No-Bake Cheesecake

Hello, hello! I’m back!! After a week of heatwave in France, then a November week in June, it seems that sunny days are back ! Alleluiah ! To celebrate this and the National American Day, what best than an amazing no-bake cheesecake recipe ?

So let’s go to New York ! Or Los Angeles ! My best cheesecakes memories !! Just like that or with caramel, lemon curd or a red fruit jelly, mamma mia !! What a divine treat !!

This recipe is just super easy to make, it is a great hit among children. The pics placed in this post come from the cheesecake baked by my daughters this weekend (13 and 7 years old !!). What more fun than to give the kids aprons and watch them cook or bake together ? I just love it !

The result is outstanding : the Speculoos crust is perfect, the filling light and smooth. You’ll sign for it at your first bite …

You can also enjoy a little decoration moment : red fruit jelly nicely spread on top of your cheesecake, jelly drops, fresh fruits … A nice combination of nice to look at and delicious taste…

You’ll find many other no-bake cheesecake recipes on the blog. Here’s a great selection:

• No-bake triple chocolate cheesecake (dark, milk, and white chocolate)
• Easter egg cheesecake
• No-bake raspberry cheesecake
• No-bake caramel cheesecake
• Loir-et-Cher no-bake cheesecake with faisselle
• Individual roasted mirabelle cheesecake
• Lime fraisier-style cheesecake

For all my cheesecake or cheese tart recipes, baked or no-bake, click here! 

Okay, enough talking (though you know I enjoy it quite a lot !!) ! Let’s bake!!

Recipe for a 22 cm diameter mold.

Print Recipe

No-Bake Cheesecake

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goûter – américaine

Serves: 8 Difficulty: Easy Price: $

Cooking Time: 4 heures

Ingredients

• 150 g graham crackers or Speculoos
• 75 g unsalted butter, melted
• 75 g sugar
• 300 g cream cheese (Philadelphia), at room temperature
• 15 cl liquid cream
• 1/2 lemon juice
• 1 teaspoon vanilla extract

Instructions

1

Crush your graham crackers or Speculoos with a rolling pin until very fine crumbs form.

2

Pour crumbs into a bowl and add the melted butter, and stir until well combined.

3

Press flat the crumb mixture into a springform pan. Chill crust in your fridge.

4

Mix the lemon zest, lemon juice, vanilla extract and sugar.

5

Add the cream cheese until smooth.

6

Whip the cream in order to make a chantilly (without sugar !). And add it to the cream cheese mixture with a spatula.

7

Pour the filling into the crust; smooth the top with a rubber spatula.

8

Set aside in your fridge for 3 hours.

9

When serving, add your topping of choice.

Notes

It is very convenient to have a plastic strip to put against your springform pan to make the unmolding easier. If you don't have such strip, ease the unmolding with a knife.

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