Easy Peasy No-Bake Cheesecake Recipe

I made these last Sunday for a picnic date, and they were wonderful! I’ve never been a huge fan of cheesecake but these were actually delicious.

Pinterest Image no bake cheesecake.png

This recipe makes enough to fill about 4-6, 16 oz mason jars. You could certainly use plastic cups for easy clean up though!

Here’s what you’ll need:

  • 16 oz cream cheese, softened (2 blocks)
  • 2 cups powdered sugar
  • 1 stick salted butter
  • 1 stick UNsalted butter
  • 1/8 cup heavy cream
  • 1 Tbsp vanilla bean paste (or 2 Tbsp vanilla extract)
  • 13 whole graham crackers
  • 1/4 cup light brown sugar
  • 21 oz can of cherry pie filling (or whatever kind of filling your heart desires)

Directions:

  1. Melt salted and unsalted butter together in a bowl.
  2. Crush graham crackers into small crumbs and combine with brown sugar. (I used my food processor for this, but you could easily do it by hand.)
  3. Spoon about 3 Tbsp of the melted butter into the graham cracker/brown sugar mixture and mix until evenly incorporated. Set aside.
  4. Whip together cream cheese and heavy cream until smooth. (For this step I used my Kitchenaid mixer to speed the process along. You could use a hand mixer or hand whisk in place of that.)
  5. Add the powdered sugar a little at a time, mixing until evenly incorporated and smooth.
  6. Slowly pour the remainder of the melted butter into the cream cheese mixture. (Slowly so you don’t splash melted butter in your eye… I speak from experience.)
  7. Stir in the vanilla bean paste and gently mix until evenly mixed.
  8. Transfer cheesecake mixture into a piping bag. You can use one fitted with a decorating tip if you want a little extra pizazz, or just use a plastic baggie with the tip cut off! Your choice. Set aside.
  9. Spoon some of the graham cracker mixture into the bottom of each mason jar, so that it covers the bottom.
  10. Pipe an even layer of the cheesecake mixture into each mason jar on top of the graham cracker mixture.
  11. Add a few spoonfuls of your topping to each mason jar, on top of the cheesecake.
  12. Repeat steps 9-11 until your mason jar is full of cheesecakey goodness.
  13. Refrigerate until ready to serve!

I hope you enjoy this recipe! I’d love to hear about different variations you come up with. Feel free to leave comments and photos below 🙂

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