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4th of july no bake cheesecake
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No Bake Cheesecake

you can whip this 4th of July no-bake cheesecake with an Oreo crust, molten chocolate ganache, whipped cream, strawberries, and blueberries

Course Dessert
Cuisine American
Keyword holiday dessert, no bake
Prep Time 30 minutes
Chill Time 1 hour
Servings 12 servings
Calories 692 kcal
Author Madalaine

Ingredients

Crust

  • 4 cups cookie crumbs
  • 8 tablespoons butter melted

Filling

  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 24 ounces cream cheese full fat and room temperature
  • 1/2 cup sour cream full fat
  • 1/2 cup sugar*
  • 1 lemon* zested and juiced
  • 2 teaspoons vanilla extract

Topping

  • 4 ounces semi sweet baking chocolate chopped finely
  • 4 ounces heavy whipping cream steaming
  • 1 pint strawberries
  • 1 pint blueberries
  • whipped cream optional

Instructions

Crust

  1. Stir melted butter into the cookie crumbs. Mix together until it has the consistecny of wet sand.

  2. Line a springform pan with parchment paper on the bottom.

  3. Pour the damp crumbs into the springform pan and tap down with a flat bottom glass. Bring the crumbs at least 1/2 way up the sides of the pan.

  4. Refrigerate while you make the filling.

Filling

  1. Whip the heavy cream, powdered sugar, and 1 teaspoon vanilla together until you have stiff peaks. Then set aside.

  2. With the paddle attachment (if using a stand mixer), beat the cream cheese, sour cream, sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.

  3. Fold the whipped cream into the cream cheese mixture.

  4. Pour the filling into the crust.

Topping

  1. Make a ganache by pouring the hot steaming heavy cream over the chopped chocolate. Stir until smooth.

  2. Spread ganache over the top of the cheesecake with an off set spatula.

  3. Top with strawberries and blueberries.

  4. Refrigerate for at least an hour. Add optional whipped cream right before serving.

Recipe Notes

Lemon sugar - to get the most flavor out of your lemon zest, pulse the lemon zest and sugar together in a mini food processor for 1 minute.

Freezing it - Make the cheesecake but don't add the toppings.  Then keep it refrigerated for at least an hour and up to 2 days.  Take it out of the springform pan, wrap it in plastic wrap, and 2 layers of tin foil.  Label it and freeze it for up to 3 months.

This cheesecake will keep in the refrigerator for up to 5 days.  Cover with plastic wrap to keep it free of refrigerator odors.

Nutrition Facts
No Bake Cheesecake
Amount Per Serving
Calories 692 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 31g194%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 128mg43%
Sodium 371mg16%
Potassium 314mg9%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 22g24%
Protein 8g16%
Vitamin A 1692IU34%
Vitamin C 32mg39%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.