I remember the first time I tried making no bake cheesecake filling and it was a complete mess because I forgot to soften the cream cheese and then the mixer was all over the counter and my kids were laughing and trying to help and it took forever but somehow it turned out creamy and soft and everyone ate it straight from the bowl and said it was the best thing ever.

Sometimes I make it late at night because I have a sudden craving and I don’t want to turn on the oven and it’s so easy to whip up the filling and fold in the cream and sugar and it feels like magic when it gets light and fluffy and I can sneak a spoonful before anyone notices.

One weekend I tried adding a little lemon juice and thought it would taste weird but it gave the filling a tiny tang and made it taste bright and fresh and my husband asked me if I changed the recipe and I just smiled because it was my little secret and it worked perfectly and the kids were happy to lick the spatula after.

I love making it in small cups for parties because the kids can grab one and everyone is happy and messy hands are inevitable and sometimes a little spills on the counter and that’s okay because it makes the kitchen feel alive and the filling is so soft and creamy and you just can’t resist taking another bite.

If you ever wonder what to eat with it I like pairing it with fresh berries and chocolate chips and a drizzle of honey and Salted Caramel Pecan Brownies that I already tried with it and they all taste delicious and nuts or crushed cookies on top are great and even a little whipped cream makes it extra fun because you can mix and match every time and everyone always asks for seconds.

I remember one time the kids wanted to help and they dumped way too much sugar and it was way too sweet at first and we had to balance it with extra cream and it took a little longer but the result was still amazing and I laughed so hard and they were proud and we made a little mess but it felt like such a fun adventure and I would do it again in a heartbeat.

Making it for birthdays or just because feels like a treat because it is quick and no baking is involved and I can add whatever flavors I want and sometimes it’s chocolate sometimes it’s fruity and the texture is always smooth and soft and everyone gathers around to watch me spoon it into cups and it makes me happy to see them smile and eat with their fingers if they want.

Ingredients

Cream cheese
Heavy cream
Powdered sugar
Vanilla extract
Lemon juice
Graham cracker crumbs
Butter

Ingredients notes

Cream cheese soft and smooth cheese that makes the cheesecake creamy
Heavy cream thick cream that whips into fluffy texture
Powdered sugar very fine sugar that melts easily in the filling
Vanilla extract liquid that gives sweet flavor to the cheesecake
Lemon juice juice from lemon that adds little tangy taste
Graham cracker crumbs crushed cookies that make a crunchy base
Butter melted to mix with crumbs and hold the base together

how to make no bake cheesecake filling ?

Step 1: prepare the pans.

Start by choosing a cake pan or small cups and line them with paper or lightly grease the sides because this will help the cheesecake come out easy and neat.

Step 2: make the crust.

Mix the graham cracker crumbs and melted butter together then press the mixture into the bottom of the pan or cups and press down gently so it holds together and makes a flat base.

Step 3: beat the cream cheese.

Put the cream cheese in a big bowl and beat it with a hand mixer or spoon until smooth and no lumps remain so the filling will be creamy and soft.

Step 4: add sugar and vanilla.

Add the powdered sugar and vanilla extract to the cream cheese and mix well so the sweetness and flavor spread evenly and everything becomes smooth.

Step 5: whip the heavy cream.

Pour the heavy cream into a separate bowl and whip it with a mixer until it forms soft peaks then gently fold it into the cream cheese mixture so the filling becomes light and fluffy.

Step 6: add lemon juice.

Squeeze in a little lemon juice and fold it carefully so the cheesecake gets a hint of tangy flavor and balances the sweetness.

Step 7: assemble the cheesecake.

Spoon or pipe the filling over the crust in the pan or cups and smooth the top with a spatula so it looks even and nice.

Step 8: chill the cheesecake.

Put the cheesecake in the fridge for at least four hours or until it sets because chilling makes it firm and easy to cut and serve.

Step 9: serve.

Remove the cheesecake from the pan or cups and decorate with fruit or chocolate if you like so it looks pretty and tastes amazing.

Kitchen equipment needed

Mixing bowls
Hand mixer or whisk
Spatula
Measuring cups
Measuring spoons
Cake pan or small cups
Refrigerator

Storage options

Store the no bake cheesecake in an airtight container in the fridge for up to five days because it keeps the filling fresh and creamy and you can also freeze for one month and thaw in the fridge before serving.

Variations

You can make chocolate no bake cheesecake by adding cocoa powder to the filling or add fruit puree for fruity flavor or make mini cheesecake cups for easy serving or swirl in caramel or chocolate sauce to make pretty patterns.

FAQs

What is no bake cheesecake filling made of?

No bake cheesecake filling is made of cream cheese heavy cream powdered sugar vanilla extract and a little lemon juice because these ingredients make the filling smooth and creamy and sweet.

What does no bake cheesecake filling taste like?

It tastes sweet and creamy with a little tangy flavor from the lemon juice and it melts in your mouth and pairs well with crunchy crust and fruits or chocolate.

Can I make no bake cheesecake without cream cheese?

Yes you can use mascarpone or ricotta as a substitute because they also give creamy texture and mild flavor but the cheesecake might be slightly different in taste and firmness.

How long does no bake cheesecake need to chill?

It needs at least four hours in the fridge because this allows the filling to set and become firm and easy to cut and serve.

Can I freeze no bake cheesecake?

Yes you can freeze it for up to one month because it keeps the cheesecake fresh and you just need to thaw it in the fridge before serving.

Is no bake cheesecake healthier than baked cheesecake?

It can be lighter because it does not use eggs or heavy baking cream but the sugar and butter content can still be high so portion control is important.

Can I add fruit to no bake cheesecake filling?

Yes you can fold in fruit puree or small chunks of fruit because it makes the cheesecake fruity and colorful and adds extra flavor and nutrition.

How do I make no bake cheesecake filling fluffier?

Whip the heavy cream until soft peaks before folding it into the cream cheese mixture because this adds air and makes the filling light and airy and easier to scoop.