Dorothy Kern
If you want a FOOLPROOF no-bake cheesecake recipe use this one: this EASY No-Bake Cheesecake is perfect! It’s fluffy and just the right amount of sweet with an Oreo crust!
I thought that this was the best no-bake cheesecake…until I made this recipe!
Have you ever tasted something no-bake and then weren’t sure if you actually baked it? No? Okay, then I’m just weird.
The thing is, this cheesecake is completely NO BAKE but when I tasted the first bite I felt like I was back in New York eating a slice of cheesecake at Katz’s Deli. That’s how amazing a no-bake cheesecake can be: THIS AMAZING.
Now, in my time on this blogging earth, I’ve made lots of no-bake cheesecakes. I’ve made them with macadamia nut crust, with lemon, Oreo no bake cheesecake and even one I proclaimed to be the BEST EVER No Bake Cheesecake. But….THIS one really is. I mean that is delicious but THIS recipe tastes more like an authentic cheesecake than any other no-bake one I’ve ever had.
If that’s not a resounding endorsement for you to make cheesecake ASAP then I don’t know what is.
Also: it’s already 90° here in Sacramento. Ninety. IN APRIL. So basically we skipped spring; we went from rain to “why do we live here” hot. This time of year I hate turning on my oven so no-bake cheesecake is where it’s at.
This EASY No Bake Cheesecake is completely foolproof. If you’ve had problems with other no bake cheesecake recipes, fear not: this one is perfect.
I always thought that no-bake cheesecakes needed ingredients like cool whip or sweetened condensed milk but they don’t. This no-bake cheesecake has just a 4 simple ingredients for the filling and they’re all ingredients you already have:
- Cream Cheese
- Powdered Sugar
- Vanilla
- Heavy Whipping Cream
That’s it! Just a few simple ingredients actually make a fluffy and flavorful cheesecake. It has that telltale bite that a baked cheesecake has without turning on your oven, and because it only has ¾ cup of sugar in it it’s not too sweet.
Really, I couldn’t believe how much I loved this recipe. I promise you it’s totally foolproof: it’ll set up without you thinking twice. All that cream cheese sets to make a thick cheesecake, but there are a few tips to make sure you’ll have success.
What kind of crust does a cheesecake have?
Honestly? Whatever kind you like! there are tons of no bake cheesecake recipes out there with a graham cracker crust, so I decided to make a chocolate Oreo crust. It’s easy to make an Oreo crust: just process the cookies in a food processor.
Leave the filling in the Oreos when you make an Oreo cookie crust. A food processor or strong blender will finely crush them.
Please DO NOT think you have to remove the cream. Leave it in: who has time to remove it?
If you want another type of crust, you can use graham cracker crust, shortbread crust, or even peanut butter cookie crust.
How long does a no-bake cheesecake take to set?
It depends on the recipe, but this one will set pretty fast. With three blocks of cream cheese it has a good base and shouldn’t be runny at all.
The filling for this cheesecake is reminiscent of the frosting on my Strawberry Shortcake Cake Roll. That frosting is a cream cheese whipped cream and this is made similarly, but with more cream cheese and less cream.
You don’t need to use gelatin to set your cheesecake but you DO need to pay attention to the recipe.
- Don’t use low-fat or fat-free cream cheese.
- Use HEAVY whipping cream. Not whipping cream, not milk, not half and half. You MUST use heavy whipping cream. Check the fat content to make sure it has at least 35% fat. That’s what makes it set up.
I love topping my cheesecakes with a simple whipped cream. It’s easy and doesn’t take away from the flavor of the filling.
How long does no bake cheesecake last?
I mean is that really a question? I went to town with a fork! But you could definitely make this a day ahead. It’ll last 2-3 days just fine. (Just don’t add the whipped cream on top until before serving.)
This easy no-bake cheesecake is the fluffiest and most flavorful no-bake cheesecake I’ve ever had. It’s a no bake version of a New York Style Cheesecake!
Do you need any special tools for making no bake cheesecake?
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Easy No Bake Cheesecake Recipe
Ingredients
For the crust:
- 30 Oreos leave the cream inside
- 6 tablespoons unsalted butter melted
For the cheesecake:
- 3 8-ounce blocks cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 cup heavy whipping cream see note
- 1 teaspoon vanilla extract
- Whipped Cream for garnish
Instructions
- Crush Oreos in a food processor. You want a fine crumb.
- Stir melted butter into Oreo crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
- Beat room temperature cream cheese with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
- Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
- Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
- Garnish with whipped cream before serving, optional.
Recipe Video
Recipe Notes
- Do not remove the cream from the Oreos.
- The cream cheese MUST be room temperature. It's best if you let it sit on the counter for about an hour before making the cheesecake.
- You MUST use heavy whipping cream for success. Check the fat content; it must be at least 35%. Do NOT use regular whipping cream.
Nutrition Information
Nutritional information not guaranteed to be accurate
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Frozen Peanut Butter Cheesecake
Last Updated on September 28, 2020
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 28, 2019
Hello, I’ve made this cheesecake twice so far and its YUMMY! However, its a bit softer than I thought it would be. Roughly how long should we be whipping it at the end to get to the stiff peaks? I whipped for several minutes but was worried I’d over whip and ruin it somehow and would rather have it too soft than ruined. I’m not looking for an exact number just an idea–about 5 minutes, about 10 minutes, about 15, etc Thank you
It’s less of a time than a feel. The whipped cream shouldn’t have any runny parts left in it and should be “stiff” (stands up on it’s own, or if you hold the mixer upside down it stays put)
Wonderful recipe. I made this and my family devoured it.
Making a regular pie todaThank for this recipe.
I made it and it turned out great. I did think it would be taller. I wonder if I doubled the recipe would that make it taller but would that much fit in the pan? My husband loved it as he likes a creamier cheesecake. It looked beautiful!
Okay so I tried to make this but when I added whipping cream to the rest it stratified. And then I tried to save it but it turned out in me making a butter ?. Next time when mixing all the ingredients I’ll add already whipped cream.
When I first saw this it was looking delicious
Then I made it this weekend it was so good ?
That everybody in my family ate it all the same day
This looks soooooo yummy!!!