Posted by Grace Massa Langlois on Friday, 23rd April 2010

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!

A close up photo of two individual cheesecake desserts, one with dulce de leche sauce and a blackberry, and the other with cherry topping.

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.

A close up photo of No Bake Cheesecake Cherry Topping and Dulce de Leche Topping and a bowl of fresh blackberries.

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?

A close up photo of a No Bake Cheesecake with Cherry Topping.

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.

A close up photo of a Mini No Bake Cherry Cheesecake and a Mini No Bake Cheesecake with Blueberry Dessert Sauce and a Mini No Bake Cheesecake with Dulce de Leche Dessert Sauce.

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.

A close up photo of a no bake cherry cheesecake dessert.

A close up photo of a mini no bake cherry cheesecake dessert on a white plate with red cherry sauce drops.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (42)

42 Responses to “Light, Fluffy and Easy No Bake Cheesecake”

  1. Alexis Says:

    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!

  2. Grace Says:

    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!

  3. Chef Dennis Says:

    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

  4. Grace Says:

    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!

  5. 5 Star Foodie Says:

    Wow, these cheesecakes look incredible! I love the mini individual portions and all three toppings are excellent!

  6. Grace Says:

    Thank you, I was almost tempted to have all three but decided on 1 with a little of each topping.

  7. miriam Says:

    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!!!!!

  8. Grace Says:

    Please let me know Miriam, sounds amazing!

  9. Lala Says:

    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?

  10. Grace Says:

    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.

  11. The Triumphant Return of Miss Homemade! « Emerald Thunder Creations Says:

    [...] 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 [...]

  12. Tayler Says:

    My family has a similar recipe. Cool whip, cream cheese, sour cream, vanilla extract, and sugar.

  13. Matt Says:

    Made this at school today, so simple and delicious :P

  14. Susan Says:

    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?

  15. Susan Says:

    also, can I just spoon the cream cheese mixture into the container and kinda pack it in instead of putting it into a bag?

  16. Grace Says:

    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.

  17. Susan Says:

    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!

  18. Grace Says:

    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.

  19. Susan Says:

    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?

  20. Grace Says:

    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.

  21. Susan Says:

    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!

  22. Grace Says:

    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.

  23. Susan Says:

    ok, will do, and thanks again

  24. Sadia Says:

    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!

  25. Grace Says:

    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.

  26. Twyla Says:

    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.

  27. Sadia Says:

    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

  28. Grace Says:

    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.

  29. Grace Says:

    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.

  30. Twyla Says:

    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!

  31. Twyla Says:

    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.

  32. Trish Says:

    Call me stupid but what is “icing sugar”?? Thanks!!!

  33. Grace Says:

    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.

  34. Grace Says:

    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.

  35. Mariam Says:

    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

  36. Grace Says:

    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!

  37. Sarah Says:

    Hi Grace,
    Love your blog. Thanks for sharing your story and all those beautiful pictures. I feel like I’m visiting your house for dessert.

    Just wondering whether you have modified this recipe to be strawberry flavour by any chance? If so could you share the modifications? I would love to do this cheesecake filling in little chocolate cups for my sister’s 30th as she has said she would love to see some pink colour in the food.

    Thanks and all the best.

  38. Grace Massa Langlois Says:

    Hi Sarah, thank you so much. I’ve not modified this recipe to add strawberry only because my family is so set in their ways for the longest time this was the only dessert I could prepare. If I were to adapt the recipe I would add strawberry in one of two ways, either by folding in a strawberry purée or by making a quickie homemade strawberry jam. After incorporating the icing sugar I would remove the bowl from the mixer, fold in the strawberry purée or jam and then fold in the whipped cream. I would use about 120 ml to 180 ml purée (1/2 cup to 3/4 cup) and about 120 ml (1/2 cup) of the jam (it will have a more concentrated strawberry flavour). I would add the purée or jam a little at a time to ensure the filling has good texture. Here is a recipe for a basic unsweetened purée (for added strawberry flavour you may want to add 1 tablespoon strawberry liqueur or creme de cassis to either the puree or jam – let cool then stir in the liqueur) – http://gracessweetlife.com/2013/02/strawberry-cupcakes-with-strawberry-meringue-buttercream/. I would add 56 g (1/4 cup sugar) with the berries, depending on the sweetness of the strawberries you may need to add another tablespoon or two. I would also add half a vanilla pod if you have one saved from another use or 1 tsp pure vanilla extract. Here is a recipe for a quickie Raspberry Jam – http://gracessweetlife.com/2011/03/hazelnut-raspberry-jam-and-white-chocolate-ganache-tarts/. Substitute the raspberries with strawberries. After removing from oven, strain the jam through a sieve using the back of a spoon to help pass it through. Regardless of which one you choose, make sure the mixture is chilled. I hope this helps, if you have any questions please let me know. I hope you’ll come back and let me know how the changes went.

  39. Sarah Says:

    Hi Grace,
    Thanks heaps for your reply, I’m very appreciative of your help.
    I was really happy with how these chocolate cups turned out. I was inspired by the pics in this post: http://ambikaskitchen.com/?p=3880 but trusted your recipe more!! Here’s the recipe mishmash:
    – I used silicone moulds to make the choc cups (just poured melted dark choc into the cups, swirled around then put in freezer). Next time I will cut the mould trays in half because it was too difficult to swirl 15 cups in one go! They set fine and came out of the moulds very easily. They are tiny moulds – maybe 1.5cm high.
    – Used your cheesecake recipe and went with the jam method using strawberries. Took about twice as long in oven as your raspberry recipe suggested. I folded jam in just before the cream as you suggested. I piped the cheesecake mix into the cups with no problems. I found the cheesecake mixture was extremely stable and I ended up with heaps left over which I used the next day, making “cheesecakes” layered with crumbed biscuits in glasses for desserts, with the jam as a coulis on top. Really yummy! (Also, my sister ate some of the leftover choc cups the next day instead of breakfast, that’s how moreish they were! yay!)
    – I tried to decorate some of the choc cups with a smear of jam on top. It looked hideous and took away from the delicate flavour of the cheesecake mix. Fortunately I didn’t do too many before I stopped that!
    – I also tried to decorate some choc cups with grated chocolate, again I don’t think it improved the look and felt “dusty” to eat. Maybe you will find a nice way of decorating these if you make them! :)
    I will email you a photo of a choc cup and the moulds FYI. Will be making these again. Note they stored very happily in freezer or fridge.
    Thanks again and best of luck with your future baking! :)
    Regards,
    Sarah

  40. Ellen Says:

    I would like to make these mini cheesecakes but not sure how you do the whole

    rrange 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).

    Is this a special muffin pan? Is it a pain to make 24 of these?

    ThanK YOU

  41. 15 Easy No-Bake Dessert Recipes - Always in Trend | Always in Trend Says:

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  42. Grace Massa Langlois Says:

    Hi Ellen,

    To make these cheesecakes I used the moulds pictured just below this recipe – http://gracessweetlife.com/2011/03/mini-blueberry-white-chocolate-cheesecakes/. You can also use a muffin tin or cheesecake tin with removable bottoms like this one – http://cooksdream.com/store/product/removable-bottom/nor3919.html. You make paper collars from parchment paper to line the insides of the tins, I like to cut the collar so that they’re about an inch higher than the actual cup.

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