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easy cheesecake recipe

Easy Instant Pot Cheesecake — No Bake Pressure

by Cuts Food June 14, 2026

written by Cuts Food

Easy Instant Pot Cheesecake No Bake Pressure is what I make when I want cheesecake vibes without babysitting an oven or stressing about cracks. Maybe you have guests coming, maybe you just need a calm dessert win after a long day. Either way, this recipe is super doable, even if you do not bake often. The Instant Pot keeps things moist and steady, and you get that classic creamy texture with very little drama. Let me walk you through exactly how I do it at home, including the little tricks I wish I knew the first time.
Easy Instant Pot Cheesecake — No Bake Pressure

Why Use an Instant Pot for Cheesecake?

I used to think cheesecake had to be complicated. Water baths, guessing if the center is done, and then the dreaded crack across the top. The Instant Pot changes the whole experience because it cooks gently with steam and a more even temperature. That means less overbaking, fewer dry edges, and way more consistent results.

It is also just convenient. I can make a small cheesecake in a 6 or 7 inch pan, chill it, and it is ready for a weekend treat without heating up the whole kitchen. Plus, if you love no bake style desserts, this is a fun middle ground. It feels like no bake effort, but you still get that real cheesecake set. If you are craving other easy no oven ideas, my easy no bake cheesecake with cream cheese and Cool Whip is another one I rotate in all the time.

Here are the biggest reasons I keep coming back to Easy Instant Pot Cheesecake No Bake Pressure:

Even cooking thanks to steam
Less cracking since it does not dry out as fast
Small batch friendly for normal households
Hands off time while it pressure cooks and cools

Essential Equipment for Instant Pot Cheesecake

You do not need a fancy kitchen for this, but a couple tools make it smoother. The first time I tried it, I did not have a sling and I regretted it immediately. Fishing a hot pan out of the pot with tongs is not my idea of fun.

What you will need

Instant Pot, 6 quart or larger works best
6 or 7 inch springform pan that fits inside your pot
Foil to cover the pan
Trivet and a sling, or you can fold a long strip of foil into a sling
Hand mixer or stand mixer, even a sturdy whisk can work in a pinch
Mixing bowls and a rubber spatula

One more thing that helps: a kitchen towel or paper towels for blotting any condensation off the top after cooking. Moisture happens in pressure cooking, and it is normal. You just deal with it and move on.

If you are into cheesecake variations like I am, you might also love something fruity for warm weather, like this easy mango cheesecake no bake tropical dessert. It is totally different from Instant Pot style, but it scratches the same creamy dessert itch.

Step-by-Step Guide to Making Instant Pot Cheesecake

Okay, here is how I make Easy Instant Pot Cheesecake No Bake Pressure at home. I am going to keep it simple, and I will point out the spots where people usually mess up, so you can skip the frustration.

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter
16 ounces cream cheese, softened
1 half cup sugar
1 half cup sour cream or Greek yogurt
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon flour or cornstarch, optional but helps with texture
Pinch of salt

Directions

1. Prep the pan. Grease the springform pan lightly. Mix graham crumbs, sugar, and melted butter, then press it into the bottom. I press with the bottom of a measuring cup to make it nice and tight. Pop the pan in the freezer while you mix the filling. This helps the crust stay put.

2. Mix the filling gently. Beat the softened cream cheese until smooth. Add sugar and mix again. Then add sour cream, vanilla, salt, and the optional flour or cornstarch. Add eggs last, one at a time, and mix on low just until combined. The biggest tip here is do not whip in a ton of air. Too much air can lead to puffing and sinking.

3. Pour and cover. Pour the batter over the crust. Tap the pan lightly on the counter to release bubbles. Cover the top with foil. Not tight like a drum, just sealed enough to block water droplets.

4. Set up the pot. Add 1 cup water to the Instant Pot. Put in the trivet. Lower the cheesecake in using the sling.

5. Pressure cook. Cook on high pressure for 30 to 35 minutes. I usually do 32 minutes for a 7 inch pan. Then let it naturally release for 10 minutes, and after that you can carefully quick release the rest.

6. Cool in stages. Lift it out, remove the foil, and blot any moisture sitting on top. Let it cool on the counter about 1 hour. Then chill in the fridge at least 6 hours, but overnight is even better. This is where the magic happens.

7. Unmold and serve. Run a thin knife around the edges, pop off the ring, and you are ready.

I am not kidding when I say the chill time is the difference between okay cheesecake and wow cheesecake. If you cut it too soon, it will look soft in the middle and you will think it is undercooked. It probably is not. It just needs time to set.

And if you want a different fun format for parties, try these easy chocolate chip cheesecake bars no bake dessert. I make them when I need something hand held and low mess.

“I followed these steps exactly and my cheesecake came out smooth and creamy, no cracks at all. The foil trick and the slow cooling made a huge difference. My family asked me to make it again the next weekend.”

Serving Suggestions for Instant Pot Cheesecake

This is the part where you get to play. Plain cheesecake is already a win, but toppings make it feel like a bakery dessert. I also like toppings because they cover any little imperfections if your top is not perfectly smooth. Not that anyone cares once they take a bite.

Berry topping with blueberries or strawberries, fresh or cooked down with a little sugar
Whipped cream and a sprinkle of graham crumbs
Chocolate drizzle or melted chocolate with a pinch of salt
Lemon curd for a bright, tangy twist
Caramel sauce with chopped pecans

If you love blueberry flavor, you should absolutely check out my easy no bake blueberry cheesecake. It is different from pressure cooking, but it hits that sweet creamy berry combo in the best way.

One more serving tip: for clean slices, wipe your knife between cuts. Warm the knife under hot water, wipe it dry, then slice. It makes those pretty layers show up.

Tips for Storing and Freezing Cheesecake

Cheesecake is one of those desserts that actually behaves well in the fridge, which I appreciate. I like making it the day before because it slices better and the flavor settles in.

For the fridge, cover the cheesecake tightly once it is fully chilled. You can store it in the springform base if that is easiest. It stays good for about 4 to 5 days.

For freezing, here is my easy method:

Chill the cheesecake fully first, overnight is best
Slice it or freeze it whole, both work
Wrap in plastic wrap, then wrap again in foil
Freeze up to 1 month for best taste and texture
Thaw in the fridge overnight

Avoid thawing on the counter if you can. Cheesecake softens fast, and the texture is nicest when it thaws slowly.

Also, if you are a layered dessert person, my easy banana pudding cheesecake no bake layered dessert is a fun one for potlucks. It is not the same as this Easy Instant Pot Cheesecake No Bake Pressure, but it is a total crowd pleaser.

Common Questions

Do I have to use a springform pan?
It really helps. You can use a push pan if it fits, but a springform is easiest for clean removal.

Why is there water on top after cooking?
Condensation is normal in the Instant Pot. Keep the foil on during cooking, then blot gently with a paper towel after.

My cheesecake sank a little in the middle. Did I mess it up?
Probably not. Slight sinking can happen from cooling. As long as it tastes good and sets after chilling, you are fine.

Can I make it sweeter or less sweet?
Yes. You can adjust sugar by a few tablespoons either way. I would not cut it too much or the texture can feel less balanced.

How do I know it is done?
It should look set around the edges with a small jiggle in the center. It firms up a lot as it chills.

A little pep talk before you make it

If you have been nervous about cheesecake, I get it. But Easy Instant Pot Cheesecake No Bake Pressure is one of the most forgiving ways to learn, because the pot does a lot of the heavy lifting. Take your time with softening the cream cheese, do not overmix the eggs, and let it chill long enough. If you want to compare methods or troubleshoot, I like reading other home tested versions like Pressure Cooker Cheesecake (Instant Pot Recipe) – Dessert for Two and Easy Instant Pot Cheesecake (SO creamy!) – The Recipe Rebel. Now go clear a spot in your fridge and make it happen. You are going to feel so proud when you pop that first perfect slice.
Easy Instant Pot Cheesecake — No Bake Pressure

Instant Pot Cheesecake

A creamy and easy cheesecake made in the Instant Pot without the need for baking, ensuring a moist texture with minimal risk of cracks.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 4

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the crust

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter Lightly greased for the pan

For the filling

16 ounces cream cheese Softened
1/2 cup sugar
1/2 cup sour cream or Greek yogurt
2 large eggs Room temperature
1 teaspoon vanilla extract
1 tablespoon flour or cornstarch Optional, but helps with texture
1 pinch salt

Method

Preparation

Grease the springform pan lightly. Mix graham crumbs, sugar, and melted butter, then press it into the bottom. Freeze while mixing the filling.
Beat softened cream cheese until smooth. Add sugar and mix again. Then add sour cream, vanilla, salt, and optional flour or cornstarch. Add eggs one at a time, mixing on low just until combined.

Cooking

Pour the batter over the crust. Tap the pan lightly on the counter to release bubbles and cover the top with foil.
Add 1 cup water to the Instant Pot and place the trivet in. Lower the cheesecake in using the sling.
Pressure cook on high for 30 to 35 minutes. Allow a natural release for 10 minutes, then carefully quick release the rest.
Lift it out, remove the foil, and blot any moisture. Let it cool on the counter for about 1 hour. Chill in the fridge for at least 6 hours, preferably overnight.

Serving

Run a thin knife around the edges, pop off the ring, and slice. Serve plain or with toppings.

Notes

For toppings, consider using berries, whipped cream, chocolate drizzle, lemon curd, or caramel sauce with pecans. For clean slices, wipe the knife between cuts.

June 14, 2026 0 comments

Desserts

Easy Banana Pudding Cheesecake — No Bake Layered Dessert

by Cuts Food May 15, 2026

written by Cuts Food

Easy Banana Pudding Cheesecake — No Bake Layered Dessert is my go to plan for those days when I need something sweet, but I do not want to turn on the oven or babysit anything. You know the feeling when guests are coming, your kitchen is already messy, and you still want to put out a dessert that looks like you tried really hard. This is that dessert. It is creamy, cool, and full of banana pudding flavor without being fussy. If you have a fridge and a little patience while it chills, you can totally make this.
Easy Banana Pudding Cheesecake — No Bake Layered Dessert

Why You’ll Love This Easy Dessert

I have made a lot of no bake desserts, and this one always gets that happy, wide eyed first bite reaction. It has layers, it looks cute in a dish, and it tastes like banana pudding and cheesecake had a very good day together.

Here is why I keep coming back to this Easy Banana Pudding Cheesecake — No Bake Layered Dessert recipe:

No oven needed, which is a lifesaver in summer or when you are already cooking dinner.
Simple store bought shortcuts that still taste homemade, like instant pudding and vanilla wafers.
Great for parties because you can make it the day before and it slices nicely.
That banana pudding vibe with real bananas layered in, so it feels fresh and cozy.

If you love layered desserts as much as I do, you might also like this easy banana pudding trifle layered dessert in a bowl. It is another one of those scoop and smile kinds of sweets.

What it tastes like, in plain words: creamy cheesecake layer, sweet banana pudding layer, soft cookies, and bananas that get extra flavorful as it chills. Also, the top is basically a blank canvas for whipped topping, crushed wafers, or extra banana slices if you are feeling fancy.

Quick ingredient vibe check, so you know what you are getting into. I keep it pretty classic:

Vanilla wafers or graham crackers for the base and layers
Cream cheese, softened
Powdered sugar
Whipped topping or homemade whipped cream
Instant banana pudding mix
Cold milk
Ripe bananas
Optional vanilla extract and a pinch of salt

How I assemble it, without making it feel like homework:

I crush some wafers for the base, press them into the bottom of a dish, then mix up the cheesecake layer. Separately, I whisk the pudding with cold milk until it thickens. Then I layer: cookies, cheesecake, bananas, pudding, repeat until the dish is full. The hardest part is waiting for it to chill, because it is way better after a few hours in the fridge.

When I need another no bake dessert for a different crowd, I rotate in things like these easy chocolate chip cheesecake bars no bake dessert. Totally different flavor, same easy energy.

Easy Banana Pudding Cheesecake — No Bake Layered Dessert

Tips & Tricks for the Best Banana Pudding Cheesecake

This is the section that saves you from the little stuff that can make a no bake dessert feel “meh.” None of these tips are hard. They are just the things I learned after making it a bunch of times, especially for get togethers.

Pick the right bananas

Use bananas that are yellow with a few brown freckles. If they are super green, they taste flat. If they are very brown and soft, they can get a little mushy in the layers. That sweet spot gives you the best flavor and still holds up after chilling.

Make it thick and creamy, not runny

For the pudding, whisk until it is visibly thick, then let it sit for a couple minutes. Instant pudding sets up fast, but giving it a short rest helps it get that spoonable texture that layers well.

For the cheesecake layer, make sure the cream cheese is softened. If you try to mix it cold, you will get little lumps that never fully go away. I set mine on the counter for about 30 to 45 minutes.

Layering tricks that make it look neat

If you want that “wow, you made this?” look, keep your layers fairly even. I like using an offset spatula or the back of a spoon to smooth each layer before adding the next one. Also, do not press down too hard on the banana slices. Just lay them in gently.

One more thing: bananas can brown when exposed to air, but inside the layers they do pretty well. If you are worried, you can lightly toss banana slices with a tiny bit of lemon juice. Do not overdo it or you will taste the lemon.

And if you are in a full on layered dessert mood, I will not stop you from bookmarking this easy chocolate lasagna no bake layered dessert for later. It is a chocolate lover’s dream.

“I made this for Sunday dinner and everyone went back for seconds. My brother said it tasted like the best part of banana pudding and cheesecake combined. I loved that I could make it ahead and it still looked pretty.”

How to Store Leftovers

If you are lucky enough to have leftovers, this dessert stores really well. Honestly, I think it tastes even better the next day because everything has time to soften and mingle.

Here is what I do:

Cover the dish tightly with plastic wrap or a lid.
Store in the fridge for up to 3 days for the best texture.
If you used fresh banana slices on top for decorating, those might brown first. You can scrape them off and add fresh ones when serving.

The wafers will soften the longer it sits. Some people love that soft cake like texture. If you prefer a little crunch, you can serve it within the first 12 to 18 hours, or keep extra crushed wafers on the side and sprinkle them on right before eating.

On weeknights when I want something cold and creamy but not a big project, I also make this easy banana pudding ice cream no churn 3 ingredients. It is almost too easy.

Can I Freeze No Bake Cheesecake?

Yes, you can freeze it, with a couple little notes so you are not disappointed later. Freezing works best if you are freezing the whole dessert before adding any fresh banana garnish on top.

My freezing method:

Chill it in the fridge first until fully set, at least 6 hours.
Wrap the dish in plastic wrap, then a layer of foil.
Freeze for up to 1 month for the best taste and texture.

To thaw, move it to the fridge and let it thaw overnight. Do not thaw it on the counter, because the texture can get weird and watery as it warms too fast.

Texture heads up: pudding based desserts can sometimes thaw a little softer than when fresh. It is still delicious, just not quite as perfectly sliceable. If you are making it for a party, I suggest fridge chilling instead of freezing when possible.

Also, if you like no bake desserts that basically “magically” soften in the fridge, this easy icebox cake no bake graham cracker dessert is another reliable one to keep in your back pocket.

Expert Tips

I am not a pastry chef, but I have made enough no bake desserts (and fixed enough little mistakes) to know what matters. Here are my best practical tips for getting that creamy, clean slice and classic banana pudding flavor.

Use full fat cream cheese if you can. It sets better and tastes richer.
Do not rush the chill. For the cleanest slices, chill at least 6 hours, and overnight is even better.
Salt is your friend. A tiny pinch in the cheesecake layer makes the sweetness taste more balanced.
Keep the layers fairly thin if you want prettier servings. Super thick layers can slide when you scoop.
Slice bananas right before layering so they stay fresher.

One last flavor note: if you want it to taste even more like old school banana pudding, add a handful of extra crushed wafers between layers. It gives you that soft cookie bite throughout instead of just on the bottom.

Common Questions

How long does it need to chill before serving?

I aim for at least 6 hours. Overnight is best if you want really neat slices and fully set layers.

Can I use homemade whipped cream instead of whipped topping?

Yep. Whip heavy cream with a little powdered sugar until it holds peaks, then fold it in. Just know it may be a touch softer than using whipped topping, especially after day two.

What dish size works best?

A standard 9×13 dish is perfect for a crowd. For smaller groups, an 8×8 works too, you will just have thicker layers.

How do I keep bananas from turning brown?

Inside the layers they hold up pretty well. If you are decorating the top, add banana slices right before serving, or lightly toss them with a tiny bit of lemon juice.

Can I make this into individual cups?

Yes, and it is adorable. Use small jars or clear cups and layer the same way. Chill them on a tray so they are easy to move.

A Sweet, Simple Dessert You’ll Make Again

If you want a chilled, creamy dessert that feels nostalgic and looks impressive without much effort, this Easy Banana Pudding Cheesecake — No Bake Layered Dessert is the move. It is easy to prep, easy to chill, and honestly hard to mess up if you follow the simple tips above. If you like comparing recipes the way I do, check out No-Bake Banana Pudding Cheesecake – Buy This Cook That and No Bake Banana Pudding Cheesecake (Easy Dessert) for more inspiration and little variations. Now go grab those bananas and wafers, clear a spot in your fridge, and give it a try. I promise your future self will be very happy when dessert time rolls around.

Easy Banana Pudding Cheesecake

A creamy, no-bake layered dessert that combines banana pudding and cheesecake flavors, making it perfect for gatherings without the need to heat up the oven.

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Prep Time 30

Total Time 6

Servings: 12 servings

Course: Dessert, No Bake

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the dessert

1 package Vanilla wafers or graham crackers For the base and layers
8 oz Cream cheese, softened Use full fat for best results
1 cup Powdered sugar
1 8 oz tub Whipped topping or homemade whipped cream Homemade will be softer
1 pkg Instant banana pudding mix
2 cups Cold milk
3 medium Ripe bananas Choose bananas that are yellow with a few brown freckles
1 tsp Vanilla extract Optional
1 pinch Salt Optional but recommended for balance

Method

Preparation

Crush the vanilla wafers or graham crackers to use as the base and layer.
Press the crushed wafers into the bottom of a 9×13 inch dish.
In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
Fold in the whipped topping or homemade whipped cream into the cream cheese mixture.
In another bowl, whisk together the instant banana pudding mix with cold milk until it thickens.

Assembly

Layer the ingredients in the dish: start with a layer of cookies, then a layer of cheesecake mixture, followed by banana slices, and then pudding mixture. Repeat the layers until the dish is full.
Smooth each layer before adding the next one with an offset spatula or the back of a spoon.

Chilling

Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight for best results.

Notes

This dessert can be frozen for up to 1 month without the bananas. Allow to thaw in the fridge overnight before serving. Store leftovers in the fridge for up to 3 days.

May 15, 2026 0 comments

Desserts

Easy No Bake Cheesecake — Cream Cheese and Cool Whip

by Cuts Food May 11, 2026

written by Cuts Food

Easy No Bake Cheesecake — Cream Cheese and Cool Whip is my go to dessert for those days when I want something sweet, creamy, and comforting without turning my kitchen into a sauna. You know the feeling, you want cheesecake, but you do not want to deal with a water bath, cracking tops, or checking the oven every five minutes. This is the kind of recipe I make when company texts, “We are on our way,” and I still want to look like I have my life together. It is also the dessert I bring to potlucks because it travels well and people always ask for the recipe. If you have a fridge and a little patience for chilling time, you can make this.
Easy No Bake Cheesecake — Cream Cheese and Cool Whip

How to Make No Bake Cheesecake

I have made this so many times that I can pretty much do it on autopilot, but I still love walking past the fridge and sneaking a little taste once it is set. The vibe here is simple: a crunchy crust, a fluffy cream cheese filling, and whatever topping you are craving that day. The secret is letting your cream cheese soften so it blends smoothly, and folding in Cool Whip gently so the filling stays light.

What you will need

Graham cracker crumbs (about 1 and 1/2 cups, or crush your own)
Butter melted (6 tablespoons)
Cream cheese softened (16 ounces)
Powdered sugar (3/4 to 1 cup, depending on how sweet you like it)
Vanilla extract (1 to 2 teaspoons)
Cool Whip thawed (8 ounces)
Pinch of salt (optional, but it helps)

If you are in a cheesecake mood and want to make a whole little dessert lineup, I also love keeping this easy no bake lemon eclair cake in mind for summer parties. Same low effort energy, big payoff.

Step by step directions

1) Make the crust. Mix the graham cracker crumbs with melted butter until it looks like wet sand. Press it firmly into a 9 inch pie dish or an 8 to 9 inch springform pan. I use the bottom of a measuring cup to pack it down. Pop it in the fridge while you make the filling.

2) Mix the base. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and a tiny pinch of salt. Beat again until creamy, and scrape down the sides so there are no hidden lumps.

3) Fold in the Cool Whip. This part is important. Use a spatula and fold gently until you do not see streaks. Do not overmix or it can lose that fluffy feel.

4) Fill and chill. Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 6 hours, but overnight is even better if you can.

5) Top and serve. Add your toppings right before serving so everything looks fresh and pretty.

This is the kind of dessert that makes people think you worked harder than you did, which is honestly one of my favorite kinds of recipes.

Easy No Bake Cheesecake — Cream Cheese and Cool Whip

How to Store No Bake Cheesecake

Once it is set, this dessert is pretty easy to manage. The main thing is keeping it cold so the filling stays firm and creamy. I treat it like any chilled dairy dessert and it has never let me down.

Here is what works best in my house:

In the fridge: Cover the cheesecake tightly with plastic wrap or foil, or store it in an airtight container if your dish fits. It keeps well for about 4 days. The crust may soften slightly over time, but the flavor is still great.

In the freezer: You can freeze it if you want to make it ahead. Freeze it uncovered for about 1 hour first so the top firms up, then wrap it well. It will keep for up to 1 month. Thaw overnight in the fridge.

If you are making a few things ahead for a get together, you might also like a savory make ahead snack like this baked cranberry cream cheese dip. It is a totally different direction, but it is another one people hover around at parties.

“I made this for my daughter’s birthday dinner because I did not have time to bake. Everyone went back for seconds and my brother asked if it was from a bakery. The texture was perfect after chilling overnight.”

Easy Cheesecake Topping Ideas

Toppings are where you can make this dessert feel brand new every time. The base is creamy and sweet, so it plays well with fruit, chocolate, and even a little crunch. I usually pick toppings based on the season or what I already have in the pantry.

Here are a few favorites:

Fresh berries: Strawberries, blueberries, raspberries, blackberries, or a mix. If the fruit is not super sweet, a tiny sprinkle of sugar helps.

Cherry pie filling: The classic, and it is classic for a reason.

Blueberry sauce: If you love blueberry cheesecake, you should peek at this easy no bake blueberry cheesecake for extra inspo.

Caramel and pecans: This combo makes it taste like fall. I also keep this easy no bake pecan pie cheesecake bookmarked because it is dangerously good.

Crushed cookies: Oreos, chocolate wafers, or even graham crackers sprinkled on top for extra crunch.

Chocolate drizzle: Melt chocolate chips with a tiny splash of cream, then drizzle once cooled a bit.

Lemon curd: Bright and tangy, especially good if the filling feels rich to you.

My personal habit is doing half the cheesecake with one topping and half with another, especially if I am serving picky eaters. It feels like a fun little “choose your own adventure” dessert.

Tips for the Best No Bake Cheesecake

I have learned these tips the real way, meaning I have messed up so you do not have to. None of this is hard, but a few small details make the difference between “pretty good” and “people begging for the recipe.”

Soften the cream cheese fully. Cold cream cheese is the fastest way to end up with little lumps. I leave it out for about 45 to 60 minutes. If you are in a rush, cut it into cubes to speed it up.

Use powdered sugar, not granulated. Powdered sugar melts into the filling easily and keeps the texture smooth.

Fold the Cool Whip gently. I know I already said it, but it matters. You want that airy texture, not something heavy.

Chill longer than you think. This is not the dessert to rush. Six hours is the minimum, and overnight is the glow up.

Press the crust firmly. If the crust is loose, slices can fall apart. Pack it in like you mean it.

Slice cleanly. Run a knife under hot water, wipe it dry, then slice. Repeat for pretty cuts.

When I am planning a comfort food weekend, I will sometimes pair dessert planning with dinner planning, and this easy southern baked macaroni and cheese is one of my favorite cozy mains to go with a chilled dessert after.

Recipe FAQ

Can I use homemade whipped cream instead of Cool Whip?

Yes. Use about 2 and 1/2 to 3 cups of whipped cream (whipped to stiff peaks). It will taste a little less sweet than Cool Whip, which some people actually prefer.

Why is my no bake cheesecake filling runny?

Most of the time it is either under chilled or the cream cheese was too warm and loose. Also make sure you are not overmixing after adding the Cool Whip. Give it more fridge time and it usually firms up.

Can I make this in a pan instead of a pie dish?

Absolutely. An 8×8 or 9×9 pan works, and a springform pan is great if you want clean, tall slices. Just press the crust firmly and line the pan with parchment if you want easy lifting.

How long does it take to set?

I plan for 6 to 12 hours. If I am serving it for an event, I make it the night before so I am not stressed the day of.

Can I make Easy No Bake Cheesecake — Cream Cheese and Cool Whip ahead of time?

Yes, and it is honestly better that way. Easy No Bake Cheesecake — Cream Cheese and Cool Whip tastes best after a full chill because the filling sets and the flavors blend. I usually top it right before serving for the freshest look.

A sweet little final note before you grab a fork

If you take one thing from this post, let it be this: Easy No Bake Cheesecake — Cream Cheese and Cool Whip is all about keeping it simple and giving it enough chill time to work its magic. Once you have the basic method down, you can switch up crusts and toppings and make it your own. If you want to compare versions, this No-Bake Cheesecake with Cool Whip Recipe – Allrecipes is a helpful reference, and I also like the cozy, home style approach in No Bake Cheesecake with Cool Whip – Meatloaf and Melodrama. Put it in the fridge tonight, and tomorrow you will have that creamy slice waiting for you like a little reward.

No Bake Cheesecake

This Easy No Bake Cheesecake is a creamy and comforting dessert perfect for any occasion without the hassle of baking.

Print Recipe Pin Recipe

Prep Time 20

Total Time 6

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

For the crust

1.5 cups Graham cracker crumbs You can crush your own if necessary.
6 tablespoons Butter, melted

For the filling

16 ounces Cream cheese, softened Ensure it’s fully softened for a smooth mixture.
0.75 to 1 cups Powdered sugar Adjust to taste depending on desired sweetness.
1 to 2 teaspoons Vanilla extract
8 ounces Cool Whip, thawed Fold gently for best texture.
1 pinch Salt Optional, but enhances flavor.

Method

Preparation

Make the crust by mixing graham cracker crumbs with melted butter until it resembles wet sand. Press it firmly into a 9-inch pie dish or an 8 to 9-inch springform pan.
Refrigerate the crust while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and a tiny pinch of salt. Beat again until creamy, ensuring there are no lumps.
Fold in the Cool Whip gently with a spatula until no streaks remain. Do not overmix.
Spoon the filling into the crust, smoothing the top before covering and refrigerating for at least 6 hours, preferably overnight.
Add your desired toppings right before serving.

Notes

Store in the fridge covered tightly. It keeps well for about 4 days. Can be frozen for up to 1 month after firming up for an hour uncovered.

May 11, 2026 0 comments

Desserts Cake

NO-BAKE CHOCOLATE CHERRY CHEESECAKE

by Cuts Food March 12, 2026

written by Cuts Food

NO-BAKE CHOCOLATE CHERRY CHEESECAKE is my go to dessert for those days when I want something that feels fancy, but I do not want to turn on the oven or fuss with water baths. You know the vibe: it is hot out, the kitchen already feels busy, and you still promised you would bring dessert. This is the kind of cheesecake that saves you, because it looks like you worked hard, even though you mostly just mixed, chilled, and snuck a few cherries straight from the can. The chocolate and cherry combo is classic, and the creamy filling makes it feel like a real treat. If you have ever had a cheesecake crack or overbake, this one is a little sigh of relief.
NO-BAKE CHOCOLATE CHERRY CHEESECAKE

Ingredients for No Bake Cherry Cheesecake

Let us talk ingredients in a real life way. Nothing here is weird or hard to find, and you can absolutely swap a couple things based on what is in your pantry. I like to keep the flavor strong, so I use a cocoa based crust, a creamy chocolate kissed filling, and a sweet cherry topping.

Here is what you will need (for a standard 9 inch springform pan):

Chocolate cookie crumbs (about 2 cups). Oreo style crumbs work great.
Melted butter (6 to 7 tablespoons) to hold the crust together.
Cream cheese (16 ounces), softened so it blends smoothly.
Powdered sugar (3 quarters to 1 cup), depending on your sweetness level.
Unsweetened cocoa powder (1 third cup) for that deep chocolate flavor.
Vanilla extract (1 to 2 teaspoons) to round everything out.
Whipped topping or homemade whipped cream (about 2 cups). This makes it fluffy and sliceable.
Cherry pie filling (1 can, around 21 ounces) for the top.
Optional but very good: mini chocolate chips or chocolate curls for garnish.

If you love cherry desserts as much as I do, you might also like these little individual treats. I make them when I want built in portions: mini cherry cheesecakes.

Step-by-Step Instructions for Creating the Cheesecake

This is the part where NO-BAKE CHOCOLATE CHERRY CHEESECAKE earns its keep. No oven, no guessing if the center is done, no stress. Just a little mixing and a lot of chill time.

1) Make the chocolate crust

Mix your cookie crumbs with melted butter until it looks like wet sand. Press it firmly into the bottom of your pan. I use the bottom of a measuring cup to really pack it down. Pop it in the fridge while you make the filling so it can set up.

2) Whip up the chocolate cheesecake filling

In a large bowl, beat the softened cream cheese until it is smooth. Add powdered sugar, cocoa powder, and vanilla, then mix again. You want it creamy with no cocoa lumps. If your cocoa looks stubborn, sift it in next time, but honestly, a little extra mixing usually fixes it.

Fold in the whipped topping gently. I say gently, but I am not precious about it. Just try not to stir so hard that you knock all the fluff out. The filling should look light, chocolatey, and kind of mousse like.

3) Assemble and chill

Spoon the filling onto the crust and smooth the top. Then cover and chill it for at least 6 hours, but overnight is even better if you can. When it is firm, spread the cherry pie filling over the top right before serving, or a couple hours before if you want it to meld a little.

Quick side note: if you are on a no bake kick lately, you should peek at this one too. It is a total crowd pleaser: easy no bake pecan pie cheesecake.

Also, here is the little info table that helps you plan timing and portions without guessing.

I made this for my sister birthday and it was gone in minutes. Everyone thought it came from a bakery, and I loved being able to say it was no bake. The cherry topping with the chocolate filling is a perfect combo.

Tips for Perfecting Your No Bake Cheesecake

I have made this enough times to know where things can go slightly off, so here are my best save you from frustration tips.

Soften your cream cheese properly. If it is too cold, you will get little lumps that never fully disappear. I leave it on the counter for about an hour. If you are in a rush, unwrap it and cut it into cubes so it warms faster.

Chill time is not optional. NO-BAKE CHOCOLATE CHERRY CHEESECAKE needs time to set. If you cut it too soon, it will be more like a creamy scoop than a slice. Still delicious, just messy.

Press the crust firmly. Loose crust is the biggest vibe killer when you slice. Pack it down well so it holds together.

Want it extra chocolate? Add mini chocolate chips to the filling or drizzle melted chocolate on top before the cherries. If you are the type who keeps chocolate snacks around, this is also a fun no bake bite to try for later: no bake chocolate brownie date balls.

Pick your pan wisely. A springform pan is easiest for clean slices. If you do not have one, you can use a pie dish, just know you will be serving it more like scoops.

Variations and Flavor Combinations

Once you get the base version down, you can play around without messing up the structure. That is one reason I keep coming back to this recipe. It is reliable, but it is not boring.

Make it Black Forest style. Add a splash of cherry juice or a tiny bit of almond extract to the filling. Top with cherries and chocolate shavings.

Swap the crust. Graham cracker crust works if you are out of chocolate cookies, but the chocolate crust is what makes this feel like a full dessert moment. You can also use chocolate wafer cookies.

Try a lighter topping. If cherry pie filling feels too sweet, use a quick cherry compote or even thawed frozen cherries with a spoon of sugar stirred in. It is looser, but it tastes fresh.

Turn it into bars or cups. You can press the crust into a lined 9 by 13 pan for sliceable bars, or portion it into small jars. If you like cheesecake in bar form, I also have a soft spot for this fruity one: no bake strawberry cheesecake bars.

Add crunch on top. Sprinkle chopped toasted nuts or chocolate cookie crumbs over the cherries right before serving. It gives a nice texture contrast.

Storage and Serving Suggestions

This dessert is honestly best when it is cold and fully set, which makes it great for making ahead. I love desserts that do not make me scramble at the last minute.

Storage basics

Fridge: Keep it covered in the refrigerator for up to 4 days. The crust stays best in the first 2 to 3 days.
Freezer: You can freeze the cheesecake without the cherry topping for up to 1 month. Wrap it well. Thaw overnight in the fridge, then add cherries before serving.
Leftover slices: Store slices in a container with a lid. If the topping slides, it is not the end of the world.

Serving ideas

For a clean slice, dip a knife in hot water and wipe it between cuts. If you are serving this at a party, I like to put out extra garnishes like mini chocolate chips, chocolate curls, and even a little whipped cream so people can make their slice look extra.

And if you are the kind of person who always wants one more sweet snack option on the table, these are great to make alongside cheesecake for a little mix and match dessert spread: no bake mint chocolate chip clusters.

Common Questions

Can I use homemade whipped cream instead of whipped topping?

Yes. Whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar until it holds its shape, then fold it in. It tastes amazing.

Why is my cheesecake filling runny?

Usually it is either not chilled long enough, or the cream cheese was too warm and loose. Give it more time in the fridge, and next time make sure the cream cheese is softened but not melty.

Can I make this in advance for a party?

Absolutely. I think NO-BAKE CHOCOLATE CHERRY CHEESECAKE is best made the day before. Add the cherry topping a few hours before serving, or right before if you want the prettiest top.

Do I have to use cherry pie filling?

Nope. You can use any fruit topping you like, or even a thick chocolate ganache. But cherry plus chocolate is kind of the whole magic here.

How do I keep the crust from falling apart?

Measure the butter, mix well, and press firmly. Also, chilling the crust while you make the filling helps it set up.

A sweet ending and a little nudge to try it

If you want a dessert that feels like a celebration but fits into real life, NO-BAKE CHOCOLATE CHERRY CHEESECAKE is the answer. You get that rich chocolate base, the creamy center, and the bright cherry topping without touching the oven. If you want to see another fun spin for inspiration, check out Black Bottom No Bake Cherry Cheesecake – Melanie Makes, and if jars are more your style, this one is seriously cute: {No Bake} Chocolate Cherry Cheesecake Pie In A Jar. Make it once, stash it in the fridge, and enjoy being the person who casually serves a dessert that looks like you tried really hard.

No-Bake Chocolate Cherry Cheesecake

A luxurious no-bake dessert featuring a chocolate cookie crust, creamy chocolate filling, and a sweet cherry topping, perfect for warm days when you want a fancy dessert without the oven.

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Prep Time 30

Total Time 6

Servings: 8 servings

Course: Dessert, No-Bake

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the crust

2 cups Chocolate cookie crumbs (Oreo style)
6-7 tablespoons Melted butter To hold the crust together

For the filling

16 ounces Cream cheese, softened Should be at room temperature to blend smoothly
3/4-1 cup Powdered sugar Adjust according to desired sweetness
1/3 cup Unsweetened cocoa powder For deep chocolate flavor
1-2 teaspoons Vanilla extract To enhance flavor
2 cups Whipped topping or homemade whipped cream Makes it fluffy and sliceable

For the topping

1 can Cherry pie filling (around 21 ounces) For the top

Optional garnishes

to taste Mini chocolate chips or chocolate curls For garnish

Method

Preparation of the Crust

Mix chocolate cookie crumbs with melted butter until it looks like wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Refrigerate the crust while making the filling.

Making the Filling

In a large bowl, beat softened cream cheese until smooth.
Add powdered sugar, cocoa powder, and vanilla extract, and mix until creamy with no lumps.
Gently fold in the whipped topping until the mixture is light and fluffy.

Assembly and Chilling

Spoon the chocolate cheesecake filling onto the crust and smooth the top.
Cover and chill for at least 6 hours, preferably overnight.
Spread the cherry pie filling over the top shortly before serving.

Notes

Ensure cream cheese is softened to avoid lumps. Chill time is crucial. For extra chocolate flavor, consider adding mini chocolate chips to the filling or drizzling chocolate on top before serving.

March 12, 2026 0 comments

Desserts

Mini Lemon Blueberry Cheesecakes

by Cuts Food January 24, 2026

written by Cuts Food

Mini Lemon Blueberry Cheesecakes are my answer to the craving that hits when I want something bright, creamy, and a little fancy without the fuss. You know that moment when you peek into the fridge after dinner and wish a bakery box would just appear? Same. These little cheesecakes fix that. They bake up quick, chill fast, and bring together tangy lemon with juicy blueberries in a buttery crust. They look impressive on a plate, but the process is simple enough for a weeknight. I have a few tricks to make the texture silky and the berries pop, and I’m sharing them all here.
Mini Lemon Blueberry Cheesecakes

How to Make Mini Lemon Blueberry Cheesecakes

What You Need

Let’s keep it easy and clear. Think everyday ingredients you can grab at any store. The goal is a creamy base, a sturdy crust, and pockets of blueberry brightness. Use fresh lemon zest for flavor that actually sings. I’ll use muffin tins with liners, because we want neat edges and no sticking.

Graham cracker crumbs or crushed cookies for the crust
Unsalted butter, melted
Granulated sugar for the crust and batter
Full-fat cream cheese, softened to room temperature
Eggs, also at room temperature
Sour cream or plain Greek yogurt for tang
Fresh lemon zest and lemon juice
Vanilla extract
Fresh or frozen blueberries
A pinch of salt

Simple Steps

Preheat your oven to 325 F. Line a 12-cup muffin tin with paper liners.
Make the crust: Stir graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press about a tablespoon into each liner. Bake for 5 minutes to set.
Beat the filling: In a bowl, mix cream cheese until smooth. Add sugar and beat until creamy. Mix in sour cream, lemon zest, lemon juice, vanilla, and a pinch of salt. Blend just until combined.
Add eggs last: Beat in eggs one at a time on low speed. Do not overmix. You want the batter velvety, not airy.
Fold in berries: Gently stir in blueberries. If using frozen, do not thaw. Sprinkle a few on top of each cheesecake too, for cute speckles.
Fill and bake: Divide batter among the cups. Bake 15 to 18 minutes, until the centers are set with a slight jiggle.
Cool and chill: Let the pan cool 20 minutes, then chill the cheesecakes at least 2 hours before unwrapping.

That’s the whole dance. If you want a no-bake option for hot days, try this cool and creamy alternative: easy no-bake blueberry cheesecake. Different texture, same berry bliss. Lean into what fits your schedule.

Use room temperature ingredients for a smooth batter. It’s the easiest way to dodge lumps and get that melt-in-your-mouth feel. And yes, fresh citrus matters. A big hit of fresh lemon zest makes everything taste brighter.

Can You Freeze These Mini Cheesecakes?

Yes, and they freeze like a dream. Mini Lemon Blueberry Cheesecakes are perfect make-ahead treats. Once they’ve cooled and chilled, remove the liners and wrap each one in plastic. Pop them into a container or freezer bag. They’re good for up to two months, and they taste fresh after a quick thaw.

How to Thaw Without Losing Texture

Move the wrapped cheesecakes to the fridge and thaw overnight. If you’re short on time, thaw at room temp for about 30 minutes. Keep them wrapped until the last minute, so condensation forms on the wrapper, not your topping. If they look a little dull after thawing, top with a few fresh berries or a swirl of whipped cream. Flavor stays bright and the texture stays creamy.

I also like freezing a batch before a busy week. Pull a couple out on a weekday, and you’ve got dessert without effort. It’s a smart way to plan for guests too. Keep a stash, and you’re always ready to share something special.

Baking Tips

Here’s how to avoid cracks and keep the texture silky. First, keep your mixer speed moderate and stop mixing as soon as the batter looks smooth. Overmixing adds too much air, which can lead to puffing and sinking.

Second, bake on the middle rack and keep the oven door closed until the last couple of minutes. If you open the door too soon, the temperature drops fast and may cause uneven rise. If your oven runs hot, drop the temp by 10 degrees and bake a minute or two longer. Slow and steady wins with cheesecakes.

Third, use muffin liners for easy release. Greasing the tin can lead to slippery sides that do not climb correctly. Liners help them set with clean edges.

Fourth, keep flavor balanced. Use the zest of at least one lemon, and a tablespoon or two of juice. Too much juice thins the batter. If you love pucker, add more zest instead of more juice. Zest brings a strong lemon kick without changing consistency.

Fifth, you can swap blueberries for raspberries, strawberries, or blackberries. If berries are extra juicy, pat them dry first. That keeps the cheesecakes from getting watery.

Finally, let them chill fully. Cheesecake always tastes better the next day. If you can wait, you get cleaner bites and a creamier mouthfeel. For more lemon dessert ideas that are super simple, check out these lemon brownies that bake up fast and go great with a cup of coffee.

“I made these for a Sunday brunch and my family begged for the recipe. The lemon zest was spot on. I followed the chill time exactly, and the texture was perfect. I’m making a double batch next time.”

More Mini Cheesecake Recipes to Try!

Once you fall in love with mini cheesecakes, it’s hard to stop. They’re easy to serve, easy to pack, and easy to customize. If you want to switch up the flavors for a party tray, try a chocolate twist with mini Oreo cheesecake bites. The crumbly cookie crust is so good with creamy filling.

Or lean into fruity elegance with mini raspberry almond tarts. The almond note pairs beautifully with tangy berries and feels very bakery-style without the complicated steps.

If you enjoy mixing lemon with other flavors, keep an eye out for more citrus bakes on the blog. Also fun for a dessert spread are mini upside-down cakes and tiny cookie bars, because small sweets give everyone a chance to try more than one. You can even add a simple berry coulis to any mini cheesecake to tie the platter together.

5 Secrets to Baking Like a Pro

Bring everything to room temp. Cream cheese, eggs, and sour cream blend better and make a smoother batter when they aren’t cold. This is the number one secret to that bakery-quality texture.

Use zest for flavor, not just juice. Zest carries natural oils that taste more lemony than juice. It gives your Mini Lemon Blueberry Cheesecakes a bright lift without thinning the batter.

Do a gentle mix. Aim for creamy, not fluffy. Once the eggs go in, keep your mixer low and stop at smooth.

Bake until just set. Pull them when the center jiggles slightly. If you wait for a firm center, they’ll be dry once chilled.

Chill completely. Set them in the fridge and let time do the magic. The texture firms, the flavors mellow, and the tops look clean. For a neat finish, peel the liners right before serving.

Common Questions

Can I use frozen blueberries?

Yes. Do not thaw them first. Fold them in gently straight from the freezer to avoid purple streaks, and add a few on top before baking for a pretty look.

What if I do not have graham crackers?

Use vanilla wafers, shortbread, or even crushed digestive cookies. Add a pinch of salt if your cookie is very sweet.

How do I stop cracks?

Use room temperature ingredients, avoid overmixing, and pull them when the centers still jiggle a little. Let them cool gradually, then chill.

Can I make them the day before?

Absolutely. In fact, they taste better the next day. Store covered in the fridge and add toppings right before serving.

What toppings work well?

Fresh blueberries, a lemon zest sprinkle, whipped cream, or a tiny spoonful of blueberry jam. Keep it simple so the lemon shines.

If you’ve been craving something sunny and satisfying, Mini Lemon Blueberry Cheesecakes are it. They’re easy to batch, easy to freeze, and easy to dress up. Lean on the basics like room temperature dairy, gentle mixing, and a solid chill, and you’ll get that creamy center with pops of blueberry every time. If you want more inspiration, I love the balance and method in these guides too: Mini Lemon Blueberry Cheesecake Bites – Live Well Bake Often and this helpful version from Mini Lemon Blueberry Cheesecakes | For the Love of Cooking. Grab your muffin tin, zest a lemon, and let’s make a batch you’ll be proud to share.

Mini Lemon Blueberry Cheesecakes

Bright and creamy mini cheesecakes featuring tangy lemon and juicy blueberries in a buttery crust. Perfect for a quick dessert fix.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 23

Total Time 2 18

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

For the crust

1 1/2 cups Graham cracker crumbs Or crushed cookies
1/4 cup Unsalted butter, melted
1/4 cup Granulated sugar

For the filling

16 oz Full-fat cream cheese, softened At room temperature
1/2 cup Granulated sugar
1/2 cup Sour cream or plain Greek yogurt For tang
2 tbsp Fresh lemon zest
1/4 cup Fresh lemon juice
1 tsp Vanilla extract
3 large Eggs At room temperature
1/4 tsp Salt
1 cup Fresh or frozen blueberries If using frozen, do not thaw

Method

Preparation

Preheat your oven to 325 F (about 163 C). Line a 12-cup muffin tin with paper liners.
Make the crust: Stir together graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press about a tablespoon into each liner and bake for 5 minutes to set.
Beat the filling: In a bowl, mix the cream cheese until smooth. Add sugar and beat until creamy. Then mix in sour cream, lemon zest, lemon juice, vanilla, and a pinch of salt. Blend until just combined.
Add eggs one at a time on low speed to the mixture. Do not overmix to keep the batter velvety.
Fold in blueberries gently. Sprinkle a few blueberries on top of each cheesecake for a decorative touch.
Divide the batter among the cups and bake for 15-18 minutes, or until the centers are set with a slight jiggle.
Cool for 20 minutes in the pan, then chill the cheesecakes in the fridge for at least 2 hours before unwrapping.

Notes

These mini cheesecakes freeze well. Wrap cooled cheesecakes in plastic once chilled to store in containers for up to two months. To thaw, place them in the fridge overnight or at room temperature for 30 minutes. Garnish with fresh berries or whipped cream before serving.

January 24, 2026 0 comments

Desserts Cake Christmas

FAMOUS WOOLWORTH ICE-BOX CHEESECAKE

by Cuts Food January 23, 2026

written by Cuts Food

FAMOUS WOOLWORTH ICE-BOX CHEESECAKE has that magic quality that solves dessert stress in one swoop. You know those days when you want something sweet and nostalgic, but you also want it to be easy and dependable? This is that dessert. It sets up in the fridge while you get on with your day, tastes light and lemony, and slices like a dream. If you grew up with it, you’ll get all the cozy vibes. If you’re new to it, you’re about to understand the hype.
FAMOUS WOOLWORTH ICE-BOX CHEESECAKE

Woolworth Icebox Cheesecake Ingredients

Here’s what you need to make this vintage classic taste like the real deal, with modern kitchen simplicity. I like to chill my bowl and beaters before I start. It makes the filling fluffier and helps everything whip up faster.

What goes in the crust and filling

Graham cracker crumbs: about 2 cups, plus a pinch for sprinkling on top
Butter: 6 tablespoons melted, to bind the crust
Cream cheese: 8 ounces softened, room temp is key for smoothness
Granulated sugar: 3/4 cup for sweetness
Lemon gelatin: 1 small box, dissolved and cooled to room temp
Evaporated milk: 1 can, very cold; I pop it in the freezer for 15 minutes
Lemon juice: 2 tablespoons, fresh is best for bright flavor
Vanilla: 1 teaspoon for a rounder finish
Pinch of salt: optional, but it makes the flavors pop

Smart swaps and pro tips

If you prefer a slightly less sweet base, try a mix of graham crumbs and crushed saltines. No lemon gelatin? A small box of lime gelatin works and gives a playful twist. For topping, you can use fresh berries, a dollop of whipped cream, or a light dusting of extra crumbs. And if you love fruity cheesecake, bookmark this creamy idea for later: easy no bake blueberry cheesecake.

Key tip: Let the dissolved gelatin cool to room temperature before folding it in. Warm gelatin will melt your fluffy whipped evaporated milk and the filling may not set right. Also, do not skip chilling the evaporated milk. Cold milk whips up airy and gives that signature light texture.

To assemble, mix crumbs with melted butter and press into a 9 by 13 dish or a deep pie plate. Whip the cold evaporated milk to soft peaks. In another bowl, beat cream cheese and sugar until smooth, then add cooled gelatin, lemon juice, vanilla, and salt. Fold in the whipped milk gently. Pour over the crust, sprinkle with extra crumbs, and chill until set.

Yield: One 9 by 13 pan feeds a crowd, but you can halve it for a smaller batch. If using a springform pan, line the sides with parchment for clean slices.

Do I Have to Freeze Icebox Cheesecake Recipe?

Short answer: no, you do not have to freeze it. The classic FAMOUS WOOLWORTH ICE-BOX CHEESECAKE sets in the refrigerator thanks to gelatin and whipped evaporated milk, which hold everything firm and fluffy. The fridge gives you that light, mousse-like texture everyone loves.

Fridge vs freezer

Fridge set time is usually 4 to 6 hours, but I prefer overnight for the cleanest slices. If you’re in a hurry, you can pop it in the freezer for 30 to 45 minutes to jump-start the chill. Just do not fully freeze it unless you’re aiming for a firmer, almost ice cream style texture. If you want to explore other quick chill desserts, try this feel-good pick for gatherings: easy mini Oreo cheesecake bites.

Best texture tip: Keep the dish toward the back of the fridge where the temperature is steadier. Also, avoid stacking heavy items on top of it while it sets, so the surface stays smooth.

Set failure fix: If it is still soft after chilling, give it more time. If you think the gelatin was too warm when added, let the dessert chill another 4 hours. Often, it firms up with patience. If not, serve in cups as a parfait with extra graham crumbs and call it a win.

How Does it Taste?

Bright, light, and creamy. The FAMOUS WOOLWORTH ICE-BOX CHEESECAKE is not heavy like a baked cheesecake. The lemon brings a gentle tang that wakes everything up without puckering your face. The whipped evaporated milk gives a soft, cloud-like bite that makes people go back for seconds. It is sweet without being cloying, and it pairs beautifully with fresh fruit.

Texture notes: You will get a cool, mousse-like filling over a crumbly, buttery crust. The crumbs on top add a tiny crunch that balances the creaminess. If you love citrus desserts, this one is a friendly weeknight hero that also looks nice on a party table.

Made this for a family potluck and every single piece disappeared. Even my uncle, who claims he is not a dessert person, asked for the recipe. Light, lemony, and so nostalgic.

Want to riff on the idea? Try a citrus twist by swapping in lime gelatin and serving it alongside a slice of this zesty classic for comparison: Cheesecake Factory style key lime cheesecake. Or go the other direction and contrast light and airy with rich and cocoa-packed like this beauty: decadent triple chocolate cheesecake.

More No-Bake Cheesecake Desserts

When it is too hot to turn on the oven, no bake is the way to go. These are fun to make with kids, friendly for potlucks, and easy to scale up. I keep a stash of graham crumbs, cream cheese, and gelatin so I can whip up something sweet fast.

Easy No Bake Blueberry Cheesecake for bright berry lovers
Easy Mini Oreo Cheesecake Bites for crunchy cookie fans

Make ahead tip: Most no bake cheesecakes keep well for up to 3 days in the fridge, covered. Add fresh fruit just before serving so the topping stays perky and does not weep onto the surface.

If you enjoy the vibe of FAMOUS WOOLWORTH ICE-BOX CHEESECAKE, you will probably love other classics that balance comfort and ease. Think chilled pies, creamy layered puddings, and retro desserts you can make in a big pan for a crowd. Keep a few lemons on hand and you can pivot between citrusy favorites and chocolate treats anytime.

For parties, I like a mix of light and rich. Serve this cheesecake with a bowl of fresh strawberries, a tray of shortbread cookies, and a drizzle of warm chocolate sauce on the side. People can customize their slices, and it looks impressive without extra work. Do not forget a pinch of flaky salt on top of whipped cream for a little sparkle.

Common Questions

Can I use whipped cream instead of evaporated milk?

Yes, but you will get a slightly richer, less airy texture. Use about 2 cups of softly whipped cream and fold it in gently.

How long does it keep?

Up to 3 days in the fridge, covered. The crust will soften a bit by day three, but the flavor holds.

Can I make it gluten free?

Use gluten free graham crackers or almond flour crumbs for the crust. Make sure your gelatin brand is gluten free.

What pan should I use?

A 9 by 13 dish is classic and easy to transport. A 9 inch springform works too, but line the sides with parchment for clean release.

Can I reduce the sugar?

Yes. Drop the sugar to 1/2 cup if you prefer a tangier cheesecake. The lemon still shines, and it will set just fine.

A sweet finish you can make today

Now you have everything you need to bring FAMOUS WOOLWORTH ICE-BOX CHEESECAKE back to your table. It is simple, budget friendly, and full of cheerful lemon flavor. If you want more background and a classic walkthrough, this guide from Woolworth Icebox Cheesecake Recipe – i am baker is a great reference, and the team at No-Bake Woolworth Icebox Cheesecake | 12 Tomatoes shares helpful tips too. I hope you try it soon, take a proud slice, and enjoy that first cool, lemony bite.

Famous Woolworth Ice-Box Cheesecake

A light and lemony no-bake cheesecake that sets in the fridge, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Total Time 6

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

2 cups graham cracker crumbs plus a pinch for sprinkling on top
6 tablespoons butter melted, to bind the crust

For the filling

8 ounces cream cheese softened, room temperature for smoothness
3/4 cup granulated sugar for sweetness
1 small box lemon gelatin dissolved and cooled to room temperature
1 can evaporated milk very cold; chill in the freezer for 15 minutes before use
2 tablespoons lemon juice use fresh for best flavor
1 teaspoon vanilla for added flavor
1 pinch salt optional, enhances flavor

Method

Preparation

Chill the bowl and beaters to ensure the filling whips up fluffy.
Mix the graham cracker crumbs with melted butter and press into a 9 by 13 dish or a deep pie plate.
Whip the very cold evaporated milk to soft peaks.
In another bowl, beat the cream cheese and sugar until smooth.
Add the cooled gelatin, lemon juice, vanilla, and optional salt to the cream cheese mixture.
Gently fold in the whipped evaporated milk until well combined.
Pour the filling over the crust, sprinkle with extra crumbs on top, and chill until set.

Notes

Allow the cheesecake to chill in the fridge for at least 4 to 6 hours, preferably overnight, for best results. Do not freeze unless a firmer texture is desired.

January 23, 2026 0 comments

Desserts

no-bake peach raspberry cheesecake

by Cuts Food December 20, 2025

written by Cuts Food

no-bake peach raspberry cheesecake has saved my summer desserts more than once. When it’s too hot to turn on the oven, I still want a creamy, fruity treat that looks impressive on the table. This one is cool, silky, and bright with ripe peaches and tart raspberries. It’s simple enough for a weeknight but pretty enough for guests. If you’ve been craving something sweet without the fuss, this is the one to try. Let me walk you through it so you can enjoy a slice tonight.

The Best Summer Cheesecake

I call this my best summer cheesecake because it hits all the right notes. It’s chilled, it’s creamy, and the fruit does the heavy lifting. No oven, no water bath, no stress. The combo of buttery graham crust, tangy cream cheese, and juicy fruit is a crowd-pleaser. Peaches bring sunshine sweetness, and raspberries bring that pop of color and gentle tart finish.

What sets this apart is the balance. The filling is light but still lush, thanks to whipped cream folded into the cream cheese mixture. A quick raspberry swirl and a layer of peach slices make it look fancy without hours of decorating. If you’re new to no-bake desserts, this is a gentle place to start, and if you’re a pro, you’ll appreciate how quickly it comes together.

Want to try another no-bake classic after this? My readers also love an easy fruity option like this no-bake blueberry cheesecake for a bright and breezy dessert lineup.

We served this at a backyard cookout and everyone asked for the recipe. It tastes like summer and feels light after a big meal. I made two and there were still no leftovers.

If you prefer a citrusy vibe for hot days, you might enjoy the zesty tang of this key lime cheesecake copycat too.
no-bake peach raspberry cheesecake

Why You’ll Love Raspberry Peach Cheesecake

Here’s what makes this recipe a repeat favorite in my kitchen.

No oven time. The whole process is chill, literally. Perfect for hot days and small kitchens.
Real fruit flavor. Juicy peaches and tart raspberries keep each bite bright and refreshing.
Simple ingredients. Pantry staples, a few fresh fruits, and you’re set.
Great texture. The crust is buttery and crisp, the filling is silky, and the topping is fresh and juicy.
Make-ahead friendly. It tastes even better after a night in the fridge.

It’s also easy to customize. Swap the fruit if you like, or make minis in a muffin tin. If you want a dessert with a yummy sweet-salty pop for parties, you might also try raspberry pretzel salad for a fun potluck option.
no-bake peach raspberry cheesecake

How to Make Raspberry Peach Cheesecake (Step-by-Step Photos)

This no-fuss method is perfect if you’re a visual learner. Even without turning on the oven, you’ll get a firm, sliceable, creamy cheesecake with lovely fruit on top.

Ingredients

Crust:

– 2 cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
– Pinch of salt

Filling:

– 16 oz cream cheese, softened to room temp
– 1 cup powdered sugar, sifted
– 1 tsp pure vanilla extract
– 1 tbsp fresh lemon juice
– 1 cup cold heavy whipping cream

Fruit topping and swirl:

– 1 cup fresh raspberries, plus more for garnish
– 2 medium ripe peaches, thinly sliced
– 2 to 3 tbsp seedless raspberry jam (optional, for extra swirl)
– 1 tbsp sugar (optional, for macerating peaches if they’re not super ripe)

Notes on ingredients: If your cream cheese is very cold, the filling can be lumpy. Let it soften on the counter until slightly pliable. Choose peaches that smell sweet and give slightly when you press near the stem.

Directions

1. Make the crust: Stir graham crumbs, sugar, and salt with melted butter until the mixture looks like damp sand. Press firmly into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup to really pack it down. Chill 15 minutes.

2. Whip the cream: In a cold bowl, whip heavy cream to stiff peaks. Keep it cold in the fridge while you mix the cream cheese.

3. Mix the base: Beat cream cheese with powdered sugar until smooth and fluffy, 2 to 3 minutes. Add vanilla and lemon juice. Scrape the bowl as needed to avoid pockets of sugar.

4. Fold and fill: Gently fold the whipped cream into the cream cheese mixture in two additions. Stop when you see no streaks. Spread this filling over the chilled crust and smooth the top.

5. Raspberry swirl: Mash 1 cup raspberries with a fork to release juice. Spoon small dots over the filling and drag a knife through to create a simple swirl. If you like a stronger swirl, warm raspberry jam until pourable and drizzle thinly before swirling.

6. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This helps the texture firm up for clean slices.

7. Add peaches and serve: Right before serving, slice peaches thin. If they’re not super sweet, toss with 1 tbsp sugar and let rest for 10 minutes. Arrange peach slices and extra raspberries over the cheesecake. Slice with a hot, dry knife for neat edges.

Tip: If you enjoy mini desserts for parties, you might turn this into individual cups or try something like mini raspberry almond tarts for a finger-food dessert table.

Pro Tips for Best Results

– Use room temp cream cheese for a silky filling.
– Whip the cream until stiff, but stop before it turns grainy.
– Pack the crust tightly. A loose crust crumbles when sliced.
– Chill long enough. Overnight gives the cleanest slices.
– Add fruit right before serving so it looks fresh and bright.

By the way, if you like seasonal twists on creamy desserts, peek at these no-bake gingerbread cheesecake cups to bookmark for winter gatherings.

Storage, Reheating, Freezing, & Make-Ahead Tips

Storage: Keep the cheesecake covered in the fridge. Without fruit on top, it stays fresh for 3 to 4 days. If you’ve added fruit, try to eat it within 2 days so the peaches don’t weep too much. If you anticipate leftovers, add fruit only to the slices you plan to serve.

Reheating: Good news, you don’t reheat this dessert. Just bring it out of the fridge 10 to 15 minutes before serving so the flavors open up and the texture softens slightly.

Freezing: You can freeze the cheesecake without the fruit topping. Chill the cheesecake until set, then freeze the whole cake or individual slices wrapped tightly. Add the fruit when serving. Thaw in the fridge overnight or on the counter for 30 to 60 minutes. The filling stays creamy and the crust keeps decent texture if wrapped well.

Make-ahead: This is a perfect make-ahead dessert. Prepare the crust and filling, swirl the raspberries, then chill overnight. Add peaches and extra berries before serving so they look fresh and taste their best.

If you’re stocking up on easy crowd-pleasers for parties, pin this plus a fall favorite like caramel apple cheesecake dip for a no-fuss dessert table.

If you came here looking for the exact phrase no-bake peach raspberry cheesecake to help plan a menu, you’re in the right place. This one’s reliable, easy, and seriously delicious.

Equipment You Will Need

9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Rubber spatula and whisk
Measuring cups and spoons
Sharp knife for slicing fruit

You don’t need anything fancy beyond a springform pan and a mixer. A food processor can make quick work of graham crumbs, but a zip-top bag and a rolling pin do the job too. If you love easy cheesecakes that punch above their effort level, you might also enjoy the sweet crunch of no-bake pecan pie cheesecake for holiday season.

Common Questions

Can I use frozen fruit?
Yes, but thaw and drain it very well so it doesn’t water down the filling. For topping, fresh fruit looks better, so try fresh raspberries and peaches if possible.

How long does it need to chill?
Aim for at least 6 hours, but overnight is best for clean slices and a firm set.

What if my filling seems too soft?
It likely needs more chill time. Also make sure you whipped the cream to stiff peaks and folded it gently into the cream cheese.

Can I make this gluten free?
Use gluten free graham crackers for the crust. Everything else should be naturally gluten free, but always check labels.

Can I swap the fruit?
Totally. Strawberries, blackberries, or even mango are great. Just keep total amounts similar and add fruit right before serving.

Ready to Chill and Slice

There’s something so satisfying about a chilled slice of no-bake peach raspberry cheesecake on a warm evening. It’s creamy, bright, and feels special without a lot of effort. If you want more flavor inspiration, check out ideas like easy raspberry pretzel salad and keep a variety of no-bake favorites on hand. For more takes on this flavor combo, you might enjoy browsing Raspberry Peach Cheesecake – Julia’s Album and comparing notes with Easy Peach Cheesecake With Raspberry Swirl for extra tips and twists. Can’t wait to see what you make.
no-bake peach raspberry cheesecake

No-Bake Peach Raspberry Cheesecake

This no-bake peach raspberry cheesecake is a creamy and fruity dessert that’s perfect for summertime. With a buttery graham crust and a luscious filling topped with fresh fruit, it’s easy to make and looks impressive for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Total Time 6

Servings: 8 servings

Course: Dessert, No-Bake

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
1 pinch salt

For the filling

16 oz cream cheese, softened to room temp Ensure cream cheese is room temperature for a smooth filling.
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1 cup cold heavy whipping cream Keep it cold until ready to use.

For the fruit topping and swirl

1 cup fresh raspberries, plus more for garnish
2 medium ripe peaches, thinly sliced Choose sweet peaches for the best flavor.
2-3 tbsp seedless raspberry jam (optional, for extra swirl)
1 tbsp sugar (optional, for macerating peaches if they’re not super ripe)

Method

Preparation

Stir graham crumbs, sugar, and salt with melted butter until the mixture looks like damp sand. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
In a cold bowl, whip heavy cream to stiff peaks. Keep it cold in the fridge while you mix the cream cheese.
Beat cream cheese with powdered sugar until smooth and fluffy, about 2 to 3 minutes. Add vanilla extract and lemon juice, scraping the bowl as needed.
Gently fold whipped cream into the cream cheese mixture in two additions until no streaks remain. Spread the filling over the chilled crust and smooth the top.
Mash 1 cup raspberries with a fork to release juice, then spoon small dots over the filling and swirl with a knife. If desired, warm raspberry jam until pourable and drizzle before swirling.
Cover and refrigerate for at least 6 hours, preferably overnight.
Right before serving, slice peaches thin and, if necessary, toss with 1 tbsp sugar and let rest for 10 minutes. Arrange peach slices and extra raspberries over the cheesecake.
Slice with a hot, dry knife for neat edges.

Notes

The cheesecake keeps well in the fridge for 3 to 4 days without fruit. If fruit is added, consume within 2 days. Freeze without fruit topping if necessary.

December 20, 2025 0 comments