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Classic No-Bake Cheesecake
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Classic No-Bake Cheesecake

Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Crust

  • 1 1/2 cup graham cracker crumbs
  • Pinch of ground cinnamon optional
  • 2 tbsp light brown sugar
  • 1/2 cup (1 stick) butter melted

Filling

  • 1 (1-oz) cheesecake flavored instant pudding mix
  • 2 cups whole milk
  • 1 (8-oz) block cream cheese softened
  • 1 (6-oz) container vanilla Greek yogurt
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 2 cups heavy cream

Vanilla Bean Whipped Cream

  • 1 1/2 cups whipped cream
  • 1 tbsp vanilla bean paste (or vanilla extract)
  • 3 tbsp powdered sugar

Instructions

For the crust

  • Whisk all ingredients together until combined. Press into the bottom of a lightly greased 9-inch springform pan. Transfer to the freezer while preparing the filling.

For the filling

  • In a large bowl, whisk together pudding mix and milk. Transfer to the refrigerator to set according to package directions.
  • In the bowl of a stand mixer or a large bowl with a hand-held mixer, beat cream cheese and yogurt on medium speed until combined. Add vanilla and powdered sugar; mix well.
  • Once pudding has set, add to the cream cheese mixture and mix until incorporated. Pour over crust in springform pan and smooth with a spoon or offset spatula. Return to freezer.

For the whipped cream

  • Clean out stand mixer bowl and add the whisk attachment. (Or use another large bowl and a hand-held mixer.) Add heavy cream and whip on high speed. With mixer running, slowly add vanilla bean paste (or vanilla extract) and powdered sugar. Whip until soft peaks form.
  • Spread whipped cream over filling in springform pan. (If using any kind of non-fruit toppings, you could add them here!)
  • Freeze for 4-6 hours or overnight.

To serve

  • Let the cheesecake thaw at room temperature for 15-20 minutes and add fruit toppings and garnishes. (Alternately, if you'd like, you can add the whipped cream AND toppings just before serving.) Use a hot knife to cut into servings.

Notes

All images and text ©Bethcakes.