Buzz
Cheesecake is delicious. And when it’s a no-bake version, it’s nothing short of amazing. This slab-style cheesecake removes the formality of the traditional tall, round ones, giving it a more laid-back, inviting feel. Using a wide, square dish to create the filling makes it easy to spread and even easier to serve later. With just a handful of ingredients, you can whip up a tangy, rich, chiffon-like cheesecake without turning on the oven.
This slab-style cheesecake is easy to make and even easier to enjoy. With just a few simple ingredients and a few hours in the fridge, it’s ready to serve. The whipped cream creates a light, airy texture that transforms the usual density of cheesecake into a delightfully fluffy treat that’s both lighter and more indulgent.
How to prepare a no-bake cheesecake.
Despite its light and airy texture, the signature flavors of tangy dairy, caramelized graham cracker crumbs, and a hint of vanilla remain bold and vibrant. It's clear—this is going to be your new go-to cheesecake.
Step 1: Prepare the crust
Lightly coat a 9-inch square (or any similarly sized) baking dish with butter. Since this won't be baked, feel free to use the elegant dish that’s usually kept for special occasions. Combine graham cracker crumbs with melted butter, then press it firmly into the dish to form a solid crust. Place it in the fridge as you work on the filling.
Step 2: Make the filling
In a large mixing bowl, create the cream cheese base by whisking together sugar, salt, lemon juice, and melted butter. In a separate bowl, warm the cream cheese in the microwave until it becomes smooth and soft. Add this to the sugar mixture and whisk everything together until fully blended. Set it aside.
Whisk the cream and the second portion of sugar in a large bowl to create the whipped cream. Once it’s done, gently mix in the vanilla extract. Carefully fold the vanilla-infused whipped cream into the cream cheese mixture in three batches. The resulting mixture will be light and decadently fluffy. Pour the cheesecake filling into the prepared dish, then spread it evenly over the crust using a spoon or spatula.
Step 3: Let it chill in the fridge
Cover the cheesecake with plastic wrap or a tight-fitting lid and place it in the fridge to set for at least four hours, or preferably overnight. The cold temperature will help the cream cheese and heavy cream solidify, making the cheesecake easier to slice later.
For cleaner slices, use a hot knife and rinse it off after each cut—but that’s a bit too formal. So, for a more laid-back approach, grab a regular square-edge dessert spatula, or just take a big dessert spoon and embrace the chaos. This airy cheesecake can be stored, covered, in the fridge for up to five days.
Simple No-bake Cheesecake Recipe
Ingredients:
Crust
1 ¼ cups of graham cracker crumbs
5 tablespoons unsalted butter, melted
Cream Cheese Base
½ cup sugar
1 tablespoon + 1 teaspoon lemon juice
¼ teaspoon salt
2 tablespoons butter, freshly melted
16 ounces cream cheese, microwaved until soft and creamy
Whipped Cream
- Add 10 ounces of heavy cream to the mixture.
Combine graham cracker crumbs with melted butter, then press the mixture into the bottom of an 8-inch or 9-inch square casserole dish or baking pan. Refrigerate it to firm up while you prepare the filling.
Whisk together sugar, lemon juice, salt, and melted butter until the sugar dissolves completely. Blend in the melted cream cheese until smooth and set aside.
Using an electric mixer with a whisk attachment, whip the heavy cream along with the second portion of sugar until stiff peaks form. This should take just a few minutes, so keep an eye on the mixer. Once ready, gently incorporate the vanilla extract.
Carefully fold the whipped vanilla cream into the cream cheese mixture in three parts. The result should be much lighter with a fluffy texture. Once completed, spread the cheesecake filling over the chilled crust. Cover and refrigerate for four hours or overnight.
