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     Hi everyone! This week I am going to show you all how to make a No Bake Cheesecake. This is a great alternative for when you don’t have time to make a traditional cheesecake. This takes about 20 minutes and a setting time of 2 hours as opposed to the 3 hours and setting time of 9+ hours it takes to make the traditional kind. Now granted, most of that time is time spent waiting for it to set but still. It is well worth it in my opinion, but hey sometimes you just don’t have time.   

    To me there is no substitution for a traditional cheesecake. There are however, those times when you want something a little lighter and not as dense as a traditional style cheesecake. Say you want it in a parfait or trifle format with some compote and whipped cream.  That is where this recipe is great. So lets get to it.

   . We are basically going to be making my Plain Vanilla Cheesecake recipe but in place of eggs we are going to fold in whipped cream to lighten it up. A lot of recipes for no bake cheesecake use cool whip and confectioners sugar. However, in my opinion no bake cheesecakes can typically be a little too sweet which I think is why I don’t prefer them. So, I elected to use granulated sugar and whipped cream with no sugar added. If you think this is not sweet enough by all means add sugar but I think it is plenty sweet enough.  

   To ensure that our heavy cream will whip to stiff peaks, it really is crucial that our bowl and our whisk is very clean and free of any oils. If there is just a little bit of oil from something else that we made on either the bowl or the whisk, our heavy cream will not whip. The best and easiest way around this is to whip up our heavy cream first and set it aside to be used later. 

    So, the first thing we are going to do is whip that heavy cream up in the bowl of our stand mixer with a whisk attachment. Transfer that to another bowl and set it aside until the end of the recipe.

       As always we are going to start with soften cream cheese. Get that in the bowl of your stand mixer and beat until smooth. Don’t forget to scrape down the bottom and the sides of your bowl and beat once more until totally smooth. Usually, when we are making a traditional cheesecake, we have the safety net of the oven to melt and cream cheese chunks that we may have missed but in a no bake cheesecake we don’t have that safety net. So, it is more important than ever to make sure you mixture is super silky-smooth.

      Add the sugar and mix until incorporated. Then add the plain greek yogurt and mix until incorporated.

        Next, we are going to take that whipped cream from before and fold that into the cheesecake mixture.  To fold, you are going to take your rubber spatula and scrape under the mixture and fold it into itself.  It’s helpful to do figure 8 motions. So scrape under the mixture at a diagonal and fold it onto itself, turning the bowl as you repeat this motion until you see no more streaks in the batter and the 2 mixtures are one.

No Bake Cheesecake

Yield: 1 9 Inch Cheesecake

Prep Time: 20 minutes

Additional Time: 20 hours

Total Time: 20 hours 20 minutes

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Ingredients

• 1 Pint of Whipped Cream
• 3 Packs of Cream Cheese
• 1/2 Cup of Plain Greek Yogurt
• 1 Cup of Granulated Sugar
• 1 TBSP of Vanilla Extract

Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment or hand mixer, whip up the heavy cream to stiff peaks. Set aside. 
2. Beat the cream cheese until smooth. Scrape down the sides and the bottom of the bowl.
3. Add the sugar and beat until smooth. Scrape down the bottom and the sides of the bowl and beat until smooth once more.
4. Add the plain greek yogurt, beat until smooth, scrape down the bottom and the sides of the bowl and beat again until smooth.
5. Using a rubber spatula, fold in this mixture to the whipped cream mixture.
6. To make a Cheesecake- Pour this mixture into a prepared pan and refrigerate for 2 hours.

Note: I used a third of the ingredients for this recipe to make a smaller batch so that is why the quantity might look smaller than expected.

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