You can make cheesecakes without turning on your oven—which is especially nice in the summer. Nobake cheesecakes are delightful cheesecakes. They are lighter and fluffier than other cheesecakes, almost melt-in-your-mouth. Because they don’t bake, they are quicker and easier to make.
We’ve made hundreds, maybe thousands of cheesecakes in our test kitchen in Rigby, Idaho. We’ve taught classes, written articles about cheesecakes, and developed recipes. But only recently, have we discovered and fallen in love with no-bake cheesecakes.
Often we prefer no-bake cheesecakes to traditional cheesecakes—especially when we want something a little lighter or when the weather is warm. We think you’ll learn to love cheesecakes as much as we do.
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Table of Contents
How to Make No-Bake Cheesecakes
Converting Existing Recipes to No-Bake Recipes
Pumpkin No-Bake Cheesecake
White Chocolate No-Bake Cheesecake
California Orange No-Bake Cheesecake
Strawberry Cream No-Bake Cheesecake
Raspberry Cream No-Bake Cheesecake
Blueberry Lemon No-Bake Cheesecake
Lemon Cream No-Bake Cheesecake
Chocolate Cream No-Bake Cheesecake
Favorite Traditional Cheesecake Recipes
Pumpkin Cheesecake in a Gingersnap Crust
White Chocolate Cheesecake Recipe
Homemade Bavarian Cream
Cheesecakes are such wonderfully scrumptious desserts. What’s more, they are easy . . . in many ways, easier than a pie. If you have trouble with pie crusts, bake a cheesecake. (Crumb crusts are never soggy or tough and you don’t have to invest time in making pretty edges.)
Cheesecakes are perfect for holiday entertaining. If you make a cheesecake, you’ll always impress your guests.
In this free e-book, we’ll explore the world of cheesecakes. We’ll give you some guidelines and recipes so that you can create your own perfect cheesecake recipe.
Cheesecakes are versatile. They consist of three basic parts: the crust, the filling, and the topping or flavor. Knowing that, you can mix and match these parts into wonderful combinations. Using a vanilla filling, consider these combinations:
No Bake Pumpkin Cheesecake Recipe
We do love pumpkin cheesecakes. (Pumpkin Pie Cheesecake in Gingersnap Crust is a favorite cheesecake. We have included the recipe.) Canned pumpkin is cooked in the canning process. Surely, we thought, we can use canned pumpkin in a no-bake cheesecake as long as there are no uncooked eggs. So we converted our pumpkin pie recipe to a no-baker.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
No-Bake Cheesecake Manual
For the crust
1 1/2 cups crushed gingersnaps (or graham cracker crumbs if you prefer)
1/4 cup brown sugar
2/3 cup butter, melted
Mix the gingersnap or graham cracker crumbs with the nuts, brown sugar, and melted butter in a nine inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
For the filling
Mix the cream cheese and granulated sugar together with your stand-type mixer using the paddle attachment. Beat until smooth and fluffy, six to eight minutes. Add the pumpkin, Bavarian cream, vanilla, and spices. Beat until well-mixed. Spread the filling in the prepared crust. Refrigerate before serving.
Converting Existing Recipes to No-Bake Recipes
You can convert most cheesecake recipes to a no-bake cheesecake recipe by changing the filling from a cream cheese and egg mixture to a cream cheese and pudding or pastry filling mixture. The crust and topping can remain the same.
Your original cheesecake recipe may have inclusions in the filling such as cocoa, chocolate, fruit, spices, or flavors. You should be able to use those same inclusions in your no-bake converted recipe with three exceptions:
1. If your recipe calls for flavor or extract, for your no-bake recipe, you may need to cut back and the amount. That is because some of the flavor in the original recipe is driven off in the long bake time.
2. If your recipe includes a liquid, such as juice, your filling may be too thin without the heat to drive off the liquid. You may be able to thicken your filling with Instant Clearjel.
3. If you have an inclusion that needs to be cooked, such as a layer of uncooked pumpkin pie filling, you won’t be able to use that in your no-bake recipe.