Freshly whipped cream is the secret to this heavenly, no-bake cheesecake. Perfect for summer or any occasion, wow your guests with this sublime treat!
From being a running punchline in a beloved 80s sitcom, to defining the desert culture of the Empire State for more than a generation courtesy of such establishments as “Junior’s” and “Eileen’s,” cheesecake is a perennial favorite, and a crowd pleaser like few others.
But why?
In a food and entertainment culture so thoroughly dominated by a constant drive for ‘innovation’ and ‘exoticism,’ the cheesecake risks being ‘old fashioned’ or possibly ‘boring.’ Or is it? Is blissful predictability necessarily ‘boring?’ Conversely, is always being surprised or challenged or forced to ‘ponder your palate,’ actually a good thing? Sometimes, sure. But sometimes we need to bring it all back home.
Regardless of its incarnation, cheesecake is predictable, and the standard recipes, or at least the rough outlines thereof, are rarely altered beyond the realm of familiarity – and for good reason. Everyone already loves it, and everyone already has a very particular ‘something’ in mind when they order or bake their own.
However, there’s no escaping that the cheesecake is heavy, dense, and almost always requires at least two rounds of baking – one for the crust, and one for the filling, and possibly some stovetop action for the topping if you’re using melted chocolate or a fruit reduction. That’s a lot of heat, and during the summer months that might make baking your own something less than inviting.
To that point, today’s cheesecake isn’t attempting to reinvent the wheel, or ‘challenge’ your palate. Instead, we’re bringing the classic cheesecake in line with the summer season.
Today’s No Bake Freezer Cheesecake is perfect hot summer days when turning on the oven would be akin to self-immolation, or for when you really want something sweet and cold after dinner, but are craving something a tad bit more ‘substantial’ or ‘mature’ than ice cream or sorbet.
Now, with the formalities out of the way – No-Bake Whipped Cream Cheesecake.
To begin, we start by combining butter, graham crackers, and sugar in a food processor, and then processing until the resulting mixture is workable. You want it ‘crumbly’ but you don’t want it falling to pieces – you want to be able to mold it. Now, press this ‘dough’ into a spring form pan as pictured bellow. You want the crust to be thoroughly compacted and formed to the bottom of the pan, but be careful not to crack the dough.
Next, whip heavy cream and powdered sugar until light and fluffy. You want the cream to form peaks, but you don’t want it dense or firm, and you’ll see why in a second. Once that’s done, beat cream cheese and sugar together until you have a smooth, creamy mixture, free of clumps or ‘pockets’ of un-whipped cheese. After that, whisk the whipped cream into the cream cheese mixture a few spoonfuls at a time, mixing as you go. You want the mixture thoroughly combined, but again, be careful not to overbeat it.
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No-Bake Whipped Cream Cheesecake
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cheesecake 1x
Ingredients
For the Crust:
- 9 graham crackers
- 6 tbs. butter – softened
- ¼ cup of sugar
For the Filling:
- 2 packages (8oz. each) of cream cheese – softened
- ½ cup sugar
- 8 oz. of heavy cream
- 2 tbs. powdered sugar
- 1 pint of fresh blueberries
- 3 – 4 tbs. of raw sugar
- ½ cup strawberry jam
- 9-inch springform pan
- Cling film
Instructions
- Combine the graham crackers, ¼ cup of sugar and 6 tbs. of butter in a food processor and process until crumbly and workable.
- Press these crumbs into the spring form pan.
- Whip the 8 oz. of heavy cream with the 2 tbs. of powdered sugar until light and fluffy whipped cream is achieved.
- Beat cream cheese and sugar together until smooth and creamy.
- Whisk the whipped cream into the smooth and creamy cream cheese mixture.
- Spoon this mixture into the pan prepared with the graham cracker crust.
- Gently press the cling film to the surface of the cake.
- Place in the freezer.
- Mix the blueberries with the raw sugar.
- Take out of the freezer and place in the refrigerator about an hour before you would like to serve the cake, remove the cling film and spread the strawberry jam over the top and place the prepared blueberries on top.
- You may place any leftover cake back in the freezer or in the refrigerator, whichever you prefer.
Notes
*Prep Time does NOT include Inactive Prep Time
Nutrition
- Serving Size: 8 pieces of cake
Finally, pour the mixture into the springform pan, carefully top with cling wrap, and then freeze it for about two and half to three hours.
While the cake freezes, mix together blueberries and raw sugar. Once the cake is done freezing, top it with some strawberry jam, and then sprinkle the top with the blueberries.
Allow the cake to sit for about an hour or two before serving, and you’re done, a summer friendly desert, that’s super simple, and heat-free to prepare.
Enjoy with Love!
angiesrecipes says
It looks so GOOD! I love that thick crust 🙂
DAVID J MYERS says
Catherine, I’m not a huge cheesecake fan although my lovely wife is. This version appeals to be due to the fact that it seems a bit lighter with the whipped cream mixed in and of course, not having to bake it in the summer time is a win. My favorite all time cheesecake was experienced one time only. It was at a local restaurant and the chef had made a ricotta cheesecake…and it was still warm when we got a couple of slices. Fabulous! Loved it…but I’ve never seen one since and for the local chef, it was a one-off… Take Care, Big Daddy Dave
Medison From CookwareStuffs says
Hey Catherine..am a big fan of cheese and this looks wow and sound sooo delicious….i can’t wait make this..Thanks for sharing an amazing recipe …!
Cristina Petrini says
Uncooked pies are the best for the summer! Yummy!
Elaine Benoit says
I have never found cheesecake to be boring and that goes for your delicious no bake version! It looks perfect and scrumptious! The perfect dessert to bring to any bbq!
Nicoletta De Angelis Nardelli says
What a beauty this cheesecake is! Love that it’s no bake and I bet the addition of whipping cream makes it ultra creamy and delectable.
Leslie says
This looks absolutely divine! I’m bookmarking this page to make this for July 4th! Thanks for sharing!!!
Elizabeth Keene says
This looks amazingly delicious! I would love to share this at a summer get-together with friends.
Kylie | Midwest Foodie says
Cheesecake is my favorite and not baking things on warm summer days is my other favorite! Can’t wait until I go blueberry picking this year so I can try this recipe. Thanks for sharing!
Pati Robins says
oh wow this beauty is no bake ? i am so trying this x
Yeah Lifestyle says
I love baking with local and seasonal fruit and this cheesecake photo is making my mouth water. I would love to try making this recipe this weekend
natalie says
This looks amazing! I have never attempted to make a cheesecake before but this doesn’t look too complicated. Tempted to give it a go!
Shannon Gurnee says
This looks like a delicious recipe! I’ve never made a no-bake cheesecake before, but I would love to give this recipe a try. Thanks for sharing.
Alexandra Cook says
I love cheesecake too!!! But I just find it too tedious to make, although I haven’t really attempted at making one, haha.
Myrah Duque says
You had me at no-bake! Since my oven broke down, I’ve been trying to stay away from baking recipes.
Arya says
Oh god! This is one of my favorite recipes ever, I’m thinking that I have blueberries in the freezer…great idea !
Kalyan Panja says
Thanks for sharing about this interesting recipe and such an attractive dish to cheer ourselves after so many pulls and pressures of the day.
Kara says
This looks delicious, I have a no bake recipe for baileys cheesecake which tastes amazing
Denise says
What an incredible dessert! You can never go wrong with cheesecake, and yours looks fantastic!
Kristen says
This looks so incredibly delicious. I love that it is a no bake and I can make this with my kids.
Anna says
This looks sooo irresistible and utterly delicious! No bake cheesecakes are just perfect desserts, especially in the summer, when the last thing I want to do is turn the oven on!
Amanda Mason says
I’m loving the raw sugar mixed on the blueberries! I have all ingredients to make this, as well as the spring pan! I’ve never made cheesecake before but this looks amazing! And that graham cracker crust…YUM!
Marisa F. Stewart says
The whole family loves cheesecake. It is a classic because it is so good and you can really get inventive with the toppings. I like that your version is a no-bake one. No more cracked tops to contend with. I’ll be making your version next.
Veronika's Kitchen says
Love no-bake desserts during the summer time! It’s too hot to turn on the oven…) Plus, who doesn’t like a good slice of cheese cake! Would have it right now!
Karyl Henry says
I learned how to make homemade whipped cream recently and I am obsessed. I don’t eat cheesecake often, but that’s just because I’ve never made it before. Your recipe looks easy and so good, I’m going to have to give it a try
Claire | The Simple, Sweet Life says
This looks so simple and delicious! I love the fresh blueberry and strawberry preserves combo you used to top it.
Cathleen @ A Taste of Madness says
Cheesecake is the one dessert that I buy instead of make. And I have no idea why! This looks like it would be a favourite at my house too!
Danielle says
This looks so delicious! I am a big fan of cheesecake and an even bigger fan of easy recipes like this.
Sam says
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I love Croatia says
Absolutely stunning! Thank you on a detailed impressive recipe!