The Best No-Bake Cheesecake
Looking for the best no-bake cheesecake? Rich and creamy and so simple to prepare, this no-bake vanilla cheesecake is the stuff dreams are made of.
It’s all fine and good to have a no-bake chocolate cheesecake waiting in the wings to impress everyone in your life, but though I may be the biggest chocolate lover on the planet, even I know that you need options.
And that’s why (just like I promised), here is the best no-bake cheesecake on the planet. I should know. I’ve made about a million different versions over the last decade.
With so much fervor, actually, that I had to take a break for the last year or so; I was kind of burned out on no-bake cheesecakes.
After a short sabbatical and renewed hope (complete with all my notes), it didn’t take long to settle on this rich and creamy version.
With just the perfect amount of sweetness, it is everything I want a no-bake cheesecake to be: smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust.
For a while, in the midst of the trial-and-error years, I spent an inordinate amount of time trying to get a no-bake cheesecake that was light. And I’m not talking light in texture (this one delivers that completely) but light in calories.
And so I messed around with light cream cheese and all the sorts of fillers one would need to get light cream cheese to actually work. Everything from gelatin to powdered pudding to tapioca.
But I didn’t love the result, the often fake ingredients, or all the extra steps to get there.
All of this led me to the personal truth that I’d much rather eat a smaller slice of something real than load it with crazy stuff just to get a cut in calories and still have it set up right. So if you are looking for an amazing no-bake cheesecake that is extremely simple with huge points for it’s thick, rich, creamy filling, look no further.
I think this baby is just waiting to win you some fame and fortune. Or in my case, great big bear hugs from a range of very happy, cheesecake-loving 3- to 37-year olds.
FAQ’s:
Question: Can I substitute light cream cheese or neufchâtel cream cheese?
Answer: Unfortunately, no. The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe.
Question: Why is my cheesecake runny/why didn’t it set up?
Answer: This may be due to the type of cream used. I originally listed “heavy whipping cream” in the recipe ingredients and recently changed it to “heavy cream” because many brands of heavy whipping cream only have 30-35% milk fat, whereas heavy cream has 35% or higher. I know that’s a bit confusing, but basically that extra milk fat is what is going to make sure the cream thickens considerably more than regular whipping or heavy whipping cream ensuring the cheesecake batter is thick and creamy. I almost always use Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
One Year Ago: Homemade Condensed Cream of Chicken Soup {And How to Sub in Recipes}
Two Years Ago: Pretzel Chocolate Chip Muffins
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The Best No-Bake Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs, about 13 rectangle graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) salted butter, melted
Filling:
- 16 ounces (454 g) cream cheese, softened to room temperature (but not warm)
- 1 teaspoon pure vanilla extract
- 1 cup (114 g) powdered sugar
- ½ cup (113 g) sour cream
- ¾ cup cold heavy cream (see note)
Instructions
- For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
- In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
- Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
300 Comments on “The Best No-Bake Cheesecake”
This recipe has spoiled me! I love how light and creamy it is. So easy to make. I’ve made this recipe twice before and my guests can’t get enough of it. I am planning on making it again this week. Thanks for doing all that ground work and brining this perfectly delicious treat into our lives.
This was absolutely delicious! When I finished making the filling, my dad licked the bowl! Thank you, Mel!
I’ve left a review before, but had to again! This is simply a wonderful cheesecake! Could not be easier & SO popular with my family and guests! For those who have had problems, you MUST use full-fat products or it won’t be the same..it’s a cheesecake, it’s meant to be an indulgence! Thank you Mel for this beautiful, lucsious recipe!
For this no bake cheesecake. It states one cup of powder sugar. In parenthesis is states 4 ounces. Which one is it? 1 cup= 8 ounces
1/2 cup is 4 ounces.
Thanks,
The 4 ounces refers to the weight of the powdered sugar, not the volume of the cup.
Could I halve this and make it in a loaf pan? Thanks
I haven’t tried that, but it’s definitely worth a try!
My husband’s birthday is tomorrow and he requested cheesecake. This was the first place I checked out. As all good bakers/cooks should, I tasted the filling. Oh. My. Goodness! It’s a good thing I work so I won’t be tempted to snitch it when no one is looking. I bought fresh strawberries to top it with. Another great hit!
Hi…the creams available in India are all less than 30% fat content ,I can use them to make individual cakes in jars but cant use to make a proper cake as it doesn’t set as well ,so what options do I have .
I made this last night and it was a huge hit! I realized after I had already mixed the cream cheese, vanilla, and sugar that I only had whipping cream. From reading some comments I decided to keep going but just start with less cream, knowing I could always add more. 1/2 Cup of whipping cream did the trick, it kept it nice and thick! Thanks for another great family favorite.
So smooth and delicious! Great for the summer heat when I don’t want to turn on my oven.
As a complete cheesecake-aholic, I thank you for your efforts to find just the right recipe!
Ok, number 1, it is a completely successful recipe!!! Either if you have failed or to NOT fail here is the trick…. ROOM TEMPERATURE cream cheese does NOT mean leave it out all night!!! Take your cream cheese out first and do something for 30 minutes or so then start your crust. By the time you put the crust in the fridge to cool and start your fill, your cream cheese is still cool, but soft… ROOM TEMPERATURE! Then use the paddle in your stand mixer and do NOT kill it, let it run until it is smooth. Use spatula to scrap down sides. I personally pre-measure all my ingredients and can just put them in when its their turn. When the cream cheese is smooth, put in sour cream, let it get 2-3 spins in then poor in cream (I use heavy whipping never had an issue) I turn up to medium high and it thickens right at the 4 minute mark.
Now I hope all of you realize this is NO BAKE cheesecake and not meant to be baked texture. If you want NY cheesecake… Go bake that. This is a beautifully set yet silky smooth recipe for people like me who don’t like baked cheesecake!! I hands down love this recipe because it uses my excess sour cream. I always have it, but never use it all because I only use it with a few things. I love recipies that help me use up food stuffs, plus the lemon juice versions are more runny and too tangy… This version is a slam dunk perfect fit for me and it is NOT a failure if you understand the use of your ingredients!!!
I am posting a picture, though I made my own crust (like from bread crumbs). Yes I am that kind of no waste person LOL I put slices of homemade bread that I knew we were never going to finish in the oven to dry, ran the dry bread in the food processor with cinnamon and sugar…faux graham cracker crumbs. Just added 1/4 cup melted butter and it firms up like any other crust. I do it a lot because homemade bread had a shorter shelf life. So my pies are not as “pretty” but the score a 100 on taste and no food waste. After multiple times making this I thought I just had to leave a note because it hurt to see people say it doesn’t work. This recipe absolutely works if done right!!! It takes less than 10 minutes to pull together in “working” time. If true NO BAKE is what you want, this will not disappoint!!!
Mel, help!
So excited to try more of your cheesecake recipes, I’m making a plain or a fruity one for my friend’s birthday, hoping to buy ingredients this weekend.
I haven’t eaten no bake cheesecake in probably twenty years, is the texture really different than traditional cheesecake? Is it still firm? (The picky child in me remembers really gooey stuff but I was also crazy and not a fan of any cheesecake at the time!) Also, I have fresh strawberries from our local stand, is that good enough with cheesecake or should I add sugar and/or cook them down a bit?
Thanks for your input!
Hey Bri – sorry for the delay. Did you decide on a recipe? No bake cheesecake is definitely softer and less firm than baked cheesecake. This no bake cheesecake sets up really creamy as long as you use the right kind of heavy cream (there’s a note in the recipe). If you have really fresh, ripe strawberries, I think that would be perfect for the cheesecake!
I just saw this on the “Best of the Decade” list and I needed a dessert for a dinner party. It was ssssooo good and ridiculously easy to make. A great dessert when you have a lot of other cooking to do and don’t have much time to make a dessert. I will not be be making this for no reason though because I am liable to eat the whole cake in one sitting.
I’m allergic to eggs which is a recent discovery, I love your caramel apple cheesecake bars but they have eggs, do you think I could replace the cheesecake filling in the other recipe with this?
Yes, but I don’t drizzle with caramel until they have been pulled out of the freezer and thawed a bit.
I’m not sure how this mixture would bake – I’m worried it would get super runny in the oven.
This was amazing and I agree with Anita’s comment. I think if you’re using a stand mixer with a wire attachment you should only mix it (on med-hi) for about 2 minutes before and 2 minutes after adding the cream and sour cream. I think the mixer is more powerful and covers more area, so it’s easy to over whip and become runny. It turned out amazing and I even used whipping cream!
I have this chilling in my fridge right now! Didn’t have sour cream so I used plain greek yogurt instead. Also, used one regular cream cheese and one light cream cheese… the mixture was nice and thick when I put it into the crust. Can’t wait to eat it!!
OMG! We just ate SOOO much cheesecake, it was A-MAZING!!!!! We simply topped ours with chocolate sauce and/or caramel sauce.
Please clarify if this recipe calls for sour cream that is room temperature like the cream cheese, or cold, straight from the fridge like the heavy cream. I don’t want to mess this gorgeous cheesecake up.
I’d really appreciate it if you would answer me direct. Thanks so much.
Ann Patton
I use sour cream straight from the refrigerator.
Can I get the recipe for oreo cheease cake
I recommend just beating in the cream and sour cream very shortly … just so it’s incorporated. The longer you beat it the runnier it gets.
I made this with 2 changes. I whipped the whipping cream & added it into the already mixed cream cheese, vanilla & sugar. I did not use powdered sugar…used 1/2 cup Stevia. When I added the whipped cream to the mixture I had my mixer on lowest speed & then after scraping down with spatula increased speed to 3 to incorporate all ingredients. It tastes wonderful, but may add a little lemon juice for flavor next time.
So I’ve been looking for the Darigold heavy cream and am having a hard time. I’m wondering though if it’s more important to have the higher percentage over the “name ” of the cream. Meaning the one I found at Costco is heavy whipping cream but is 40% milk fat. Thanks!
Yes, as long as it has a higher fat percentage, it should be fine.
So easy and so delicious!!! I’ve made this several times and it comes out perfect every time. Thanks Mel!
I made this for a friend’s birthday today. I could not find heavy cream so I used heavy whipping cream. It turned out beautifully. The cheesecake was rich and creamy with just the right tanginess and the consistency was perfect. This recipe is definitely a keeper.
Great recipe. Made exactly as written and it was fabulous. Couldn’t find “heavy” cream up here in Canada, but discovered that Whipping Cream comes in different fat percentages as I found 33% and 36%. It was a huge hit with the family…made the fruit topping from mixed frozen fruit. It’s a keeper recipe!
Easy and wonderful!
I followed the directions to the letter, used 36% heavy cream, room temperature cream cheese, and after whipping it for 5 minutes, I was able to literally pour it on the crust. I just put it into the fridge, but it will it set? Or should I be worried?
I don’t know if it will set up if it was that runny – I’ve never had it be pourable onto the crust – it’s always been thicker. Did it thicken up while you were whipping and then thin out again?
Amazing recipe!!! Turned out great for me as a first-time cheesecake maker. I want to make this recipe in a 9 by 13 pan, would I just double the recipe! Thanks so much!
Yes, I think that would work (although I’d probably only 1 1/2 the crust part).
Made thus for a quick dessert tonight. It was very easy to make and tasty.
This would make a yummy pie, but it’s NOT cheesecake – it’s too runny. If I try this again, I will add an extra block of chream cheese.
I’ve made this a few times and it turns out great every time. I dont really like thick dense baked cheesecake so this is perfect. I’ve turned it into oreo cheesecake too by using oreo crust and adding crushed oreos and everyone loves it. I’m making it again tonight or tomorrow.
To all of those who end up with soup instead of creamy goodness: Remember that the cream cheese needs to be room temperature. Back in the day when I first began making creme cheese topping I didn’t know, and had a few soup episodes, so I can confirm how important it is!
By the way, a super delicious cheese cake! The creamiest I’ve yet to try that still retained the yummy cream cheese taste.
What size pan does this make?
9-inch pie plate.
Let me start by saying I broke my own cardinal rule of making something for a catering event and not doing a “test run.” I needed a dessert for 50 and thought this no-bake cheesecake would be perfect. A few of the comments had me concerned, but I said a little prayer to the kitchen gods and forged ahead. I tripled the filling recipe and made three 9X13 pans (using 1 1/2 crust recipes per pan). It was amazing! Never again will I purchase one of those boxed mixes. The color, flavor and texture were outstanding. I set out caramel and chocolate ice cream toppings, as well as cherry and blueberry pie fillings for toppings. It was a huge hit! Thanks for sharing. P.S. I used FULL FAT everything. I think that’s the trick.
Thanks for the review, JoElle – SO happy it worked out so well for you!
I want it to have a lemon flavor and thought about adding a package of lemon pudding to it. Do you think this will work?
I honestly don’t know as I haven’t tried it. Good luck if you experiment!
Absolutely loved this. Super easy and amazing.
Hi..what can be used as substitute for sour cream? Can plain yogurt be used instead?
I haven’t tried that but you could experiment!
I’ve used plain Greek yogurt.
Would this filling be pipable to use in cheesecake shooters? Any advice or pointers on that would be great.
Yes, I think so…
This cheesecake is fantastic !!! Tastes wonderful and it is so easy to make, I am sure I will make this many times.
This is excellent, no bake cheesecake. The fruit topping is wonderful too, blueberry is my favorite.
For those having difficulty, first understand no bake is not the same as baked cheesecake. It is not going to be dense and thick like that. You cannot substitute half and half or milk or creamer for the heavy whipping cream and have it set right. Today, I made one and realized I bought regular whipping cream instead of heavy, so just whipped it on it’s own first before adding. That worked perfectly, although in the past when I had heavy cream on hand I did not do that and it worked perfectly too.
Thank you for the recipe! Love it!
Loved this recipe!!! Brought it to a BBQ and it was a hit. Made it in a 9×13 pan only needed to increase the graham crust (1.5 of the recipe). Only thing I will remember to do next time is grease the bottom of the pan first. Will definitely make again!
Ever tried freezing this cheesecake????
I haven’t, sorry!
I have the same question. Did you try it?
Made this last night and did not disappoint. Set up very nice, don’t understand how people are having problems with that
I followed the recipe exactly and refrigerated it for several hours but it didn’t set. Was like cheesecake pudding with a crust. Tasted good but wish it was actual cheesecake.
Mine too! So dissapointed!
Hey Vanessa and Andrie – what % milkfat is the heavy cream that you used?
add gelatin to the filling and it will stand. don’t add a lot of it.
This was sooo delicious. And it was super easy to make. My nephew said “I put my foot in it.” LOL Thank you for sharing!!
I use this recipe and put the filling in mini crusts. This recipe will be enough for 18-24 mini cheesecakes. It’s a hit every time I like it best with some blueberries on top.
This is one of my go-tos. Just made it again for a party tomorrow night! I have a gluten allergy so it’s fun to not have to modify with expensive flour. (I use gf cookies for the crust or just make my own crustless bowl before filling the pie). 🙂 We have to use creme fraiche instead of sour cream now that we live in France, but it’s a bit thicker so it sets even better! Thanks for a great simple recipe!
Hi Mel
We get neither Heavy Cream nor Heavy Whipping Cream in the supermarkets here. Would it work if I increased the sour cream to one cup (to give the cheesecake body) and used agar agar or gelatin as the setting agent ?
I’m not sure, sorry! Good luck if you experiment!
I don’t use heavy or heavy whipping cream, I add an 8 oz tub of Cool Whip. It works great, I’ve made this recipe at least 6 times, my oldest daughter requests it once a week.
Would you be able to tell me how many grams of sugar per serving?
I made this and 7 hours later its still not set firm, why? It tastes great though!
I don’t know the sugar count; sorry! What kind of cream did you use? That may be a factor in it not setting up very well.
Can I use coconut milk or coffee creamer in place of cream?
I haven’t tried that, but I don’t think it will set up the same.
DELICIOUS!!!! Made for the first time, set up amazing, so easy!!!
Any nutritional information for this recipe? Family members need to know. Thanks
I don’t have the nutritional info, sorry! There are several online nutritional calculators you can plug the recipe into if you google.
I have made it twice and my family loves it!! Thank you so much for this awesome recipe.. ❤
So I just made this recipe for dessert tonight and from my… taste testing it’s pretty dang good! I prefer my cheesecakes less sweet so I only used half a cup of icing sugar. I also only had chocolate baking crumbs but I’ve used those before and they’re amazing for light cheesecakes, just eliminate the sugar. My cream cheese might have been a little warm but I’m setting it in the freezer just in case. Even if the picky ones ones don’t like it I sure do!
Awesome recipe!
Very good and easy to make !!!!
Hi! I’m about to make your cheesecake but I have a doubt: should the cream be ice cold when I mix it to the cheese to whip together?
Yes, it does help if the cream is very cold.
Can I substitute granulated sugar for the powdered in this ‘the best n0-bake cheesecake’?
Trying to make it tomorrow. Thanks
The texture will definitely be more gritty/grainy
I whizzed my granulated sugar in my clean coffee grinder for a bit until it was somewhere between granulated and powdered. It dissolved into the mixture just fine and was smooth as silk.
I just made it and it turned out great! I did use a stand mixer with the paddle attachment. Cream cheese wasn’t warm but wasn’t cold either, maybe slightly colder than room temp. The only alteration I did was an accident, I only had 1/2 c heavy cream, so I topped it off to 3/4 with my vanilla coffee creamer. Looks beautiful and tastes amazing!
Guys use Either a whisk or a hand mixer. The big mixers whip in too much air. Also instead of 3/4 of whipping cream use 2/3. you also DONT have to whip it that long because cream cheese gets loose if you mix it too long. These are all tips and things I did so your batter doesn’t become liquid. And when you add your whipping cream mix on low speed until it thickens a bit and then when it thickens for the most part fold with a spatula to make sure you don’t over mix. Good luck!
Perfect! I made the recipe exactly as written and it turned out great.
My huz loves cheesecake so I made this for Valentine’s Day and it turned out PERFECT! I followed the recipe exactly and had such success that I can’t wait to try it again! This was the first time I’ve made cheesecake so to make it a little easier on myself I used a store bought graham cracker crust, but next time I’ll make it from scratch. I’m seriously so excited to have found this recipe! Thank you!
I wish I had read your comments before starting.I couldn’t figure out why it turned out so loose.I just placed my cheesecake in the refrigerator and I’m hoping in the morning I find a beautiful,firm cheesecake.
awful! tried it twice, just as written and it turns into soup! taste is good but the first time I had to freeze it do it would form and today, I was going to use it to top a very thin brownie crust and ended up having to use 3 more packages of cream cheese (regular, NOT less fat) and an entire bag of confectioners sugar just to get it to thicken and resemble cheesecake. I will definitely not forget this recipe the next time I search for a “thick, creamy, no bake cheesecake!” HUGE disappointment and waste of food, money, and TIME.
Hi there I am a lil be confused about the “1 cup ( 4 ounces) powered sugar” It is 4 or 8 ounces? Cuz 1 cup is equal to 8 onz
4 ounces is regarding the weight of the powdered sugar. So it’s 1 cup (which is 8 fluid ounces) but the powdered sugar will only weigh 4 ounces.
It was big hit. Thank you. Everyone loved it !!
I made exactly as recipe states . I did use my cusinart mixer on a stand . The filling never did thicken up?? Maybe it’s not suppose to. I had planned on piping into 3 oz. serving containers and serve with different toppings . I did pipe them in , but had hoped for a pretty swirl appearance . The recipe states beat till thick … I beat for probably 5 minutes and it actually seemed to get thinner . My whipping cream was ice cold . What went wrong ? I just tried one that’s been in fridge for 8 hours now . It’s the consistency of sour cream. Guess I will serve at party . To late to start over and I can’t imagine doing same again will be different. The taste is good .
What percentage of fat was in the heavy cream you used?
Years ago I had a neighbor who made a wonderfully light cheese cake. Sadly she passed before I got her recipe, maybe she wouldn’t have shared it anyway. So I I decided to look for a recipe that seemed close in ingredients that I could identify in texture. This seems to be it. If so some of your followers may need to know this isn’t your run of the mill heavey, cream cheese cakes. Sounds like a light pie. Can’t wait to try it.
awful! tried it twice, just as written and it turns into soup! taste is good but the first time I had to freeze it do it would form and today, I was going to use it to top a very thin brownie crust and ended up having to use 3 more packages of cream cheese (regular, NOT less fat) and an entire bag of confectioners sugar just to get it to thicken and resemble cheesecake. I will definitely not forget this recipe the next time I search for a “thick, creamy, no bake cheesecake!” HUGE disappointment and waste of food, money, and TIME.
The EXACT same Thing happens to me! I so wish I would have read your review 1st before attempting this for the 2nd time, it my have brought back memories from last year when I tried this cheesecake and had to freeze it so it would harden! When I first started mixing it it looked great but after a couple of minutes (and then the 5 minutes like “Mel” says to do) it was like soup. We have a party at 1…at 11 am I was still trying to get this cheesecake the right consistency and had to send my husband to the store to buy 3 more blocks of cream cheese! We ended up using all 3 and an entire 32 oz bag of confectioners sugar to make this “cheesecake!” NEVER again.
We get it, Christina. It didn’t turn out for you so move along and find one that you like 🙂 Okay? Okay, good. I’ve made it at least 7 times for different parties and follow the recipe just like it says, and they turn out beautiful. So the mistake might be on you?
Did you whip the cream before you added it in?
I just made this recipe and it’s amazing!!! It turned out perfect. It was very easy to make. I made it in cups and for 32 big cups I made 3 times the recipe. I love the texture, is like a mousse. I’m sure that later it’s gonna be even better. Thanks for sharing and definitely I will make it again soon.
How long will this last?
It’s best within the first 24 hours, but it will stay good in the refrigerator for a couple of days.
Hi!! I was wondering i can just use heavy cream in place of heavy whipping cream? Which one do you think will set more firm?
I think those terms are used interchangeably – in most cases, heavy cream is the same as heavy whipping cream.
My family and friends love it! Super easy to make. Thank you so much!
Do you whip the whipping cream first or add it liquid?
I don’t whip it first.
Can you add chunks of chocolate to this or will it affect the texture
I think you probably could – it won’t be quite as easy to cut since the chocolate pieces will be hard.
Melt the chocolate and swirl it into the cheesecake after pouring into crust.
Thank you for a very good kitchen tested recipe.
If you follow the measurements carefully the recipe it should turn out perfect every time.
The fruit topping recipe is also spot on.
It has become a favorite among friends and family.
Since I reside in continental Europe, I do not have access to Graham Crackers.
After trying several alternatives I have found that the best cookies for mimicking Graham Crackers are Belgian “Speculaas or speculoos” cookies.
I made this and it did not set. It was adisappointing
I made this today, but added an extra tespoon of vanilla and a tablespoon of cinnamon. I used a banana bread “crust.” It was amazing! The cheesecake was dense and had a great flavor! Thanks for the recipe!
This is an excellent recipe. I’ve made it numerous times and is now the favorite of my house. The one and only time my cheesecake didn’t set as firm was because I think I let my cream cheese get too warm. Had it sitting out for to long. Haven’t made that mistake again. Since then no problem! Its light, refreshing and your recipe for the fresh fruit topping is amazing. Quick and comes out great every time. Have made it with strawberries, raspberries and blueberries. Thanks for a really terrific and fast pie to put together.
Really easy and delicious – if you use premium ingredients you don’t need setting agents.
Hi,
Please could you tell me if it’s possible to make this cheesecake with a black cherry flavour? and if so, how one would go about this?
Kind regards,
Jacquie x
I’m not sure – I haven’t tried that. Sorry!
Try adding 1 dram of Lorann candy oil flavoring, they make a black cherry flavor. You can order from Amazon. Be sure to add the whole dram, it’s about 1 tsp.
Use a black cherry topping. You can get it in a can at Whole Foods or Raleys
Tastes amazing but could not get filling to set properly any help?
Hello… this is my 1st time trying to mke a cheesecake.. but my question is can I substitute or add sweet condensed milk instead of sugar??
I’m not sure, I haven’t tried it – sorry!
Followed recipe exactly and it turned out delicious!!
Hi Mel, I made this cheesecake earlier this year and it was awesome. I tried again recently but couldn’t remember if I used the whisk or paddle attachment on the stand mixer when I made it the first time. Ended up using the paddle for the cream cheese and the whisk for the sour cream and whipping cream. But the cake didn’t set this time. Which attachment(s) should I be using?
Hi Anita – I usually use my hand mixer, but for a stand mixer, I think I’d use the whisk attachment.
Hi Mel,
I’m making this cheesecake in a 13×9 inch pan for a party and I was wondering, is it thick enough to stay together? I’ve tried other recipes and the cheesecakes tended to get a bit soft when it was being cut.
Thanks!
This is definitely softer than a baked cheesecake, but as long as it’s well chilled it should be fine.
Instead of sir cream what else can I use?
You can try plain yogurt.
I would use plain Greek yogurt in place of sour cream, it has more of the same flavor and consistency.
Can you use just cream cheese , sugar , & vanilla for the filling ?
Which cream are you talking about? Is it the cream cheese. This don’t get thick. If it’s the whipping cream the key for that is it must be very cool you can even whip it in a double bowl one full of ice and the second bowl you could freeze it ( metal or glass safe) then when you read put that bowl on top of the bowl with the ice . Then pour the cream in that and whip it lol. Hope this help lol.
Have you ever modified this for different flavors such as pumpkin or chocolate?
I haven’t, but I have a no-bake chocolate cheesecake here: https://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake/
Hi i would love to try this but i’ve almost given up on trying to make cheesecake cause i can never get the crust right. Any tips? Its always hard and crunchy.
Hi Sherry – have you used the crust recipe for this cheesecake? It might be a result of the recipe you are using – if there’s not enough butter, it will be crunchy.
I have read many cheesecake recipes , reading the ingredients of this one I understood how easy to make it is . For me , simple and easy recipe is all the best. Thank you
very much.
what is the difference between the powdered sugar and regular sugar? Can I use regular instead?
The texture will be a little grainy and not as smooth if using granulated sugar instead of powdered sugar.
Hi, this looks amazing, my fiancé has his birthday tomorrow and he’s requested a cheesecake some while back, I’ll give it a go! Thanks for sharing.
Just to make sure I get it right, you don’t whip the whipping cream before adding it? You just pour it liquid and let it thicken in the bowl with the rest of the ingredients?
Yep, that’s how I do it!
My husband’s favorite! (I buy graham crackers crumbs to save time:)
Great idea!
thanks so much for this receipe!!! i am glad you are tending bees, they are so important to our food chain!!
I followed this recipe perfectly and made sure to use the original cream cheese and put it in the refrigerator over night it didn’t set
250g biscutput gelatine
Can this be made ahead and frozen?
I haven’t tried that so I’m not sure. Sorry!
Give it a try that is what my sister do and her friends love it. They say it taste like a creamy cheesecake ;0)
Omg just made this the other day since we had guest over. Everyone loved it!!!! The crust and cake itself was perfect! Thank You so much for sharing your recipe!!!
The taste was really good. It’s sweet with just a little zing. I used full fat cream cheese and whipping cream, but light sour cream. It was not as firm as I thought it would be and I’m pretty certain it was the light sour cream. The recipe is so simple that I’ll try it again with full fat sour cream!
This actually IS the BEST no bake cheesecake ever! It’s just sweet enough & the texture is wonderful. I bake/cook a lot… basically because I enjoy it & my family & friends enjoy good food. The first time I made the cheesecake, I followed the recipe exactly & it turned out to perfection. I think people need to pay attention to not use the lowfat dairy products, to use the mixer the full amount of times listed in the directions, & to refrigerate overnight. I top the cheesecake with Kroger Blueberry Pie filling. This could actually be carefully spread on top of the completely chilled cheesecake before slicing but it looks really pretty to put a spoonful on top of each slice before serving. Thanks so much for an easy to follow recipe & for sharing!
This true you must follow it completely. Can’t worry about the diet lol.
Could this be made adding Kahlua and espresso to make it an adult cheesecake? How might I change this for making it boozy? All I’ve seen are mousse like and baked, that’s not what I’m looking for! Thank you for any help and or advice you can offer me.
Hi Cindy – I don’t have any experience adding Kahlua or espresso to this cheesecake – sorry!
Yes you can but you would have use plain gelatin to the recipe. I’ve done it and everybody love it. But I used it on another recipe not this one . Look for Bailey’s cheese cake.
I forgot to mention you need the gelatin because of the amount of liquid in the Bailey’s cheesecake.
Have you noticed in the video you never added the whipping cream or sour cream? I tried to read in the notes here and haven’t noticed anyone commented on it. Am I missing something? I know I can read the directions, but just thought I would mention it! 🙂
Yeah, sorry about that, Rebecca! I meant to take the video off because of that (just did!). I’ll be editing the video with those rather important steps! 🙂
Hi if my mixture didn’t thicken up because the cream cheese was to soft could I put the in the fridge until becomes thick again to get the right texture when I remix it?
Sure, you could definitely try that!
I tried putting in freezer for hour and half and back to mixer . It never thickened .
Hello we don’t have sour cream or mascarpone here in oman can. I just leave it out or can i use.yoghurt instead? 🙂
You can try plain yogurt as a sub.
I added crushed butterfingrs, and a splash of lemon juice 🙂
Best ever!!!!
Hi Mel,
I’ve baked quite a few cheesecakes but have never tried a no-bake one. Stumbled upon your website the other day and must say, I’m hooked :-).
Would love to try this recipe. Looks absolutely delicious. Just one question – your recipe calls for heavy whipping cream. I’m from HongKong and the supermarkets here stock just ‘whipping cream’.
Just wondering if that’s the same as ‘heavy whipping cream’ ?
Is the whipping cream you can find the type that will whip and thicken to stiff peaks? If so, yes, that will work! 🙂
This WAS the best no bake cheesecake ever!! Thank you!
This was delicious!! It will definitely be my go-to cheesecake recipe! Thank you for another family favorite!
I was looking for a no bake cheesecake recipe and came across yours. It came out perfect. The filling was so thick and creamy. I made a small one and half the recipe. This will be my cheesecake recipe from now on.. love it.. ❤
I love this cheesecake & have gotten tons of compliments on it every time I’ve made it. I didn’t have any issues with it thickening so the reviewers that did made mistakes.
I love this cheesecake, every time I’ve made it I’ve gotten tons of compliments. I haven’t had any issues with it thickening so the reviewers that did are doing something wrong.
I have made this recipe and it comes out great every time. I did make a few changes, instead of whipping cream I use a 12 oz tub of cool whip and I use vanilla bean paste instead of regular vanilla. It is absolutely amazing!!
I have made this 3 times now, and each time is has turned out fantastic.
The last time I made it, I swapped the sour cream for mascarpone, as that is what I had, and I substituted with some ginger nut biscuits in the base, and I have used extra thick double (heavy) cream the last 2 times, and this latest one was the best yet.
I love that I can make this, in stages, the day before a gathering, grab it out of the fridge and be on my way, and everyone who has tasted it loves it.
Thank you.
Kind regards
Neil
The mascarpone substitute sounds fantastic!
I’m a long-time blog-reader, but first time commenter/reviewer. I’ve made this cheesecake several times now, and it’s always a hit. Just recently, a friend and I made several of these cheesecakes to serve about 60 people for a big church event, and everyone raved about them (even several people that said they don’t usually like cheesecake)! Easy to put together, and so tasty. Thanks for sharing this one with us, Mel! It’s a keeper. 🙂
Awesome! That’s a lot of cheesecake – yum!
Yes I made this cheesecake, what a disaster, it would not thicken up, soup cake, into the garbage, can’t imagine what i did wrong. Did anyone have luck with it?
Did you let it beat long enough in the mixing bowl with all ingredients added? I’ve made this many times and it’s always perfection…the only thing I can think of is that you didn’t give the whipped cream enough whipping time when added to mixture to help thicken and bring everything together. Don’t give up! This is the best no bake cheesecake ever (and I’ve literally tried over a dozen different recipes!).
Did you also use full day cream cheese? She did say the low fat stuff doesn’t set up.
Your right if your watching your weight and try to make it for low fat not for you. Lol you must use full fat on everything and the cream cheese can not be to the point where it is too soft. I don’t let mines get to much to room temperature because I live in a hot climate.
Made this recipee. Once d everyone loved it. Going to make it again tonight .
Sorry to hear that, Nancy – what kind of cream did you use?
I used natural whipping cream.
Making this for a friend today and I might add Oreos 🙂 Thanks for the recipe. Also, thank you for including the weight of the powdered sugar. I think its easier to weigh ingredients whenever I can rather than use a measuring cup.
my family loved this cheesecake as it was an addition in our daily menu. I love the ingredient and most importantly I don’t have to bake it. 😀
thanks for the delicious recipe.
My husband and I absolutely LOVE this cheesecake! So creamy and delicious. Best we have ever had. Thank you so much for the recipe. It will be our new “go to” dessert.
Added one vanilla bean but otherwise followed to s tee . amazing thankyou
I made your cheesecake except i added one vanilla bean turned out amazing ! Just love the look of those little vanilla specks too..
Hi Mel. Sounds like the best ever no bake cheese cake. Want to make this. I have in the past attempted a no bake unfortunately with no success. My cream cheese always seems to should i say ‘melt’ upon being whipped. How can i avoid this?
Are you using light or full fat cream cheese?
Don’t let it come to room temp. Use name brand & whip it right out of fridge for 5-10 minutes or until smooth. (I usually walk away & go start laundry or something.) I find it makes the whipped cream more firm too.
Looking forward to making this. Sounds like just the perfect desert. Last time i tried a no-bake cheese cake my cream cheese started should i say melting, upon being whipped. How can i avoid that?
Hi! Do you think I can try this with granulated sugar? I´m not a fan of powdered sugar.
Could certainly try!
If granulated didn’t get the desired result, there is a finer version of granulated sugar called caster sugar. Domino brand sells an extra-fine sugar also.
I’m a little confused. Recipe calls for 1 cup of sugar, that’s 8 oz, not 4oz =1/2 cup
1 cup of powdered sugar is 8 ounces of volume but the weight is only 4 ounces.
Hi Mel, the pic of this with the blueberries looks amazing! Anyway, I’m not really familiar with no-bake cheesecake and was wondering if this is more on the sweet side or more tangy? I like cheesecake more sweet 🙂
Mostly sweet with a little tang. 🙂
OK. I am comparing this recipe with the old no-bake standby- using sweetened condensed milk, cream cheese, lemon juice- which you must tweek by using not quite whole can of milk and reduce down to about 2 TBSP lemon juice so it will SET.
Just made this recipe by Mel- it’s pretty gorgeous. Good recipe you don’t have to tweek AT ALL. It’s just as she described- smooth, creamy..not too sweet…the whole deal. Plus the added benefit of the filling being a pretty WHITE color. She doesn’t make a mountain out of a mole hill. GREAT RECIPE, DELISH!
Thanks for your review! 🙂 glad you enjoyed it.
Would you just double the recipe for making a 11″ x 13″ pan?
I’ve never made it in that size of pan, so I’m not 100% sure, but doubling seems like it would probably work.
Hi Mel – Do you think this would work as individual cheesecakes – muffin sized?
Yes, absolutely! 🙂
The video doesn’t show when you put the cream in???
This cheesecake is amazing! And dangerous. I almost ate the whole thing myself. Love your blog! Thanks for all the great recipes!
Hi Mel
Found this no bake cheesecake recipe & not sure whether to try this 1 for my company this weekend or another similar 1 with ingredients cool whip instead of whipping cream & sour cream. Any comment on using cool whip instead?
I haven’t made this recipe with cool whip myself but you could certainly try. 🙂
Made this as a filling in a layered almond cake I made for a dinner party. I folded raspberries into half of it for the filling and used the other half to “ice” the top.
It was DELICIOUS! I am definitely adding this recipe to my favorites. The wheels are turning on other ways I can incorporate this!
I made this for my daughters birthday and it was a hit! I added the fruit topping like you explained in the recipe. I also bought my graham crackers for the crust from Trader Joes, they are loaded in cinnamon and sugar. I will make this again for sure. Thank you!
Hi Mel! I’m from the Philippines and baking is a hobby I love so much. I left my electric mixer in another house and this has helped me discover how whisking by hand still produces super creamy and smooth and divine results! Thank you so much for this recipe!!!!
A good crust for cheese cake is ground up pecan sandies and put a little more pecans in the crust
When you say powdered sugar, do you mean icing sugar or regular powdered white sugar.
Not granulated sugar – the powdered sugar used in frosting, usually (I think it might be what you are referring to as icing sugar).
Trying this ASAP when I have company, I hope it is like the one at a local restaurant! Di
Do you feel 24 hours makes it better?
Could I add cocoa the make a chocolate no bake cheesecake. How much would I add, and at what point in the recipe? Or would a melted chocolate be better?… say.. Peter’s Burgundy chocolate?
Fern, this might be a good recipe for you to try. http://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake/
Hi Mel….am a 1st timer at Cheese cake….could you kindly give all measure in a cup…..my son loves cheese cake….I did not want to try the baked version…as your looked easy and yummy too…tks in advance
The 16 ounces of cream cheese is 2 cups.
Where can I get your recipe for blueberry no bake cheese cake
I don’t seem to be able to pull up the recipe for your no bake blueberry cheese cake
Mel, long time follower, first time commenter here! I LOVE LOVE LOVE this recipe! The graham cracker crust is amazing, last time I made it I tried a pretzel crust and it was a great choice as well.
Thanks for posting such great recipes!!
Thank you Kerri – the pretzel crust sounds delicious!
This cheesecake is Awesome!!!!!
This sounds delish and I’m planning to make this tomorrow! Question for you, do I whip the whip cream before I add it to the other ingredients or do I add it in from the carton unwhipped?
Thanks!!
Leah
You add it unwhipped and then whip it with the other ingredients. “In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.”
My son is craving cheesecake and with the temperature in Houston, Tx right now, I am not turning on my oven. This recipe sounds delicious! Never tried powdered sugar in cheesecake. Can’t wait to taste! Thanks!
I. LOVE. THIS. CHEESECAKE. As in, major crush status. I have made a lot of baked cheesecakes in the past (some of them posted on your blog), all of them yummy and delicious and mind-blowing (I’m lookin’ at you vanilla bean mousse cheesecake). I’ve always thought that no-bake cheesecake meant the label of cheesecake but wasn’t actually supposed to taste like it, because that is my experience with all no-bakes. Today I was proven wrong. You have forever converted me to no bake cheesecake for the rest of my days.
Yay!!
I can’t seem to pull up the recipe
Made this for guests last night and it was a hit! I took advice from other commenters and whipped the heavy whipping cream separately, then added it into the other filling ingredients. I made individual ramekins for the kids and then a small springform for the adults and everyone really enjoyed it. I did use the low fat cream cheese, and because I whipped the cream separately, it set up perfectly…no problems at all! I will try regular cream cheese next time. Love this recipe! Thank you!!
Pick one…one cup or 4 ounces! Ruined one of my pies beacuse of that. Not making this again.
Hello Jill – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Sorry this one didn’t work out for you. I will let Mel know.
I’m not sure what you mean, Jill – a cup of powdered sugar weighs 4 ounces.
I thought this is confusing as well. People are not weighing the powdered sugar, they are measuring. If we are to use 1 cup, then recipe should just state 1 cup. Planning on making this right now, so I hope 1 cup is correct.
Hi Dorothy – the 1 cup in the recipe is correct. I’m not sure where the confusion is coming in, but if you measure 1 cup of powdered sugar, that’s the correct amount. A lot of people weigh their ingredients for baking, which is why I also include the 4 ounces. Either way, 1 cup of powdered sugar is the same as 4 ounces by weight.
I think people assume that one cup of anything equals 8 oz. One cup equals 8 FLUID ounces. The weight of different ingredients are different. I appreciate you adding in the ounces! It has made a great difference in my baking! 🙂
Thanks Mel! This was delicious. love the addition of the sour cream to your recipe!
I took a few risks making this recipe, and although the end result was not quite what I was going for, I was happy with it. I used Neufchâtel cheese and decided that maybe adding a tablespoon and a half of melted coconut oil would help firm up the cheesecake in the fridge. Unfortunately, this was not the case. However, freezing the cheesecake for at least 3 hours gave it a wonderful texture, and the taste was “amazing,” according to my brother (and me!). It also tasted great as a glob of filling and crust straight from the fridge,
Do u use whipped cream cheese or Philadelphia style?
Brick style, like Philadelphia or other brands.
Thank you!! I am going to try this today! 🙂
hi,
I saw your recipe,how does it differ in texture from other no bake recipe that just include cream cheese,whip cream and sugar.i am making no bake cheese cake for first time,that’s why I’m bit curious
Thanks
This is the best no-bake recipe I’ve ever had. I’m not a fan of New York style, and this creamy texture was wonderful. I am going to try experimenting with different flavors next. Thanks so much for sharing!
Wow. I’m never one to leave comments but I must share with everyone that this cheesecake was delicious! I made it for Easter Sunday dessert and it was the best cheesecake I’ve ever eaten. Better than the restaurants or bakeries. So happy I stumbled upon this recipe!!!
Dear Mel,
Thank you very much for sharing this amazing recipe. I made it and t was amazing everyone loved it.The only problem was that it did not set well the taste was amazing. Can you please help me with this and give me a tip so it would set well and i can cut a proper slice. Thank you
Did you use low fat cream cheese? That sometimes will make it not set up very well. You could try refrigerating longer, also.
Hi Mel
Mine did not set well too even I used original block Philadelphia cream cheese and did refrigerate overnight.
Do you think I should whip the cold heavy whipping cream first until thick and then mix into the cream cheese mix?
Thanks
Yes, you could definitely do that.
Hi Mel,
Tried this recipe. Taste was awesome but it did not set well for me as well. Is there anything else I could try or add in order to get it set? Thanks
Did you use full fat or low fat cream cheese?
Saw another video and they whipped the heavy whipping cream to soft peaks then added a small amount of that to the sugar and cream cheese mixture to incorporate the light and heavy together. Then she added the rest of the whipping cream and stirred it all together.
I tried it last night. Used regular Philadelphia cream cheese, whipped cream separately. Put it in the fridge over time. Still didn’t set very well. What’s the correct texture supposed to be? thanks!
It should be soft but semi-sturdy.
This looks delicious, and I have all of the ingredients! Can I double the recipe to make a 13×9 pan for a larger group or do I need to make different adjustments?
Not sure – I haven’t tried that variation but it’s certainly worth experimenting.
Do you think I could use Greek yogurt instead of the sour cream?
I haven’t tried it but usually plain Greek yogurt subs well for sour cream. Good luck if you try it!
Sounds delicious! Definitely gonna try this cake!
What speed on hand mixer? Low, med, high? I see Janet’s suggestion to go 30 seconds on High for the last ingredients.
It really depends on the mixer. Mine doesn’t have low/med/high – but I usually keep it at about a 2-3.
Okay. I’m making this for Christmas Dinner dessert. Sounds like low to medium should work. Wish me luck!! I’ll let you know what the family has to say!!
How long will this stay set up?
Not entirely sure but definitely for a couple of days.
I made this again, using 2 purchased graham crusts…..the filling went to about 3/4 full in each crust, leaving room for the pie filling put on after chilling time. I took the label off the plastic part of the pie plate, turned it over, used it as a cover while chilling the cheesecakes. I put the timer on for mixing the cream cheese/vanilla/powd. sugar……then timed again when mixing in the sour cream/whip cream….then last 30 seconds put mixer on high.
The fam said it’s absolutely the best ever easy cheesecake……….even my autistic son who doesn’t eat much in way of sweets, loved it as it is not overly-sweet.
Thanks again!!
Smooth. Creamy. Great taste!!
My sister has a no-bake cheesecake that her family loves, but since I rarely use cool whip, I don’t often make it. This recipe has her recipe beat to the max. I have a white corelle pie pan that I use for cold pies that aren’t baked……..it fit perfectly. The only change was using 11 graham crackers instead of 13…….that would have made the crust too thick for our preference.
Thank you!!
Hi Mel, this is the first time I have been on your site and loving it. Your no bake cheese cake states 1 cup powdered sugar. I live in Perth, Western Australia and is that the same as icing sugar which is powder and white? This recipe I intend to give to my girlfriend to try since she has forgotten her tried and true recipe that she made when her children were young. We only spoke about it the other day when she was telling me she has tried 5 recipes so far with not the desired results. I think I am on a winner here so will let you know unfortunately today of all days I’ve run out of printer ink so will come back to this site to print it off and hopefully your reply.
Hi Michelle, I’m not 100% sure but I believe the powdered sugar I’m talking about is the same as icing sugar. Good luck, I hope your friend likes it!
I made this cheesecake this week and my husband’s comments were as follows:
“This is the most incredible thing I have ever eaten. If I could eat one thing for the rest of my life, this is what I would choose. I mean, the texture? It is the best! Wow! BABE! This is so good!”
Thanks for making me a rockstar.
I love it!
Made this for my sisters birthday dinner tonight with strawberry sauce. She loves cheesecake and even served it at her wedding so I was a bit nerves about the no bake option. Well – everyone LOVED IT!!! Thank you! THANK YOU!!! All your recipes ROCK! Now I need to try the chocolate one!
loved the cheesecake! i made it last night and served it with fresh peaches. one question: would baking the crust make it a bit crispier or is that not needed?
Yes, baking the crust would probably help crisp the edges if you like it to have more of that texture.
Mel,
The recipe states, “1 cup (4 ounces) powdered sugar”. Are you measuring differently than I do? Do you mean a cup, 8 oz., or 4 ounces? Not sure?
Thanks !! Love your site !! RuthAnne
The ounces is referring to the weight of the ingredient. So I’m measuring the powdered sugar in an 8-ounce (by volume) measuring cup but the 8-ounce cup of powdered sugar weighs 4 ounces. This is helpful for those that weigh their ingredients instead of using cup measures (which can have a lot of variability based on how people measure). Hope that helps!
Hoping that this is similar to the cheesecake served at Ruth Chris. We love all cheesecake but the lighter and fluffier the better.
This looks so good! How would you say it compares to traditional baked cheesecake? Does this taste “baked” so to speak?
No, it is definitely softer and creamier than a baked cheesecake.
My approach to dessert it: I only eat it if it is worth the calories. No cheap ice cream for me. It’s homemade or Haagen dazs. This looks like it will fall into the category of worth while calories.
My husband and I feel the same way about dessert! We would much rather have the full fat and delicious version then go through all the effort to save calories! This looks amazing, we’ll definitely be trying this the next time we need (want) cheesecake!
Paige
http://thehappyflammily.com
Mel – this looks magnificent. Thank you so much for your countless trials to find the very best no bake cheesecake – we appreciate you so much at our house!!
Just a heads up – LOVE the lemon brownies – they are quite possibly my favoritest thing ever. Once I accidentally over baked them a smidge – cut them up and put them into a trifle. DREAMY.
Just needed to share that with you as I feel like we are close friends that have never met one another! 🙂
That sounds divine, Tristan!
Do you think I could add pumpkin to this to make no-bake pumpkin cheesecake minis? I like the looks of this recipe, but want a pumpkin version!!
Yum, certainly worth a try!
No bake cheesecake is a dessert staple at our house .. This looks to be the perfect blend of ingredients for the perfect amount of creamy cheesy goodness!! To celebrate the fact that my missionary is landing in Armenia within the next hour or so (yes I am tracking his flight on-line ) I think I will make this to occupy my mind … And to give us something to celebrate with tonight after 2 football games and a soccer game. I’m really glad you picked today to post this one.
Just found dessert for tonight! Thank you!!!
I think my dessert life is now complete! I’m making this tonight… Or maybe right now… 🙂
I have made your lemon almost no bake cheesecake more times than I can count. My family loves it! Can’t wait to try this recipe!
I love that one, too, Teresa – this one is an easier non-lemon version and the no-bake crust is a bonus, too. 🙂
Mel, this looks amazing! I love, love, love cheesecake and can’t wait to try this. Thanks again another fabulous recipe!
Just back from an electronics free trip. I sure did miss your presence in my life. 🙂 What a recipe to come back to! I don’t count calories with dessert. When I have dessert, I want it to be just like this one — smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust. And since I don’t indulge often, the pieces are big and worth the wait. Looks like a holiday worthy recipe that is much more simple to prepare to cut down on the food workload during these times. Thank you!
Disconnecting from electronic life is the best, Sheila! But I confess, I did miss you. 🙂 And you are on my exact same wavelength when it comes to dessert. Good ones are worth the wait (and indulgence)!
Mel
Do you think this would work in a 9 by 13 pan?
I want to do this shape so I can use strawberries and make a Canadian flag for Canada day
Yes, I think that would work great!
I made this cake for my daughter’s birthday and it was a hit! Only one piece left and everyone was asking if I could make it again. I made the fruit sauce topping, and I’m glad I did. Thank you for the great recipe.