No-Bake Cheesecake

I LOVE cheesecake. My family, however, is not as into it as I am. Also, it isn't one of those desserts you can just throw together at the spur of the moment. You need to make it at least a day in advance to give it enough time to chill completely and let the flavors meld.

If you have the time, THIS cheesecake is outstanding. It is also easy and can be made in a pie plate so it is thinner and takes less time to chill than other varieties.

This no-bake version may not have the exact texture of its baked counterpart, but it shares a lot of same flavors.

Unlike most of my recipes, it does include a quick boxed ingredient...instant vanilla pudding. I would suggest using the cheesecake flavor that Jello puts out if you are buying specifically for this recipe. It would give it more of a cheesecake punch than plain vanilla did. I was just using what I had around the kitchen, so vanilla it was.

Why You'll Love This Dish

• No Oven Needed - Perfect for summer or when the kitchen's already busy.
• Fast Set With Pudding - Slices clean without gelatin or baking.
• Cookie Crust Freedom - Use whatever cookies you've got and change the flavor instantly.
• Light, Fluffy Texture - Whipped cream base keeps it airy instead of heavy.
• Topping-Friendly - Fresh fruit, sauces, candy, cookies, it all works.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Unsalted Butter - Binds the crust and adds rich flavor; salted butter works, just cut crust sugar slightly.
• Cookie Crumbs - The crust base; animal crackers, Nilla wafers, grahams, Oreos, shortbread all work.
• Sugar - Sweetens the crust and helps it hold together.
• Cream Cheese - The cheesecake backbone; full-fat gives the best texture, yet any block-style cream cheese works.
• Heavy Cream - Whips the filling into a light, creamy texture; don't swap for half-and-half.
• 2% Milk - Adjusts thickness and helps the pudding blend in; whole milk works too.
• Powdered Sugar - Sweetens smoothly without grit; sift if it's clumpy.
• Vanilla Extract - Adds that classic cheesecake flavor; almond extract is fun in tiny amounts.
• Vanilla Instant Pudding Mix (3.4 oz) - The set-it-up helper; white chocolate or cheesecake flavor mix can be a fun change.

Strawberry Cheesecake Crumble Bars

How To Make This Recipe

This is the general overview for the recipe process. When you're actually making it, refer to the recipe card at the bottom of the post.

1. Pulse Crust - First chunk up some vanilla wafers, or if you don't have any vanilla wafers, animal crackers, in a food processor.
   
2. Add Butter - Mix those crumbs with the butter and sugar and press into a pie pan. This crust is slightly crumbly. You can also just sprinkle it into serving cups, as you see pictured here.
3. Make Filling - Next, mix up your softened cream cheese with the cream and powdered sugar until they are well combined. Add your ½ cup milk & vanilla next and mix well.
4. Add Pudding - Last, but not least, add your vanilla pudding. This will thicken up the mixture. If it is TOO thick, add in the additional ½ cup of milk.
5. Mix - Mix it all for about two minutes and then put it into a large plastic baggie if you will be doing individual portions, or if not just spread it into your prepared crust.
   
6. Chill - Refrigerate for 2-3 hours, minimum.
7. Top & Serve - Top with fresh fruit of your choosing. I happened to have some fresh strawberries, and some strawberry sauce in the fridge, which I used to top mine.

Have some No Bake Cherry Cheesecake Fluff Pie!

More Dessert Ideas

You can have these churros on your table in under half an hour. That's winning if we're ever tallying votes.

Last, but definitely not least - and continuing the trend is this Triple Berry Trifle. You are going to LOVE it.

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