This Cinnamon Roll Cheesecake is made with a buttery cinnamon sugar filling between layers of rich, creamy cheesecake in a buttery graham cracker crust. No water bath and no cracks!

Make sure to check out my other cinnamon roll recipes like Cinnamon Roll Cake, Cinnamon Roll Pretzel Bites, and this Easy Cinnamon Roll Casserole!

This Cinnamon Roll Cheesecake is like a cinnamon roll in cheesecake form! It combines my favorite Baked Cheesecake recipe with layers of cinnamon filling throughout for a bakery-level dessert. 

I’ve also included my secret method to making the perfect cheesecake so you won’t get any cracks and you won’t need to mess with a pesky water bath. Now, you have no excuse not to make this swoon-worthy dessert!

Why we love this Cinnamon Roll Cheesecake recipe:

• Impossible to mess up: This recipe is perfect for those who’ve struggled with undercooked or cracked cheesecakes. My method works every time!
• The perfect flavor combination: If you love cinnamon rolls and cheesecake, this recipe will become your new favorite dessert. 
• Make-ahead friendly: This cheesecake needs to chill in the fridge overnight, so it’s the perfect make-ahead dessert!

Cinnamon Roll Cheesecake Ingredients:

Cinnamon Roll Filling Ingredients:

• Brown sugar: Makes the filling sweet and adds a deep caramel-like flavor! Use light or dark brown sugar, depending on how rich you want the flavor.
• All-purpose flour: Helps thicken the filling so it holds together without being runny.
• Melted butter: Binds the filling ingredients together and adds richness. 
• Cinnamon: For that classic cinnamon roll flavor. 

Crust Ingredients:

• Graham cracker crumbs: This is the base for our crust! Regular graham crackers or another variety would work for this recipe.
• Butter: Melted butter binds the crumbs together. 
• Brown sugar: Adds sweetness and a slight molasses flavor to the crust. 
• Cinnamon: Adds just enough warmth. 

Cheesecake Filling Ingredients:

• Full-fat cream cheese: You can’t have cheesecake without it! Make sure to use the block-style cream cheese and not the kind that comes in a tub. 
• Granulated sugar: Sweetens the cheesecake and helps balance out the tanginess from the cream cheese. 
• Eggs: For structure and helping the cheesecake set.
• Vanilla extract: Adds a depth of flavor. 
• Sour cream or Greek yogurt: This is essential for a rich and creamy cheesecake! 

Whipped Cream Ingredients:

• Heavy whipping cream: The base for the whipped cream. 
• Powdered sugar: Sweetens and thickens the whipped cream. 

How to make Cinnamon Roll Cheesecake:

This cheesecake is a labor of love but it’s worth every creamy, cinnamon-y bite! Don’t forget to check the recipe card for the full list of instructions.

• Make the crust then press it into a pan and bake.
• Add the cinnamon roll filling ingredients into a bowl.

• Mix the filling ingredients until a crumbly mixture forms.
• Beat the cream cheese until smooth, then add sugar and mix.

• Add eggs, vanilla, salt, and sour cream or yogurt.
• Assemble the cheesecake and bake until set.

How to store Cinnamon Roll Cheesecake:

Store the cheesecake covered in the fridge for up to five days or in the freezer for up to 3 months.

To freeze, make sure to wrap the cheesecake in plastic wrap and aluminum foil to prevent freezer burn! Let it thaw in the fridge overnight before eating.

More cheesecake recipes you’ll love:

• Pumpkin Cheesecake — for the pumpkin lovers!
• Blueberry Cheesecake — great for those summer berries.
• BEST Easy Cheesecake Recipe — no baking and perfectly fluffy!
• Easy Key Lime Cheesecake — sweet and tangy.

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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is loaded with gooey cinnamon sugar layers and a creamy, dreamy cheesecake filling nestled in a homemade graham cracker crust.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Chilling time: 8 hours hours

Total Time 11 hours hours 30 minutes minutes

Servings 16 servings

Calories 408cal

Author Ashley Fehr

Ingredients

Cinnamon Roll Filling

• 1 cup brown sugar (215 grams)
• ⅓ cup all purpose flour
• ¼ cup melted butter
• 2½ teaspoons cinnamon

Crust

• 2½ cups graham cracker crumbs
• ½ cup butter, melted
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Cheesecake Filling

• 3 packages full fat cream cheese (750 grams or 24 oz total) room temperature
• 1¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1½ cups sour cream or Greek yogurt

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

Cinnamon Roll Filling

• In a medium bowl, combine brown sugar, flour, melted butter and cinnamon with an electric mixer on low speed.
• Set aside to cool.

Crust

• Preheat the oven to 325℉ and line a 9″ Springform pan with parchment paper (I like to pinch it between the top and bottom for easy removal). Wrap a piece of foil around the bottom to catch any leaks.
• In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon. Press into the prepared pan and about 1 inch up the sides. Bake for 12-14 minutes or until firm no longer moist. When done, reduce the oven heat to 275℉.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth. Add the eggs, vanilla and salt and beat on low speed until smooth, scraping down the sides as necessary. *Do not overmix.
• Add sour cream or yogurt and beat on low until combined, scraping down the sides as necessary.

Cinnamon Roll Cheesecake assembly

• Pour ⅓ of the cheesecake filling into the crust and top with ⅓ of the cinnamon roll filling. Repeat two times, ending with the cinnamon roll filling on top.
• Bake at 275℉ for about 1 hour 45 minutes to 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.

Whipped Cream

• Beat heavy whipping cream and powdered sugar with an electric mixer on high until stiff peaks form.
• Serve with the cooled cheesecake as desired.

Notes

Ingredients and Substitutions:

• Graham crumbs: you can swap these for any dried cookie crumbs — vanilla wafer cookies or gingersnaps would also work great!
• Whipped cream: you can swap the whipped cream for cream cheese frosting for more classic cinnamon roll flavor (we find this a little too sweet, but you do you!)

Storage:

• Refrigerator: this cheesecake can be stored in the refrigerator for up to 5 days.
• Freezer: this cheesecake can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 408cal | Carbohydrates: 49g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 256mg | Fiber: 1g | Sugar: 37g | Vitamin A: 641IU | Vitamin C: 0.3mg | Calcium: 240mg | Iron: 1mg

The post Cinnamon Roll Cheesecake appeared first on The Recipe Rebel.

This baked Pumpkin Cheesecake has a super creamy filling and is packed with warm spices and cozy pumpkin flavor! It’s easier than the rest, thanks to one secret method. No water bath and no cracks!

If you’re a pumpkin lover, then you have to try this Pumpkin Chocolate Chip Bread, No Bake Pumpkin Pie Icebox Cake, and Cream Cheese Pumpkin Pie!

This is the most luxurious, creamy, smooth Pumpkin Cheesecake recipe, and it’s made easier than most!

It has just the right amount of pumpkin pie spice and pumpkin puree to give it tons of flavor — like the best pumpkin pie and cheesecake mash-up you’ve ever had 😉.

This recipe comes together just like many other baked cheesecakes with a homemade graham cracker crust and a creamy cheesecake filling. 

The only difference is we add some pumpkin puree and pumpkin pie spice for a fall dessert that’s perfect for Thanksgiving or enjoying during the fall season!

Why you’ll love this creamy Pumpkin Cheesecake:

• No water bath: Since this cheesecake recipe doesn’t use a water bath, it’s easier than the rest.
• No cracks: Because of my favorite cheesecake method, you’ll end up with a perfectly baked cheesecake without cracks.
• Fall flavors: Classic cheesecake gets a fall makeover with real pumpkin puree and pumpkin pie spice. It’s creamy, cozy, and downright addicting!

Classic Pumpkin Cheesecake ingredients:

• Graham cracker crumbs: These are the base for your crust. You can swap for any other hard cookie crumbs.
• Butter: This helps hold the crust together and gives it that rich, buttery flavor.
• Cream cheese: This is the heart of the cheesecake filling, making it smooth and creamy. Make sure to grab full-fat cream cheese and let it come to room temperature so it mixes smoothly!
• Granulated sugar: Sweetens up the filling. 
• Pure pumpkin puree: This gives the cheesecake its pumpkin flavor. Canned pumpkin puree is the way to go, not pumpkin pie filling! Premade pumpkin pie filling is sweetened and will be too sweet for this recipe. 
• Eggs: These bind everything together and give the cheesecake structure. 
• Vanilla extract: Just a little splash to round out the flavor and make everything taste a bit richer.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, and ginger that brings all the cozy fall flavors.
• Sweetened whipped cream: A light, fluffy topping that balances the creamy, dense cheesecake with a little extra sweetness.

How to make Pumpkin Cheesecake:

This is the easiest Pumpkin Cheesecake you’ll ever make! Don’t forget to scroll down to the recipe card for the full list of instructions. 

• Press the crumb mixture into a baking pan and bake until firm and lightly golden.
• Beat cream cheese until smooth, then add sugar and mix.

• Stir in pumpkin, eggs, vanilla, and pumpkin pie spice until combined. Then, pour the filling over the crust.
• Bake until the top is set, but the center is still a little jiggly. Cool down gradually for the best results.

Variations and Substitutions

• Crust options: try swapping gingersnaps or chocolate baking crumbs for the graham crackers.
• Topping options: Top with whipped cream and add on caramel or chocolate sauce, toffee bits, candied or toasted nuts, marshmallow sauce — whatever your heart desires!
• Mix-ins: You can get a little crazy here, but just don’t overdo it. Try crushed Oreos, toffee bits, or toasted nuts.

How to store Pumpkin Cheesecake:

This Pumpkin Cheesecake is a great Thanksgiving dessert because you can do all the prep and baking ahead of time and store it for quite a while in the fridge or freezer to pull out when you need it!

Here are a few tips to keep it at its best.

In the refrigerator:

You can keep this cheesecake, once baked, in the refrigerator for 6-7 days. Cover tightly or place in an airtight container.

Note that if you have topped it with fresh whipped cream, the whipped cream may not last as long as the cheesecake. If you know you’re going to be storing it and not serving it right away, hold off on any toppings until just before serving.

In the freezer:

Cheesecake freezes perfectly!

You can wrap it tightly in the original pan and freeze it, or remove it from the pan and place it in an air-tight container. Alternately, you can slice and wrap individual slices so they are easy to pull out one at a time.

Cheesecake can be frozen for up to 3 months.

To serve, let thaw in the refrigerator overnight (for a whole cheesecake) or several hours (for a slice).

More Pumpkin Cheesecake recipes you’ll love:

• No Bake Pumpkin Cheesecake Recipe — skip the oven!
• Flourless Pumpkin Cheesecake Brownies — chocolate and pumpkin is a winning combination.
• Pumpkin Cheesecake Bars Recipe + VIDEO — perfect for a potluck!
• Frozen Pumpkin Dessert — for those warm fall days.

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Pumpkin Cheesecake

This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12 servings

Calories 460cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups graham cracker crumbs about 375 grams
• ⅓ cup melted butter

Pumpkin Cheesecake Filling

• 3 packages cream cheese room temperature (750g or 24 oz)
• 1¾ cups granulated sugar 350 grams
• 1¾ cups pure pumpkin puree 370 grams
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• sweetened whipped cream for serving

US Customary – Metric

Instructions

Crust

• Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
• In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.
• When done, reduce the oven heat to 275℉.

Filling

• Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
• Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed — you don't want to incorporate too much air into the cheesecake.
• Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour.
• Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Video

Notes

Ingredients and Substitutions:

Graham cracker crumbs: you can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!

Pumpkin pie spice: if you don’t have pumpkin pie spice, you can swap this for ground cinnamon. If you like, you can add in a pinch of nutmeg, ginger and/or cloves as well.

 

Nutrition

Calories: 460cal | Carbohydrates: 49g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 351mg | Potassium: 200mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6537IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg

The post Pumpkin Cheesecake appeared first on The Recipe Rebel.

If you know me, you know No Bake Cheesecake is my thing! I’ve got a whole collection of them here on The Recipe Rebel, and there’s so much to love.

They’re easy to make, require minimal prep, and are perfect for making ahead since they need time to chill.

You can switch up the flavors or top them with fruit, sauces, or sprinkles for endless possibilities!

Since I’ve made so many, I’m also sharing my best tips below for a foolproof no bake cheesecake every time.

BEST Easy Cheesecake Recipe

This easy Cheesecake Recipe is totally no bake and made with just SIX ingredients! Make ahead friendly no bake cheesecake for summer.

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No Bake Strawberry Cheesecake

This No Bake Strawberry Cheesecake is a dreamy dessert with a graham cracker crust and a velvety cream cheese filling made with fresh strawberry sauce! Just 30 minutes to prep before chilling overnight for the perfect sliceable texture.

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No Bake Strawberry Lemonade Cheesecake

This No Bake Strawberry Lemonade Cheesecake is my go-to summer treat! It's made with a homemade graham cracker crust and creamy, lemon cheesecake filling, and topped with a sweet strawberry sauce!

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No Bake Mint Chocolate Cheesecake

Mint Chocolate Cheesecake is an impressive no bake Christmas dessert! It’s made with a chocolate cookie crust filled with creamy mint and chocolate cheesecake filling, and topped off with a homemade chocolate ganache, whipped cream, and chocolate curls.

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No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is the BEST thing to happen this year for all you Biscoff lovers out there! It's made with a Lotus Biscoff cookie crust, a creamy Lotus Biscoff spread cheesecake filling, melted Biscoff cookie spread, and even more crushed Biscoff cookies!

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No Bake White Chocolate Raspberry Cheesecake

This No Bake White Chocolate Raspberry Cheesecake has a creamy white chocolate cheesecake filling and crunchy graham cracker crust and is swirled with a homemade raspberry sauce!

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No Bake Nanaimo Bar Cheesecake Recipe

This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won't tell if you indulge year round!).

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No Bake Reese’s Peanut Butter Cup Cheesecake

This No Bake Reese’s Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers!

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No Bake Turtle Cheesecake

This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!

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No Bake Oreo Cheesecake

This No Bake Oreo Cheesecake is made with 6 ingredients and comes together in 20 minutes! It's got the perfect Oreo cookie crust and Oreo cheesecake filling and is topped with sweetened whipped cream.

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No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!

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No Bake Raspberry Cheesecake

This No Bake Raspberry Cheesecake is made with just eight ingredients and perfect for summer! Uses fresh or frozen raspberries and includes full step by step recipe video

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Real Deal No Bake Lemon Cheesecake

A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest and no artificial flavors! It’s firm enough to stand up to being cut.

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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

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No-Bake Banana Split Cheesecake

No-Bake Banana Split Cheesecake: 3 fruity cheesecake layers make up this easy, No-Bake Banana Split Cheesecake: banana, strawberry adn pineapple. Finish it off with a drizzle of chocolate, whipped cream and cherries for the perfect summer treat! www.thereciperebel.com

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No-Bake Blueberry Cheesecake (VIDEO)

No-bake Blueberry Cheesecake is the ultimate summer dessert. It’s easy, impressive, and freezer-friendly. You’ll love the blueberry swirl topping.

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No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake – Simple no-bake cheesecake that can be whipped up in a matter of minutes! You’ll love the sweet graham cracker crumb crust, creamy cheesecake filling and fruity topping.

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No Bake Peppermint Bark Cheesecake

This No Bake Peppermint Bark Cheesecake is the perfect holiday dessert. It's rich, creamy, infused with peppermint flavor, and topped with chopped peppermint bark.

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No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

This No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust is the perfect combination of sweet and salty! It's loaded with Chubby Hubby flavors and is an easy no bake dessert for summer.

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No Bake White Chocolate Cranberry Cheesecake

This No Bake White Chocolate Cranberry Cheesecake has the perfect balance of sweet and tart flavors! It's a smooth, creamy, luscious cheesecake that doesn't require a water bath or a hot oven. I think my favorite part might just be the vibrant cranberry sauce that's spread all across the top!

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No Bake S’mores Cheesecake

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

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No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

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A light, luscious, no bake Lemon Cheesecake with a secret ingredient that makes it even healthier! Perfect for Easter or Spring!

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This No Bake Chocolate Coffee Cheesecake is ultra creamy and smooth, packed with espresso and chocolate and topped with a decadent chocolate ganache!

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Caramel Cheesecake

Caramel Cheesecake is a no-bake dessert with a buttery shortbread crust layered with homemade caramel and a smooth, creamy cheesecake filling.

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No Bake Black Forest Cheesecake

This Black Forest Cheesecake is perfect for any occasion! Smooth, chocolatey and topped with cherries & whipped cream – a dream come true!

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No Bake Chocolate Nutella Cheesecake Bars

These No Bake Chocolate Nutella Cheesecake Bars are SO easy and perfect for topping with fresh berries! Rich, creamy and no oven required! thereciperebel.com

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No Bake Buckeye Cheesecake Bars

No Bake Buckeye Cheesecake Bars combine chocolate and peanut butter in a delicious cheesecake bar form, topped with roasted peanuts.

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Marshmallow Cream Cheesecake is a glorious cloud-like cream cheese and marshmallow filling topped with magical marshmallow whipped cream!

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No Bake Pumpkin Cheesecake Recipe

These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video

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How to make the best No Bake Cheesecake:

• Many of these recipes will call for cream cheese (well that’s obvious) as well as heavy cream or whipped cream. It’s important that your cream cheese is room temperature, and your cream is cold. If your cream cheese is cold, it will be lumpy, and if your cream is too warm, it won’t whip up.
• The cheesecake will set somewhat in the fridge, but not considerably. You want your filling to have a fairly thick consistency going into the crust. If the recipe calls for cream to be whipped, ensure that it is cold and you whip it until it is thick and fluffy. If it’s not at stiff peaks, it’s probably not done.
• Taste test before you pour it in! There is nothing in a no bake cheesecake that isn’t safe to taste test, so do the test before you even pour it in the crust. That way, you know that it will be sweet/flavorful enough for your tastes. Feel free to adjust a little as you need! Everyone has different tastes.
• Leave adequate time to chill. If you want it to slice cleanly, it needs to be cold. The cream cheese will firm up as it cools, so it’s important not to skip this step. Leave extra time for chilling if you have it.

The post No Bake Cheesecake Recipes — easy and delicious! appeared first on The Recipe Rebel.

The No Bake Strawberry Lemonade Cheesecake is made with a lemon cheesecake filling and homemade graham cracker crust, and topped with strawberry sauce for a sweet and tangy treat! Prepped in 25 minutes and can be made ahead of time. 

Love strawberry and lemon desserts? Then, you’ll love my Strawberry Lemonade Cake Recipe, Strawberry Lemon Angel Food Cake Roll, and Strawberry Pineapple Lemonade Bars!

This No Bake Strawberry Lemonade Cheesecake is a refreshing dessert, perfect for spring, summer, or any time when you need a zesty pick me up!

It has a graham cracker crust and a filling made with cream cheese, powdered sugar, lemon juice and zest, and vanilla. Then, it’s topped with a homemade strawberry sauce for that classic strawberry lemonade flavor!

It’s the perfect sweet treat for those days when you can’t be bothered to heat up the oven, and you just want something light and easy. 

Why we love this strawberry lemonade dessert:

• Made from scratch: Instead of using dry pink lemonade mix, this recipe combines a lemon cream cheese filling with a strawberry sauce topping.
• Easy to make ahead: Since this is a no bake cheesecake, you can make it ahead of time and store it in the fridge or freezer!
• Perfect summer dessert: The bright, refreshing flavor of strawberries and lemonade is perfect for a hot day. 

Pink Lemonade Cheesecake Ingredients:

• Sliced strawberries: Fresh in-season strawberries are going to have the best flavor, but you can use them even when they’re not in season, and the cheesecake will still be delicious! 
• Granulated sugar: Sweetens the sauce. 
• Cornstarch and water: This forms a cornstarch slurry, which thickens the strawberry sauce. 
• Graham cracker crumbs: Graham crackers are crushed into fine crumbs and mixed with melted butter to form a crust. You could use a pre-made crust, but homemade is so much better!
• Unsalted butter: Melted butter helps the crumbs stick together and hardens once it’s placed in the fridge. 
• Full fat cream cheese: This is the base for the cheesecake filling. Make sure it’s at room temperature so you don’t get any lumps!
• Powdered icing sugar: Also known as powdered sugar or confectioners’ sugar. This powdery sugar helps sweeten and thicken the filling. 
• Fresh lemon juice and lemon zest: This provides the perfect zingy flavor to the filling! Make sure to use fresh and not bottled lemon juice for the best flavor. 
• Vanilla extract: This helps balance all the other flavors. 
• Heavy whipping cream: This is whipped into stiff peaks and folded into the cream cheese mixture to make it light and fluffy. 

How to make a No Bake Strawberry Lemonade Cheesecake:

This Strawberry Lemonade Cheesecake only takes 25 minutes to prep and is so easy to throw together! For the full list of recipe instructions, scroll down to the recipe card.

• Mix graham cracker crumbs with melted butter and press it firmly into the pan.
• Simmer strawberry puree with sugar.

• Mix in the cornstarch slurry and simmer until thickened.

• Beat softened cream cheese until smooth, then blend in powdered sugar, lemon juice, lemon zest, and vanilla.

• In a separate bowl, whip heavy cream until stiff peaks form. Beat in the whipped heavy cream to combine.
• Pour the filling on top of the crust and spread the cooled strawberry sauce on top. Let it chill for at least 8 hours.

How to store the cheesecake:

The cheesecake will last in the fridge for up to 4 days or in the freezer for up to 3 months. Just make sure to let it thaw in the fridge overnight before eating. 

Make-ahead option:

You can assemble the cheesecake 1-2 days ahead of time and store it in the fridge. For longer storage, you can wrap it in plastic wrap and aluminum foil and pop it in the freezer for up to 3 months. Let it thaw uncovered in the fridge before serving. 

What’s the best way to zest a lemon?

Using a microplane or a fine grater will work best for this recipe! Make sure to only get the zest and not the white pith underneath, as that part is super bitter. 

More no bake cheesecake recipes:

• No Bake Biscoff Cheesecake — for the cookie butter lovers!
• No Bake Raspberry Cheesecake — another easy summer dessert.
• No Bake Lemon Cheesecake — for the lemon purists.
• No Bake Oreo Cheesecake — just 6 ingredients!

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No Bake Strawberry Lemonade Cheesecake

This No Bake Strawberry Lemonade Cheesecake is my go-to summer treat! It's made with a homemade graham cracker crust and creamy, lemon cheesecake filling, and topped with a sweet strawberry sauce!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Chilling time: 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 12 servings

Calories 280cal

Author Ashley Fehr

Ingredients

Strawberry Sauce

• 2 cups sliced strawberries (thawed and drained if frozen and pureed) about 1⅓ cup puree.
• ⅓ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons corn starch

Crust

• 2 ¼ cups graham cracker crumbs (270 grams)
• ½ cup butter melted

Cheesecake Filling

• 3 packages cream cheese (24oz or 750g total) full fat, room temperature
• 1 ½ cups powdered icing sugar
• 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
• zest of 2 lemons (1 if you want a milder flavor)
• 1 teaspoon vanilla extract
• ¾ cup heavy whipping cream (30-35% fat)

Instructions

Strawberry Sauce

• Combine strawberry puree and sugar in a large saucepan. Whisk together water and corn starch and add to the strawberries.
• Bring to a simmer over medium-high heat, cooking and stirring constantly until quite thick.
• Remove from the heat and pour into a glass bowl. Place in the refrigerator to chill at least 20 minutes.

Crust

• Line a 9″ Springform pan with parchment paper — optional but makes for easy removal once set!
• Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.

Cheesecake Filling

• In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
• Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
• In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
• Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
• Pour filling into crust and spread with cooled strawberry sauce. Cover and refrigerate until set, at least 6 hours or overnight is even better!
• Slice and serve with sweetened whipped cream.

Video

Notes

Ingredients and Substitutions:

Strawberries: this recipe works well with any kind of berry puree!

Lemon: this cheesecake also works well with lime or orange juice and zest.

Storage:

• This recipe can be stored in the fridge for up to 4 days. 
• This cheesecake can be frozen for up to 3 months — I recommend thawing uncovered so that the crust does not become soggy.

 

 

Nutrition

Calories: 280cal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 170mg | Potassium: 86mg | Fiber: 1g | Sugar: 26g | Vitamin A: 461IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

The post No Bake Strawberry Lemonade Cheesecake appeared first on The Recipe Rebel.

This No Bake White Chocolate Raspberry Cheesecake has a creamy white chocolate cheesecake filling and crunchy graham cracker crust and is swirled with a homemade raspberry sauce. Perfect for parties, potlucks, or just because!

Want more easy no bake cheesecake recipes? Try this No Bake Lemon Cheesecake, No Bake Chocolate Cheesecake, or this Easy Cheesecake Recipe.

This No Bake White Chocolate Raspberry Cheesecake is the perfect no bake treat for a special occasion or any time of year!

It has a homemade graham cracker crust, a white chocolate cheesecake filling and a bright raspberry swirl for a fruity, decadent dessert.

The best part is that you don’t even need to fire up your oven, and it only takes 25 minutes to prep before going to the fridge to chill. The hardest part is waiting to dig in!

Why you’ll love this no bake cheesecake recipe:

• Make-ahead friendly: You can assemble the entire cheesecake a day before or pop it in the freezer for longer storage!
• Flavor: The white chocolate combined with the homemade raspberry sauce is the perfect sweet and tart combination. 
• Versatile: This cheesecake is the perfect dessert for Valentine’s Day, Mother’s Day, or any time when you’re craving something light and sweet.

No Bake White Chocolate Raspberry Cheesecake Ingredients:

• Raspberries: You can use homemade or store-bought raspberry sauce or jam to make your swirls. Feel free to take a shortcut if you need it because no one will ever know! You can use frozen or fresh raspberries. 
• Granulated sugar: Sweetens the filling. 
• Water and corn starch: Thicken the sauce into a smooth consistency.
• Graham crackers or chocolate crumbs: These are crushed into fine crumbs and mixed with melted butter to form the crust!
• Unsalted Butter: This helps the crumbs stick together.
• White chocolate chips: Choose good quality chocolate because you will taste it! White chocolate chips or any white chocolate baking bar are fine.
• Heavy cream: Used to melt the chocolate and to whip it into the filling, making it light and airy.
• Cream cheese: Full fat cream cheese is recommended because it has less moisture and will hold up better in a no bake cheesecake. Make sure it’s room temperature so the filling doesn’t become lumpy. 
• Powdered sugar: Sweetens and thickens the white chocolate cheesecake filling. 
• Vanilla extract: Balances out the other flavors. 

How to make this No Bake White Chocolate Cheesecake recipe:

This No Bake White Chocolate Raspberry Cheesecake comes together in 25 minutes! For the full list of recipe instructions, scroll down to the recipe card.

• Simmer raspberries with sugar, mash them, then stir in a cornstarch slurry to thicken it. Let it cool.
• Mix graham cracker crumbs with melted butter.

• Press the crust mixture into your pan.
• Combine the melted white chocolate with a splash of cream and microwave until smooth, then allow it to cool.

• Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and the cooled white chocolate mixture.
• Whip heavy cream until stiff peaks form and beat it into the filling.

• Spread fresh raspberries on the crust and pour in the cheesecake mixture.
• Drizzle with raspberry sauce and swirl gently. Refrigerate until set.

Variations and Substitutions

• Drizzle: Drizzle some chocolate sauce on top for a rich twist. 
• Chocolate: If you’re not a fan of white chocolate, you could also swap it for milk or dark chocolate chips instead. 
• Fruit: You can swap the raspberries for strawberries or blueberries for a different flavor!

How to store the cheesecake:

Store the cheesecake in the fridge for 3-4 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before eating.

Make-ahead option:

You can assemble the entire cheesecake, minus any toppings, and chill it in the fridge a day in advance.

You can also wrap it in plastic wrap and aluminum and pop it in the freezer for up to 3 months in advance. Let it thaw in the fridge and serve cold!

More no bake recipes you’ll love:

• No Bake Cookie Dough Cheesecake — the kids love this one!
• No Bake Mint Chocolate Bars — cool and refreshing.
• No Bake Turtle Cheesecake — a decadent flavor combination!
• No Bake Nutella Cheesecake Bars — you can never have too much Nutella.

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No Bake White Chocolate Raspberry Cheesecake

This No Bake White Chocolate Raspberry Cheesecake has a creamy white chocolate cheesecake filling and crunchy graham cracker crust and is swirled with a homemade raspberry sauce!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Chilling time: 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 520cal

Author Ashley Fehr

Ingredients

Raspberry Sauce

• 2¼ cups frozen raspberries (thawed)
• ½ cup granulated sugar (100 grams)
• 2 tablespoons water
• 1 tablespoon corn starch

Graham Cracker Crust

• 2½ cups graham cracker crumbs or chocolate baking crumbs
• ½ cup unsalted butter melted

FIlling

• 1 cup white chocolate chips (170 grams)
• 1¼ cups heavy cream (divided)
• 24 oz full fat cream cheese (3 packages) room temperature
• 1½ cups powdered sugar (reduce to 1 cup for a less sweet cheesecake)
• 1 teaspoon vanilla
• 1½ cups fresh raspberries

US Customary – Metric

Instructions

Raspberry Sauce

• In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula. 
• Combine water and corn starch and stir into sauce to thicken. Strain with a fine mesh sieve if desired, then set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).

Crust

• Pinch a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
• In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and ½" up the sides of a 9-10" springform pan. Set aside.

Filling

• In a medium bowl, stir together white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat on high until light and fluffy, 2-3 minutes.
• Add cooled melted white chocolate and beat on medium speed until incorporated. 
• In a separate bowl, whip 1 cup whipping cream until stiff peaks form. Fold into the cheesecake filling with an electric mixer on low speed.
• Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
• Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
• Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

Video

Notes

I use frozen raspberries for this recipe, but fresh will work just as well!

Nutrition

Calories: 520cal | Carbohydrates: 56g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 471mg | Potassium: 289mg | Fiber: 3g | Sugar: 41g | Vitamin A: 860IU | Vitamin C: 10.6mg | Calcium: 153mg | Iron: 1.1mg

The post No Bake White Chocolate Raspberry Cheesecake Recipe appeared first on The Recipe Rebel.

This No Bake Oreo Cheesecake is made with 6 ingredients and comes together in 20 minutes! It has an Oreo cookie crust and Oreo cheesecake filling and is topped with sweetened whipped cream. 

Want more Oreo desserts? Try these Oreo Balls, Oreo Ice Cream Cake, and Oreo-Stuffed Double Chocolate Cookie Cups!

When it’s too hot to turn on the oven but you’re on the hook for dessert, this No Bake Oreo Cheesecake is the one.

It’s made with crushed Oreos in the crust and the creamy filling, so you get Oreo in every bite!

The whole thing comes together in 20 minutes and then chills in the fridge for at least 6 hours, so it’s great for making ahead of time.

Why you’ll love this no bake cheesecake recipe:

• Perfect for Oreo lovers: If you love anything cookies and cream, you’ll love this easy dessert!
• No-bake: No need to fire up your oven during those hot summer months when you can make this no-bake cheesecake recipe instead!
• Make-ahead friendly: Since this recipe is no-bake, you can make it ahead of time and pop it into the fridge or freezer until you’re ready to serve it.

No Bake Oreo Cheesecake Ingredients:

• Oreo cookies: I used regular Oreo cookies, but any Oreo flavor will work. You will need two 300g packages for this recipe!
• Unsalted butter: Helps bind the crushed cookies together to create the Oreo crust. 
• White chocolate chips: Adds a sweet, creamy twist that pairs perfectly with the tangy filling.
• Full fat cream cheese: Gives the cheesecake its smooth, rich texture and tangy flavor. Use the block-style cream cheese, not the kind that comes in a tub!
• Powdered sugar: Sweetens and thickens the filling. 
• Heavy whipping cream: Helps stabilize the filling while making it fluffy.

How to make the best Oreo Cheesecake:

This no bake cheesecake is so simple and delicious! For the full list of recipe instructions, scroll down to the recipe card. 

• Blend Oreo cookies with melted butter with a food processor.
• Press into the pan.

• Melt white chocolate with a splash of cream until smooth.
• Beat cream cheese with powdered sugar and incorporate the melted chocolate.

• Whip heavy cream to stiff peaks and beat it into the cream cheese mixture.
• Add in the crushed Oreos. Spread the filling over the crust, chill until set, then garnish and serve.

Variations and Substitutions

• Mint: Add some mint extract and some green food coloring for a mint Oreo twist.
• Strawberry: Add some strawberry Jello powder or powdered freeze-fried strawberries for a strawberry Oreo cheesecake.
• Melted chocolate: Swap the white chocolate for dark chocolate for a no bake chocolate Oreo cheesecake.
• Oreo flavors: Try some of the other Oreo flavors to really mix things up. The options are endless!

How to store this No Bake Oreo Cheesecake recipe:

The cheesecake will last in the fridge for 3-4 days — I recommend leaving off the extra whipped cream until serving.

You can also freeze it for up to 3 months. Just let it thaw in the fridge overnight before eating!

What’s the best way to crush Oreos?

You want fine crumbs when making the crust, so you’ll need to use either a food processor or a rolling pin with a large ziplock bag to crush the Oreos!

More no-bake cheesecake recipes:

• No Bake Chocolate Cheesecake — just a few ingredients!
• No Bake Mint Chocolate Cheesecake — cool and creamy.
• No Bake Peanut Butter Cup Cheesecake — for the peanut butter lovers!
• No Bake Nanaimo Bar Cheesecake Recipe — perfect for a holiday treat or any time of the year!

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No Bake Oreo Cheesecake

This No Bake Oreo Cheesecake is made with 6 ingredients and comes together in 20 minutes! It's got the perfect Oreo cookie crust and Oreo cheesecake filling and is topped with sweetened whipped cream.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 646cal

Author Ashley Fehr

Ingredients

• 50 Oreo cookies (2 300 gram packages) divided
• ½ cup unsalted butter, melted
• ½ cup white chocolate chips
• 3 packages full fat cream cheese (250g/8oz each) room temperature
• 1½ cups powdered sugar
• 1¼ cup heavy whipping cream divided

US Customary – Metric

Instructions

Crust:

• Pinch a large piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan — this is optional but helps with easy removal.
• Combine 25 Oreo cookies and melted butter in a food processor. Process until smooth and starts to stick together.
• Press into the bottom of the pan and about ½" up the sides.

Filling:

• In a medium bowl, combine white chocolate chips and ¼ cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
• In a separate medium bowl, beat cream with an electric mixer on high speed until stiff peaks form. Add to the cream cheese and beat on low speed until combined.
• Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
• Spread into prepared crust, cover, and chill for at least 6 hours or overnight.
• Garnish with sweetened whipped cream if desired. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Oreos: any sandwich cookie will work in here! Use your favorite Oreo flavor or any store brand. 
• Chocolate: you can swap the white chocolate chips for milk or dark chocolate for a twist.
• Garnish: I like to garnish with additional Whipped Cream and halved Oreos.

 

Nutrition

Calories: 646cal | Carbohydrates: 57g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 225mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 4.6mg

The post No Bake Oreo Cheesecake appeared first on The Recipe Rebel.

This No Bake Strawberry Cheesecake is a dreamy dessert with a graham cracker crust and a velvety cream cheese filling made with fresh strawberry sauce! Just 30 minutes to prep before chilling overnight for the perfect sliceable texture.

Want more strawberry desserts? You’ll love this Strawberry Pie, Strawberry Shortcake Recipe, and Strawberry Rhubarb Crisp!

This No Bake Strawberry Cheesecake is made with a creamy cheesecake filling consisting of fresh strawberry sauce, whipped cream, cream cheese, and basic pantry staples for a no-fuss fruity dessert. 

Top it all off with extra whipped cream and fresh strawberries for an easy dessert recipe!

Why we love this no bake cheesecake recipe:

• Make-ahead dessert: This dessert needs to chill in the fridge for at least 6 hours, so it’s perfect for making ahead of time!
• No bake: This recipe is entirely no bake, so it’s great for bringing to potlucks, parties, or any time when you need a crowd-pleasing dessert without using an oven. 
• Strawberry flavor: The homemade strawberry sauce adds so much strawberry flavor to this cheesecake!

No Bake Strawberry Cheesecake Ingredients:

• Strawberries: Fresh, local, in-season strawberries are going to be best as they have the best flavor and texture for the sauce!
• Sugar and cornstarch: These are mixed with the strawberries to make a homemade strawberry sauce! The sugar adds sweetness, while the cornstarch helps thicken the strawberry sauce to create a stable filling.
• Graham cracker crust: You’ll make a homemade crust with graham crackers crumbs and melted butter. This adds so much more flavor than buying one from the store!
• Cream cheese: Use full fat cream cheese (block-style) for the best flavor. 
• Powdered sugar: Sweetens the cheesecake filling while keeping it smooth.
• Vanilla extract: Adds a warm flavor to complement the strawberries.
• Heavy whipping cream: Whipped to create a light, fluffy texture.

How to make this No Bake Strawberry Cheesecake recipe:

This delicious dessert is a breeze to make, and you don’t even need an oven! For the full list of recipe instructions, scroll down to the recipe card below.

• Blend the strawberries into a puree, then cook with sugar and cornstarch until thick. Let it cool.
• ​Combine graham cracker crumbs with melted butter and press into a springform pan.

• ​Beat cream cheese with powdered sugar and vanilla.
• Add the cooled strawberry sauce and blend until smooth and fluffy.

• Whip heavy cream until stiff peaks form, then gently fold it into the strawberry mixture.
• Spread the cream cheese mixture into the crust and refrigerate until fully set. Garnish with whipped cream and fresh strawberries before serving.

Variations and Substitutions

• Chocolate: Add a tablespoon or two of cocoa powder or some melted, cooled chocolate to the filling for a chocolate strawberry twist!
• Use other fresh fruit: Swap the strawberries for raspberries or almost any other berry or fruit if you have some on hand.
• White chocolate: add in 1/2-1 cup of melted white chocolate chips for a white chocolate Strawberry Cheesecake. The chocolate will also help it to hold up and slice easily!
• Oreo crust: Opt for a chocolate Oreo crust instead of graham cracker crumbs.

How to store this Strawberry Cheesecake:

This no bake Strawberry Cheesecake can be stored in the refrigerator for 3-4 days, but it is best if eaten within 2-3 days as the crust will get softer the longer it sits.

This cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.

More no bake cheesecake recipes you’ll love:

• No-Bake Banana Split Cheesecake — a summer classic!
• No Bake Raspberry Cheesecake — if you prefer tangy raspberries.
• No Bake Lemon Cheesecake — for the lemon lovers!
• No Bake Turtle Cheesecake — rich and totally indulgent!

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No Bake Strawberry Cheesecake

This No Bake Strawberry Cheesecake is a dreamy dessert with a graham cracker crust and a velvety cream cheese filling made with fresh strawberry sauce! Just 30 minutes to prep before chilling overnight for the perfect sliceable texture.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chilling time: 8 hours hours

Total Time 30 minutes minutes

Servings 12 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• 1 lb fresh strawberries (454g)
• ¾ cup granulated sugar
• 4 tablespoons corn starch
• 2¼ cups graham cracker crumbs (375 grams)
• ½ cup melted, unsalted butter
• 3 packages full fat cream cheese (750 grams or 24 oz total)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• whipped cream and fresh strawberries for garnish

US Customary – Metric

Instructions

• Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer.
• Whisk together strawberry puree, granulated sugar and corn starch until smooth. Place in medium saucepan and cook over medium heat until very thick. Set aside to cool slightly (pop it in the freezer for 15-20 minutes if you don't want to wait).
• Line a 9″ Springform pan with parchment paper (optional — just helps to remove the cheesecake when it’s chilled). 
• Combine graham cracker crumbs and butter and press firmly into the bottom and ½" up the sides of the Springform pan. Set aside.
• In a large bowl, beat cream cheese with an electric mixer on high speed until smooth. 
• Add powdered sugar and vanilla and beat until smooth. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake mixture with an electric mixer on low speed.
• Spread cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set. 
• Garnish with whipped cream and chopped strawberries as desired.

Video

Notes

*This recipe works well with any fresh fruit puree! 

*Frozen strawberries have too much liquid to work well in this recipe. 

 

Nutrition

Calories: 317cal | Carbohydrates: 41g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 124mg | Potassium: 112mg | Fiber: 1g | Sugar: 29g | Vitamin A: 533IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg

The post No Bake Strawberry Cheesecake appeared first on The Recipe Rebel.

These Strawberry Cheesecake Bars are made with homemade strawberry filling, a tangy cheesecake base, and a buttery graham cracker crust. Made with fresh or frozen strawberries for a year-round treat!

Want more strawberry desserts? Try my Strawberry Pie, No Bake Strawberry Cheesecake, Easy Strawberry Cupcakes and Strawberry Shortcake Ice Cream Bars!

These Strawberry Cheesecake Bars are the perfect way to enjoy cheesecake in a more portable form — making them perfect for potlucks or picnics!

A crunchy graham cracker crust is the base for the bars and is topped with a velvety cream cheese mixture that’s swirled through with a quick strawberry sauce.

Why we love these Strawberry Cheesecake Bars:

• Easier than cheesecake: if you’ve ever been intimidated by making classic cheesecake, then you’ll love this bite-sized bar version! (They make up much more quickly, too!)
• Make-ahead friendly: Since the bars need to chill in the fridge for a bit, they’re perfect for making ahead of time. 
• Strawberry flavor: The homemade strawberry filling adds so much fruity flavor to these bars!

Strawberry Cheesecake Bar recipe ingredients:

• Strawberries: Frozen or fresh strawberries are fine! Just make sure to thaw them first, so they’re easy to puree and use in the filling.
• Granulated sugar: Sweetens the strawberry sauce and cheesecake.
• Cornstarch slurry: A thickener to give the strawberry filling a jam-like consistency.
• Graham cracker crumbs: Forms the graham cracker crust. You can use any dried, crushed cookie crumbs here.
• Butter: Binds the graham cracker crumbs together so the crust stays in place.
• Cream cheese: Any type of plain, block-style cream cheese will work here! Also, make sure it’s at room temperature to avoid lumps.
• Eggs: Help the cheesecake set. These need to be at room temperature, too!
• Sour cream or plain yogurt: Adds a subtle tang and creaminess to the cheesecake filling.
• Vanilla: Adds a depth of flavor. 
• Salt: Balances out the sweetness.

How to make Strawberry Swirl Cheesecake Bars:

These bars are even easier than making a cheesecake! Make sure to check out the recipe card for the full list of recipe instructions.

• Heat the strawberry puree and sugar in a small saucepan, then thicken to make the sauce.
• Combine graham cracker crumbs and melted butter, then press into the pan.

• Blend cream cheese and sugar until smooth.
• Add eggs, sour cream, vanilla, and salt, mixing until just combined.

• Spoon small dollops of strawberry filling on top and gently swirl.
• Bake until the cheesecake is set.

Variations and Substitutions

• Crust: I made a classic graham cracker crust, but you could make an Oreo crust or a shortbread crust if you like!
• Lemon zest: Grate a little lemon zest into the cheesecake batter for a pop of brightness!
• Swap the berries: you can use any kind of berry in here! Try blueberries or raspberries if that’s what you have.

How to store leftover Strawberry Cheesecake Bars:

Place the bars in an airtight container and store them in the fridge for up to 4 days. Since they’re so creamy I try to avoid stacking them!

Can I freeze these bars?

Absolutely! They will last in the freezer for up to 3 months. Just let them thaw in the fridge before eating!

If you need to stack them, freeze them in a single layer first.

What’s the best way to crush graham crackers?

I like to buy crushed graham crackers from the store to keep it simple, but if all you have are the crackers they are easy to crush!

You can pulse them in a food processor until you get fine crumbs, or place the graham crackers in a plastic zip-top bag and crush them using a rolling pin.

More cheesecake recipes you’ll love:

• BEST Easy Cheesecake Recipe — a no bake dessert that’s perfect for summer!
• The Best Vanilla Cheesecake Recipe — a baked version that’s just as creamy.
• Lemon Cheesecake Bars — perfect for spring or summer!
• No Bake Nutella Cheesecake Bars — a chocolatey version!

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Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars feature a creamy cheesecake layer, swirled with jammy strawberries on a buttery graham cracker crust. 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 278cal

Author Ashley Fehr

Ingredients

Strawberry Filling

• 2 cups frozen sliced strawberries (fresh works too!) thawed and pureed
• 3 tablespoons granulated sugar
• 1 tablespoon corn starch
• 1 tablespoon water

Crust

• 2½ cups graham cracker crumbs
• 6 tablespoons melted unsalted butter

Cheesecake filling

• 3 packages cream cheese (room temperature)
• 1½ cups granulated sugar (300 grams)
• 3 eggs
• ⅓ cup sour cream or plain yogurt
• 2 teaspoons vanilla
• 1 pinch salt

Instructions

Strawberry Filling:

• In a medium saucepan, combine strawberry puree and sugar. Whisk together corn starch and water and add to the strawberry puree.
• Cook and stir over medium heat until thickened.
• Pour into a shallow dish and refrigerate until room temperature (you can speed this up by popping it in the freezer for 15-20 minutes, stirring every few minutes).

Crust

• Preheat oven to 350°F. Optional: line a 9×13" baking dish with parchment or foil for easy removal.
• In a medium bowl, stir together graham crumbs and melted butter.
• Press into the bottom of the prepared pan. Bake for 10-12 minutes until slightly dried. Let cool slightly.

Cheesecake filling

• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add sugar and beat until combined.
• Add eggs, sour cream, vanilla and salt and beat on low speed just until combined, scraping down the sides as necessary.
• Pour cheesecake filling on top of the crust. Drop tablespoons of strawberry filling on top of the cheesecake filling and swirl gently with a knife (yes, there will be extra!).
• Bake for 20-25 minutes until mostly set — a slight jiggle when you gently shake the pan is fine as they will continue to set as they cool.
• Cool to room temperature and then refrigerate until cold, at least 6-8 hours, before removing from the pan.
• Serve with extra strawberry filling if and whipped cream if desired.

Video

Notes

Ingredients and Substitutions:

• cream cheese: low fat, full fat, or even lactose-free cream cheese will work here. Low fat will have a slightly thinner texture once baked.
• sour cream: for more strawberry flavor, you can swap this for some of your extra strawberry filling.
• strawberries: this recipe will work with any berry, and even peaches, mangoes and a variety of other fruits.

Storage:

• Refrigerator: you can keep these cheesecake bars in the refrigerator for up to 4 days.
• Freezer: these bars freeze perfectly! Be sure to layer with parchment paper in an airtight container. They can be frozen for up to 3 months.

 

Nutrition

Calories: 278cal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 189mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 620IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 1mg

The post Strawberry Cheesecake Bars appeared first on The Recipe Rebel.

These mini Monster Cookie Cheesecakes have a creamy cheesecake layer and peanut butter oat crust and are adorned with chocolatey M&Ms! They’re naturally gluten-free, kid-friendly, and perfect for sharing.

Cheesecake and candy are a match made in heaven! Check out my other candy-laden cheesecake recipes like No Bake Peanut Butter Cup Cheesecake, No Bake Cadbury Creme Egg Cheesecake, and Snickers Cheesecake Cake, or try these Cake Pops for a fun party treat!

These Monster Cookie Cheesecakes are the perfect easy treat for any occasion! They come together super quickly and bake in a fraction of the time as regular cheesecake. 

These cheesecakes start with a peanut butter, brown sugar, and oat crust, which makes them gluten-free!

They’re topped off with cheesecake filling and some M&Ms for that classic monster cookie feel.

Why we love this Monster Cookie Cheesecake recipe:

• Gluten-free: Everyone can enjoy them without worrying about restrictions!
• Creamy and crunchy: The creamy cheesecake and crunchy cookie base make the perfect combination.
• Freezer-friendly: You can whip these up and store them in the freezer, so you’ll always have a quick treat on hand for parties or simply enjoying!

Ingredients for Mini Monster Cookie Cheesecakes:

• Monster cookie crust: I use peanut butter, brown sugar, one egg, and quick oats to create the monster cookie crust. Make sure you’re using certified gluten-free oats for a 100% gluten-free dessert if needed.
• Egg: Helps bind the cheesecake mixture together. 
• Cream cheese: Make sure to use full-fat cream cheese for the best flavor! 
• Granulated sugar: Adds sweetness. 
• Vanilla extract: Adds a depth of flavor. 
• Mini M&M’s: These wouldn’t be monster cheesecakes without them!

How to make Monster Cookie Cheesecake:

These mini cheesecakes are so much easier than making a whole cheesecake! For the full list of recipe instructions, scroll down to the recipe card.

• Mix peanut butter, brown sugar, egg, and oats for cookie dough, then press into muffin liners.
• Bake cookie base until mostly dry.

• In the bowl of a stand mixer, beat cream cheese until smooth. Then, add sugar, vanilla, and egg and beat to combine.
• Divide cheesecake batter over cookie bases.

• Crumble the remaining crust on top of the cheesecake layer and sprinkle with M&M’s.
• Bake until the cheesecake is set and the cookie dough is golden.

Variations and Substitutions

• You can swap the peanut butter for almond butter for a different flavor.
• Substitute the M&Ms with other candies like Reese’s Pieces or chopped Snickers for a fun twist! You could even do mini chocolate chips if you don’t have M&Ms. 
• Drizzle chocolate or caramel sauce on top for an extra indulgent touch.

How to store Monster Cookie Cheesecakes:

Store the cheesecakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

Make sure to flash freeze them on a baking sheet first, then add them to an airtight container or freezer bag. Let the cheesecakes thaw in the fridge before eating!

More mini cheesecake recipes:

• Easy Cheesecake Cupcakes Recipe — a classic you can top any way you like!
• Apple Crisp Cheesecakes — a must have for fall baking.
• Blueberry Cheesecake Ice Cream Cupcakes — perfect for warmer weather!
• Light Chocolate Cheesecakes — with a surprise ingredient

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Monster Cookie Cheesecakes

These Monster Cookie Cheesecakes combine a gluten-free peanut butter oatmeal cookie base and a creamy cheesecake layer and are topped with mini M&M's. A perfect treat for parties or just because!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cheesecakes

Calories 211cal

Author Ashley Fehr

Ingredients

Cookie base:

• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• 1 large egg
• 1 cup quick oats certified gluten free if necessary

Cheesecake:

• 8 oz cream cheese (1 250 gram package) room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• ¼ cup mini M&M’s

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and line a muffin pan with 12 liners.
• For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
• Bake for 5-7 minutes, until mostly dry on top.
• For the cheesecake, beat cream cheese until smooth. Add in sugar, vanilla and egg and beat until completely smooth.
• Remove muffin pan from the oven divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with M&M's.
• Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
• Remove from the pan and allow to cool for 10 minutes before removing liners. Chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.

Video

Nutrition

Calories: 211cal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 1mg

The post Mini Monster Cookie Cheesecakes appeared first on The Recipe Rebel.

I know this is no surprise.

With all the cheesecake recipes on The Recipe Rebel, I hadn’t yet shared the perfect easy no bake cheesecake recipe — the recipe that serves as the basis for so many of my no bake cheesecake recipes!

As fun as White Chocolate Raspberry Cheesecake, No Bake Chocolate Cheesecake and Key Lime Cheesecake are, sometimes you just want good old vanilla.

Simply sweetened, with just a handful of ingredients.

The perfect cheesecake for serving up with a variety of sauces and toppings: caramel, chocolate, fresh berries, citrus curds — the options are really endless!

Like many of my cheesecakes around here, this one uses minimal bowls, with minimum prep time and headache.

Even though we have big love for the The Best Vanilla Cheesecake Recipe, this one has a lot of the same great qualities but almost none of the work.

Baked cheesecake requires a few more ingredients, a few more steps, and a lot more waiting around impatiently.

With this easy cheesecake recipe, you’re going to have to wait a good long time for it to chill (that’s one step we just couldn’t take out), you’re still ready to dig in hours before you’d be slicing into a baked cheesecake.

And even though it looks like you spent a lot of time on it, you don’t need to share the truth with anyone.

But you might have to share the recipe

Easy Cheesecake Recipe Ingredients

This easy cheesecake recipe is made with the simplest of ingredients! No specialty products here

• Graham cracker crumbs — you can use any finely crushed cookie crumbs for the crust!
• Butter (unsalted) — is the glue that holds our crust together.
• Cream Cheese (full fat, room temperature) — is the base for our cheesecake filling. Light cream cheese has more water in it so it won’t hold up as well.
• Powdered Sugar — sweetens and thickens our cheesecake filling.
• Vanilla — simple but so good!
• Heavy whipping cream (cold!) — beat to stiff peaks, this helps our filling to hold up perfectly.

How to make this easy cheesecake recipe:

A quick recipe overview with extra tips! See the detailed recipe in the pink recipe card below.

1. Start with your crust — press it in firmly so it holds up nicely.
2. Beat your cream cheese — room temperature is essential for no lumps! Then beat in the powdered sugar and vanilla.
3. Whip your cream and add it in: If you know me at all, I’m not going to tell you you need an extra step unless you absolutely do. In this instance, whipping the cream first separately is more fail-proof and helps the cheesecake filling to hold up.
4. Fill and chill: fill the crust and chill thoroughly — this step can’t be skipped!

What are some cheesecake toppings?

This cheesecake is perfect for a party! Just set up a cheesecake topping bar and let everyone come up with their own creations.

• Fresh berries (strawberries, raspberries, blueberries)
• Lemon curd
• Strawberry Sauce
• Chocolate Sauce
• Rhubarb Sauce
• Caramel Sauce
• Chocolate chips or toffee bits
• Crushed Oreos or other cookies
• Reese’s pieces, Smarties and M&M’s
• Whipped cream (mix up the flavors if you liked)

Tools you’ll need for this cheesecake:

• I make this cheesecake in a 9″ Springform pan, but you could also make it in an 8″ Springform pan or a 9″ square baking dish.
• With no bake cheesecakes it’s very important that you use an electric mixer, but it doesn’t need to be fancy! I use the KitchenAid handheld mixer for most of my recipes.
• An offset spatula is essential for getting the top super smooth, but this is totally optional and won’t affect the way it tastes

More no bake desserts you’ll love:

• Chocolate Lasagna — for the chocolate lovers!
• No Bake Biscoff Cheesecake — with warm spices and brown sugar notes.
• No Bake Mint Chocolate Cheesecake — we love this one year round!
• Peanut Butter Pie — this one never lasts long.

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BEST Easy Cheesecake Recipe

This easy Cheesecake Recipe is totally no bake and made with just SIX ingredients! Make ahead friendly no bake cheesecake for summer.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12 servings

Calories 465cal

Author Ashley Fehr

Ingredients

• 2¼ cups graham cracker crumbs (315g)
• ½ cup unsalted butter melted
• 3 packages cream cheese, room temperature (8oz or 250g each)
• 1½ cups powdered sugar (165g)
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream
• Whipped cream or toppings as desired

Instructions

• Line a 9″ springform pan with parchment paper for easy removal if desired. (I like to separate the top and bottom, then pinch the parchment in between the two so I can easily lift the cheesecake once it’s chilled.)
• In a medium bowl, combine the cracker crumbs and butter. Press into the bottom of the prepared pan and about ½″ up the sides.
• In a large bowl, beat the cream cheese with an electric or stand mixer, until smooth. Add the sugar and vanilla and beat on high, until smooth.
• In a separate bowl, whip the cream, until stiff peaks form. Using a spatula or electric mixer on low, fold the whipped cream into the cream cheese. Taste and adjust sweetness as desired.
• Pour the cream cheese mixture into the prepared crust, cover, and refrigerate for at least 6 hours or overnight.
• Serve with sweetened whipped cream or other toppings as desired.

Video

Notes

*This recipe has been updated since it was originally posted. In the original recipe, the cream was added straight to the cream cheese and whipped. This recipe now calls for the cream to be whipped separately. Although the previous recipe worked great for many people, this way is a little more foolproof. 

Nutrition

Calories: 465cal | Carbohydrates: 31g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 305mg | Potassium: 123mg | Sugar: 20g | Vitamin A: 1285IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 0.9mg

The post BEST Easy Cheesecake Recipe appeared first on The Recipe Rebel.