No-Bake Cheesecake Recipe
So I have this child who is a big fan of meat. In fact, we refer to her as The Paleo Baby. We may be having pizza or spaghetti for dinner, but she’ll pick the meat off and ask for more.
Related: Check out our gluten-free recipes index!
Last Sunday, at an after-church potluck, she sat in her high chair and ate sausage and fried chicken, then start chanting, “Meat, meat, meat.” At first, I told her to eat the rice on her plate, but in the end, I gave her my roast beef.
She’s lived by the paleo code most of her life, eating as much meat as I do sometimes and washing it down with broccoli and sweet potatoes.
So how did she end up with such a huge sweet tooth?
Last night as I was putting this no-bake cheesecake together, she pushed a chair up to the cupboard to “help” me, as she always does, and then stood there and licked the bowl while I put the pie in the refrigerator and cleaned things up.
Next thing I know, she’s standing at the refrigerator with a bowl in her hands, shouting, “Some?! Some?!”
I didn’t “get” what she was asking for at first (yeah, I’m a little slow), which caused some tearfulness. but then, when I finally did get it and subsequently said no, the tearfulness turned into a full-on tantrum. Oops.
How did I not see that coming?
It’s more than a little hilarious in hindsight.
This is Paleo Baby approved cheesecake right here!
Of course, it’s hard to go wrong with cream cheese, sweetened condensed milk, and whipping cream. Add any one of those things to a dish, and ninety-nine times out of one hundred, it turns good to great, but put the three together? This will make your tastebuds sing!
My mom used to make a no-bake cheesecake with cream cheese and Cool Whip, and I wanted to make a replica of that without all of the artificial ingredients, so, rather than sticking with the simplicity of the method used in no-bake strawberry cheesecake, I decided to give the whipped cream a try.
You could say I’m pretty happy with the results and having a real food version of a family favorite.
Yes, this cheesecake contains sugar, yes, I used canned sweetened condensed milk, but that’s okay by me. This recipe is meant to be an indulgence. A preservative and chemical-free indulgence. I can handle the sugar.
Buuuut, if you’re set on not using canned milk in yours, You’ll find a fabulous recipe for homemade condensed milk made with honey here.
You can also hold the sugar used in the whipping cream if you want to go with a completely sugar-free version. Or, if you love the simplicity and are in the mood to bake, just make this simple honey-sweetened cheesecake. It’s my go-to recipe… in the winter, when the kitchen’s not already too hot without the oven on.
So, here we go.
No-Bake Cheesecake Recipe
No-Bake Cheesecake Recipe
You’ll definitely want to give this amazing, no-bake cheesecake a try. It’s so good!
Ingredients
- 2 8 oz. Packages cream cheese
- 1 14 oz. can sweetened condensed milk
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 prepared 9” pie shell (I recommend this gluten-free “graham cracker” crust)
Instructions
- Chill bowl and beaters.
- Bring cream cheese to room temperature. This is important, because you will never get all the lumps out of cold cream cheese. I know this all too well.
- Beat cream cheese and sweetened condensed milk together.
- In the chilled bowl, which you hopefully didn’t use in the last step, beat cream, gradually adding sugar while beating.
- Continue beating until stiff peaks form. Don’t turn it to butter, but you definitely want it stiff.
- Fold whipped cream into cheese/milk mixture.
- Pour into prepared pie shell.
- Chill overnight.
- This cheesecake won’t set up absolutely firm in the refrigerator without stabilizers as you would find in Cool Whip, but it holds up well enough to serve. If you want picture perfect pie slices, I highly recommend freezing the cheesecake for a few hours before serving.
- Enjoy!
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