No Bake Cheesecake

No bake desserts are some of my favorites to make–and eat! Here in Hawaii in the summer my apartment is usually outrageously hot, so anything I can make that doesn’t require me to turn on the oven is a winner in my book. Plus, this comes together fairly quickly (if you don’t count the chill time) and is perfect for group get-togethers. A few weeks ago we had a special dinner event for our young women at church, so I doubled the recipe and made 18 mini cheesecakes and one large regular sized cheesecake. It was a hit!

No bake cheesecake header

This cheesecake is creamy, dreamy, and delicious. Trust me, you’ll be in love from the first bite!

Mini cheesecake side closeup

Seriously…it looks dreamy, doesn’t it? Mmm…

When I was looking for a recipe, I ended up scouring Pinterest and asking some friends for recipes they had. I ended up combining a few different recipes based on the ingredients I had on hand, and came up with this! I hope you enjoy it as much as I did.

What You Need:
8 oz cream cheese, softened
1/2 cup sugar
1 cup sour cream
2 teaspoons vanilla
3 cups fresh whipped cream*
18 mini graham cracker crusts, or 1 regular graham cracker crust

*See notes at bottom of post

The How To:
1. Beat the cream cheese until smooth, and then gradually add in the sugar. Beat until well blended.
2. Mix in the sour cream and vanilla.
3. Gently fold in the whipped cream. It is important to fold it in–do not mix it in! If you mix it in it will lose all of its fluffy goodness, and that would be a sad, sad day.
4. Once everything is incorporated, pour the mixture into the graham cracker crust. If using mini crusts, spoon a few tablespoons of the mixture into each crust. I find spooning it into the minis to be much easier than pouring.
5. Refrigerate for 4+ hours or chill in the freezer for about 2 hours.

Once it has set, you can serve with your favorite fruit topping**! Enjoy!

Mini cheesecake closeup 2

Notes:
* To make fresh whipped cream, you’ll need 1.5 cups of heavy whipping cream and 3 tablespoons of sugar. You can use granulated or powdered sugar, but I usually use powdered because I find it to be smoother and easier to blend. Beat the heavy cream using an electric stand or hand mixer until it begins to look slightly thickened, and then add the powdered sugar one tablespoon at a time. Beat just until stiff peaks form.
** To make fruit topping, follow the instructions for this fruit filling. Feel free to use whatever fruit/berries you prefer.

Linking up with Delicious Dish Tuesday and Tuesday’s Table!

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5 thoughts on “No Bake Cheesecake

  1. As much as I love baking, I always love finding recipes that are “no-bake.” These little cheesecakes look so yummy! Mini-anything is my favorite! Thanks for sharing at DDT!

  2. No bake cheesecake is the best!!! I love that you made these into littler personal cheesecakes too- so fun! Pinned!
    Thanks for sharing with us at DDT!!

  3. Pingback: Nine Alternatives to Birthday Cake | Maria Simply Smiling

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