Classic No-Bake Cheesecake
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.