Formerly, a cheesecake was considered to be one of those desserts that are easy to enjoy but hard to bake. Bakers racked their brain in terms of perfecting the whole process; from preparing the best batter to clocking the best baking time. However, thanks to some much-needed baking hacks, most of the hard work has been thrown out. In fact, these hacks have even taken the "baking" out of the formula.

For those who want to make a simple, no-bake, stress-free Cheesecake for their loved ones, this recipe will do the trick, but first, here is a rundown of the dessert:

The secret of cheesecake

Cheesecake is a dessert that may have originated in Ancient Greece. It's basically a type of baked custard, meaning it starts as a flavored liquid that's thickened with eggs and flour; is sweetened with sugar, and can be flavored with just about anything before it is thrown into the oven.

What separates cheesecake from other baked custards is its composition which is primarily cream cheese or ricotta as opposed to milk or cream, though these are sometimes added to lighten the dessert. The cheese also acts as the source of the flavor of choice, though more flavors can be added to add variation to the cheesecake.

Cheesecakes can either be baked in an oven or chilled in a fridge in the final phase of preparation. For this hacked recipe, however, the latter will be the preferred choice for finishing the cheesecake.

Now for that super simple recipe:

No-bake cheesecake recipe

Crust ingredients:

  • 8 oz graham crackers
  • 4 oz unsalted butter, melted
  • 2 oz brown sugar

Batter ingredients:

  • 2 packs (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • lemon zest 1 lemon
  • 1 can (21 oz) cherry pie filling

Directions:

  1. Grind the biscuits and brown sugar in a food processor or blender. While grinding, slowly add the melted butter to complete the mixture.
  2. Put the finished mixture into a greased 8" springform pan and level the surface with a rubber spatula or spoon. Set aside.
  3. In a bowl, beat the cream cheese and lemon zest until soft with a hand mixer or use a stand mixer. Add sweetened condensed milk and vanilla extract and beat again until the batter becomes thick.
  4. Pour the batter into the springform pan and over the crust, then top it off with the cherry pie filling. Refrigerate for several hours.
  5. To serve, place the springform pan on a cake stand, then remove the ring around the cheesecake.
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