No Bake Cheesecake Recipe

Although you'd never catch a gourmet chef using no bake recipes for their cheesecakes, I would never hear the end of it if I didn't include at least one great tasting no bake cheese cake recipe for my viewers. These days, with the hustle and bustle of our busy lives, some people don't have time to do the baking they really enjoy because their time is spent working or resting. For that very reason, every grocery store now offers pre cooked food and bakery goods including our beloved cheesecakes. For the gourmet chef in those who still prefer to bake but never have the time for baking from scratch, a tasty no bake cheesecake recipe is the perfect solution. A no bake cheesecake is not only easy, but it is ready to eat about an hour after making it. What a great idea when you're hungry for cheesecake but you're always on the go!

Even for the cheesecake purist who may have never even thought of cheesecake the no bake cheesecake way, are in for a real treat. They are surprisingly good if you start with a good recipe to begin with. It may also surprise you to know that this recipe I'm about to share with you is not the no bake cheesecake mix you buy in a box at the grocery store. I do have my limits and those come with directions on the box. However, this particular recipe is for people who also like peanuts or peanut butter. If you are allergic to peanuts or don't care for them, please stop reading this page now and use the menu on the right side of the page to look at our other cheesecake recipes. This is the only one that includes peanuts.

Ingredients:

1/4 cup chopped peanuts
1 cup graham cracker crumbs
1/3 cup melted butter
12 ounces of pre-softened scream cheese
2/3 cup creamy peanut butter
1/4 cup sweetened condensed milk (no substitutes)
1 teaspoon vanilla
1/3 cup fresh lemon juice
1-3/4 cup whipped topping (like cool whip)

Directions:

The crust for this cake is easy to make but it's not your everyday graham cracker crust either. In a medium size bowl, add 1/4 cup chopped peanuts, 1 cup graham cracker crumbs, and 1/3 cup melted butter. Mix until creamy. Slowly pour into a greased nine inch spring form pan. Press to form crust along bottom and up the sides. The added peanuts add another dimension of flavor to the typical graham cracker crust that is really good. Put the crust pan in the fridge to allow it to chill.

The filling is simple to make also and has few ingredients. You usually won't find eggs in a no bake cheesecake recipe. Eggs should be properly cooked to consume them, so you should never find them in a no bake cheesecake recipe and if you do, I personally would choose not use it. In a large mixing bowl, add 12 ounces of pre-softened cream cheese and 2/3 cup creamy peanut butter. Using an electric mixer set no higher than medium, mix until the mixture is creamy. Slowly add the sweetened condensed milk and mix until blended. Do not substitute any other milk for sweetened condensed milk, nothing else will do or your cheesecake will be a disaster and a huge disappointment.

Now add 1 tsp vanilla and mix. Add 1/3 cup fresh lemon juice and mix again. Be sure to use only fresh lemon juice, scrimping here can make the difference between a fresh tasting cheesecake and one not so fresh. Next, fold in (by hand) 1-3/4 cup whipped topping such as cool whip or other similar whipped topping. Be sure to thaw the whipped topping before using it. Now pour this entire mixture into the cooled crust from the refrigerator. Chill for at least 2 hours, preferably 3.

You can garnish the cheesecake too if you like. I like to add crushed peanuts or peanut butter chips on top of the cheesecake. If you want to get really fun, do like I do when the grandkids come and garnish your no bake cheesecake with some miniature Reese's cups or Reese's pieces and a dollop of whipped topping. When you're in a hurry and just don't have time to bake a traditional cheesecake, this is sure to please even the biggest cheesecake connoisseurs, when you just GOTTA have cheesecake!

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