• Vallicia Clark

4 Easy No-Bake Cheesecake Recipes


  1. No-Bake Peanut Butter Cheesecake

  • 1-1/4 cups Oreo Baking Crumbs

  • 1/4 cup butter, melted

  • 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

  • 1 cup Kraft Smooth Peanut Butter

  • 1 cup sugar

  • 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided

  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Make It

  • Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.

  • Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.

  • Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

2. No-Bake Cherry Cheesecake

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup melted butter

  • 1/4 cup sugar

  • 8oz cream cheese, softened

  • 1 1/4 cup cold milk

  • 3.4oz instant vanilla pudding mix

  • 1 can cherry pie filling

Make It

  • Preheat oven to 350 degrees F.

  • Combine the graham cracker crumbs, melted butter and sugar in a bowl. Divide the mixture into each muffin cup and press down to form crust. Bake for 5 minutes, remove from oven and let cool completely in muffin tin.

  • Beat the cream cheese until light and fluffy, add the pudding mix and slowly beat in the milk until fully combined. Divide among muffin cups. Refrigerate for 10 minutes.

  • Top each mini cheesecake with a tablespoon of cherry pie filling. Keep refrigerated until ready to serve. Enjoy.

3. Strawberry Cheesecake Bars

  • 1 roll refrigerated sugar cookie dough

  • 1 box (3 oz) strawberry flavor gelatin

  • 2/3 cup boiling water

  • 1 tub (16 oz) regular cottage cheese

  • 2 (8 oz) cream cheese, softened

  • 2 Tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • 1/4 cup strawberries, chopped

  • Sliced strawberries, for topping

Make It

  • Preheat oven to 350F degrees. Line 9x9 baking pan with foil and then spray with non-stick baking spray.

  • Press refrigerated sugar cookie dough into bottom of prepared baking pan. Bake for 15-20 minutes. Let cool for 10 minutes.

  • In a small pan, boil water and stir in gelatin, set aside. Puree cottage cheese in food processor until creamy. Using a electric or stand mixer, mix cottage cheese mixture, gelatin, cream cheese, sugar and vanilla extract until smooth. Stir in chopped strawberries.

  • Pour mixture into prepared cookie crust; smooth top. Cover and refrigerate 4 hours, or until set. Garnish with sliced strawberry before serving.

4. No-Bake Caramel Turtle Cheesecake

  • Brownie Layer

1 box brownie mix + ingredients on the box (I love Ghiardelli Triple Fudge!) or homemade

  • Caramel Sauce

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream

3 tbs unsalted butter

1 tsp vanilla

pinch salt

  • Caramel Cheesecake

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup caramel sauce

1/2 tsp cinnamon

pinch nutmeg

4 oz cool whip

  • Toppings

chopped pecans

caramel sauce

hot fudge sauce

Make It

Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.

While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.

Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.

This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.

From iwashyoudry.com, kraftcanada.com, deliciouslysprinkled.com

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