I love no bake cheesecake! It’s easy to make and tastes great AND you don’t have to turn on the oven!. It’s PERFECT! AND it’s one the kids love to help with which is always a plus during the summer.

No Bake Cheesecake Recipe

quick and easy no-bake cheesecake recipe

5 from 2 votes

Print Pin Rate

Prep Time: 20

chill time: 2

Total Time: 2 20

Servings: servings

Calories: 313kcal

Author: Ashlee Marie

Ingredients

Crust

1 C Nilla wafers or any other cookie crushed (about 1 1/2 C pre crushed)
2 Tbsp granulated sugar
4 oz butter melted

Cheesecake Filling

8 oz full fat cream cheese softened
1/2 C full fat sour cream
2/3 C granulated sugar
3/4 tsp vanilla
1 C heavy whipping cream

US Customary - Metric

Instructions

Crust

Mix together the crumbs, sugar and melted butter in a bag until well combined.
Pour a few tablespoons into the bottom of your containers (I used Small Mason Jars) to make the crust. (You do not need to bake this.)

Cheesecake Filling

Beat the cream cheese, sour cream, sugar and vanilla on medium speed until smooth.
in another bowl beat the whipping cream until medium to stiff peaks form
Then gently fold in the whipped cream (or whipped cream toping) into the cream cheese mixture
I keep the filling in a gallon sized bag in the fridge until I'm ready to serve.
Then I pipped it on top of the “crust” when I was ready to serve!
Top with anything you like, sprinkles, cherries, etc...

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

You can use anything for your crust, I like to use nilla wafers, but adding some ground nuts, or adding a few gingersnaps adds a really nice flavor too. You can also use graham crackers, chocolate cookie wafers anything you or your kids like!

My kids love this part! I use a gallon size freezer bag (cause they are stronger) and let my kids crush away! They like to take turns and they get it pretty crushed between them all. I use a rolling pin, but you can let your kids use their hands to crush, it takes them longer and wears them out.

I melt and add the butter myself so they don’t get burned

But then I close the back up and let them “knead” the butter and crumbs together until it’s evenly moist. It takes them a bit of time but they love being involved.

Once it’s all even the kids can spoon it into whatever container your going to use. You can do as much or as little as you like. I tend to make extra crust, it’s cheap and when the kids make a mess and spill there is still enough left!

We decided to use small mason jars, we were having family over for a picnic so it was a great way to serve lots of people.

While the kids are working on the crust I mix up the filling! I like using white cake mix for flavor, but I’ve used yellow cake mix and chocolate as well, they are all good, the yellow cake mix gives it a more cake batter flavor, it’s fun to play with different options! I let my kids pick each time we make a batch.

once the main ingredients are mixed fold in the cool whip (or stabilized whipped cream) I still use my beaters, cause I’ve never been patient enough to “fold” correctly, but I just pulse it a few time, scrapping the bowl often until it’s well incorporated. The kids love to use the mixer with me too, this recipe keeps all of them busy doing something!

Finally I put the filling in a bag and refrigerate until your ready to serve! Do NOT over fill it like I did here! The kids ended up squeezing it into the jars and it was so full it exploded out the back!!! I lost half the filling. Next time I’ll fill smaller amounts for each kid so the bags aren’t so full! Cut a small hole in the corner and squeeze some filling into each jar.

The filling does tend to make the crust got mushy so I wait to fill it until just before the event or meal. Top with sprinkles or cherry’s or anything else you like on your cheese cake (I also like making extra “crust” and layering it or throwing it on top)and enjoy!

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