As a baker, I know how crucial it is to have a go-to cheesecake recipe that never fails to impress. That’s why I’m excited to introduce you to my Easy Lite No Bake Cheesecake Recipe, which has quickly become one of my favorite desserts to make.
This recipe is perfect for those who want a delicious dessert without spending hours in the kitchen or using complicated ingredients. With just a few simple steps, you can make a light and fluffy cheesecake that’s sure to wow your guests.
And the best part? You don’t even need to turn on your oven for this recipe! That’s right – it’s a no-bake cheesecake that’s easy enough for anyone to make.
Whether you’re new to baking or an experienced pro, this Easy Lite No Bake Cheesecake Recipe is sure to become a staple in your repertoire. So, let’s get started and create a dessert that will leave everyone asking for more!
Why You’ll Love This Recipe
Listen up, friends! I’ve got a recipe that will make your tastebuds sing and your soul dance. It’s a treat everyone will love – an Easy Lite No Bake Cheesecake. Trust me when I say, this cheesecake recipe is one to add to your collection.
What’s not to love about it? First off, it’s a no bake recipe, so there is no need for any special equipment or having to babysit the oven. Secondly, it only requires three simple ingredients for the filling – light cream cheese, sweetened condensed milk and lemon juice. Can you believe it? With just those ingredients, you’ll get a light and fluffy filling perfect for a hot summer day.
But wait, there’s more! This recipe uses easy-to-find graham cracker crust as the base. And if you’re feeling fancy, you can easily customize this dessert by adding toppings such as sliced strawberries or whipped cream.
Don’t let its simplicity fool you – this no bake cheesecake is bursting with flavor. The combination of creamy vanilla and tangy lemon makes for a heavenly dessert that tastes like summertime in every bite. And the best part? It’s light on calories but still manages to satisfy your sweet tooth.
So what are you waiting for? Try out this easy bake cheescake recipe and give yourself (and your guests) something to smile about.
Let’s take a closer look at the ingredients needed for this easy, no bake cheesecake recipe.
- Graham cracker crust (1 1/2 cups or about 12 sheets)
- Powdered sugar (2 tablespoons)
- Unsalted butter, melted (6 tablespoons)
- Cream cheese, at room temperature (2 packages of 8 ounces each)
- Sugar (1/2 cup)
- Lemon juice (1 tablespoon)
- Vanilla extract (1 teaspoon)
- Low-fat sour cream (1 cup)
- Sweetened condensed milk (1 can of 14 ounces)
- Cool Whip or whipped topping, thawed (1 container of 8 ounces)
Note that you’ll need to allow the cream cheese to come to room temperature before using it in the recipe.
If you’re looking for a healthier variation, you can substitute regular cream cheese and sour cream with light versions. Additionally, you can experiment with adding Greek yogurt as one of the ingredients for a tangy twist.
The Recipe How-To
Let’s dive into the recipe and create an easy, delicious lite cheesecake!
- 2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 2 (8 oz) packages of light cream cheese, at room temperature
- 1 (14 oz) can of sweetened condensed milk
- 1/3 cup of lemon juice
- 1 teaspoon of pure vanilla extract
- 1/2 cup of light sour cream
- 1 (8 oz) tub of Cool Whip, thawed
Begin by preparing the graham cracker crust. In a bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter. Mix well, so that all the ingredients are evenly integrated.
Press this mixture down firmly into the bottom and slightly up the sides of a springform pan. Use your fingers, a spoon or the back of a cup to ensure an even layer is created. Place pan in refrigerator to cool down while preparing the rest.
In a large bowl, beat the two packages of light cream cheese until smooth and free of lumps.
Gradually add in the sweetened condensed milk while continuing to beat until fully incorporated.
Next, mix in the lemon juice and the pure vanilla extract until completely combined.
Finally, fold in the light sour cream and thawed Cool Whip until smooth and light fluffy.
Take out the crust from fridge and pour in this mixture carefully over it. Use a spatula to spread mixture around evenly ensuring no air pockets are left.
Once filled with cheesecake batter, cover pan with plastic wrap and refrigerate overnight or for at least four hours but not longer than 48 hours as cheesecake texture might change beyond that limit.
After chilling period, remove cheesecake from refrigerator and run knife dipped in hot water around edges before unlocking springform pan at mechanism to loosen crust carefully.
Serve chilled with your favorite toppings like fresh berries!
This is truly an easy bake cheesecake recipe which is perfect for all occasions whether it’s a birthday party or just an indulgent dessert on a cozy night-in. Enjoy!
Substitutions and Variations
Are you looking to switch things up in your No Bake Cheesecake Recipe? Here are some substitutions and variations that you can try to make this recipe uniquely yours.
For a gluten-free option, swap out the graham cracker crust for a gluten-free alternative or a mixture of almond flour and melted butter.
To add some tang, substitute the vanilla extract with lemon extract or add lemon zest to the cheesecake filling. You can also introduce fresh fruit purées, such as strawberries or raspberries for an extra kick of fruity goodness.
For a healthier take on this easy bake cheesecake recipe, substitute light cream cheese and light sour cream with non-fat Greek yogurt. You can also use lower fat content cream cheese, reduced sugar or sugar-free condensed milk, and sugar-free Cool Whip instead of whipped cream.
If you want to make a keto-friendly version of this recipe, use almond flour for the crust, replace the sweetened condensed milk and powdered sugar with erythritol-based sweeteners, and switch out the graham cracker crust for a cookie crust made only from almond flour and butter.
To make an even simpler version of this cheesecake, skip the graham cracker crust altogether and spoon the cheesecake filling into individual cupcake liners. You could mix it up by adding fruit slices or drizzling chocolate on the top to create mini-cheesecake bites.
With these substitutions and variations options, feel free to experiment until you find the perfect combination that will make your taste buds dance.
Serving and Pairing
When serving this easy lite no bake cheesecake recipe, there are endless pairing options to complement this luscious dessert. A slice of this heavenly cheesecake can be enjoyed on its own, or it can be served with some fresh fruits to balance out the sweetness.
Strawberries are a classic pairing with cheesecake that complement each other perfectly. You can also try topping each slice with a dollop of whipped cream and a sprinkle of cinnamon powder or dark chocolate chips. If you want to indulge in some crunchiness, you can add some nuts or granola on top.
To elevate the serving experience, the graham cracker crust adds an extra layer of texture to the smooth and creamy cheesecake filling. The buttery and slightly sweet crust pairs wonderfully with the tangy and light filling.
This easy lite no bake cheesecake can also be a great addition to any dessert table for parties and special occasions. Cut into small bite-sized pieces, these cheesecake cups can be topped with some fresh berries and served in elegant cups.
Finally, if you are looking for a healthier option, you can make this recipe using low-fat cream cheese, light sour cream, Greek yogurt, and sugar substitutes such as stevia or honey. This way, you can enjoy an indulgent treat while still being mindful of your health goals.
Overall, serving choices add value to your enjoyment of this delicious baked good.
Make-Ahead, Storing and Reheating
Now that we’ve mastered the art of making this delightful Easy Lite No Bake Cheesecake, let’s talk about what to do with it once it’s made. This cheesecake is actually perfect for making ahead of time, as its flavors only continue to meld and deepen with a bit of time in the fridge.
To make this cheesecake ahead of time, simply follow the instructions as written, then cover your completed cheesecake with some plastic wrap and let it chill in the fridge for at least a couple of hours before serving. This will allow all the flavors to meld together and create an even more delicious end result.
If you have any leftover cheesecake after serving, no worries! This recipe stores well in the fridge for up to five days. Just be sure to keep any extra slices of cheesecake covered tightly with plastic wrap or aluminum foil to prevent any air exposure.
When it comes to reheating your easy bake cheesecake, you’ll want to take a slightly different approach than you would with most baked goods. As this is a no-bake cheesecake, there’s really no need to reheat it per se. Rather, you can allow it to come up to room temperature before enjoying it again.
Alternatively, if you prefer your cheesecake served cold, simply cut yourself another slice and enjoy it straight from the fridge! This versatile dessert is perfect for any occasion and can be enjoyed almost any way you like. So why not whip up a batch today?
Tips for Perfect Results
As a baker, I know that even the simplest and easiest of recipes can pose challenges especially when trying to perfect them. So, here are a few helpful tips that will guarantee that your no-bake cheesecake recipe comes out perfectly each time you bake it.
First and foremost, always make sure that all your ingredients have reached room temperature before you begin baking. This ensures that they blend together more seamlessly, giving you a smoother and creamier texture.
Secondly, for best results, be sure to use the best light cream cheese and light sour cream available in the market. They may be slightly more expensive but they will save your cheesecake from being too dense or watery.
Another tip is to use a graham cracker crust instead of the other varying crusts you can choose from. Graham cracker crusts provide stability to the cheesecake as it sets up and offers the perfect balance of sweetness against the tangy flavor of the filling.
Additionally, it is important to store your cheesecake covered in the refrigerator overnight or for at least 6 hours before serving. This allows enough time for the cheesecake to set completely which will make it be less messy when cut.
Lastly, do not overmix your filling! Mix it only until it has just combined since overmixing can cause a runny or lumpy consistency. Be gentle with it so that it stays light and fluffy whilst still holding its shape.
All these tips are easy to follow and they are sure to give you incredible results with every attempt at baking this easy lite no-bake cheesecake recipe.
In conclusion, this Easy Lite No Bake Cheesecake Recipe is a must-try for anyone looking for a quick, delicious, and healthy dessert. With its light and fluffy texture, perfect blend of creamy flavors, and variety of possible combinations, this recipe is sure to satisfy all taste buds. Plus, with its easy-to-find ingredients and straightforward instructions, you won’t have to spend hours in the kitchen to be able to indulge in a delightful dessert.
Don’t just take my word for it – give this recipe a try and see for yourself how delicious and easy it truly is. Whether you are looking for a low-calorie, low-sugar option or trying to stay within your keto diet plan, you can easily substitute ingredients without compromising on flavor. And if you’re feeling adventurous, don’t hesitate to experiment with different variations such as adding fresh fruit or drizzling chocolate sauce on top.
So what are you waiting for? Gather your ingredients, prepare your crust, mix everything together and enjoy the sweet results. This recipe is not only perfect for satisfying your sweet tooth but also for impressing your friends and family at gatherings or special occasions. Trust me; everyone will be asking for the recipe after taking a bite. Go ahead and make it today!
Easy Lite No Bake Cheesecake Recipe
- 1 (8 ounce) container of lite Cool Whip
- 1 (8 ounce) container light sour cream
- 1.5 (8 ounce) packages light cream cheese
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- graham cracker crust, . make according to package directions. (This makes a big pie so do not use prepared crust)
- Prepare the pie crust according to package directions, using a deep dish pie plate, this recipe makes a large pie.
- Beat the room temperature cream cheese till fluffy.
- Add in the sugar and continue to beat till well incorporated.
- Then add the sour cream, lemon juice and vanilla, beating after each addition.
- Next fold in the thawed cool whip, continue folding until all is well blended.
- Pour into the ready pie crust and chill for at least 1 hours It is better made ahead 4 to 6 hours or overnight to let it set up and the flavors blend.
Your Own Notes
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.