Go Back Email Link
No-Bake Cheesecake Feature Image
Print Pin

No-Bake Cheesecake

Course Dessert
Prep Time 15 minutes
Refrigeration 4 hours 15 minutes
Servings 10 slices

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Stand Mixer

Ingredients

Crust

  • 1 1/4 cups cups graham cracker crumbs or 17 squares (approx)
  • 3-4 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1/4 tsp Kosher Salt

Cheesecake Filling

  • 2 pkg 8 oz cream cheese, at room temperature
  • 1 cup whipping cream (35% cream)
  • 1 cup 2% or 5% plain Greek yogurt
  • 3/4 tbsp cold water
  • 1 tbsp lemon juice
  • 1 pkg gelatin (2 1/4 tsp)
  • 1/2 tsp Hedessent Candied Peach Flavour (Can swap Candied Peach Flavour for Hedessent Mango flavour or another flavour of choice, there are a lot to choose from!)
  • 20 drops Hedessent Classic Vanilla Flavour

Instructions

Crust

  • Combine graham crackers, sugar, and salt in a food processor; whirl until fine crumbs form. Pulse in butter until combined, mixture should clump together when pressed. Mist or grease bottom of 9-inch springform pan.
  • Scrape the graham mixture into prepared pan and press with bottom of dry measuring cup over the  base and up 1/2-inch side of pan. Freeze until firm, about 15 minutes.

Cheesecake filling

  • Meanwhile, whip 35% cream in a stand mixer fitted with a whisk attachment until soft peaks form, 3 to 4 minutes; transfer to a bowl and refrigerate.
  • Meanwhile, bloom gelatin; stir with cold water in a microwave-safe bowl, about 5 minutes.
  • Beat cream cheese in same bowl of stand mixer fitted with a paddle attachment on low to medium-low until smooth, 2-3 minutes. Scrape bottom and side of bowl; beat in sugar and lemon juice for 1 minute. Beat in yogurt.
  • Melt bloomed gelatin in microwave; fold in some of the whipped cream, then scrape into cream cheese mixture and beat on low until incorporated. Fold in remaining whipped cream.
  • Stir in Hedessent Candied Peach Flavour and Hedessent Classic Vanilla Flavour. Scrape into prepared base, smoothing out until even. Refrigerate until firm, at least 4 hours or overnight for best results.
  • Insert hot paring knife between cheesecake and pan collar; gently release the collar and lift out cheesecake. For clean slices, dip a chef’s knife under hot water and dry before each cut.

Notes

Pro Tip #1:
Don’t have a food processor? Place 1 sleeve of graham crackers in a resealable bag and crush with a rolling pin to form crumbs. 
Pro Tip #2:
Swap out graham crackers for digestive cookies, or ginger cookies for a hint of spice. 
Pro Tip #3:
Cover and refrigerate for up to 4 days.