No Bake Cheesecake
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This No-Bake Cheesecake is easy to make and perfect for summer. It has a buttery crust, creamy filling, and jello on top. This is a new trend to serve cake in the cube boxes. They are perfect for travel or picnic.
Why You’ll Love This Recipe
- Easy to assemble and carry in the cube container with the cover. Try also Blueberry No Bake Cheesecake or Blueberry Cheesecake Macarons.
- The texture and taste of this cheesecake are smooth and creamy. Check also Strawberry Cream Puffs or Coffee Mousse.
- This cheesecake features a buttery crust that requires no baking, similar to Cheesecake in a Jar.
Ingredients
- Craham Crackers Crumbs: Use store-bought or homemade.
- Sugar: White granulated sugar and powdered sugar used in this recipe.
- Butter: Unsalted Butter.
- Cream Cheese: Use your favorite brand. For a lighter option, use low-fat cream cheese.
- Heavy Cream: Cold heavy cream. Do not substitute with milk or half and half.
- Sour Cream: Use your favorite brand.
- Lemon: Lemon juice and zest are used for taste.
- Jello: I used raspberry jello from the box.
- Decor: Freeze-dried raspberries. You can also use fresh raspberries.
How To Make This Recipe
In the mixing bowl, add crumbs and sugar. Mix with the spatula. Add melted butter and mix again. Using an ice cream scoop or spoon, pour the mixture into the cube container and press with the spatula to the bottom and the sides of the container. Refrigerate the crust while making the cheesecake filling.
In the mixing bowl of a stand mixer, add cream cheese and sour cream. Using the pedal attachment, beat on low for a few minutes. Then add powdered sugar and beat again for about 2 minutes. Add lemon juice and lemon zest. Do not forget to scrape the sides of the bowl in between. Set aside.
In another mixing bowl, whip cold heavy cream. Add half of the whipped cream to the cream cheese mixture, and fold with a spatula to combine. Once the first half is incorporated, add the remaining whipped cream and fold with the spatula. Transfer cheesecake filling into a pastry bag and fill the cube containers with the crust. Use the spatula to smooth out the top. Make sure to leave space for the jello and decor. Refrigerate the cube cheesecakes for a few hours.
Prepare jello according instructions on the box. Pour jello over cheesecake and dust with the freeze-dried raspberries. Place the cover in the container and refrigerate.
Expert Tips
- You can add lemon zest to the crust if you like for more lemon flavor.
- Jello can be replaced with fresh berries or fruits.
- This No-Bake Cheesecake can be assembled in the regular cheesecake size or a different container.
Recipe FAQs
Store in the fridge for 2-3 days.
I would not recommend freezing cheesecake. Freshly made always tastes better.
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Recipe
No Bake Cheesecake
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 mixing bowl
Ingredients
Crust
- 1 ½ cup graham cracker crumbs
- â…“ cup white granulated sugar
- ½ cup melted butter
No Bake Cheesecake
- 3 blocks cream cheese (24 oz, 680 grams)
- â…“ cup sour cream
- 1 ½ cup powdered sugar
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 ½ cup heavy cream cold
Decor
- 1 box raspberry jello
- 1 Tbsp freeze dried raspberries
Instructions
How to Make Crust
- In the mixing bowl, add crumbs and sugar. Mix with the spatula.
- Add melted butter and mix again.
- Using an ice cream scoop or spoon, pour the mixture into the cube container and press with the spatula to the bottom and the sides of the container.
- Refrigerate the crust while making the cheesecake filling.
How to Make Cheesecake Filling
- In the mixing bowl of a stand mixer, add cream cheese and sour cream. Using the pedal attachment, beat on low for a few minutes.
- Add powdered sugar and beat again for about 2 minutes.
- Add lemon juice and lemon zest. Do not forget to scrape the sides of the bowl in between. Set aside.
- In another mixing bowl, whip cold heavy cream.
- Add half of the whipped cream to the cream cheese mixture, and fold with a spatula to combine. Once the first half is incorporated, add the remaining whipped cream and fold with the spatula.
- Transfer cheesecake filling into a pastry bag and fill the cube containers with the crust. Use the spatula to smooth out the top. Make sure to leave space for the jello and decor.
- Refrigerate the cube cheesecakes for a few hours.
How to Assemble Cheesecake
- Prepare jello according instructions on the box.
- Pour jello over cheesecake and dust with the freeze-dried raspberries.
- Place the cover in the container and refrigerate.