Another no oven dessert for the hot days of summer
Just as summer was starting to heat up, I decided that I was going to try 5 no-bake summer desserts. I wanted desserts that wouldn’t require the use of the oven but would still satisfy my sweet tooth. This No-Bake Cheesecake from www.sallysbakingaddiction.com was next up on the list!
You can see the original post with my list of desserts here.
I have never had a no-bake cheesecake before. I like baked cheesecakes so I figured this was worth a try. It does require some planning since it needs time to chill out in the refrigerator. I started mine around 9:00am and we cut into it at 9:00pm.
I crushed about 15 full-size “sheets” of graham crackers. This gave me the required amount of 2 cups with just a little bit left over. The food processor makes quick work of it but if you don’t have a food processor, you can use a blender or a zip-top bag and a rolling pin.
The crust is very easy to make and doesn’t require any baking! Just pop it into the freezer for 15 to 20 minutes while you work on the filling. Make sure you use the back of a glass or measuring cup or something smooth to really press the crust together.
I used my Ankarsrum to whip the whipped cream. It is fast and made stiff peaks. I used a hand mixer for the cream cheese and sugar. Finally, I folded in the whipped cream being careful to not deflate the mixture but also to make sure it was combined thoroughly.
On a side note
I used this brand/package of cream cheese, softened to room temperature. The recipe called for 680 grams, so doing some math, I needed to buy 3 packages since these are only 250 grams in each. I used an empty bowl and my trusty scale to find the 680 grams necessary. But guess what? When I weighed all three blocks together (and I scraped the packages empty), it was only 728 grams. I know it’s been a while since I was in school, but I’m pretty sure 250 + 250 + 250 = 750.
I decided to get a block of butter. The butter also said 250 grams on the package. I took it out of the package and it weighed 245 grams. I put the wrapper back with it, but it was only 248 grams.
Up next on my To Do list: How to figure out if my scale is accurate.
Back to the recipe
Once the cheesecake mixture is gently but completely combined with the whipped cream, add it to your frozen graham cracker crust. The recipe says to place it in the refrigerator for at least 6 to 8 hours but 12 hours is best. I wasn’t sure if it needed to be covered or not, but I did add a layer of cling wrap to the pan. I just have this thing about open/uncovered food in the fridge. I can’t explain it.
The Results of the No-Bake Cheesecake
Being my first foray into No-bake cheesecake, I really wasn’t sure what to expect. I didn’t immediately love it. It was okay. It was creamy and had a great texture. The slices stayed together when cut and the crust was amazing! The brown sugar makes the crust so much better. I will remember to add brown sugar to my regular cheesecake crusts.
But no-bake cheesecake is just not a dessert for me. If presented with a slice of regular cheesecake or no-bake cheesecake, I’ll take the regular cheesecake. My husband and son both really liked it. My husband added a scoop of cherry pie filling to the top of his second slice and I think that did make it better.
The Recipe as written
I really liked the layout and visual style of the recipe by Sally’s Baking Addiction. I found the instructions to be clear and easy to follow. This recipe didn’t require odd equipment or difficult-to-find ingredients. This is the first recipe I’ve made from this site and I will go back and try more.
Have you made No-Bake Cheesecake before? What is your favorite topping? Let me know down below what you think of no-bake cheesecakes.
Need another no-oven summer dessert? Try these no-bake peanut butter bars! They are delicious and come together quickly.