The EASIEST No-Bake Cheesecake Recipe

The EASIEST No-Bake Cheesecake Recipe

– Hey guys! So today’s recipe is being dedicated to one of my subscribers, Byron Chandler. Hi, Byron! Byron, you’ve been so patient with me asking me for my triple
berry cheesecake recipe, and today is the day. So I decided to share with you one of my easiest cheesecake recipes because this one involves a filling that you don’t actually have to bake. And this is perfect in the summertime when we don’t want to heat
up our ovens too much. So the only thing you
have to bake is the crust, and it only takes about
six to seven minutes. Let me show you how easy this beautiful cheesecake comes together. So to make our crust, we’re gonna make this
really quick and easy and we are going to use
pre-ground graham cracker crumbs. This is something that
I recently discovered at the supermarket. I know, there might be
people out there laughing, thinking, “Beth, things
have been around for years.” But I just discovered it and it saves a ton of time because you don’t have to
whip out the food processor to actually grind up your graham crackers. So we’re gonna measure out two cups. Now if you don’t have access
to graham cracker crumbs, you really could use any
kind of cookie crumb. Outside of the United States, a lot of people say digestive biscuits. I’m not actually sure what those are, but they sound lovely. Anyway, you might give those a try. Then to that we’re gonna add two teaspoons of sugar and a little pinch of salt. So you can go ahead and
whisk that up with a fork and then we’re gonna add six tablespoons of melted butter. And the idea is you want to create a crumb that sticks together. So it’ll look sort of like damp sand. We’re gonna transfer this
into a springform pan. These are the pans that have the ring that you can actually release. And this is helpful when it comes time to take the cheesecake out. And so you’re gonna take all those crumbs and put them in the bottom and just give your tin
a little bit of a shake to make sure that they’re
all sort of level and even. And then go in with your hand and using a little fist-bump motion, you’re gonna wanna ride
up the side of the tin. This is going to create the crust. And you wanna go about two inches. So just go ahead fist-bumping your way all the way around the ring. And then once you get to that stage, you then want to go in and with your hand, pat down the bottom of the pan to make sure there’s enough crumb there. And then the final step is to take a measuring cup and just press it against the corners and that will get those
corners really tight. And then you can do the
same thing on the bottom, just patting down the crumb on the bottom of your tin. And then it’s ready for the oven. So then we are going to bake this at 375 for anywhere from six to seven minutes. You’ll know that it’s done when it starts to turn
golden brown and fragrant. And meanwhile, we can
make our no-bake filling which is so easy to do. So in an electric mixer, we are going to add 16 ounces
of softened cream cheese. And then we’re gonna add
one cup of powdered sugar. And you wanna combine the
cream cheese with the sugar just until everything is nicely mixed. And then we’re gonna add one
teaspoon of vanilla extract. And you can beat that up. And then we are gonna take this mixture and place it in a large bowl. And you don’t even have to
wash out your mixing bowl. This is what makes this so easy. So we are gonna keep that mixing bowl and to it we’re gonna add two cups of heavy cream, a half a teaspoon of vanilla extract and one tablespoon of powdered sugar. So we wanna whip this up just until we get some nice, soft peaks. And then we’re gonna add back
the cream cheese mixture. And we’re gonna beat that up just until everything
is nice and combined. So then we’re gonna transfer
this into our cooled crust. And then, at this point it is helpful to have a nice little offset spatula. Just to kind of press
that cream cheese mixture down into your tin. And give it some nice
decorative swirls on top. And then you’re going to
cover it with some foil and pop it in the fridge. Now you do wanna let this set up for probably two hours or so, or overnight if you have it. Just so that when you go to cut into it, you get nice cake wedges and that it doesn’t sort
of spill out everywhere. Okay, so for my triple berries, I’m gonna use some fresh raspberries, some blackberries and
some fresh strawberries. I do like to use smaller strawberries and keep the little green parts on and slice them in half. That spots of green just
adds a really beautiful, almost garden-fresh
quality to this cheesecake. And Byron, because you’re
such a loyal subscriber, I have to add one more berry to the mix. So consider this the
triple berry bonus berry. I am gonna add some blueberries because they’re my favorite berry. And really there’s not a lot
of precision with this process. You can just pile those berries high, any which way. It doesn’t have to be perfect. What I love about this cake is the sort of beautiful,
rustic quality it has. So the more loosey-goosey, the better. You will see, you will have
one beautiful, summery dessert on your hands. You’ve got that crunch
of the graham cracker and that creamy decadence of
the cream cheese underneath, and of course mixed with that
tartness of the fresh berries. It is such a great flavor combination. And so easy too. It took hardly any time to put together. Byron, I hope you enjoy this quadruple cheesecake
recipe and give it a try. But most importantly, thank you so much for all of your support. It means so much to us YouTubers. None of these channels would go anywhere if it wasn’t for the supportive community that we have come to know week after week. So thank you. Alright you guys. I’ll see you back here next week and if anybody else has any more requests, please let me know. I’d love to hear ’em. Bye. (upbeat music)

100 thoughts on “The EASIEST No-Bake Cheesecake Recipe”

  1. Thank you Beth for your lovely videos – they make me feel all happy inside and then I actually make some of your recipes!! You had given me some tips on another video for a good Easter menu, which I made and it turned out so well! I think Easter might end up being at my place frequently in the future now 😉 I loved your Fall French menu too – I made it for this past Valentine's Day actually! And I will be making it again next weekend for a good friend of mine and her hubby. She is a high school French teacher and I think she will just love it – especially the gougeres!! You have made me so excited about entertaining! 🙂

  2. A spring form pan, yes! One tool you have used that I actually already have 😉 Also, this recipe seems perfect, but I am so over berries. I have had more than my fair share of berries this summer. I am so ready for Fall fruits. Can't wait to see what you have in store for us this Fall/Winter. (on a side note, hope you are having a lovely time in France this year)

  3. Dear people from Europe (esp. Germany)! Do you have an idea what kind of cookies/ biscuits we could use for this recipe? Thanks!

  4. This looks incredible! I've made several of your recipes and look forward to trying this one tomorrow. Do you think I could chop up strawberries and add it to the cheesecake mixture to make it a simple strawberry cheesecake?! 🙂

  5. Beautiful cheesecake!!! So many delicious contrasting flavors like the crunchy crust, rich cream cheese mixture, and the fresh, sweet berries. Would you recommend adding some lemon zest or mint maybe? +Entertaining with Beth

  6. Hello Beth! I love your recipes! Can you make something with orange or lemon ice cream? Those just taste so fresh and summery! ^_^

  7. Hi Beth, this cake looks amazing!! I would love to see how you make a fresh pasta dough or Sfogliatella which is an amazing Italian desert…

  8. Beth, i love this cheesecake. No bake filling is a great idea, specially in the summer. I love that thick and creamy filling. For me, the crust is the best part!

    Have a wonderful week Beth!


  9. In terms of flavor what would be the difference between a baked and a no-bake cheesecake, I wonder? I've only done baked cheesecake which I know are delicious!!!!

  10. This looks delicious. Do you have any game night recipes that are kid friendly? We like to host a game night and invite our friends and their children over, but we are running out of ideas. Any suggestions?

  11. Beth, you put so much love into your videos! 😄 I'm going to make this for my husband soon. I love the no bake part! – Erica in WV

  12. I'm from San Diego but have an affection for UK products. You can order digestives on Amazon. They are a must try and would be delicious for a crust 😍😘

  13. Hi Beth when you say heavy cream, are you talking about regular 35% cream or whipping cream, in Canada we have both, but i am not sure if the heavy cream whips ?

  14. Beth i love you so much and you recipes. But i have a big big problem with all recipes which contains cream cheese. Well i live in Turkey and dont know if there is a difference between your cheese and mine. Sometimes i use cream cheese to make cupcake frosting. And every times it is getting so runny. What is the problem… Can you suggest anything for me?

  15. I have been trying so hard to come up with recipe ideas and not mentioning recipes that you have already prepared. Is there such thing as an apple cider cupcake? For the fall!

    I am a huge cupcake fan, and if it is not too much to impose, would it be possible for you to demonstrate a lavender, honey cupcake? The idea combo sounds so elegant.

    Thank you in advance. I love your videos, you are very charming!


  16. Oh my god you always impress me with you elegant and luxurious recipes! i love this cheesecake i'm gonna give it a try for sure! hope you're having a beautiful summer!

  17. digestive biscuits are crumbly wholegrain cookies waaaaayy yummier and a little healthier than graham crackers. You don't need a food processor to break them down just put them in a baggie and beat them a little with a rolling pin. You wouldn't need to add any sugar, just the butter if you use digestive biscuits.

  18. Hey Beth! Could you cook the berries and make a compote to go on top? Or would that mess up the filling? Thanks so much! lots of love! 🙂

  19. hi Beth! I love your channel so much! you are so funny and talented! do you think you could show us some more great strawberry desserts? thank you so much! :0)

  20. Hey Beth! Love your channel. Made the cheesecake yesterday it's amazing!!! Tastes like vanilla clouds. I was just wondering how long it can be stored for in the fridge…

  21. sorry I need to do one more thing😍😘😍😍😍👸👸👸👸👸👸👸💑👨‍👨‍👦‍👦 my trend PS love you

  22. it s me💪💪💪💪💖💖💖💗💗💗💗💝💝💝💝💝❤❤❤❤❤💓💓💓💓💓💓💓💓💘💘💘💘💘💘💪💪💪💪💪💪💪💪💪✌✌✌✌✌ girl you got it by PS love you

  23. Beth, I love yours recipes. Thanks for share! Today I saw 4 videos with ENTERTAINING WITH BETH….. Lovely!

  24. I nailed this one on Friday Beth!! Everyone was super impressed. My mom is my #1 fan when I make cheesecake now. Hahah! I used all of the berries and left those greens on top of the strawberries. 😉 👌🏼 very detailed presentation. Thanks for taking me under your wing! •BLESSINGS BETH• 💖☺😘

  25. Hi Beth! I'm Luisa from Monterrey, México, recently moved to Dallas. I made this cheesecake to celebrate my first month of marriage. My husband loved it and so did I, it was delicious! I will remember this cheesecake forever.
    Thank you =)

  26. just a suggestion: what i did was to make the filling and serve it with berries and choc pieces it became gluten free, Beth's idea in one of her videos to omit cookie crumb, it was a hit of course

  27. Hi Beth. First off,you are amazing. Luv u. Can I make this cheesecake the night before? Kind of worried whether the fruit will run.

  28. Just made it for a party and was a huge sucess!! And its so simple to make! Love it, thank you Beth, you gained another subscriber and fan! 😊

  29. yes Byron! and thank you Beth for another elegant, delicious recipe to bring people together and make them very happy:)

  30. PS- my 8 year old daughter and 11 year old daughter have been loving your videos. Thank you for making it family friendly!

  31. Hi Beth, I've made this dessert before and it came out perfectly and looked absolutely gorgeous. This time a small piece of the crust has fallen off after I baked it. I patched it with a bit more of the graham cracker crumb/butter mixture and hope this works. I did not bake it again. What do you think ? Also, what do you think of adding a bit of sour cream to the filling ? I'm used to New York style cheesecake which always uses some sour cream. Lastly, I'd just like to say that I love your channel. Your recipes are always great, easy enough to make and look gorgeous. Thank you for all you do to make dinner and entertaining easy, enjoyable and visually delicious as well.

  32. Hi! Beth, how did you transfer to cake stand. Did you place a round sheet underneath spring form pan? I find it hard because crust is so fragile

  33. There's not been a single recipe of yours that has let me down. Each and every one of them have been more than perfect. Much love to you Beth all the way from the UAE ❤️

  34. Hello Beth, I have question, can I freeze it? It's gonna be ok after freezing? I want to make them in advance and want to be sure

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