Today, I am sharing an easy No Bake Cheesecake Recipe for the perfect summertime dessert. And if you live in the United States, this cheesecake is the quintessential Red, White, and Blue Independence Day dessert for your 4th of July celebration when you decorate it with blueberries and strawberries!
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Table of Contents
- No Bake Cheesecake for an Effortless Dessert
- Homemade Cheesecake Ingredients
- Let Your Refrigerator Do the Work
- Perfect for Independence Day!
- More Recipe Videos
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Start Your Traditional Foods Journey
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- No Bake Cheesecake Recipe
- Shop for items used in this blog post or video
No Bake Cheesecake for an Effortless Dessert
Living in central Texas, I welcome any type of dessert that does not involve turning on the oven. With our outside temperatures reaching 100°F, I like to avoid having to create baked goods during the summertime. But I love cheesecake, and this no bake version makes the perfect dessert for the month of July.
Plus, this cheesecake is rich in probiotics, thanks to the yogurt. And you know how I am always stressing getting more probiotics into our diets with cultured dairy and ferments. With my recipe video, we can get good bacteria into our gut by eating dessert. It’s a win-win!
Homemade Cheesecake Ingredients
If you have been with me awhile, you may recall that I showed you how to make yogurt and how to take that yogurt to make cream cheese. So if all you have on hand is milk, you can still make this recipe. Since this printable recipe calls for both Greek yogurt and cream cheese, you can:
- Make your yogurt
- Strain the yogurt to make the Greek version, and
- Use some of your homemade Greek yogurt to make the cream cheese
Let Your Refrigerator Do the Work
For this cheesecake, all you have to do is press some cookie or cracker crumbs into a pan and then pour in your batter. And the batter literally takes only minutes to whip together. Afterward, pop your creation into the fridge and chill for about 8 hours. Then voilà! Cheesecake!
Perfect for Independence Day!
If you’re living here in the United States, you can decorate this cheesecake to your heart’s content using lots of strawberries and blueberries for a patriotic treat that’s perfect for any 4th of July dessert table.
But given the beautiful blank canvass that this cheesecake offers, you can decorate the top of the dessert with anything you like. A drizzle of melted chocolate and some chocolate shavings would be deliciously decadent!
More Recipe Videos
If you’d like to make the ingredients homemade for this no bake cheesecake, check out the following videos.
To help you celebrate July 4th, here are more recipes from Colonial America.
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Kitchen Academy Videos
Baking with Whole Grains: The Maslin Method, Grain Mills, and America’s Bread Basket
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A Sweet Season of Celebration and New Beginnings with The Maslin Method Baking School Series
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Why We Should Incorporate Mackerel Into Our Diet
Easy and nourishing ways to enjoy mackerel into your meals.
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No Bake Cheesecake
Equipment
- Springform pan, tart pan, or pie plate
Ingredients
- 2 cups Cookie crumbs or cracker crumbs If using unsweetened crackers, add 2 tablespoons of sugar.
- 1 stick Unsalted butter, melted
- 2 8 ounce Cream cheese bars, room temperature If you are using homemade cream cheese, you will need 2 cups of cream cheese. Also, if you use homemade cream cheese that is unsalted, you will need to add a pinch of salt.
- 3/4 cup Confectioners sugar (also known as powdered sugar or icing sugar) You can increase the amount of sugar to 1 cup for a sweeter cheesecake or decrease to 1/2 cup for a less sweet cheesecake.
- 1 cup Full-fat Greek yogurt
- 2 teaspoons Vanilla extract You can use homemade vanilla extract.
- 1 cup Heavy cream, whipped
- Fresh fruit, optional To decorate that cheesecake as pictured, you will need fresh strawberries and fresh blueberries.
Instructions
- Mix crumbs with melted butter and press evenly onto the bottom of your desired pan. Come up the sides of the pan approximately 1 inch. Refrigerate.
- In a large bowl, mix all the remaining ingredients except for the heavy cream and fresh fruit. Beat the mixture on high with an electric mixer for 3 minutes. If mixing your ingredients by hand, the process will take about 5 minutes or more. Make sure that your "batter" is completely smooth and lump-free.
- Gently fold in the whipped cream into the cream cheese "batter" until completely incorporated.
- Remove your pan with the crumb crust from your refrigerator and pour in the "batter." Smooth the top of the poured batter and then cover the top of the pan with aluminum foil or plastic wrap. Make sure you do not touch the top of the "batter" when you cover it. Place the pan back into the refrigerator and allow the cheesecake to chill for 8 hours or more.
- After the chilling time as passed, remove the cheesecake from the refrigerator, decorate, and serve immediately. If you do not serve all of the cheesecake at this time, return it to the refrigerator to keep cold. Cheesecake will stay fresh, refrigerated, up to three days.
Video
Notes
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Recommended Reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions
- No-Bake Desserts: 103 Easy Recipes for No-Bake Cookies, Bars, and Treats
- No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More
- Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
