5 Ingredients No Bake Cheesecake Recipe

If you’re looking for me, I’ll be sitting on my couch, eating this 5 ingredients no bake cheesecake. Cheesecake has got to be one of the ultimate sweet treats. Thick, creamy, and filling, it really hits the spot. If you’re a cheesecake fan, you’ve got to put this recipe at the top of your to-do list, guys. It’s a dream to make, super easy and fun, and even better to eat.

I love making this recipe when it’s a summery day, and I don’t feel like heating up my place up by turning the oven on. If you’re looking for a creamy but fresh-tasting cheesecake, look no further.

What is no bake cheesecake?

It’s a cheesecake that doesn’t require any baking in order for it to set. It is an egg-free recipe with a structure that has been set due to the dairy-based content of the ingredients that have been chilled.

It’s a combination of cream cheese, yogurt, and Cool Whip, a different to-bake cheesecake that includes egg and cream. It’s a totally delicious dessert that everyone should have in their fridge!

Ingredients you’ll need

Here are the ingredients you’re going to need to whip this together. Other than the crust, 5 ingredients are all you’re going to need!

Crust

• 12 graham crackers
• 1 TBS granulated sugar
• 6 TBS butter

Filling

• 8 oz cream cheese at room temperature
• 1/3 cup granulated sugar
• 1 cup Greek yogurt
• 1 tsp vanilla extract
• 8 oz cool whip

How to make the 5 ingredients no bake cheesecake

Here’s how to make your very own 5 ingredients no bake cheesecake:

Step 1:

Crush the graham crackers into crumbs. Melt the butter and mix it with the graham crackers and sugar. Pour this isn’t a pie plate and pack it tightly along the sides and bottom. Freeze for 2 minutes to get it lovely and set.

Step 2:

Beat together the softened cream cheese and sugar until it is smooth.

Step 3:

Mix in Greek yogurt and vanilla.

Step 4:

Using a metal spoon, fold in the whipped topping.

Step 5:

Pour into the chilled pie crust and chill for roughly 5 hours. Top with sliced berries or berry coulis just before serving. Only garnish and top this recipe with fruit topping when serving. Don’t store it with a topping.

How to store

Firstly, don’t store the cheesecake with fruit or a fruit coulis on it. You can keep this cheesecake in the fridge for up to 4 days. While the crust will get a list soft, it’s still absolutely delicious and good to eat.

The great thing about this cheesecake is that you can whip it up and then freeze it for later (without the topping, of course). All you’ll need to do is bring it to room temperature before eating it.

What to serve with it

There are a couple of delicious elements you can serve this with:

• Make a fruit coulis by cooking up berries or another fruit with a little sugar. Allow this to cool, and then serve it with the cheesecake.
• Freshly sliced fruits: berries, kiwi, mango, orange, passionfruit, dragon fruit
• Drizzle of chocolate
• Heat a little peanut butter and maple syrup in the microwave and drizzle it on the cheesecake
• Toasted hazelnuts and almonds
• Crushed meringue

Tips and tricks

• There are a couple of things you can do to make a recipe process smooth and simple:
• Ensure the cream cheese is at room temperature when you whip it up.
• Use either full-fat or low-fat ingredients, depending on your personal preference.
• Don’t skip the freezing of the crust – this will bring stability to the dish, and make sure the filling doesn’t mix in with the crust when you’re making it.
• Use a knife with a very sharp blade to cut through the cheesecake. Also, wipe your blade clean between slices; this will result in your slices or wedges of cheesecake being a little nice and tidy.

FAQ

What is the secret to making good cheesecake?

All the ingredients must be at room temperature to get a smooth consistency and light whip. The key to a good cheesecake is a smooth and light consistency that is lightly sweetened to balance out the rich and creamy base flavor.

What can I use instead of cream in a cheesecake?

If you don’t want to use cream in your cream cheese recipe, consider a few of the alternatives: mascarpone cheese, double thick yogurt, cream substitutes, and imitation creams like Cool Whip.

What’s better, baked or no-bake cheesecake?

That is absolutely a matter of personal opinion. A lot of people love a thick baked cheesecake. It’s certainly a little heavier and more filling than the no-bake cheesecake. It got a rich taste from the baking process and the inclusion of the egg.

The no-bake cheesecake is a little lighter and less dense than the baked version. So really, it depends on the kind of consistency you’re looking for in your treat.

How do you keep no-bake cheesecake firm?

You need to keep the cheesecake in the refrigerator if you want it to stay lovely and firm. As soon as it comes out of the oven and begins to come to a temperature, it will start to soften. 

While a soft cheesecake will still taste good, it needs to be firm and refrigerated in order to slice easily and hold its shape.

Wrapping it up! 

If you’re looking for a little sweet treat, give this recipe a go. It’s such a good one to have sitting in the fridge, just waiting for someone to whip it out and cut themselves a lovely slice or wedge. 

I love having a cake or treat that I can take out if I have friends come over or just if I’m looking for something sweet to have after dinner.

Give this recipe a try, and let me know what you think of it. Also, I want to hear what you topped it with!

Other yummy dessert recipes you’d love!

• Easy Starbucks Cake Pop Recipe
• Mochi Waffle Recipe (Insanely Crispy And Easy)
• 4 Ingredient Banana Bread Recipe (Super Simple)
• Peach Cobbler Pound Cake Recipe