Making a no-bake cheesecake!

No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉

No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is pretty much ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step!

The ingredients you'll need:

Graham Cracker Crust

• 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
• 1/3 cup (67g) packed light or dark brown sugar
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

(If you don't have butter, milk works just as fine. It's what I used.)

Now that you have the dough finished, pack it tightly into your springform pan and put it in the freezer as you work on the cheesecake.

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Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

Throw all the ingredients in a bowl and mix until you have stiff peaks, this is optional, but if you want better results, put the bowl in an ice bath as you mix.

Little note, I know this is out of context, but as you see in the image above, you see a hair tie on my left wrist, so if you want to make this recipe, please tie your hair up. :)

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Now that you have finished making your dough, take the crust out of the freezer and pour the cheesecake in.

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Now, you can smooth it out, my recipe said to use an offset spatula, but I couldn't find it. So I had to improvise. Smoothing it out isn't really necessary, but more for ✨aesthetic✨ purposes.

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Now throw that sucker in the freezer one more time for 12 hours, but I just left it in overnight.

"The longer refrigerated, the nicer the no-bake cheesecake will set up."

My recipe says.

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After a whole night of impatience and dreaming of indulging ourselves, I finally got to take the cake of glory out. I cut it up in beautiful uneven slices and served.

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Now, I have to face one of my toughest critics, my father & sister.

"It's not too sweet, but it's still a bomb of flavor. It's to die for...⭐⭐⭐⭐⭐" Says my sister.

This is one of the toughest critics yet, my dad, or as I call him, "The Grim Eater"

"Wow! I love the frozen part and the graham part, it's crispy, soft and delicious at the same time! ⭐⭐⭐⭐⭐"

Five stars from both of them! That makes ten in total! It was super easy and fun to make, plus, it doesn't take much time to make at all. Perfect for the summer heat or you just have the munchies.

By the way, if you read this post and actually made your own cheesecake, please tell me! I am pretty new to posting recipes, making everything in the right order is kind of difficult for me. If you have any thoughts, ideas or recommendations, I would absolutely love to hear them from a lovely reader like ✨YOU!✨ Any criticism or suggestions are welcome with open arms, happy baking and....

Thank you for your time!