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No bake chilled cheesecake - super easy chilled cheesecake made with cream cheese and whipping cream. Super creamy and sinfully delicious.
Are you ready for the holidays?
I am not sure about you, but I am so ready.
In fact, I have been in the holiday mood since after Thanksgiving and I have been taking things slow on the blog.
I am sure you have noticed that I have posted only very few new recipes from me, yes, I am totally slacking off in the kitchen department.
Lucky for me, I can always count on my diligent and amazing contributors to cover for me when I take the much needed R&R.
I need it, actually everyone needs it.
So hopefully, after almost one year of hard work, you’re also taking things slow this holiday season, and soaking in the quality time with your loved ones, nothing is more important than that.
My contributor CP Choong is back with a new cheesecake recipe.
I seriously think that she makes the best cheesecake in the whole world.
This NO BAKE chilled cheesecake is another easy cheesecake recipe that you don’t have to bake.
Just mix everything together, shove it in the refrigerator, chill it overnight and you have this amazing and delicious cheesecake that is very creamy, with a texture so light that it tastes like a mousse cheesecake.
So good!
There is no gelatin to firm up the texture of the cake so if you are in a tropical place, please be warned that this chilled cheesecake might get soft very fast and “melt.”
To make sure that there is no mess, it’s best you chill the cake in a container to avoid the messy work of removing the cheesecake from the pan.
For the toppings, you can be creative.
This one is topped with store-bought caramel sauce and garnished with some chocolate candy balls.
You can also top it with berries such as blueberries or strawberries.
The possibilities are endless so enjoy and happy baking!
Frequently Asked Questions
This recipe is only 277 calories per serving.
What To Serve With No Bake Chilled Cheesecake
For a delightful afternoon tea, I recommend the following recipes:
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No Bake Chilled Cheesecake
Equipment
- 8 " Springform pan / 7" (18cm) square loose base baking tin I used 5 X 4" (12cm x 10cm) springform pan
Ingredients
(A):
- 7 oz (200g) graham cracker , or Oreo, crushed (approx 2 cups)
- 1/2 stick butter, melted
(B):
- 2 blocks cream cheese
- 120 g (4⅕ oz) sugar
- 1 tablespoon lemon juice
(C):
- 1 ¾ cup whipping cream
- 2 tablespoons sugar
Instructions
- Combine ingredients (A) and press them into the springform pan. Chill in the refrigerator.
- Beat the cream cheese from ingredients (B) until smooth on low speed. Add the sugar and lemon juice, and mix well on medium speed until smooth.
- From ingredients (C), whip the cream and sugar until medium peaks form and the mixture is no longer runny.
- Combine the cheese mixture and whipped cream. Pour into the prepared pan and chill overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee,
Do you think it is necessary to bake the crust so that it will not crumble or is it fine to just put it into the refrigerator? There are a few Youtube channels that suggest to bake the crust. Please advise. :)
Hi Harpreet, please follow the recipe as is. Thanks!
Hi Bee,
The recipe looks amazing. Are the cream cheese and whipping cream at room temperature or straight out of the fridge?
Doesn’t matter. :)
This looks delicious! Is the cream cheese softened, or straight out of the fridge?