The Perfect No Bake Cheesecake doesn’t have to be difficult to make! This creamy, smooth no bake cheesecake recipe is easy to make and always turns out perfect.
Author: Nectaria
Servings: 10 people
INGREDIENTS
For the crust
300 gr./ 10.58 oz. digestive cookies
130 gr./ 4.6 oz. melted butter
1 teaspoon cinnamon
For the filling
500 gr./ 17.64 oz. cream cheese
100 gr./3.53 oz. Greek yogurt
400 gr./14.11 oz. heavy cream
200 gr./ 7.05oz. sugar
2 tablespoons lemon juice
1 tablespoon vanilla extract
For the topping
1 can strawberry pie filling
INSTRUCTIONS
To make the crust
Pulse the cookies in a food processor until finely chopped. Add the cinnamon and the butter and mix until the cookie crumbs are evenly moistened. Press the mixture across the bottom of a 9″ /23 cm springform pan. Refrigerate to set the crust.
To make the filling
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, yogurt, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula. Spoon carefully the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.