No-Bake Christmas Cheesecake

My favorite recipe is my No-Bake Christmas Cheesecake. That’s because it’s bright and colorful, tasty, and I don’t have to do the cooking.

My favorite dessert to enjoy throughout the year is a silky and decadent cheesecake. It may not be a seasonal favorite, but when you get creative with the coloring, your favorite treat can be as festive as any. My favorite recipe is my No-Bake Christmas Cheesecake. That’s because it’s bright and colorful, tasty, and I don’t have to do the cooking.

No-bake cheesecakes are far less complicated to make than regular cheesecakes and you don’t have to worry about cracks in the surface.

When it comes to cooking over the holidays you have to take all the breaks you can get. Usually, that means buying the cranberry sauce in the can, but it also means choosing a simple no-bake recipe over a more complicated one.

This pretty-as-a-picture Christmas cheesecake is fuss-free and lets you oversee each step in the process as you create beautiful colored layers from red to white to green. Just make sure you clear plenty of space in your freezer before you get started because that is the secret to creating a firm cheesecake without baking it in the oven.

Well, it’s part of the secret anyway. Read on to learn more about how to make this delicious no-bake Christmas cheesecake so you can add it to your list of Christmas traditions for years to come.

Why isn’t My No-Bake Cheesecake Firm Enough?

The trick to no-bake Christmas cheesecake (or any no-bake cheesecake for that matter) is plenty of time in the freezer.

It’s a trade-off, but it’s a lot better than having to keep your eye on a baking cake, watching that it doesn’t overcook or split. No-bake is a nice alternative, but it isn’t challenge-free.

For a non layered cheesecake, you might have more difficulty getting that proper cheesecake texture. To make sure you have the optimal firmness for your cheesecake filling, beat your heavy whipping cream cold until you have stiff peaks.

When you have your whipped cream ready, fold it in very carefully to the cheesecake filling. This will preserve the air pockets and help keep your filling fluffy like a baked cheesecake.

This recipe calls for layers so we take a shortcut with the whipping cream and we use the freezer to speed up the firming process. Otherwise, a minimum of 6 hours in the refrigerator would suffice. This is good information if you ever plan to make another no-bake cheesecake that doesn’t include three colorful layers. As for this one, if you follow my directions below, you will have no trouble getting just the right texture for this particular dish.

What is the Difference Between a French Cheesecake and a New York Cheesecake?

Yes. There are two kinds. French Cheesecake differs from New York Cheesecake in virtually every way. It just so happens that the differences are fairly subtle, yet you don’t have to be an aficionado to identify them. The crust for example is different. New York-style cheesecake has a graham cracker crust, while French Cheesecakes traditionally have a shortening or butter-based crust. French cheesecakes have a stronger flavor which is slightly more bitter, the result of the choice in cheese. Unlike cream cheese which is used in a New York-style cheesecake, French cheesecakes use soft cheeses such as Camembert or Brie. Because of the slight bitterness of the French version, it frequently is topped with some type of fruit to counter with sweetness.

Another interesting distinction between the two types of cheesecake is that the no-bake cheesecake is derived not from the New York version but from the French version.

Although this recipe uses the traditional New York-style graham cracker crust, and it does call for four 8 ounce packages of cream cheese, it borrows the no-bake principle from the overseas version.

I’m referring to a version of French style cheesecake that uses uncooked egg-free batter. This is the version you’ll likely spot in a grocery store freezer aisle, but don’t buy that, make it yourself with the ingredients and the instructions below.

PIN IT!!

Using a Springform Pan

It may go without saying. However, this little detail can be easily overlooked, particularly if you have not made a cheesecake before. Cheesecakes can’t be inverted, which is why using a springform pan is essential.

The spring of the pan allows it to open out from the sides of the cake to be lifted off of the base. This is a very desirable way to make any cake as you can remove the pan without issue and make slicing easy to do.

For a cheesecake, it is an absolute must. Having said that, there is such a thing as a cheesecake pan.

Cheesecake pans separate a ring from the base as well, but it does not have the spring to pull the ring away from the sides.

You can use either pan for cheesecake but given the higher functionality of the springform pan and its other practical uses in baking, I recommend owning and using the springform pan above a cheesecake pan.

Adapting the Recipe

By now you have probably learned more about cheesecake and how to not bake it than you expected and you just want to get this Christmas party started.

I know your no-bake Christmas cheesecake will turn out perfect and you will want to make more in years to come. Although these ingredients are for a traditional 9-inch cheesecake, keep in mind that this no-bake Christmas cheesecake can also be adapted to make mini cheesecakes using a cupcake pan.

To get around the inversion problem that the springform pan addresses, I recommend using silicone cupcake liners and leaving the crust off the sides to show off the layering.

Not baking your cheesecake means you have more opportunity to get creative with the food coloring gel and your piping technique when you apply the icing at the end.

This cheesecake looks best when capped with white frosting and sparkling Christmas sprinkles. But let’s not get ahead of things. First, let’s round up the filling and crust ingredients as well as the needed equipment so you can get started.

NO BAKE CHRISTMAS CHEESECAKE

The full recipe will be in the recipe card

FOR THE CRUST:

• 2 sleeves of Graham crackers – crushed
• 1 stick of butter – melted
• 1 Tablespoon of Sugar

FOR THE CHEESECAKE FILLING:

• 4 packages of Cream Cheese – 8-ounce packages – Softened
• 1/2 cup of Greek Yogurt
• 1/4 cup of heavy whipping cream
• 1 cup of Sugar
• Add 1 cup of Powdered Sugar
• 1 Tablespoon of Vanilla Extract
• 1 Tablespoon of Vanilla Coffee Creamer

For Decorating:

• Red Food Coloring Gel
• Green Food Coloring Gel
• Christmas Mix Sprinkles
• 1 container of Betty Crocker Vanilla Frosting
• Pastry bag
• Frosting Tip
• 9-inch Spring-form Pan

HERE’S WHAT YOU DO:

Phase 1

Place the Graham Crackers in a food processor and pulse into crumbs. Melt the butter in a microwave-safe dish. Place the Graham Cracker Crumbs in a bowl, and add the sugar, and stir well. Pour the melted butter into the crumbs, and stir well to coat.

Line the bottom of a 9-inch Spring-form pan with Parchment paper. Place the Graham Cracker Crumbs in the Spring-form pan, and press firmly into the bottom of the pan. Place the pan in the freezer.

Phase 2

In the mixing bowl of a stand mixer, place the softened cream cheese. Place Greek Yogurt, and mix on medium speed until blended. Add the sugar, Vanilla, Vanilla Coffee Creamer, and mix until blended. Scrape down the sides of the mixing bowl, and blend until smooth.

Add a few drops of the Heavy Cream, and about 1/3 of the powdered sugar, and blend on low. Continue until you’ve added all the powdered sugar, alternating with the cream. Scrape down the sides of the mixing bowl, and blend again until all ingredients are blended smooth.

Phase 3

Divide Cheesecake batter in thirds, leaving 1/3 of the batter in the mixing bowl. Place one of the bowls with the white cheesecake in the refrigerator.

In the other bowl, add several drops of the Green Food Coloring Gel, and stir until completely blended. Add more drops until the desired color is reached. and place the bowl in the refrigerator.

In the mixing bowl, add the Red Food Coloring Gel, about 10 drops at a time. Until the desired color of red cheesecake batter is reached. It takes quite a bit of red food coloring gel to achieve the dark red cheesecake color. So you’ll have to use quite a bit, and that’s typical.

Phase 4

Remove the Spring-form pan from the freezer, and pour the Red layer of Cheesecake batter into the pan. Place the pan back in the freezer. Allow to freeze for 4 hours. After 4 hours, remove the pan from the freezer. Pour the white layer of cheesecake on top of the Red Layer, and place back in the freezer.

Allow 3 hours for the red and white layers to set. Remove the pan from the freezer, and pour the Green layer of Cheesecake batter on top of the White layer. Place the Spring-form pan back in the freezer, and leave overnight.

(If you’re making this a couple of days ahead, let the Cheesecake sit overnight in the freezer. And then cover with Parchment paper, and Foil.)

Phase 5

Before serving, remove the cheesecake from the freezer, and remove the Spring-form from the pan. Place the Vanilla Frosting in a Pastry bag with a large fluted tip. Then pipe dollops of frosting around the edge of the Cheesecake, in two rows.

Add the Christmas Sprinkle Mix on top of the Frosting, and the top of the Cheesecake. Cut in 2-inch pieces, serve, and Enjoy!

This perfect and easy No Bake Christmas Cheesecake is the best way to enjoy delicious holiday flavors in a stunning dessert recipe! This super creamy, smooth, and melt in your mouth recipe is amazingly delicious!

OTHER HOLIDAY RECIPES YOU WILL LOVE:

Christmas Sugar Cookies

No Bake Holiday Marshmallow Bars

Gingerbread Cookies

M&M Sugar Cookie Fudge