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If you’re a fan of programs like The Great British Bake Off and The Great American Baking Show, you know that there are specific names to identify different Types of Cake. We’ve gathered 30 different types of cake and recipes for you to try.
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5 from 1 vote

No Bake Cheesecake Recipe

After making this no-bake cheesecake, you’ll add it to your list of no-fail desserts. It has all of the creamy goodness of classic cheesecake and easily sets in the fridge! Top it with the fruit of your choice for a decadent treat.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Keyword: Types of Cakes
Servings: 12
Author: Izzy

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs about 16 whole graham crackers
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake:

  • 1 ¼ cups heavy cream
  • 3 packages cream cheese room temperature (8-oz each package)
  • 1/4 cup sour cream room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Optional pie filling for topping

Instructions

Make the Graham Cracker Crust

  • Pulverize the graham crackers using a food processor or blender until fine.
  • Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
  • Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
  • Freeze for about 10 minutes while you prepare the filling.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
  • In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
  • Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
  • Add the whipped cream into the cheesecake filling. Gently mix until combined.

Assemble the Cheesecake

  • Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
  • Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
  • Gently remove the rim. Serve with optional toppings.

Notes