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Easy freezer cheesecake recipe

Easy freezer cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • No-bake cheesecake

This is a truly gorgeous tasting cheesecake. The texture is so light, indulgent and ice cream-like, it's shockingly good. I have just included the basic cheesecake recipe - it's up to you which topping you choose. We usually have it with some fruit coulis or cherry topping.

Greater London, England, UK

93 people made this

IngredientsServes: 8

  • 200g crushed digestive biscuits
  • 60g melted butter or margarine
  • 300g Philadelphia® light cream cheese
  • 200g caster sugar
  • 300g whipped cream

MethodPrep:20min ›Cook:2min ›Extra time:4hr › Ready in:4hr22min

  1. Line a shallow round tin with freezer safe foil. Crush biscuits in a sealed food bag with a rolling pin. Mix with melted butter then press into bottom of tin. Put in the fridge to chill.
  2. Beat the cream cheese and sugar together until smooth, then combine with whipped cream. Layer over biscuit base.
  3. Cover and put into the freezer for about 4 hours until set. Take out about 10 minutes before serving and enjoy with topping of your choice, or just on its own.

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Reviews & ratingsAverage global rating:(1)

Perfect No-Bake Cheesecake Recipe

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!

I never tasted no-bake cheesecake until last year because I had my doubts.

  • What’s the point of cheesecake if you aren’t baking it?
  • Doesn’t it just taste like cream cheese?
  • How is it firm enough?
  • And, most importantly, does it taste like goo?

These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.

Ingredient Notes

Find the full list of ingredients in the recipe card below.

  • Graham cracker crumbs: The quickest way to make graham cracker crumbs is to pulse the crackers in your food processor, but if you don’t own one, you can use a large plastic bag and a rolling pin or meat mallet.
  • Salted butter: I call for salted butter in the crust recipe because that’s what my mom has always used. If you’d like to use unsalted butter, add 1/8 teaspoon of salt.
  • Cream cheese: For cheesecakes, I always recommend using Philadelphia cream cheese. Most importantly, you ABSOLUTELY must start with softened/room temperature cream cheese. Cream cheese that is too cold will not completely meld with the other ingredients, and you’ll end up with lumps in the finished cheesecake.
  • Fresh strawberries: The strawberry sauce/glaze involves cooking strawberries with sugar and cornstarch until saucy. You can serve the glaze with the cooked strawberries or strain them out and mix the sauce with fresh, chopped strawberries if you don’t like the texture and/or look of cooked fruit. The strawberry sauce in the photos on this page was strained and mixed with fresh strawberries.

Step-by-Step Instructions

  • Start by making your crust. Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
  • Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or pie plate. Place in the freezer until you are ready to fill it.

  • Now, for the filling. In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy. This is more easily achieved if your cream cheese is softened to room temperature. Add powdered sugar and granulated sugar. Mix until combined. Add sour cream, vanilla extract, and lemon juice. Mix until combined, making sure to scrape the bottom of the bowl.

  • In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.

  • Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.

No Bake Nutella Cheesecake Recipe

NO BAKE NUTELLA CHEESECAKE – Easy, rich and decadent, this cheesecake makes a beautiful, elegant and easy Ferrero Rocher Cheesecake Recipe for any special occasion!

I am a huge cheesecake lover, especially when it is easy to make, no bake but still tastes amazing. This easy No Bake Nutella Cheesecake recipe is rich, smooth and creamy, it’s the perfect cheesecake recipe and it’s gelatin-free.

Rich Nutella Cheesecake is overflowing with flavor and this recipe is great for every time because it doesn’t require you to turn on your oven. There are those times that you just don’t want to fool with oven, or worry about cracks, or take all that time to bake one. For those times, there’s cheesecake like this one.

The crust is a classic Oreo crumb crust held together with a little bit of butter. The base of the filling is cream cheese, softened so that it’s easy to beat and combine with other ingredients: powdered sugar, vanilla extract, heavy whipped cream and Nutella and topped with Nutella glaze.

The Nutella glaze is highly recommended. It is a simple mixture of heavy cream and Nutella that goes over cheesecake once it has been refrigerated. Everything is perfect about this cheesecake so rich and decadent, but so easy to make. The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge.

Cheesecake has always been one of my favorite desserts and the last few months I’ve loved them more and more like. There are just so many things you can with them and so many flavors to try like: Layered Chocolate Cheesecake with Oreo Crust – No Bake, Peanut Butter Chocolate Cheesecake – No Bake.

No Bake Nutella Cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator or will keep up to 2 months covered tightly and stored in the freezer. No Bake Nutella Cheesecake is like heaven on a plate and it’s perfect for your next celebration, birthday, Christmas or for no reason at all.

Because this recipe is so good, you don’t need another reason to enjoy it! This is definitely a dessert you need to add to your must-make list. Enjoy!

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Layered Chocolate Cheesecake with Oreo Crust - creamy, moist and very delicious cake! Perfect for every occasion and so&hellip

NO-BAKE PEPPERMINT CHEESECAKE - Perfect and easy No-Bake Peppermint Cheesecake is the best way to enjoy the delicious holiday&hellip

Strawberry cheesecake, love at first bite! This cake with cheese and strawberry combination is very tasty, delicious, quick and&hellip

NO BAKE SUMMER ORANGE CREAMSICLE CHEESECAKE - is a light dessert recipe that is perfect for summer. This amazing&hellip

Raw Blueberry no-bake Cheesecake

Summery raw blueberry no-bake cheesecake! This vegan and delicious cheesecake does not need an oven and is served straight from the fridge. The cheesecake is quick and easy to make from just a few basic ingredients, healthy and perfect for spring and summer!

Spring is just around the corner! And that also increases my appetite for refreshing recipes! It is the perfect time to present you with this light and delicious vegan cheesecake. It is prepared without baking and served fresh from the fridge!

Raw Cheesecake – a no-bake cheesecake

Preparation is simple: You need a cake pan (a springform pan with a diameter of 20cm) and a (high-powered) mixer.

For the base you need almonds, dates, vanilla extract and coconut oil. The ingredients are chopped up in the mixer and then pressed into a springform pan lined with baking paper. The mold is then placed in a freezer to set while the cheesecake filling is made.

The filling consists of soaked cashew nuts, coconut cream, coconut oil, agave syrup, vanilla extract and a pinch of salt. As with the base, all ingredients are put into the mixer and mashed for about 10-20 minutes until a creamy mass is formed. Now you can fold in the fresh blueberries.

The creamy cheesecake mass is then spread on the solidified base and placed in the freezer for at least 4 hours. The cake can then be stored in the refrigerator.

Important tips

  • Before preparation, either soak the cashew nuts overnight or pour hot water over them and leave to stand in the water for about 30 minutes. This is how they are soaked and can be processed better in the mixer.
  • The coconut cream is the solid cream from a coconut milk can. Usually one can of coconut milk is enough to get around 250g of coconut cream. To be on the safe side: have a second can ready -). It is advisable not to shake the can before use so that the cream and liquid do not mix. You can also put the can in the refrigerator before use. This makes the content more solid, separates it from the liquid and is easier to remove from the can.

Notes on alternatives

  • Almonds: Instead of almonds, you can also use pecans for the base.
  • Dates: Soft apricots are also suitable for the base.
  • If you like, you can also prepare the base with cocoa powder or desiccated coconut.
  • Agave syrup: Instead of agave syrup, you can also use rice syrup or maple syrup. This might lead to slight deviations in terms of the level of sweetness, however.
  • You can also puree some of the cheesecake filling with frozen or fresh berries. This will give you a fruity cheesecake layer. To do this, first let the first layer solidify in the freezer and then spread the second layer over it and let it solidify again.

Searching for more vegan cake recipes? Take a look here:

And finally, if you try this Raw Blueberry no-bake Cheesecake, be sure to leave me a comment and / or rate the recipe! I am always happy to read from you and learn how you like my recipes and I do my best to respond to you! As soon as your masterpiece is ready, do as I do: share your photo on Instagram and don’t forget to link to it and use the hashtag #byanjushka! It’s a lot of fun to see your creations <3.

How to Make Jello Cheesecake

CRUST. Just like most cheesecake recipes, you’ll get started by making the crust. I love the graham crumb crust – so this recipe makes enough to go along the bottom and up the edges. You’ll mix together graham crumbs, a little sugar and melted butter, then press it into the tin.

FILLING. To make the filling, first you’ll dissolve one 4 oz package of jello in ¾ cup of boiling water. Note that you will not follow the preparation instructions on the jello package. Make sure to give the mixture a stir so that the jello dissolves. Then as the jello mixture cools, you’ll make the rest of the filling.

First, you’ll beat the cream cheese and powdered sugar until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese here. Then you’ll carefully mix in the cooled jello mixture and a little lemon juice. You want to do this slowly, and ensure that the jello is 100% cooled before going ahead. Then it’s time to gently fold in the whipped topping.

You’ll spoon the mixture into the pan, smooth the top and then pop the cheesecake in the fridge to chill. It will need to chill for at least 6 hours before serving. So I typically make it the night before I plan to serve it.

DECORATE. I like to decorate the cheesecake with some whipped cream and berries, or you could spoon a dollop of lemon curd on top of each piece.

20 Recipe Creators & Cheesecake Lovers Share Their Favorite Easy Cheesecake Recipes

Cheesecake is a dessert favorite, and for good reason: It’s creamy, rich, and oh-so-delicious. With tons of easy cheesecake recipes to choose from, making a cheesecake so delicious that your family and friends will beg for your secret is a cinch.

Cheesecake is incredibly versatile, even when you’re using easy cheesecake recipes. You can top cheesecake with traditional fruit toppings like cherry, blueberry, or strawberry, fresh fruits, chocolate, and more. Not only do you have an endless variety of toppings to choose from, but you can also customize the cheesecake itself for a taste your family or guests will love. Think creamy pumpkin cheesecake for holidays and strawberry flavored cheesecake for a lighter, yet scrumptious dessert in the spring or summer. You can make a traditional cheesecake to cut into slices or mini cheesecakes for grab-and-go fun at picnics and parties.

Whether you’re planning a get-together and don’t have time to prepare dessert from scratch or looking for that perfect gift for someone special, Edible Arrangements® offers an incredible selection of delectable cheesecake gifts everyone will love. Choose from boxes of assorted mini cheesecakes topped with a mix of chocolate dipped fruit, fresh fruits, and whipped cream, boxes of mini cheesecakes paired with decadent chocolate dipped fruits like chocolate dipped strawberries, chocolate dipped apple wedges, and white and semisweet chocolate dipped bananas, and more.

You can even get a box of mini cheesecakes and fresh-baked cookies and other tasty treats, or if you’re feeding a crowd, a whole platter full of our scrumptious cheesecakes and fresh-baked cookies. If cheesecake is on your mind but you just don’t have the time (or the ingredients on hand) to make an easy cheesecake recipe at home, choose from our extensive collection of delectable cheesecake gifts and treats. We’ll even hand-deliver it straight to your door! When it comes to easy cheesecake recipes, it doesn’t get any easier than that.

For more delicious easy cheesecake recipes you should try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite easy cheesecake recipes.

Michelle Minnaar

Michelle Minnaar created Greedy Gourmet food blog in 2007, which publishes recipes and food-centric travel articles. She has a penchant for cheesecake.

“Candy based cheesecakes are the way to go if you’re looking for simplicity. If you’re looking for easy cheesecake recipes, you can’t go wrong with oaty biscuit and melted butter as a base. When preparing the filling, mix in your favorite chocolate product, chill, and you’re done! Decorate with whipped cream and chocolate pieces. For example, check out this Malteser Cheesecake.”

Sherry Brubaker

Sherry Brubaker is the founder of Backyard Bohemian, where she shares farm-to-table, easy-to-prepare wholesome meals for the family. She’s also a wife, mom of three, and has a small farm with chickens!

“My favorite easy cheesecake recipe is Vegan Pumpkin Cheesecake. It’s made with cashews, sweetened by maple syrup, and has all the pumpkin pie flavors you love!

  • 1 cup dates
  • 1/2 cup oats
  • 2 Tbsp maple syrup
  • Pinch of salt
  • 1 1/2 cups soaked cashews
  • 1 lemon, juiced
  • 1 Tbsp ground flaxseed
  • 1/2 cup full fat coconut milk
  • 1 Tbsp pumpkin spice
  • 1/2 cup maple syrup
  1. Soak cashews in 2 cups of water overnight. You can opt for the quick soak, which is pouring boiling water over the cashews and soaking for 15 minutes. Drain the water, and set the cashews aside.
  2. In a blender, combine the dates, oatmeal, pinch of salt, and maple syrup. Blend to combine. The dough will form a ball.
  3. Line a muffin pan with silicone or paper inserts. Using a tablespoon to measure, scoop out 1 tablespoon worth of crust to each insert. Oil your hands with coconut or olive oil, and press the crust so it is flat and even.
  4. In the blender, combine cashews, pumpkin, coconut milk, juice of 1 lemon, flaxseed, and maple syrup. Mix until the texture is smooth. Fill each muffin insert until it is almost full.
  5. Place the muffin pan in the freezer for two hours. Keep in the freezer until ready to serve, and let thaw for ten minutes. Return the uneaten ones to the freezer for storage! Mangia!

No-Bake Layered Vegan Cheesecake is another one of my favorite easy cheesecake recipes. This 10-ingredient No Bake Layered Vegan Cheesecake has a smooth, delicious taste with hints of raspberry and vanilla. The chocolate crust compliments the fruity tones, making this healthy treat an absolute must-try!

Ingredients for the crust:

  • 1/2 cup dates
  • 3 Tbsp coconut flakes
  • 2/3 cup almond flour
  • 2 Tbsp agave nectar
  • 1.5 Tbsp cocoa powder
  • 1 cup cashews
  • 3 Tbsp coconut oil
  • 3 Tbsp coconut cream
  • 3 Tbsp agave nectar
  • 1/4 cup orange juice
  • 1/4 cup raspberries
  1. Refrigerate a can of coconut milk overnight to use the coconut cream the next day. Soak a cup of cashews in water overnight.
  2. Soak dates in hot water for about 15 minutes, then drain.
  3. Combine dates, coconut flakes, coconut oil, almond flour, agave, and cocoa powder in a blender and blend until it starts to form a ball. It should be firm enough to hold form.
  4. Press the crust to the bottom of your selected pan or preferred silicone molds. Place in the freezer while you begin working on the cheesecake.
  5. Drain the cashews. Open the can of coconut milk, and the liquid and the fat should be separated. Spoon out the hard, white coconut cream, and throw in a blender.
  6. Add the drained cashews, coconut oil, agave, and orange juice to the blender. Blend until smooth. Take the cheesecake pan out of the freezer and pour half of the cheesecake blend onto the crust.
  7. Return the remaining cheesecake blend to the blender, and add the raspberries. Blend until smooth. Gently pour over the white cheesecake mixture in the pan. Freeze for two hours, then keep in the fridge. Mangia!”

Nicolle Harwood-Nash

Nicolle Harwood Nash is a Personal Trainer at The Workout Digest.

“I always opt for guilt-free indulgences on my cheat days, so a low-fat cheesecake is a good choice all the time!

Here’s an old-fashioned Australian low-fat easy cheesecake recipe:

In a bowl, beat around 8 oz cream cheese, 2/3 cup sugar, and a teaspoon of vanilla. Mix until it becomes velvety. Then add around 3/4 cup of commercial egg replacer of your choice and beat the mixture finely. Coat your pie plate with cooking spray or oil and then pour the mixture. Bake at 350° for half an hour or until the pie crust is crunchy as desired. Cool the cake for 15 minutes. In a separate bowl, mix sugar, vanilla, and sour cream, remaining sugar, and vanilla and layer it on the cheesecake. Bake it again to perfection. Cool the cake, then refrigerate for about an hour.”

Snezhina Piskova

Snezhina is an aspiring writer and a passionate storyteller. She writes at Excel Template. She is a Media and Entertainment Management graduate, with a background in content creation, film production, event management, Japanese studies, volunteer work, and creative writing. In her free time, she enjoys learning new languages, reading, and playing the ukulele.

“I am a terrible cook, but if there is one thing I can and love to make, it’s cheesecake. Therefore, I do hope that my recipe will inspire people who are equally bad in the kitchen to give it a shot! It’s not that hard, turns out delicious, and will make people’s heads turn in your direction, amazed by your surprising culinary skills! Here’s how to make my favorite easy cheesecake recipe:

  • 3 ½ oz butter, plus extra for greasing
  • 5 ½ oz digestive biscuits, finely crushed
  • 1 Tbsp granulated sugar
  • 2 lbs cream cheese
  • 9 oz caster sugar
  • 2 Tbsp vanilla extract
  • Finely grated zest of 1 orange and 1 lemon
  • 3 eggs
  • 2 egg yolks
  • 10 fl oz double cream
  1. Preheat the oven to 350°F. Put a small saucepan over a low flame, add the butter, and heat until it melts. Remove from heat, stir in the biscuits and granulated sugar, and mix thoroughly.
  2. Press the biscuit mixture tightly into the base of a 9-inch springform cake tin. Place in the preheated oven and bake for around 10 minutes. When it’s done, remove from the oven and leave to cool.
  3. Increase the oven temperature to 400°. Use a mixer to beat the cheese until creamy, then gradually add the caster sugar and flour and beat until smooth. Increasing the speed, beat in the vanilla extract, orange and lemon zest, then beat in the eggs and egg yolks one at a time. Finally, beat in the cream. It should result in a light and fluffy mixture – if you don’t see it, you may need to beat on a faster setting.
  4. Grease the side of the cake tin and pour in the filling. Smooth the top, put in the oven and bake for 15 minutes, then reduce the temperature to 225° F and bake for 30 more minutes. Turn off the oven and leave it in to cool and tighten for about 2 hours. Cover and chill in the fridge overnight.
  5. The following morning, slide a knife around the edge of the cake, then unfasten the tin and voila – your delicious cake is ready to serve.”

Viana Boenzli

Viana Boenzli is a lifestyle blogger at Maplewood Road. It includes recipes, DIY & crafts, yard & garden, and nature.

“I have three favorite easy cheesecake recipes!

The creamy sweet deliciousness of cheesecake pairs perfectly with the sweet/tart of lemon and raspberries for a match made in heaven. You’re gonna want to make extra.

Has there ever been a more perfect combination than chocolate and mint? No, there hasn’t. Smooth rich chocolate combined with refreshing mint is just delectable…oh, and then I decided to throw in some Oreos, too, for the crust.

The first time I made this pumpkin cheesecake recipe, there were no leftovers to take home…they ate it all! Guess I’ll just have to make another one.”

Melanie Musson

Melanie Musson is a writer for She loves to bake for her family and friends.

“My favorite easy cheesecake recipe is Mini No-Bake Cheesecakes.

  • 2 8-oz packages of cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 8-oz container cool whip
  • 1 can pie filling of your choice (blueberry, cherry, and raspberry work well)
  • 24 vanilla wafers

Set out 24 foil cupcake liners and place one vanilla wafer in each. Beat the cream cheese with the powdered sugar until it’s smooth and soft. Fold in the cool whip. Place a spoonful of the cream cheese mixture on top of each wafer, and then place a spoonful of the pie filling on top of the cream cheese. Chill for several hours.

These mini cheesecakes can be put together quickly and easily. They’re a favorite for people of all ages, and with disposable cupcake liners, cleanup is a breeze.”

Jennifer Willy

Jennifer is an Editor at, which provides the travel community with the latest information on Etias and other travel-related education.

“My favorite easy cheesecake recipe is a Frozen Chocolate Cheesecake that my mother used to make on weekends for the whole family. The actual preparation time is less than 20 minutes, and it is delicious.

Ingredients include 2 1/2 cups crushed cookies (Oreo) and 1/3 cup melted butter. Filling ingredients include cream cheese, melted vanilla chips, whipped cream, vanilla extract, solid chocolate chips, and sugar.

The directions are pretty straightforward. Take a small bowl and mix the crushed cookies and melted butter. Press the mixture into the bottom of your pan and grease the sides. Cover and freeze it for one and a half hours. Beat the cream cheese and sugar together to form a smooth paste. Do the same with the vanilla chips and cream. Stir the chocolate chips and pour it over the crust part. Freeze and cover it for at least nine hours. Now, uncover and refrigerate it for 4 hours, and you’re ready to go.”

Alex Azoury

Alex Azoury is the Founder & CEO of Home Grounds.

“My favorite easy cheesecake recipe has coffee! Coffee adds an extra dimension to our favorite desserts, with cheesecake being no exception. Just a little goes a long way! My favorite way to incorporate it into any cheesecake is to add a 1/4 cup of cold brew concentrate to the base cheesecake filling, pour it into an Oreo-based crust, and top with whipped cream that has a dash of espresso with dark chocolate shavings for a garnish. You can’t go wrong, and it adds another dimension of sophistication, to boot.”

Daniel Demoss

Daniel Demoss is the Founder of Dumbbell Reviews. He is also a Personal Trainer at a gym in Denver.

“Oreo cheesecake is my favorite easy cheesecake recipe.

Oreo cheesecake ingredients:

  • 20 Oreo cookies
  • 2 ½ Tbsp unsalted butter
  • 8 oz cream cheese
  • ⅓ cup milk
  • ½ cup sugar
  • 2 tsp gelatin
  • ½ tsp vanilla essence
  • 1 cup heavy whipping cream

Utensils: 6-inch springform pan, also known as a cheesecake pan

  1. Separate the cream and cookies of Oreo cookies. Crush the cookies until they become a fine powder. Now, add butter and mix it well. Now the base is ready. Cover the cake pan internally with baking paper. Put this mixture into its core and keep it in the fridge.
  2. Take a pan and place it on low heat. Add the cream cheese, powdered sugar, and cream filling from the cookies (which you separated at the start). Melt this mixture and use the whisker continuously while heating to combine the mix smoothly without lumps.
  3. Take the milk separately, add gelatin to it, and mix them well. Pour this mixture into the cream cheese mixture. Place this combined mixture on the low-flame heat and cook it for two minutes. Turn off the heat and add the vanilla essence. Mix it well and let it cool completely.
  4. Beat the heavy whipping cream lightly and keep it thick. Now add the cool mixture of cream cheese into the whipping cream. Beat this whole mixture for 30 seconds.
  5. Take the pan out of the fridge. Add the mixture in it and tap the pan for 5 seconds. Keep it in a fridge for 4-5 hours and then separate the cake from the pan.

To decorate the cheesecake, top it with the crushed Oreos, and enjoy the delicious Oreo cheesecake.

Tip: Separate the cream and cookies with a butter knife for a smooth experience.”

Meggie Nahatakyan

Meggie is a Marketing Manager at Muchneeded and a data junkie with more than six years of experience in the field. Aside from being a marketing nerd, she loves taking her life to the extreme with bungee jumping and skydiving when she feels some freedom.

“My favorite easy cheesecake recipe is No-Bake Matcha Cheesecake. Who doesn’t love this kitschy flavor? No-Bake Matcha Cheesecake is a favorite easy cheesecake recipe because it doesn’t require an oven. No worries about a cracked baked cheesecake, as this comes out perfectly smooth and creamy each time! Matcha green tea powder’s earthy taste is the perfect accompaniment to cut the creaminess and sweetness of regular cheesecake.

Best of all, matcha green tea is loaded with powerful benefits. It is a potent antioxidant that helps you fight diseases by boosting your immunity. It is also known for revving up your metabolism, so you’ll burn more calories. Why settle for an ordinary cheesecake when you can get this green version that is packed with fiber, chlorophyll, vitamin C, chromium, selenium, zinc, and magnesium?

  • 2 1/2 cups cookie crumbs (use crushed Oreos OR graham crackers)
  • 1/3 cup butter
  • 1 box (225 grams) cream cheese, softened
  • 1/4 cup white sugar
  • 2 Tbsp unsweetened matcha powder
  • 1/4 cup condensed milk
  • 2 1/2 tsp powdered gelatin
  • 2 Tbsp cold water
  • 2/3 cup chilled heavy cream

Combine cookie crumbs and butter, then spread evenly on your pan. Beat cream cheese, sugar, matcha, and milk until combined. Mix gelatin with cold water and wait for blooming. Then melt the mixture over a bain-marie. When dissolved, cool the mixture and mix with the cream cheese. After you’ve combined, beat the cold cream in the bowl. Fold the two mixtures together then spread on prepared crust. Pop in the fridge until set. Enjoy!”

Jamie Bacharach

Jamie Bacharach is a Licensed Medical Acupuncturist and Health Coach in Jerusalem, Israel, as well as the Head of Practice at Acupuncture Jerusalem. Jamie’s travels have taken her across the world as she has learned to synthesize the best of Western and Eastern medicine to the benefit of her patients.

“This Easy Delicious Cheesecake is my favorite easy cheesecake recipe:

  • Crumbs from 2 butter cookies
  • 1/2 cup melted butter
  • 2 1/2 cups cream cheese
  • 3 large eggs
  • 2/3 cup confectioners sugar
  • 1/4 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Combine the crumbs and butter and flatten into the bottom of a pie pan (at least 10 inches in diameter). Preheat the oven to 345 degrees and bake the crust for 5-10 minutes or until firm. Mix together the cream cheese and sugar until smooth – for best results, mix the cream cheese at room temperature. Add and mix the eggs, vanilla, and lemon juice until there are no visible lumps. Bake for 25 minutes and let cool. Once cooled, refrigerate and serve cold.”

D. Gilson, PhD

D. Gilson, PhD, writes and researches for and has taught writing and popular culture studies at the university level for more than a decade.

“When it comes to cheesecake, I’m basically one of the Golden Girls. It’s my favorite food group. But it’s not the easiest thing to cook. I’ve found most of the box no-bake cheesecake kits you can buy to be garbage, but I love Sally’s Baking Addiction ‘‘Perfect No-Bake Cheesecake’ Recipe.

The recipe is easy to follow and has only nine ingredients total, three for the crust and six for the cheesecake itself. Baking is not my strong suit, and when I finish this cheesecake, I feel like an accomplished and trained baker when I share it with my friends…if I share it.”

Yumna Jawad

Yumna Jawad started her own lifestyle brand, Feel Good Foodie, with the goal to create food that is nutritious, wholesome, and makes you feel good. She shares her recipes on her Instagram page, which has over 2 million followers.

“I have a no-bake Greek yogurt cheesecake recipe that is both light and tasty. They are made into individual servings and are easy to make.”

Elliot Reimers

Elliot Reimers is a NASM Certified Nutrition Coach (CNC) at Rave Reviews and M.S. candidate at Michigan State University, where he is studying Molecular Pharmacology and Toxicology.

“When I get the opportunity to make something nice to eat – and something that everyone will enjoy – I always pick my favorite strawberry cheesecake recipe. It’s one of the easiest cheesecake recipes and doesn’t take long to prepare.

  • 250g of any kind of oat cookie
  • 100g of melted butter
  • 600g of soft, full-fat cream cheese
  • 100g of icing sugar, 25g extra for the topping
  • 284ml of double cream
  • 400g of strawberries

Put some of the butter in a 23cm loose-bottom tin, then add parchment paper. Crush the cookies in a bag then transfer them to a bowl. Add the rest of the butter, then put the contents into the tin. Push them down firmly to create the base, then put the tin in the cooler to set. Now put the cream cheese and icing sugar into a fresh bowl and mix until smooth. Next, add the double cream and mix until it’s all completely combined. Remove the tin from the refrigerator and add the freshly mixed ingredients. Make sure there aren’t any bubbles in the mix, then return to the fridge for 12 hours. Then, remove the tin and allow it to reach room temperature before adding strawberries and icing sugar.”

Julianna Barnaby

Julianna Barnaby is a travel and food writer who shares easy to follow recipes with a twist on her food blog, Feastronomics.

“This honey and rosemary no-bake cheesecake recipe is one of my favorite easy cheesecake recipes – it’s quick, simple, and tastes wonderful. Marrying aromatic rosemary with honey, it’s an unusual cheesecake that never fails to wow. A light and fluffy cheesecake, it is the perfect adult sweet treat.”

Melody Bragg

Melody Bragg is a 54-year-old native of Central Coast California with an amazing cheesecake recipe that’s easy to assemble and, if limited to one slice, won’t hurt the waistline.

“Here’s my favorite easy cheesecake recipe:

Stir together and press into an 8.5-inch springform pan.

Beat 4 egg whites until stiff. Blend in one cup of sugar, then cream in one 8-ounce package of fat-free softened cream cheese. Then add one teaspoon of pure vanilla.

Pour into crust. Bake at 350 degrees for about 35 minutes. (The time depends on the oven. It sometimes takes 45 minutes.) The center will be a little jiggly.

Stir together. Pour onto filling gently. Bake at 475 degrees for 5 minutes. Cool. Refrigerate for at least 4 hours before serving. Enjoy!”

Laura Ward

Laura works at Not Just a Dip, an offshoot of SassyBell Delights.

“When it comes to easy cheesecake recipes, no-bake cheesecakes are the answer.

Our favorite one has 4 ingredients: a ready-made graham cracker pie shell crust, an 8-ounce block of softened cream cheese, an 8-ounce tub of whipped topping, and a dessert dip mix (with our white chocolate raspberry being our personal favorite). Blend the last 3 ingredients together and pour/spread into the pie shell. Chill at least 1 hour to firm and be ready to serve.

Almost any dessert dip mix will do, and to spruce it up (and make it more your own) you can add fruit, flavored whipped topping (Cool Whip has Brownie and Oreo), and/or a unique pie shell crust (think chocolate graham cracker, pecan, and walnut, which are now readily available).”

John Bedford

John Bedford is the founder and editor in chief of Viva Flavor, a food and drink site dedicated to helping everyone get more out of kitchen life.

“The classic Philadelphia no-bake version is hands-down my favorite easy cheesecake recipe. Not only is it super quick and easy to turn around, but it’s also stunningly tasty for what it is!

  • 125g digestive biscuits
  • 40g butter
  • 280g Philadelphia Original Cream Cheese
  • 140ml lemon juice
  • Toppings
  • Throw around 125g of digestive biscuits into a sandwich bag and use a rolling pin to grind them down to a fine consistency.
  • Once that’s done, melt 40g of butter in a saucepan on very low heat.
  • Combine the melted butter with the biscuit crumbs and pour the mixture into your cake tin.
  • Use a spoon to press the mixture evenly into the base of the tin. When you’re done, leave it to harden in the refrigerator while you make the filling.
  • Add a 280g tub of Philadelphia Original cream cheese to a bowl, along with a standard 397g can of condensed milk.
  • Whisk the mixture together. It’s quite hard work at first, but it will soon loosen up.
  • Once fully combined, stir in 140ml of lemon juice (around 6 lemons, I find).
  • Take the base out of the refrigerator and pour the mixture over it. Use a spoon to smooth the filling out.

I actually like to eat the cheesecake just as it is, although a big dollop of runny cream really elevates the experience. Sprinkling any of your favorite fruits on top also works really well, or you can drizzle some flaked chocolate over instead.

Once you’ve finished preparing the cheesecake, pop it back in the refrigerator until it’s set. This shouldn’t take more than a few hours. When you’re ready to serve, just detach the sides of the cake tin before cutting into slices.

If there’s any left over, cover the cheesecake with foil before placing it back in the refrigerator. This will stop the surface from going hard, although it’s best to finish it within two days of preparation.”

Alex Membrillo

Alex Membrillo is the CEO of Cardinal SEO Company.

“Lemon Cheesecake Tarts is my favorite easy cheesecake recipe. These cheesecake tarts offer fresh lemon flavor, with perfect portion control. Lemons are a great source of vitamin C and a bright ingredient for any cheesecake dessert. This recipe makes 6 servings.

  • 2 ½ graham cracker sheets
  • 1 tsp Unsalted butter, melted
  • 1 pinch table salt
  • 4 oz. low-fat cream cheese, at room temperature
  • 6 Tbsp plain fat-free Greek yogurt, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 2 ½ tsp fresh lemon juice, from lemons
  • 2 tsp lemon zest, plus extra for garnish
  • Light whipped topping
  1. Preheat oven to 325 degrees F.
  2. Line a regular-size muffin pan with 6 paper cupcake liners.
  3. In a small bowl, use the back of a spoon to smash graham crackers in crumbs. (Or, use a food processor if available.) Then, combine graham cracker crumbs with melted butter and salt. Once mixed, evenly divide crumb mixture into the bottom of cupcake liners (about 1 Tbsp in each). Lightly press down with the back of a spoon to flatten. Bake for 5 minutes.
  4. While crust bakes, beat together cream cheese, Greek yogurt, sugar, egg, lemon juice, and lemon zest until smooth.
  5. After the crust has baked for 5 minutes, remove from the oven and evenly pour the mixture (from step 4) into each muffin cup (about ¼ cup in each). Bake until set on top about 20 minutes.
  6. Let cool completely (about 1 hour). Garnish each Lemon Cheesecake Tart with 1 Tbsp whipped topping and lemon zest.

Mary Beth Charles

Mary Beth Charles is the voice behind A Reluctant Mom, a parenting blog that shares how much she loves her kid… but hates parenting!

“The way to this gal’s heart is through her stomach, and my now-husband’s Crustless Cream Cheese Pie is what won me over! It’s a double-bake, so takes some time, but has very few ingredients and couldn’t be easier. This cheese pie is our go-to whenever we’re invited to a potluck. It wows people every time! Here’s how to do it:

  • 2 8-ounce packages of cream cheese (softened to room temperature)
  • ¾ cup sugar
  • 3 eggs
  • ½ tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, then add sugar and beat again. Then add eggs and vanilla, and beat again until smooth.
  3. Butter the sides and bottom of a 9” pie pan. Pour mixture into the pan and bake at 350 degrees for 40 minutes.
  4. Remove pie from oven and cool for 20 minutes (the top will fall in the middle, but the sides will remain tall around the edge of the pan – this is normal and what you want!).
  5. While the pie is cooling, make the topping. Beat together the sour cream, vanilla, and sugar.
  6. Spread the topping on top of the pie, in the middle part that has fallen.
  7. Bake again at 350 degrees for 12 minutes.
  8. Cool. Serve. ENJOY. ”

Give a few of these easy cheesecake recipes a try, and you’re sure to find the perfect recipe your family or guests will love. No time to prepare cheesecake at home? Choose from our extensive collection of scrumptious cheesecake gifts, cheesecake party platters, and more. With convenient delivery options, Edible Arrangements® makes gift-giving and party planning a breeze. Or, stop by your local Edible Arrangements® store to pick up a tasty cheesecake treat the whole family will love, just because!


These pictures look amazing!! And yummy.

I just made these mini cheesecakes today and they turned out amazing. I substituted stevia for sugar and it worked out perfect! Thank you for the recipe. Jill

Oh good! Happy you enjoyed the recipe.

Love the options and versatility of this recipe. I had way more crust than batter also. I used 6 large cupcakes and cooked longer but couldn’t tell when they were done until they cracked. I cannot get the paper off because it tears them apart. Not sure if anyone else had this problem?

Which recipe are you referring to? You left this comment on my list, not the actual recipe post. What kind of liners are you using? I find some liners are cheaply made more than others, causing them to stick. They also peel easier if you chill the cheesecakes first. And what do you mean by large? What size pan did you use?

I just made these mini cheesecakes today and they turned out amazing. I substituted stevia for sugar and it worked out perfect! Thank you for the recipe. Jill

Oh wonderful! Glad you enjoyed the recipe and good to know they can be made with stevia.

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