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Easy No-Bake Cheesecake – thestayathomechef.com

Easy No-Bake Cheesecake - thestayathomechef.com

It’s extremely easy to find store-bought cheesecake these days. Maybe that’s why our recipe for homemade cheesecake is so important to us! There’s just something special about biting into something delicious that you know was made from scratch. It’s a completely different dining experience! Cheesecake isn’t a difficult recipe in theory, but you always run the risk of overcooking it. This no-bake version takes a lot of the guesswork out of baking a cheesecake in the oven. The filling is so fluffy, light and delicious that it melts in your mouth. Paired with a bit of crunch — thanks to the graham cracker crust — you really can’t go wrong!

Graham Cracker Crust:

The graham cracker crust in this recipe is just the cheesecake filling! The recipe tastes way better than store bought and only takes a few minutes to make. You can always use store-bought crust for homemade, but it’s never quite as good. Trust us – when you see how easy it is to make your own, you’ll want to give it a try.

Add some melted butter and sugar and pour into a springform pan. Squeeze it tightly so it doesn’t fall apart, then pop it in your fridge. There you have it – that’s all you need to do to whip up a delicious graham cracker crust at home!

Substitute for heavy cream:

If desired, you can substitute 1 cup of cool whip for fresh cream.

Add-ins for Easy No Bake Cheesecake:

One of our all-time favorite ways to make no-bake cheesecake is to add Reese’s Candy Bar Crumbles! Just add 1/2 cup into the final mixture, making sure to mix well to combine. You can do this with your favorite candy bar sprinkles.

Not a fan of the extra sweets? Turn this into a citrus extravaganza by adding 2 tablespoons lemon, lime, or orange zest to the finished mix. You can also make this a berry cheesecake by adding 1/2 cup fresh berries.

How long does the hiring take?

Once you’re done preparing your filling and crust, it’s time to let your dessert set in the fridge. Don’t be tempted to cut corners and let it set in the freezer. The texture won’t be the same and trust us – you won’t regret taking the time to wait! You should leave your dessert in the refrigerator for at least four hours. The longer you leave it on, the better it gets. Overnight stay is ideal.

What is a springform pan?

You should use a springform pan for this homemade cheesecake recipe. A springform pan has a little latch on the side that allows it to expand and separate from whatever you put in it — in this case, your no-bake dessert. This allows your dish to maintain its tall and flat shape without all the hard work involved in removing it from a traditional pan.

If you don’t have a springform pan, you can use a pie plate or 9×9 baking dish instead.

Bug Fix: Grainy Cheesecake

This sweet treat can take on a grainy texture if the sugar isn’t properly dissolved. That’s why we like to use powdered sugar in our homemade cheesecake recipe. You don’t have to worry about dissolving the sugar as it already has a silky smooth texture.

How can you tell if a cheesecake has set without baking?

While it’s always best to let your dish set in the fridge overnight, we know sometimes waiting that long just isn’t possible. You may be pressed for time and need to fly to the event you prepared your dessert for – or you could just be impatient and itching to try your creation! Either way, it’s important to let your homemade cheesecake set in the fridge for at least four hours. You’ll know it’s done by its appearance: if it’s shiny and firm to the touch, feel free to bury it.

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