No Bake Cheesecake

Easy, delicious flavor ideas

Lemon Cheesecake – Use lemon yogurt to make the recipe below. Add two teaspoons of lemon zest. You can substitute key lime zest for an essential lime dessert instead of the lemon.

No-Bake Pumpkin Cheesecake: Substitute all the yogurt with canned sweet potato or pumpkin puree. Add half a tablespoon of cinnamon, one-fourth of pumpkin pie spices, or more cinnamon.

Nutella Cheesecake: Reduce the yogurt to half a cup and add a fourth cup of Homemade Nutella. Add a third cup of unsweetened cocoa and leave out the cornstarch.

Strawberry Cheesecake Replace a fourth cup with finely diced strawberry. This can be done with cherries or raspberries.

Oreo Cheesecake To make a cookies-and-cream version, crush 12 or more Oreos and gently stir into the cheesecake mixture after blending everything else. You can also use the leftover Oreos for Oreo Cupcakes.

Banana Cheesecake Replace all the yogurt with three-quarters cup of mashed ripe banana. If desired, add half a teaspoon of cinnamon.

Chocolate No Bake Cheesecake Mix one-third of a mug of cocoa powder with the cheesecake batter. In the recipe below, omit the cornstarch.

Enjoy experimenting with the endless cheesecake flavors, such as caramel, blueberry, coconut, coffee, and mocha. Other options include orange, mango, peach, peanut butter, and blackberry.

No-bake cheesecake is the best recipe

This cheesecake is everything you could want in a dessert – creamy, smooth, sweet, light, fluffy, rich, and only five ingredients.

This is perfect for the hot summer months when you want cheesecake but do not want to heat your kitchen by turning on the oven.

This recipe can be made without ingredients: Cool Whip or gelatin; evaporated or sweetened milk; Jell-O Vanilla Pudding Mix or heavy cream.

No bake cheesecake ingredients

This recipe uses cream cheese, yogurt, sour cream, and pure vanilla extract. It also calls for cornstarch, almond flour, or sweetener.

You can use plain yogurt, Greek yogurt, vanilla, or flavored yogurt. You can also use sour or non-dairy yogurt.

Use pure vanilla extract and not imitation. Add a few drops of peppermint, almond, coconut, or coconut extract.

Sugar, coconut sugar, or erythritol can be used as granulated sweetener for a sugar-free cheesecake. Pure maple syrup, honey, or agave will also work.

What is the difference between gluten-free, vegan, and keto

All three cheesecakes are available!

Use your favorite dairy-free cream cheese and yogurt brands, or substitute the yogurt with mashed bananas or coconut cream.

The no-bake recipe for dessert is naturally gluten-free and flourless as long as you use a crustless, gluten-free cheesecake.

Use almond flour instead of cornstarch and a low-carb crust recipe like that above.

No-bake cheesecake crumb

No bake Graham Cracker Crust In a large bowl, combine 1 1/2 cups of graham cracker crumb with six tablespoons of softened or plant-based butter (not melted) and two teaspoons of sugar. Press firmly into a 9-inch springform or pie pan. Refrigerate for at least 1 hour before filling.

Almond Flour Crust Combine 2 cups almond flour or pecans with 1/4 teaspoon of salt and six tablespoons of coconut oil or butter. Press very firmly in a pie or springform pan of 9 inches. Refrigerate for at least an hour before adding the filling.

Other options for the crust: Use your favorite store-bought or homemade cheesecake pie crust. You can also skip the crust.

How to prepare the recipe

Prepare the crust for a 9-inch pie pan if you are making one.

Allow the cream cheese to come to room temperature before blending.

Mix all ingredients for the cheesecake in a food processor or blender, or using hand beaters or a stand mixer, until smooth.

Spread the cheesecake filling in the pan and place it in the refrigerator to set.

When the cheesecake is firm and chilled, slice it into thin slices. Serve with berries, fruit compote, Coconut Whipped cream, or chocolate sauce.

Keep leftovers in your refrigerator for five days. You can freeze cheesecake slices in an airtight container with a lid for up to two months.

Mini cheesecake cups

If you prefer single-serving cheesecake cups over slices, this is your option.

These are the perfect snack for when you want to have a small dessert. They can be easily packed in lunch boxes or taken on the road.

Line a muffin pan with cupcake liners to make mini cheesecakes. Press a small amount of crust in the bottom of each tin if desired.

Divide the cheesecake mixture evenly between the muffin pans. Set it in the refrigerator. If you like, top with blueberries or jam.


16 oz Cream Cheese (vegan brands also work)

1/4 cup plain yogurt (or sour cream)

1 tsp pure vanilla extract

Sweetener of Choice: 1/2 cup

Three tablespoons cornstarch or five tablespoons almond flour

If desired, you can choose from three different pie crust sizes.

See above for some new ideas on flavors!


Prepare the crust in a 9-inch pan if you are making one. Allow the cream cheese to come to room temperature to make mixing easier. Mix all ingredients for the cheesecake in a food processor, blender, or by hand until smooth. Spread the mixture into a pan and chill to set. Slice and serve the cooled, firm mixture as desired.

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