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  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake
  • Cook’s Easy No-Bake Cheesecake

Cook’s Easy No-Bake Cheesecake

Food | April 14, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 15
  • 12-24
  • Easy

Making a homemade dessert for your friends and family need not be a difficult task. Just make COOK’S EASY NO-BAKE CHEESECAKE!

We’ll start by sending big hugs to Carol’s sister-in-law Hope and her mom Mary Cook for sharing this stellar recipe for their delicious cheesecake. Hope was up for a weekend at the cottage last summer, and as the sun set on yet another picture-perfect day in cottage country, she served us this cheesecake. After the very first bites, Carol and I were like, “Oh, we gotta share this with Weekend at the Cottage.” See, you’re always on our minds!

Thankfully, our one and only Hope happily obliged and now we’re ready to share it with you. Follow along as we recreate her scrumptious must-make dessert.

You’re going to love Cook’s Easy No-Bake Cheesecake!

Ingredients for Easy No-Bake Cheesecake


Everything used to make this cheesecake is readily available, Next time you venture out to the grocery store, or even a corner store for that matter, you’ll have no problem grabbing these simple ingredients. One thing to remember: this dessert is as easy on the tummy as it is on the eyes. I suggest buying two of everything because you’ll be making it again and again.

Graham crumbs miced with sugar and butter for the crust


I love the fact that you don’t need to bake the crust before assembling the final cheesecake. During testing, we followed Hope’s instructions to the letter, so make sure you chill the crust after tamping it down in the casserole dish. Speaking of tamping, when you watch the VIDEO of me making the recipe, notice that I used a flat-bottom measuring cup to help with this step. You can also do this by hand, whichever works best for you.

The crust formed in a glass casserole


Making the filling for this dessert was super easy. A little side note from Hope – she’s made the recipe using a lemon juice concentrate, the kind you purchase in a bottle. Less work and just as tasty. Again, it’s up to you.

The dish filled with the creamy no-bake filling


I really want you to experience the joy of cutting and serving this cheesecake without a hitch. In order for it to go seamlessly, make sure to chill the cheesecake as directed. The squares of cheesecake will then come up out of the dish without incident. In fact, they’ll look as perfect as mine do, promise!

Mixed berry coulis for the cheesecake


Please follow my suggestion and take a few extra moments and have these simple garnishes ready for when you go to serve. Make this MIXED BERRY COULIS, adding a bit of it to the plate before the squares of cheesecake. After that, a few berries and sprig of fresh mint is all you need. These simple flourishes will help you create a great plate.

Now, before you rush off to make this lovely treat, I better tell you about a few other stellar desserts we have to offer. If you liked the look of this, you may also enjoy this PERSIAN LIME PIE or CHOCOLATE MOUSSE CUPS. Both have the similar light, fluffy texture.

For more great recipes and entertaining ideas, please visit:


Let’s hear it for COOK’S EASY HOMEMADE CHEESECAKE. We hear this is the recipe you’ve been waiting for!

Easy No-Bake Cheesecake


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One Response to “Cook’s Easy No-Bake Cheesecake”

  1. […] is a win-win for everyone, all the time, forever! Two cheesecake options to try it on are this EASY CHEESECAKE RECIPE and my mom’s heavenly NO-BAKE […]


Ingredients & Amounts

  • For the crust:
  • 1 ½ cups of graham cracker crumbs
  • 1/3 cup of granulated sugar
  • ½ cup of melted butter
  • For the filling:
  • 8 oz. of cream cheese, room temperature
  • 1 can of sweetened condensed milk
  • 1 teaspoon of pure vanilla extract
  • 1/3 cup of lemon juice
  • For garnish:
  • mixed berry coulis
  • fresh berries
  • fresh mint


  1. Prepare the crust: Melt butter in a small pan. Stir graham cracker crumbs and sugar together in a medium-sized bowl. Add the butter and stir together to combine thoroughly. Pour the crumb mixture into a 9 x 13-inch glass casserole, pressing it down in an even layer. Transfer to the refrigerator to chill for about 15 minutes.
  2. Prepare the filling: Place the cream cheese into a large bowl. Using a hand mixer, whip until light and fluffy. Add the condensed milk and whip again. Add the vanilla extract and whip until light and fluffy. With the hand mixer running, slowly add the lemon juice to combine.
  3. Assemble the cheesecake: Place the casserole dish with the chilled crust out onto your work surface and add the filling, smoothing it out evenly across the surface. Cover and refrigerate overnight or for at least 8 hours until set.
  4. Serve: Using a sharp knife, cut the cheesecake into 12 or 24 squares. Serve with our MIXED BERRY COULIS, if desired, and garnish with fresh berries and a sprig of fresh mint. Enjoy!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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