Andi’s No Bake Cheese Cake


Recipe: No Bake Cheese Cake


For the Crust:

  • 1 1/2 cups crushed graham crackers
  • 1/4 cups sugar
  • 8 Tbs unsalted butter

For the filling:

  • 24 oz cream cheese (room temperature)
  • 2/3 cups plus 6 Tbs sugar
  • 1 1/2 cups whipping cream
  • 1 Tbs pure vanilla extract

For the topping

  • Store bought canned pie filling (cherry)


In a saucepan melt butter and add crushed graham crackers and sugar until combined. Let cool for a minute and press firmly into a 9 inch spring-form pan. Allow to cool completely before proceeding.

In another bowl whip the heavy cream until soft peaks form and set aside.

In the electric mixer on med to high speed mix the cream cheese, sugar and vanilla until light and creamy.

Fold in the whipped cream and transfer on top of graham cracker crust.

Refrigerate for at least 4 hours. Serve with fruit topping.

Cooking time (duration): 15

Number of servings (yield): 8

Meal type: dessert

My rating:5 stars: ★★★★★

Recipe by yumm yumm yumm.
Microformatting by hRecipe.


on “Andi’s No Bake Cheese Cake
4 Comments on “Andi’s No Bake Cheese Cake
  1. I use this recipe all the time and I LOVE IT. Plus its a big hit with my office! But mine doesn’t seem to stay as a solid. No matter how long I have it in the fridge the crust is always coming up and it just kinda of turns into a smoosh fest in a bowl instead cake on a plate. I don’t know how to make it stick together better. I follow your recipe to a T, so now what..?

    • For the crust, I really take my take smashing down the crust. I takes me well over 5 minutes to push it down into the pan. Sometimes I use the bottom of a flat glass to really press it down. As far as the filling. When you whip the heavy cream go a little longer making sure you have stiffer peaks. Then make sure you gently fold in the whipped cream. Do not stir, it will deflate and cause the filling not to set. Fold, not stir. I only use Philadelphia cream cheese”regular” not low fat. Try these tips and your cheesecake should be more successful. Thanks for visiting andicakes, I’m glad you like the recipe.

Leave a Reply