on the basement. I will bring over a 9X13 for you and Ricardo. Love you guys!
April 23rd, 2010 at 5:49 pm
those cheesecakes look incredible….great presentation! I have to say I have never made a no bake cheesecake it sounds like a great dessert for my girls! Your recipe is very close to my peanut butter pie recipe…ever think of peanut butter cheesecake with a fudge sauce….yummmm
April 23rd, 2010 at 9:19 pm
Dennis you have my creative juices flowing, I make a mean fudge sauce and I love peanut butter. I will have to work on it!
April 24th, 2010 at 4:45 pm
Wow, these cheesecakes look incredible! I love the mini individual portions and all three toppings are excellent!
April 24th, 2010 at 6:09 pm
Thank you, I was almost tempted to have all three but decided on 1 with a little of each topping.
February 9th, 2011 at 4:10 pm
Those look amazing!!! I will make it to celebrate feb 14 to my hubby!…… I was looking for a recipe that contains dulce de leche……. what I think I’ll do is maybe cut down a lot the sugar and add a can of dulce de leche! I hope it turns out fine!!! I will let you know!!!! thank you!!!!!
February 9th, 2011 at 10:18 pm
Please let me know Miriam, sounds amazing!
May 25th, 2011 at 6:21 pm
I just finished making this and it’s in the fridge right now. I tasted the cheesecake and it’s amazing! I don’t have the small pan for mini cheesecakes so I used my four 4″ mini springform pans. I had extra cheesecake so I just put it in one 4″ ramekin. My dulce de leche is a bit thick, I put dollops of it inside the cheesecake covered it with more cheesecake then swirled dulce de leche on top before I put it in the fridge. I did this with on two pans, the rest I just covered it with Cherry topping. I couldn’t wait to unmold it and take pictures. Thanks for the recipe, I’ve never made a no-bake cheesecake before. I’m glad I fould this recipe. By the way, can I freeze it?
May 25th, 2011 at 6:50 pm
Lala so very happy you enjoyed, my family goes mad for this recipe. Believe it or not I have never put this cheesecake in the freezer, it gets gobbled up so quickly. But I think it would be fine, freeze uncovered for about an hour, remove from springform pan and then freeze in an airtight container, make sure you do not add topping. Defrost in the fridge overnight and then just before serving add the topping.
August 27th, 2011 at 2:16 pm
[...] simplest of simple things I wanted to make was the No Bake Cheesecake recipe I found on Grace’s Sweet Life. I thought it couldn’t get any simpler, because I wouldn’t have to deal with baking and [...]
May 12th, 2012 at 7:04 pm
My family has a similar recipe. Cool whip, cream cheese, sour cream, vanilla extract, and sugar.
May 14th, 2012 at 2:53 am
Made this at school today, so simple and delicious
July 26th, 2012 at 1:00 am
I recently made mini no bake oreo cheesecakes, and I will make again, but had trouble getting a nice shape, so loved the tip about using parchment paper to line whatever I use to make them.
Are you say8ing to line the entire container? How would I do that, with one piece that I just push into the bottom of the container and shape to fit around the sides and a bit over the top?
July 26th, 2012 at 1:11 am
also, can I just spoon the cream cheese mixture into the container and kinda pack it in instead of putting it into a bag?
July 26th, 2012 at 9:48 am
Susan the way I tackle using moulds is to place the moulds on silicone baking mat or non stick baking paper lined cookie sheet. I then cut a collar about 2.5-cm (1-inch) higher (than the mould) out of baking paper or acetate paper to line just the sides ( the same way if you were lining the sides of a cake tin). If you wanted to line the entire mould I would use plastic wrap unfortunately with this method its very hard to get the plastic crease free and when you un-mould all the creases would be quite evident. You can definitely use a spoon to fill the moulds but go a step further and either use a tart tamper (covered with plastic wrap) or the back of a small demitasse spoon to push down on the filling and level it out. Please let me know if this is unclear or if you have any other questions.
July 27th, 2012 at 1:28 am
so if I understand correctly, I can use parchment paper to make a cone to slip inside the dish I am using for the cheesecake, so that I can then easily remove the cheesecake after refrigerating, paper and all and then peel off the paper? Also, it seems like putting the mixture into a frosting bag would leave lots behind in the bag, would refrigerating it for a bit to firm it up make it easier to work with?
Thank you!
July 27th, 2012 at 4:52 am
Hi Susan, looking back at my beginning recipe writing I realize there was a lot of room for improvement, what I meant to say line the moulds or muffin cups (with removeable bottoms) with parchment paper collars. I prefer to use a piping bag because I find it much easier than using a spoon to fill because I can pipe right up to the sides (when I remove the collar I get a better look on the outside of the cheesecake). I wouldn’t chill the mixture first, the filling is thicker than you may think.
July 27th, 2012 at 11:56 am
thanks, so if I am using a dish without a removeable bottom, the lining the sides of the dish won’t still make it easier to remove, I could just use the part sticking up over the top of the dish to hopefully slide the cheesecake out … a piping bag, is that the same as a frosting bag?
July 27th, 2012 at 1:24 pm
Susan what type of dish or moulds are you using, I will be able to direct you a little better? Are you making one large cheesecake or individual portions.
July 27th, 2012 at 5:23 pm
individual portions, just like small glass bowls or dishes, whatever I have. I have clear glass one cup
size dishes (4) (that come with lids) and I could serve right in those, but I also like the idea of removing and serving without the dish, and thanks for the tips!
July 27th, 2012 at 6:55 pm
Susan if you want to use the cups I would recommend lining the cups, base and sides with plastic wrap, leaving 1 to 2 inch overhang. Pay close attention to the wrap because it will be necessary to remove all the creases on the sides (to get smooth sides for presentation). I would bypass baking the crust, chill instead. This is the only way I can thing of to use the cups and be able to transfer to plates to serve. Let me know how it goes.
July 27th, 2012 at 11:26 pm
ok, will do, and thanks again
August 7th, 2012 at 1:52 am
Hi Grace,
You have an awesome blog. Love your pictures and desserts.
I want to ask you what you mean by non-stick baking paper. Is it the same as parchment paper?
Thanks!
August 7th, 2012 at 8:00 am
Welcome Sadia and thank you! You are correct Sadia, non-stick baking paper = parchment paper. I’ve always referred to it this way, I should really switch to the more recognizable parchment paper.
August 10th, 2012 at 7:39 pm
Your site is wonderful, the recipes and photo’s are gorgeous…this from a 30 yr communications and advertising veteran, so I know more than a little bit about these things
Well done. And you also just seem like such a nice person…I love all the warm references to friends and family. I have two questions please: first,have you ever tried to make this with something other than Cool Whip? This product has always left me cold (no pun intended) and leaves an aftertaste in my mouth, so I would prefer to use an alternative if there is one….and I confess to being a little biased against “edible petroleum products” even though real cream is probably just as bad for me :-0. Second question, I was looking at the cover of your cookbook (congratulations! What a labour of love!) and was wondering if you could tell me what the item is pictured at the bottom left hand corner, with the candied lemon peel on top?
Many thanks and keep up the good work. I really enjoy your site.
August 12th, 2012 at 12:58 am
Hi Grace,
I tried this recipe for a dinner party this weekend. Everyone loved it….thank you so much!
The cheese cream mixture was just as you described…light and fluffy and tasted so good!
I just experienced one problem and was wondering if you could help me. I used digestive biscuits because I could not find graham crackers and used a 9-inch springform pan. While trying to lift pieces of the cake from the pan, the biscuit base stuck to the pan and I had a lot of biscuit base that I had to throw. My base was also very soft and somewhat soggy. i did not line the pan with parchment paper.
But this didn not stop anyone from gobbling it up!
Again thank you for posting such a delightful recipe.
Best,
Sadia
August 14th, 2012 at 10:32 am
Hi Sadia very happy you enjoyed the cheesecake. I am visiting my brother in New Jersey and just made it for dessert last evening. Have you tried flipping the base over so that the lip is facing down on the springform pan? I find it helps keep the base intact, lining with parchment helps as well. You may also want to try using a little less butter if you’re finding the base is soggy.
August 14th, 2012 at 10:49 am
Thank you so much Twyla. The cool whip can most definitely be replaced, in fact, I have stopped using it in my recipe and I should probably offer the substitution. I use heavy (whipping) cream (35%) now, straight substitution for quantity and I whip it to a stiff peak. And I also replaced the vanilla extract with vanilla bean seeds. The mini cakes pictured on he cover are mini lemon mousse cakes.
August 14th, 2012 at 8:47 pm
Thank you Grace, I will try it! These look sooooo decadent. Please tell your daughter she has a real talent for photography! Food is one of the trickiest subjects to photograph well. Cheers!
August 16th, 2012 at 6:11 pm
Hello again! By the sounds of it, you probably wouldn’t have much cause for this, but hey, doesn’t hurt to ask, right? Have you ever tried to freeze this (the whipped cream not Cool Whip version)? There’s just the two us us here, and we probably wouldn’t manage to eat our way through a whole cake by ourselves…but never say never, right? Anyway, it would be great if I could freeze half of it or so for use later, so I was wondering if you’ve ever tried it.
Thanks.
August 16th, 2012 at 11:05 pm
Call me stupid but what is “icing sugar”?? Thanks!!!
August 30th, 2012 at 12:37 pm
Hi Trish, not a silly question, I think depending on where you’re from it can be referred to in a few different ways, confectioners’ sugar, powdered sugar or icing sugar. Hope this clarifies.
August 30th, 2012 at 12:43 pm
Hi Twyla, I’ve never tried freezing it but I can’t see any problems with freezing the cake without topping of course but this recipe can so easily be scaled down. On occasion if my son is having a craving I’ll cut the ingredients by half to make a 20 by 20 cm (8 X 8-inch) pan. My only concern with freezing the cake is the cookie crust, I find when freezing cakes like this the crust can sometimes become soggy.
September 16th, 2012 at 5:54 am
Hi Grace, i’ve been looking for a good no-bake cheesecake recipe and this looks perfect, but we don’t have Cool Whip in Australia, is whipped cream substitutable? Thanks
September 16th, 2012 at 8:48 am
Hi Mariam, over the last little while I’ve gotten away from using prepackaged products like Cool Whip, now I whip my own heavy cream (whipping) cream (35%) to use in the recipe. This is a family favourite and most in my family still use the cool whip. Either works fine but I much prefer the taste of the freshly whipped cream. I’ve also started adding vanilla seeds and I find the taste elevated. I hope you enjoy it!