Easy No Bake Cheesecake
Perfect for those hot summer days when you don't want to turn on the oven, in this post, I will share my recipe for a homemade no bake cheesecake from scratch!
Equipment
- 1 9" Springform Pan
- 1 Hand Mixer
- 1 Plastic Spatula
- 2 5qt Mixing Bowls
- 1 Small Bowl
- 1 Knife
- 1 Spoon
- Measuring Cups/Spoons
- Parchment Paper *OR* Grease (to grease pan)
- Food Processor *OR* Rolling Pin *OR* Mallet (to crush graham crackers)
Ingredients
Graham Cracker Crust
- 12 Whole Graham Crackers (*OR* 1.5 cups graham cracker crumbs)
- 1/4 Cup White Granulated Sugar
- 6 TBSP Melted Unsalted Butter
- 1/4 TSP Ground Cinnamon
Cheesecake Filling
- 2 Block-Style Cream Cheese (8 oz)
- 1 Can Sweetened Condensed Milk (14 oz)
- 1/3 Cup Plain Nonfat Greek Yogurt
- 1/4 Cup Cold Water
- 1 TSP Vanilla Extract
- 1/4 TSP Lemon Extract
- 1/8 TSP Iodized Salt
- 1 Unflavored Gelatin (package)
Instructions
Graham Cracker Crust
- Crush graham crackers into granulated crumbs (skip step if using store-bought graham cracker crumbs).
- Place graham crackers into mixing bowl and mix together with melted butter, sugar and cinnamon until graham cracker crumbs have a sandy texture.
- Grease bottom of springform pan or line it with a sheet of parchment paper, then Add graham cracker crumbs to springform pan (ensure walled sides are latched on).
- Spread crumbs around to form edges against wall, then press down remaining crumbs to form bottom of curst.
- Chill springform pan with crust in refrigerator for 1-2 hours.
Cheesecake Filling
- To 5qt mixing bowl, add blocks of cream cheese, greek yogurt, sweeteneded condensed milk, salt, as well as vanilla + lemon extract.
- Using hand mixer, mix the ingredients together on medium-high heat for 1-2 minutes (if necessary, scrape the sides + bottom of bowl for clumps of cream cheese and mix again on medium-high speed for an additional 30 seconds).
- For gelatin, add 1/4 cup of water to small bowl,slowly/evenly sprinkle the entire packet of gelatin into the water, then allow gelatin to rest for 1 minute.
- Heat gelatin in microwave on high for 10 seconds, remove from microwave and stir to ensure no clumping. Repeat this step 3 to 4 times.
- Add warm gelatin (while still in liquid form) to bowl with cheesecake filling.
- Gently fold gelatin together with cheesecake filling until they're well combined.
- Pour cheesecake filling into springform pan with chilled crust then spread around filling until top of leveled and entire pan is filled
- Place springform pan with cheesecake filling back in refrigerator and chill for at least an additional 3 hours (or until firm)
- Remove cheesecake from refrigerator and carefully remove walled sides from Springform pan before serving.