WHY YOU’LL LOVE THIS 3 INGREDIENT DESSERT

• Only three ingredients. Truly.
  
• No baking, no eggs, no fuss.
  
• Light, creamy texture that slices clean.
  
• Perfect base for endless toppings.
  
• Works with or without a crust.

3 Ingredient Cheesecake

We are big cheesecake people around here. Always have been. So much so that I’ve got dozens of cheesecake and cheesecake-inspired recipes up on the site!

Baked, no-bake, layered, swirled, scooped, frozen… if there’s a cheesecake angle, we’ve probably tried it.

This 3 ingredient dessert lives in its own category. It’s the cheesecake you make when you want something creamy and satisfying without committing to a whole project.

You beat. You pour. You chill. And somehow that’s enough.

It’s soft but structured. Sweet but not cloying. The kind of dessert that makes people ask, “Wait… that’s it?” Yes. That’s it. And it works every single time.

Can’t get enough of cheesecake desserts? You’ll fall in love with my decadent pecan pie cheesecake bars!

Or our glorious Cherry Cheesecake Lush Dessert!

And if you’re looking for a few more easy 3-ingredient desserts that are no-bake, try white chocolate Oreo fudge or chocolate peanut butter ice cream next!

For a lighter twist on this classic, try our keto cheesecake fluff — creamy, dreamy, and totally low carb!

INGREDIENT NOTES

• Cream Cheese: Fully softened matters. This is what gives you that smooth, lump-free base.
  
• Heavy Whipping Cream: Provides volume and lightness when whipped into the cream cheese.
  
• Powdered Sugar: Dissolves instantly and keeps the texture silky.
  
• Graham Cracker Crust (Optional): Great for slicing, but totally optional if you want a bowl-and-spoon situation.

VARIATIONS

Berry-Topped: Finish with fresh berries or a spoonful of fruit compote.

Chocolate: Drizzle with chocolate sauce or fold in mini chocolate chips.

Nutty: Top with toasted or candied pecans, pistachios, or macadamia nuts.

Caramel: Swirl caramel sauce on top before chilling.

Oreo: Use an Oreo cookie crust or fold crushed cookies into the filling.

Citrus: Include lemon or orange zest in the cream cheese mixture.

SERVING SUGGESTIONS

• Slice and plate 3 ingredient no bake cheesecake straight from the fridge.
  
• Add a drizzle of chocolate or caramel just before serving.
  
• Top bowls of filling with fresh berries or chocolate shavings.
  
• Skip the crust and serve as a dessert dip with fruit, cookies, or graham crackers.
  
• Create a cheesecake topping station so guests can customize their slice!

PHILADELPHIA 3 INGREDIENT CHEESECAKE NO-BAKE FAQ

This Philadelphia 3 ingredient cheesecake no-bake recipe works because it relies on fat structure instead of heat.

Beating softened cream cheese smooths the fat and disperses moisture evenly, creating a stable base.

Heavy cream adds volume when whipped into the mixture, trapping air and giving the cheesecake its light texture.

Powdered sugar dissolves immediately, which prevents graininess and helps maintain that silky mouthfeel. Chilling firms the fats back up, causing the cheesecake to set without baking.

The result is a dessert that holds its shape through refrigeration alone, with a texture that’s creamy, sliceable, and consistent every time.

TOOLS NEEDED

• Hand Mixer or Stand Mixer: You need enough power to fully smooth the cream cheese.
  
• Large Mixing Bowl: Gives room for volume as the cheesecake filling thickens.
  
• Spatula: For scraping down the sides of the bowl.
  
• 9-inch Pie Dish (Optional): Only if you’re using a crust.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Recipes

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Easy No Bake Avalanche Cookies Recipe + Video

No Bake Reese’s Peanut Butter Cheesecake Recipe

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

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3 Ingredient No Bake Cheesecake

This 3 Ingredient No Bake Cheesecake is as easy as it sounds. It comes together in minutes, so the hardest part is waiting for it to set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 5 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 (1 slice)

Calories 515cal

Author Donna Elick

Ingredients

• 16 ounces cream cheese, room temperature (2 blocks)
• 1 1/2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 9-inch graham cracker pie crust, store-bought or homemade (optional)

Instructions

• BEAT CREAM CHEESE: Add 16 ounces cream cheese, room temperature to a large mixing bowl. Beat with a hand mixer on medium speed for about 3 minutes, until fluffy and smooth with no lumps.
• ADD REMAINING INGREDIENTS: With the mixer running on low, gradually add 1 1/2 cups heavy whipping cream and 1 cup powdered sugar. Increase speed to medium and mix until fully combined and thick, scraping down the sides as needed.
• FILL CRUST: Pour the cheesecake mixture into 1 9-inch graham cracker pie crust, store-bought or homemade (optional), or leave it in the bowl if serving crust-free. Spread the top evenly.
• CHILL: Refrigerate for at least 3 hours, until the cheesecake is firm and set.
• SERVE: Slice and serve chilled.

Notes

Serving Ideas: Serve as-is or top with fresh berries, chopped strawberries, or caramel sauce.

Storage: Cover tightly with plastic wrap and refrigerate for 3 to 4 days.

Texture Tip: Make sure the cream cheese is fully softened before mixing to avoid lumps.

Crust Option: This cheesecake is just as good served without a crust as a creamy dessert dip.

Nutrition

Serving: 1 | Calories: 515cal | Carbohydrates: 33g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 290mg | Sugar: 22g | Fiber: 0.4g | Calcium: 91mg | Iron: 1mg

Originally published January 2024, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 3 Ingredient No Bake Cheesecake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS STRAWBERRY SWIRL CHEESECAKE RECIPE

• Sweet berry flavor contrasts with the rich and tangy cheesecake.
  
• Easy-to-follow steps and a foolproof cooling process for crack-free results.
  
• Vanilla wafer crust + silky smooth filling = dessert perfection.
  
• Perfect for holidays, birthdays, and romantic celebrations.

Strawberry Swirl Cheesecake

My family loves cheesecake. Like, really really loves cheesecake! And we are complete suckers for anything strawberry. 

So when I created this cheesecake strawberry swirl recipe, I needed it to hit all the notes: creamy, tart, sweet, fruity, and impressive enough for a celebration.

Nailing the flavors was easy, but getting that perfect swirl design without it cracking takes a little more effort. Thankfully, I have a tried-and-true combination of tricks to guarantee perfection every time!

This strawberry swirl cheesecake always disappears fast. It’s the ultimate smooth-and-swirly tribute to my family’s strawberry obsession.

INGREDIENT NOTES 

• Vanilla Wafers: Any brand works, but Nilla Wafers are my favorite for this strawberry swirl cheesecake recipe. Graham crackers or shortbread cookies are also delish!
  
• Cream Cheese: Use full-fat brick cream cheese for a smooth, rich filling. Higher-quality brands taste better.
  
• Greek Yogurt: Gives the filling a lovely tang and helps it stay creamy. You can substitute sour cream here if you’d like.
  
• Eggs: Ensure they’re room temperature for a lump-free batter.
  
• Strawberry Swirl: Pureeing the berry pie filling creates a professional, ripple-free swirl. Extra important if using homemade!

VARIATIONS

Blueberry Swirl Cheesecake: Swap strawberry pie filling with blueberry pie filling.

Raspberry White Chocolate Cheesecake: Swirl raspberry sauce and add white chocolate chips.

Chocolate-Covered Strawberry Cheesecake: Drizzle with melted chocolate after chilling.

Lemon Strawberry Cheesecake: Add lemon zest to the batter for a citrus lift.

SERVING SUGGESTIONS

• Drizzle extra strawberry sauce over each slice.
  
• Serve with whipped cream or fresh strawberries.
  
• Pair with hot coffee, espresso, or a sparkling drink.
  
• Add a drizzle of melted chocolate for a more decadent treat.
  

CHEESECAKE STRAWBERRY SWIRL FAQ

After making dozens of cheesecakes over the years, I’ve learned that the secret to a perfectly smooth texture is simple: room-temperature ingredients, low-speed mixing, and baking the cheesecake gently in a water bath.

Pureeing the pie filling gives the strawberry cheesecake swirl its picture-perfect look with no large clumps, no sinking, just that gorgeous marbling every time. 

And taking the cooling process slowly prevents cracks and keeps the texture velvety.

TOOLS NEEDED 

• 9-inch Springform Pan: Makes removal easier for the perfect presentation.
  
• Food Processor: To crush cookies for the crust and blend the strawberry cheesecake swirl.
  
• Mixing Bowls: If using a hand mixer.
  
• Hand or Stand Mixer: For mixing the cheesecake filling.
  
• Measuring Cups and Spoons: Accuracy matters for perfect results!
  
• Roasting Pan: For the water bath.
  
• Lint-Free Towel: Keeps the springform from sliding around in the roasting pan.
  
• Aluminum Foil or Oven-Safe Baking Bag: Seal the springform pan to protect the cake from the water bath.
  
• Instant-Read Thermometer: The most accurate way to know if your cheesecake is done!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cheesecake Recipes

Chocolate Swirl Cheesecake

Best Crock Pot Creamy Cheesecake Recipe + Video

Dreamy Peanut Butter Cheesecake (No Bake Recipe)

No Bake Reese’s Peanut Butter Cheesecake Recipe

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Strawberry Swirl Cheesecake

My Strawberry Swirl Cheesecake combines rich, silky filling with bright, berry flavor for one stunning (and crack-free!) baked dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 6 hours hours

Total Time 7 hours hours 50 minutes minutes

Servings 8 -12

Calories 423cal

Author Donna Elick

Ingredients

Crust

• 3 cups vanilla wafers whole, crushed into fine crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter melted

Cheesecake Filling

• 3 8-ounce packages cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup plain Greek yogurt room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs room temperature

Strawberry Swirl

• 1 21 ounces can strawberry pie filling
• 2 tablespoons lemon juice

Instructions

• Preheat the Oven & Prepare the Pan: Preheat the oven to 325°F. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during baking.
• Make the Crust: Add 3 cups vanilla wafers and 2 tablespoons granulated sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1–2 minutes. Add 6 tablespoons salted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
• Press & Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and cool while preparing the filling.
• Make the Cheesecake Filling: In a large mixing bowl, beat 3 8-ounce packages cream cheese, room temperature and 1 cup granulated sugar on medium-high speed for about 2 minutes until the mixture is smooth and fluffy. Reduce the mixer speed to low and mix in 1/2 cup plain Greek yogurt and 1 tablespoon pure vanilla extract just until smooth. Add 4 large eggs one at a time, mixing on low after each addition only until incorporated, and scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
• Prepare the Strawberry Swirl: Add 1 21 ounces can strawberry pie filling and 2 tablespoons lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
• Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1–2 tablespoons each) of strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
• Prepare the Water Bath: Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
• Bake the Cheesecake: Bake the cheesecake for 90–100 minutes, or until the center registers 150°F on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
• Cool in Stages: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
• Serve: Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce, if desired.

Notes

Make-Ahead: This cheesecake must chill at least 4 hours, but overnight is even better. It’s a perfect make-ahead dessert for holidays, birthdays, and Valentine’s Day.

Storage: Store covered in the refrigerator for 3–4 days. Leftover strawberry sauce can be refrigerated for 1 week.

Freezing: Freeze whole or sliced cheesecake (without sauce) for up to 3 months. Thaw in the refrigerator before serving.
Ingredient Flexibility:

Vanilla wafers: Graham crackers or shortbread cookies work too.

Greek yogurt: Sour cream is an excellent substitute.

Pie filling: You can use homemade strawberry filling. Just puree it smooth.

Nutrition

Serving: 1 | Calories: 423cal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 272mg | Sugar: 42g | Fiber: 1g | Calcium: 32mg | Iron: 0.4mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Swirl Cheesecake appeared first on The Slow Roasted Italian.

Everyone should have an easy pumpkin cheesecake recipe on hand, and this one is definitely my favorite. Not only does it come together quickly, but there’s no oven required!

Sweet, creamy filling and a tender crust combine into one irresistible bite that will impress even the pickiest of guests. Follow the simple steps on the recipe card below to get started! 

Craving more of those delicious fall flavors? Try my layered pecan pie, ooey gooey bombs, or a slab pie that’s the perfect finger food dessert. 

And when you want cheesecake without the seasonal twist, our 3 Ingredient No Bake Cheesecake is the classic, foolproof version you’ll make on repeat! No oven, no stress, just delicious cheesecake.

You’re going to love this pumpkin flavor! I love making this no bake cheesecake recipe during the fall months, but who says that you have to wait to make this perfect pumpkin dessert? 

With no bake time needed, this easy cheesecake will be in your belly in no time at all! 

I’m obsessed with the creamy pumpkin filling – and I love that it’s the perfect make ahead dessert. 

You can easily add this to your list of favorite pumpkin recipes or have it on the dessert table for Thanksgiving dinner. 

The hardest part of this creamy dessert is not eating the entire thing! 

Each bite has the perfect amount of pumpkin flavor, paired with a delicious graham crust. 

Out of all the cheesecake recipes that I make, the pumpkin spice flavors have this classic pumpkin cheesecake high on my list! 

No Bake Pumpkin Cheesecake – Tips and Tricks

• Soften cream cheese quickly. If you forgot to set it on the counter beforehand to get to room temperature, unwrap each block and place them on a heat-safe plate. 
  
  Microwave at 50% power for about 30 seconds.
  
• Puree vs filling. Pay close attention to the label to ensure you grab the right can! Pie filling has added sugar and spices, so you’ll want plain pumpkin puree for this recipe instead.
  
• Can’t find graham cracker crumbs? Create your own crumbs by pulsing a few full graham crackers in a food processor until you get a wet sand texture.
  
  You could also use crushed Biscoff cookies, gingersnap cookies for a delicious gingersnap crust, or other crushed cookies to make the pie crust.
  
  You’ll pulse the cookie crumbs and combine with the melted butter just like you would for a graham cracker crust. 
  
  If you don’t want to make your own crust, you can buy one from the store, too. I made my own the first time, but it’s a time saver to buy it from the store, too. 
  
  I just find the graham cracker mixture a fast and simple option that pairs perfectly with this no bake pumpkin pie cheesecake. 
  
• Tip for easy slicing: Run a large, sharp knife under hot water, then dry completely. 
  
  This will allow it to glide easily through the creamy pumpkin cheesecake filling for even slices with perfectly clean edges.

Garnish Ideas

You can never go wrong with a few simple swirls of homemade whipped cream. You can also buy Cool Whip or whipped topping from the store! 

Add a light dusting of ground cinnamon over the top for simple elegance or press ginger snap cookie pieces into each swirl to create a stunning display.

Drizzling some maple syrup on top of this perfect fall dessert offers a simple pop of sweetness. 

Sprinkling some of the leftover cookie crust on top of this good cheesecake can add a pop of crunch and flavor!  

To make this no bake pumpkin cheesecake extra decadent, drizzle caramel sauce into the center just before serving so it drips down the sides of each slice!

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Easy No Bake Pumpkin Cheesecake Dessert Recipe

This no bake pumpkin cheesecake is silky smooth and captures your favorite fall flavors. Prep it in 20 minutes, then chill overnight to set!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 8 slices

Calories 497cal

Author Donna Elick

Ingredients

Crust

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter melted
• 2 tablespoons brown sugar lightly packed
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Cheesecake Filling

• 3/4 cup heavy cream cold
• 16 ounces cream cheese 2 blocks, softened
• 8 ounce can pumpkin puree
• 3/4 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

• To prepare the crust, mix the graham cracker crumbs, brown sugar, cinnamon, and nutmeg until well combined.
• Create a small hole in the centre and add the melted butter. Stir well to combine.
• Pour the mixture into a 9-inch springform pan, and pack tightly. You can use a flat bottom measuring cup.
• In a medium bowl with a hand mixer, whisk the whipping cream into stiff peaks and set aside. This should only take 3-4 minutes.
• In a large bowl beat the cream cheese until smooth.
• Add in the pumpkin puree and beat again until smooth and no lumps.
• Slowly to start, beat in the powdered sugar, pumpkin spice, vanilla and sea salt until well mixed.
• Slowly fold in the whipped cream, being careful not to lose all the air.
• Pour the filling on the crust and try to create a smooth even top layer. If you have a dough scraper you can get a nice clean surface by running it in circles inside the pan. Refrigerate at least 8 hours or overnight. You may want to add parchment paper underneath for easy clean up later.
• Slide a knife along the edges to loosen the crust and remove the cheesecake from the springform pan.
• Cut into 8 pieces. Serve with whipped cream (optional).
• Enjoy.

Nutrition

Serving: 1 | Calories: 497cal | Carbohydrates: 35g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 105mg | Sodium: 465mg | Sugar: 22g | Fiber: 2g | Calcium: 106mg | Iron: 1mg

Originally published September 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy No Bake Pumpkin Cheesecake Dessert Recipe appeared first on The Slow Roasted Italian.

You’re going to love this easy pecan pie dip! Every bite somehow magically tastes like a classic pecan pie – with the perfect creamy base. It’s one of those easy recipes with a fun twist.

You still get that gooey pecan pie filling, giving this sweet dip the flavor of pecan pie – but without all the additional steps! 

Once you make the pecan mixture, it’s time to figure out what you’re going to dip into this irresistible dip. 

I recommend trying out apple slices, ginger snaps, pretzel crisps, fresh fruit, pie crust chips, pie crust dippers or pie crust cookies, Biscoff cookies, Vanilla wafers, cinnamon sugar graham crackers, shortbread cookies, or other cookies!

But truth be told, pick your favorite dippers and enjoy. 

This has the texture of a no bake cheesecake, but with that pecan pie filling flavor! You have to give this no bake pecan pie dip a try! It’s perfect for your holiday dessert table!

It’s the perfect fall dessert, and sure to be a guaranteed hit. 

Pecan Pie Dip

It’s everything you love about pecan pie desserts in one scoopable, shareable treat! I make this all the time during the holiday season because it has all the flavors of pecan pie. 

It’s nice to switch things up while still serving up the same taste everyone knows and loves. That’s the beauty of pecan pie dip!

There’s something just so fun about dessert dips. Another holiday favorite of mine (and my family’s) is my chocolate peppermint truffle dessert dip. 

Sounds like a mouthful, but when you get one mouthful of it yourself, you’ll be hooked!

In the summer we lean towards my mocha campfire s’mores dip, which is just as tasty and not quite as messy as the campfire treat. 

Ingredient Notes & Substitutions

The recipe card below has all the measurements and steps for making this creamy dip. 

• Pecans – Chopped pecans are best for pecan pie dip. The whole or halved nuts are just too chunky for easy scooping.
  
  They don’t just have to be used in this dessert dip, though. Enjoy your favorite pecan flavors in our Caramel Pecan Buttermilk Pie!
  
• Brown Sugar – I like to use light brown sugar because it’s, well, light! But decadent dark brown sugar builds a bold, rich flavor that many prefer. Play around and see what you like more!
  
• Cream Cheese – If you can plan for it, take the cream cheese out of the fridge an hour or so before you need to make the filling. 
  
  It’ll soften just enough to make mixing the cream cheese mixture a breeze! Alternatively, microwave for just 15 seconds or so.  
  
• Butter – Salted butter adds just enough salt to combat the sweetness in the filling.
  
  If you’re using unsalted, just give the filling a quick taste and see if it needs a quick pinch of salt before adding to the dish.

Making Mouthwatering Pecan Pie Desserts

• Toast the pecans!

A lot of pre-made chopped pecans come already toasted. Easy peasy! But if you can’t get your hands on the pre-toasted ones, it’s easy enough to do at home.

Lay ‘em out on a baking sheet and bake in an oven preheated to 375°F for just 5 minutes or so, or toast right in your saucepan on medium until browned and toasty!

Save a few to sprinkle on top for extra crunch!

• Using different baking dishes for the ideal filling-to-topping ratio.

I originally made this dessert dip recipe with a 6×8-inch baking dish. And it came out great! 

I’d say the ratio of filling to topping was somewhere around 1:3. If you want more of an even distribution, a bigger dish — say an 8×8 — might be better for you.

• Our top pecan pie dip dippers and dunkers.

This is the really fun part! You have your classic options like graham crackers and pretzels, but why not spruce things up for the holidays?

Make sugar cookies or gingersnaps the day before — it’s better if they’re not too soft — to dunk right into this decadent dip. 

Shortbread is another awesome choice and is reminiscent of my pecan pie bars!

Storing and Serving This Dessert Dip Recipe

Definitely don’t skip the 30-minute chill time before serving — that’s a minimum! 

Overnight or a few hours prior is even better to let the flavors marry and the layers solidify.

Keep it chilled or else it will get really watery and “sweat” as it approaches room temperature. 

And, of course, your leftovers (if you manage to save any!) need to be refrigerated in an airtight container.

Kitchen Tools You Will Need

• Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
• Silicone Spatula – A sturdy silicone spatula makes mixing this salad thoroughly and gently a breeze. 

Pecan Pie Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Decadent (and Easy) Pecan Pie Dessert Dip Recipe

Pecan Pie Dip is indulgent from top to bottom, and my no-bake pecan pie dessert dip recipe is the creamiest and crunchiest. Try it today!

Course Dessert

Cuisine American

Method Mixed, No Bake, Stovetop

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

cooling time 1 hour hour

Total Time 1 hour hour 23 minutes minutes

Servings 8

Calories 498cal

Author Donna Elick

Ingredients

• 1/3 cup light corn syrup
• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• pinch of salt
• 1 cup chopped toasted pecans
• 8 ounces cream cheese, at room temperature
• 1 cup powdered sugar
• 1 cup heavy cream

Instructions

• Prepare the Topping: In a saucepan, combine the light corn syrup, salted butter, brown sugar, egg, vanilla extract, and a pinch of salt. Place the saucepan over low to medium heat and stir until the butter is melted and the sugar is dissolved. Avoid high heat to prevent cooking the egg too quickly, about 4-5 minutes. Add the pecans. Stir to coat the pecans completely.

  Keep in mind the mixture will thicken up once it has cooled down.
• Cool: Set the mixture aside to cool while you prepare the base.
• Whip the Cream Cheese Mixture: In a medium mixing bowl, combine the cream cheese, heavy cream, and powdered sugar. Mix on low, as it combines you can increase the speed. Continue to whip until it is completely combined and light and fluffy. Set it aside.
• Assemble the Dip: Spread the cream cheese mixture into a serving bowl or a 6×8-inch baking dish. Chill it in the refrigerator for 15 minutes.
• Add Pecan Topping: Carefully spread the cooled pecan topping evenly over the cream cheese layer.
• Chill the Dip: Place the dip back in the refrigerator for at least 30 minutes. It's perfectly fine to refrigerate it longer, even overnight. If you do, take it out at least 30 minutes before serving to allow the pecan topping to soften slightly.
• Serve and Enjoy!: Serve your delicious Pecan Pie Dip with graham crackers, sugar cookies, shortbread, apples, or your favorite dippers. Remember to store any leftovers in an airtight container in the fridge.

Notes

You can substitute unsalted butter for the salted butter and add another pinch of salt if needed.

For a richer flavor, you can use dark brown sugar in place of light brown sugar. Have fun experimenting with the recipe!

Nutrition

Serving: 1 | Calories: 498cal | Carbohydrates: 44g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 165mg | Sugar: 41g | Fiber: 1g | Calcium: 74mg | Iron: 1mg

Originally published December 2023, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Decadent (and Easy) Pecan Pie Dessert Dip Recipe appeared first on The Slow Roasted Italian.

If you want to make this crock pot cheesecake extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

New recipes like this are the best! I love that simple ingredients are needed only to create the perfect creamy cheesecake. And in the crockpot? It’s true! 

You can literally make the perfect homemade cheesecake recipe in the best way, all by using a slow cooker. 

It’s literally like nothing that you’ve ever bought from the grocery store. 

This easy cheesecake recipe is a game-changer when it comes to dessert time. 

One bite of this creamy New York cheesecake topped with fresh berries, and it’s all over from here. 

And I say this with full confidence, knowing that I’ve made a ton of incredible cheesecake recipes over the years. 

I was MORE than impressed with how this creamy cheesecake recipe turned out, and honestly, it’s become my go-to cheesecake recipe because of the simplicity and how good it tastes fresh AND the next day. 

It’s safe to say that the creamy texture makes this my personal favorite – and most people who try it agree! 

It’s a good thing that it can feed a crowd, because people will definitely be gobbling it up and asking for more! 

Ready to get started? Follow the recipe card below to get started making the creamiest cheesecake, ever! 

Creamy Cheesecake

Enjoy a delicious, sweet cheese cake without all the fuss by making it in your crockpot! No more stressing out over not opening the oven door to check on it! 

Would you like to make a cheesecake that doesn’t require baking? Try my peanut butter cheesecake for a no-hassle cheesecake recipe!

Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

How To Make Sweet Cheese Cake In A Crock Pot

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed. 

I love using a classic graham cracker crust because it’s the perfect balance of texture and flavor. 

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. 

Your creamy cheesecake will finish baking from the residual heat, and then you can place it in the fridge to cool. You’ll have a crack-free cheesecake in no time at all! 

Slow Cooker Cheesecake Tips and Tricks

• Always use high heat. The temperature difference between low temperature and high is the same, but using the High setting means it reaches that temperature faster. 
  
  Unless a recipe says otherwise, the High setting is the best choice for creamy cheesecake.
• Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. 
  
  There’s no need to use special racks or add additional water to the bottom.
• Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
• When is it done? Usually, you’ll know your slow cooker baked cheesecake is done when the edges are set and there’s just a slight jiggle to the center. 
  
  In this case, turn off your crockpot when the center no longer looks wet and shiny.

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. 

Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this sweet cheese cake recipe in a 6” pan instead, reduce all of the ingredients by a third.

Crock Pot Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Crock Pot Creamy Cheesecake Recipe + Video

This crock pot creamy cheesecake is delicious, sweet, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 693cal

Author Donna Elick

Ingredients

• 18 honey graham crackers 2 packages
• 10 tablespoons butter melted
• 24 ounces cream cheese 3 8-ounce bricks, room temperature or softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Instructions

• Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
• Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
• Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
• Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
• Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
• Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
• Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
• To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.

Video

Nutrition

Serving: 1 | Calories: 693cal | Carbohydrates: 55g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 205mg | Sodium: 619mg | Sugar: 36g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published April 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Crock Pot Creamy Cheesecake Recipe + Video appeared first on The Slow Roasted Italian.

Making a no-bake cheesecake is a breeze! The cream cheese mixture with the Oreo cookies as the crust? 

Get outta here – I’m all about no bake desserts like this! Why save this recipe for a special occasion? You should be able to enjoy the Nutella flavor anytime you want! 

Without the stress of bake time and prepping the oven temperature, this proves to be a great make-ahead dessert! 

Once you taste the Nutella layer, you’re gonna be hooked. The first thing that I think about making for a dinner party is this delicious cheesecake – and it’s always a hit!

People flip over all the chocolate layers! Next time your sweet tooth is kicking, Nutella recipes like this are a must! 

The flavors balance out to be the perfect ratio of sweet and crunchy, with every bite full of that Nutella cheesecake filling. 

To see the full list of simple ingredients, check out the printable recipe card below. It’s literally the best way to make cheesecake full of amazing flavor! 

Nutella Cheesecake

If you’re looking for an easy dessert that will knock the socks off of your guests, this is it!! 

Chocolate and hazelnut flavors are woven into every layer of this luscious cheesecake, along with a symphony of texture to boot.

And the best part about this Nutella cheesecake recipe is that it’s a no bake dessert! 

No struggling with water baths or cracked surfaces — just assemble, chill, and decorate. Easy peasy.

If you’re in the mood for even more deliciousness, try out some other nutty, chocolate dessert combos like Outrageously Peanutty Snickers Brownies and Oreo Chocolate Peanut Butter Pie!

Or learn how to make Nutella croissants in the air fryer if you’re craving more Nutella desserts!

Ingredient Notes and Substitutions

• Cookie Crust – A simple blend of crushed Oreos, melted butter, and a little bit of cream cheese.
  
  Feel free to use chocolate graham crackers or another crisp chocolate cookie if you prefer. Any cookie will be a great option for this recipe. (but I really love the Oreo crust!) 
  
• Nutella – The star of the show! You’ll use this smooth chocolate hazelnut spread in both the filling and the whipped cream topping.
  
• Powdered Sugar – You could use granulated sugar for the filling instead, but it will likely have a heavier and slightly gritty texture.
  
  However, you will also need this for the whipped cream, so best to have a package on hand!
  
• Pure Vanilla Extract – For a more complex flavor — and to enhance the nuttiness of this dessert — replace ¼ teaspoon of this with almond extract.
  
• Toppings – These are entirely optional but really put this Nutella cheesecake over the top.
  
  Ferrero Rocher are crispy chocolate hazelnut candies that tie in beautifully with the dessert’s flavors, and chopped hazelnuts add extra texture and crunch. 
  
  And don’t forget that you can drizzle toppings on top of this no bake Nutella Cheesecake recipe! Adding Oreo fine crumbs or Nutella ganache or even melted chocolate chips sound yummy! 

Nutella Cheesecake Recipe Tips and Tricks

• Soften ingredients before getting started.

Transfer the tub of Cool Whip to the refrigerator at least 4-5 hours before you plan on making Nutella cheesecake, but the night before is best. 

If you’re short on time (or forgot!), you can float the sealed tub in a bowl of cold water for 30-45 minutes instead.

Also, soften the cream cheese on the counter to ensure the cheesecake filling is lump-free.

• Don’t forget to chill the crust!

All you have to do is pop it in the fridge while you work on the filling. This step is crucial to ensure that the crust doesn’t fall apart when sliced.

If you really want to make sure that it’s set, you can pop it in the freezer instead.

• Use a piping bag to decorate your no bake Nutella cheesecake.

While it’s certainly not required, it will make the job easier and create a bakery-level presentation! 

Simply snip off the end or try out different piping tips — any star tip is a great choice.

Storing and Freezing No Bake Nutella Cheesecake

Wrap the whole cheesecake in plastic wrap or transfer to an airtight cake carrier. If already decorated, insert toothpicks near the toppings to keep the plastic off of them. 

Slices can also be stored in an airtight container. Either way, no bake Nutella cheesecake will last for up to 5 days in the refrigerator.

To freeze, place the dessert in the freezer (uncovered) for a few hours until firm. 

Then, wrap in plastic wrap and another layer of foil. Slices can go straight into an airtight container.

Store Nutella cheesecake for up to 3 months in the freezer and thaw in the refrigerator before serving.

Kitchen Tools You Will Need

• Springform Pan – This Nutella cheesecake no bake recipe was written for a 9-inch pan. If yours is larger or smaller, scale the recipe up or down accordingly.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I like using a large mixing bowl for this recipe. 
• Whisks or Hand Mixer for both the filling and whipped cream.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!  You can use an offset spatula so that you’re able to scrape the bottom of the bowl or spread it into the sides of the pan easily enough. 

I also think that having a sharp knife to cut the cheesecake is a must. 

Nutella Cheesecake No Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Rich and Creamy Nutella Cheesecake (No Bake Recipe!)

Nutella Cheesecake is a chocolate-hazelnut lover’s dream! Smooth cheesecake filling is nestled between an Oreo cookie crust.

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

chill time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8 -14 slices

Calories 1636cal

Author Donna Elick

Ingredients

Oreo Crust

• 27 original Oreos crushed
• 1/4 cup butter
• 2 ounces melted cream cheese

Nutella Filling

• 16 ounces blocks cream cheese, softened at room temperature 2 8 ounce blocks
• 2 cups Nutella
• 2/3 cup powdered sugar
• 2 teaspoons vanilla extract
• 8 ounces Cool Whip thawed
• 2 tablespoons cocoa powder

Chocolate Ganache

• 16 ounces semi-sweet chocolate chips
• 8 ounces heavy cream

Nutella Whipped Cream

• 1 cup Nutella
• 2 cups Cool Whip
• ¼ cup powdered sugar
• 12 Ferrero Rocher candies to garnish
• Chopped hazelnuts to garnish

Instructions

• Make the crust: Mix together the Oreos, butter, and cream cheese and press the mixture into the bottom of a parchment paper lined springform pan. Let it chill in the fridge while you make the filling.
• Make the filling: Whisk together the cool whip, cream cheese, Nutella, powdered sugar, vanilla, and cocoa powder. Pour the filling into the Oreo crust and smooth it out with a spatula. Place it in your refrigerator to set while you make the ganache.
• Make the ganache: Heat the heavy cream in the microwave for 45 seconds (you can also heat it on the stovetop over medium-low heat until barely simmering). Place the chocolate chips in a mixing bowl and pour the hot heavy cream over them. Let the mixture sit for 2-3 minutes. Whisk until smooth. You can pop it back into the microwave for 10 seconds if needed. Make sure you are stirring very well after removing it from the microwave because chocolate tends to burn easily and become lumpy. Pour it over the cheesecake filling and spread evenly with a spatula or spoon.
• Chill: Pop the cheesecake in the freezer to set for at least 3 hours. 2 hours before serving, remove the springform pan and thaw the cheesecake in your refrigerator. This will help the cheesecake keep its shape so you can remove the springform pan.
• Make the whipped cream: whip the Nutella into the Cool Whip with the powdered sugar.
• Decorate: Once the cheesecake filling has set, transfer it to a cake platter. Pipe the Nutella whipped cream over the top and decorate with Ferrero Rochers and chopped hazelnuts.
• Chill: Return the cake to the refrigerator until you are ready to serve.

Notes

SLICING YOUR CHEESECAKE: The best tip for slicing is to use a sharp, thin-bladed knife that has been warmed under hot water and wiped clean between each cut. This method will give you clean and beautiful slices without damaging the cake’s structure. Enjoy your perfectly sliced cheesecake!

Nutrition

Serving: 1 | Calories: 1636cal | Carbohydrates: 160g | Protein: 18g | Fat: 105g | Saturated Fat: 71g | Cholesterol: 123mg | Sodium: 497mg | Sugar: 123g | Fiber: 13g | Calcium: 303mg | Iron: 14mg

Originally published November 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Rich and Creamy Nutella Cheesecake (No Bake Recipe!) appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Ice Cream

This recipe was born from my obsession with all things cheesecake… and all things easy. 

I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.

The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work. 

I also learned that a chilled loaf pan keeps the first scoop from melting too fast.

You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers. 

It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.

INGREDIENT NOTES 

• Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
  
• Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
  
• Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
  
• Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
  
• Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
  
• Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
  
• Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.

VARIATIONS

Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.

Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.

Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.

Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.

Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ

TOOLS NEEDED 

• Food processor or blender
  
• Hand or stand mixer
  
• Large mixing bowl
  
• 9×5-inch loaf pan
  
• Spatula

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Kit Kat Ice Cream

Easy Raspberry Ice Cream (No Churn!)

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

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Strawberry Cheesecake Ice Cream (No Churn)

Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 -8

Calories 559cal

Author Donna Elick

Ingredients

• 1 1/2 cups fresh strawberries roughly chopped
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 (8-ounce) cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups heavy cream very cold
• 3 full graham cracker sheets crushed

Instructions

• Prepare the Strawberry Mixture: In a food processor or blender, combine 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
• Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
• Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
• Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
• Freeze: Cover and freeze for at least 6 hours or until firm.

Notes

Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.

Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 250mg | Sugar: 50g | Fiber: 1g | Calcium: 253mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Cheesecake Ice Cream (No Churn) appeared first on The Slow Roasted Italian.

Everyone should have an easy no-bake cheesecake recipe under their sleeve for when it’s too hot to turn on the oven.

You will often find ones that include simple flavors or toppings, but this one is loaded with all kinds of sweet treats!

Forget about spending ours on a traditional cheesecake, and make this simple cheesecake mixture instead. 

Not only is it an easy recipe to whip up, but this no-bake dessert has the perfect creamy texture that you can easily add all your favorite toppings, too! 

It’s a great option and an easy dessert for holidays, family gatherings, and more. Plus – no bake cheesecake recipes like this are super fun to share with others! 

With no need to factor in oven time, it just makes each slice of cheesecake that much better. All you need are basic ingredients to get the crazy good no bake cheesecake taste! 

Trust me when I say that you’ve never had a cheese cake quite like this! This is the perfect make-ahead dessert! 

No Bake Monster Cheesecake Recipe

Silky peanut butter filling is speckled with crunchy candies and chocolate chips, then topped with hot fudge.

A homemade graham cracker crust rounds out each bite for a decadent dessert that you won’t be able to resist.

Craving fruit after all? Try my no bake strawberry and lemon blueberry cheesecake recipes. Both of them are sure to become summertime favorites!

There’s even a creamy, refreshing peppermint flavor that’s perfect for the holidays!

No Bake Cheesecake Recipe Tips

• Soften cream cheese quickly. Unwrap the blocks and place them on a heat-safe plate, then microwave at 50% power for about 30 seconds.
  
• Don’t have a food processor? Simply place the graham crackers in a large ziploc bag and crush them with a rolling pin. 
  
  The graham cracker crumbs crumbs should look like sand when you are done.
  
• Keep the fudge cold. If you heat it in the microwave, it will be too warm and cause the monster cheesecake to melt. Instead, work it with your hands inside of a plastic bag until softened.
  
• Tip for easier drizzling: Place the fudge in a piping bag or create your own with a small ziploc bag. Just snip off the corner and you’re ready to go!
  
• Add extra flair. ‌Top your no-bake cheesecake with extra M&Ms and chocolate chips or break up some monster cookies to use as garnish instead.

You can also change up the no bake crust that holds the cheese cake mixture. 

All you need is an even layer of simple ingredients like chocolate graham crackers, cookie crumbs – or anything else that you want to pair with the creamy filling. 

You can even use a store-bought graham cracker crust to save time.

Monster Cookie Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Cheesecake Recipes

No Bake Reese’s Peanut Butter Cheesecake Recipe

Raspberry Swirl Cheesecake (Easy No Bake Recipe)

Best Ever No Bake Oreo Cheesecake Recipe with Ganache

Peppermint Cheesecake (No Bake Recipe!)

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Best Monster Cheesecake (Easy No-Bake Recipe)

Monster Cheesecake Recipe has peanut butter, M&Ms and chocolate chips -tastes just like a monster cookie. A fantastic no bake dessert!

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Servings 8 1-9 inch pie

Calories 561cal

Author Donna Elick

Ingredients

• 1 sleeve graham crackers
• 6 tablespoons unsalted butter melted
• 12 ounces cream cheese softened
• 1 cup powdered sugar
• 2/3 cup sour cream
• 1/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3/4 cup mini chocolate chips + 1/4 cup for garnishing
• 1/2 cup M&Ms + 1/4 cup for garnishing
• 1/4 cup chocolate fudge

Instructions

• In a food processor, pulse graham crackers until crumbs.
• Pour in melted butter and pulse until combined.
• Press graham cracker crumbs into a 9” pie pan.
• Refrigerate for 10-15 minutes while you make the cheesecake batter.
• To make the cheesecake batter, beat cream cheese and powdered sugar together.
• Add sour cream, peanut butter, and vanilla and beat until smooth.
• Stir in M&Ms and chocolate chips.
• Pour into prepared graham cracker crust and refrigerate 6-12 hours (or overnight).
• Once chilled and set, drizzle with fudge and top with extra M&Ms and chocolate chips.

Nutrition

Serving: 1 | Calories: 561cal | Carbohydrates: 48g | Protein: 7g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 81mg | Sodium: 240mg | Sugar: 40g | Fiber: 2g | Calcium: 108mg | Iron: 1mg

Originally published July 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Monster Cheesecake (Easy No-Bake Recipe) appeared first on The Slow Roasted Italian.

If you’re a peanut butter lover, you have to make this cheesecake! It’s a peanut butter dessert that is loaded with flavor, with that creamy filling that we all love and crave. 

This is not only a great recipe to share with family and friends, but it’s literally what peanut butter dreams are made of. 

Compared to other dessert recipes, this is literally one of my top favorites.

It’s safe to say that this just might be the ultimate peanut butter cheesecake – and I love how perfectly the cheesecake mixture pairs with the deliciousness on the top of the cheesecake. 

I also think that you could add some Reese’s peanut butter cups or peanut butter chips to the top or sides of this dessert, but save that for the next time that you make it. 

For now, enjoy the peanut butter flavor of this creamy cheesecake and make it just like the recipe card shows. You’ll get the best results – and the best flavor!  

Peanut Butter Cheesecake

Indulge in the magic of peanut butter cheesecake! 

Those who love me, know just how much I love peanut butter. I have TONS of recipes up on the blog to explore! 

It works wonderfully with Oreo cookies in this pie recipe, updates air fryer s’mores in a flash, and you can’t forget about the always classic peanut butter cookies.

Well, I think you get it by now! I wanted to add another nutty recipe to my long list of PB desserts and I settled on this easy peanut butter cheesecake no bake recipe. 

Yes, you read that right! You don’t even need to turn on your oven to make this. Score!!

Ingredient Notes and Substitutions

• Graham Cracker Crumbs – Nowadays, you can easily find pre-crushed graham crackers at the supermarket. Buying an already prepared crust can be a way to save time. Opt for those, or simply crush full-sized crackers yourself. 
  
  If you love no-bake desserts, get a few store-bought crusts to make this cheesecake and my 3-Ingredient No-Bake Cheesecake!
  
• Cream Cheese and Heavy Cream – These form the base of our peanut butter cheesecake filling. Use whatever brand you like, just make sure that both are cold!
  
• Peanut Butter – I’m using creamy PB for both the cheesecake filling and the peanut butter ganache. 
  
  I love the smooth texture, but you could use crunchy varieties instead if you’d like. I also like to use natural peanut butter as well. 
  
• White Chocolate Chips – Use along with even more PB to make the ganache.

Don’t forget that you can also alter this best cheesecake recipe by using an Oreo crust, nutter butter crust, Reese’s cups, chocolate ganache, whipped cream on top, drizzled milk chocolate, and more. 

Any of these options will still give you a 5-star rating of flavor without changing that creamy peanut butter cheesecake filling. 

Peanut Butter Cheesecake Recipe Tips and Tricks

• Create a solid foundation.

Making cheesecake crust from scratch requires a bit of extra attention, but it’s totally worth it!

Ensure that the graham cracker crumbs and the melted butter are thoroughly mixed, then press down with the back of a spoon. 

Allow it to all come together in the fridge for about 30 minutes and you’ll end up with the perfect base for your peanut butter cheesecake recipe!

• Tap on the counter.

While this step may seem unimportant, it’s a must if if you want to avoid air bubbles when making this peanut butter cheesecake no bake recipe.

Once you’ve poured the filling into the pan, gently tap it on the countertop a few times for a smooth and even texture throughout the cheesecake.

• Be patient as it chills!

I know, I know. You’re going to want to dig into your peanut butter cheesecake as soon as humanely possible — but it’s essential to let it chill in the fridge for at least 6 hours. 

Anything less and it will fall apart. Overnight is always better!

Storing and Freezing Leftovers

Transfer any remaining cheesecake to an airtight container and store in the fridge for up to 4-5 days.

If you want to freeze your peanut butter cheesecake, I suggest holding off on the ganache and any other extra garnishes you use.

Flash freeze it on a baking sheet so that it firms up, then tightly wrap it in plastic wrap and aluminum foil. 

It will keep for 2-3 months! Let it thaw in the fridge overnight before adding your ganache.

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Kitchenaid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
• Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.

Peanut Butter Cheesecake No Bake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Dreamy Peanut Butter Cheesecake (No Bake Recipe)

Peanut Butter Cheesecake is an incredible combination of creamy, velvety peanut butter and a crunchy graham cracker crust.

Course Dessert

Cuisine American

Method No Bake

Prep Time 40 minutes minutes

chill time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 10 – 12

Calories 797cal

Author Donna Elick

Equipment

• springform pan
• stand mixer

Ingredients

for the cheesecake

• 10 ounces graham cracker crumbs (2 ½ cups)
• ½ cup melted butter
• 18 ounces cream cheese (cold) (2 1/4 cups )
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup creamy peanut butter
• 1 ¼ cups heavy cream cold

for the peanut butter ganache-

• 3/4 cup + 2 tablespoons creamy peanut butter
• 1/2 cup + 2 tablespoons white chocolate chips

To decorate (optional)

• Chopped peanuts

Instructions

for the cheesecake

• Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.
• Add the cream cheese, powdered sugar, vanilla extract and peanut butter to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.
• Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.
• Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.
• Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.
• Remove the cheesecake from the pan-
• To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.
• Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.

Peanut Butter Ganache

• Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted.
• Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes.
• Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down.
• Decorate the top of the cheesecake with some chopped peanuts if desired.
• Chill in the fridge for another 30 minutes before slicing.

Notes

Storage: This cheesecake should be stored in the fridge in an airtight container and will keep well for up to 4 days.

Notes: Feel free to switch up the peanut butter ganache for a chocolate ganache if preferred.

Nutrition

Serving: 1 | Calories: 797cal | Carbohydrates: 48g | Protein: 15g | Fat: 63g | Saturated Fat: 29g | Cholesterol: 111mg | Sodium: 602mg | Sugar: 28g | Fiber: 3g | Calcium: 131mg | Iron: 2mg

Originally published September 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dreamy Peanut Butter Cheesecake (No Bake Recipe) appeared first on The Slow Roasted Italian.

Who says that you can’t make your very own tiny cheesecake with creamy cheesecake filling? If you want to sit and eat an entire cheesecake, this is about to be your new favorite dessert. 

And the best part? You can add any and all of your favorite toppings and enjoy every bite.

I love to top with fresh raspberries, but you could also top with cherries and cherry pie filling, chocolate ganache, fresh fruit, or even go topping free and just enjoy the classic cheesecake taste. 

The first time you make this sweet treat, follow the recipe card below! You can’t go wrong with the easy steps! 

Mini Cheesecake Recipe

Anyone can make my mini cheesecake recipe — I mean it! 

I have all of the best tips worked right into it: straining the sauce for silky smoothness, a simple crust with only 3 ingredients, and a filling whisked at low speed to avoid any cracks or bubbles in the cake. 

See? I’ve thought of everything — because I want everyone to love these scrumptious mini raspberry cheesecakes as much as I do!! I know cheesecakes can be tricky. 

That’s why I have recipes for all kinds of bakers and snackers: a lemon cake for those without a sweet tooth, a no-fuss crockpot recipe, and a cheesecakey ice cream for when you’re not feeling like cake at all!

Ingredient Notes and Substitutions

• Raspberries – Feel free to use frozen berries to make the sauce! Just let them thaw first. 
  
• Fruit Nectar – This is like a thick, sort of acidic, and extra sweet fruit juice. Almost any flavor works: peach, mango, pineapple, etc. 
  
• Graham Crackers – Want to use other graham cracker flavors for the crusts? Go for it! A chocolate crust would be ridiculously tasty with the raspberry flavoring, that’s for sure.
  
• Cream Cheese – Unfortunately, I can’t really recommend low-fat cream cheese for my mini cheesecake recipe. 
  
  Since these cakes are being baked, we’re going to avoid ingredients that have too much moisture, and that includes low-fat cream cheese.
  
• Lemon – You’ll need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice. One large lemon should do it, or two medium-sized ones. 
  
  An orange is a good substitute for lemon in this mini raspberry cheesecake recipe!

Tips and Tricks for Making Perfect Mini Cheesecake Bites

• Don’t have a food processor for your graham cracker crust?

Break the crackers apart, toss them in a freezer bag, and crush them up by hand!

I’ve found that a rolling pin or meat mallet is best for this trick.

• Use room-temperature eggs and cream cheese.

It’s easiest to combine ingredients that are all the same temperature. Plus, you’re less likely to have a lumpy, bumpy filling than if the ingredients are all different temperatures.

So, let the eggs and cream cheese come to room temperature before you get started.

Eggs take 30 minutes to reach room temperature, and cream cheese takes a whole hour! Speed it up a bit by slicing the blocks into smaller pieces.

• A few time-saving (and pre-planning) tricks.

The reduced raspberries can take up to an hour to chill, so try making the sauce well beforehand. 

That way, you’re not waiting around for it to cool before starting this mini cheesecake bites recipe.

Same deal for the crusts — you can make those the day before. 

Or, use premade mini graham cracker crusts from the grocery store to save the 20 minutes or so it takes to make them from scratch. 

While I do swear by my homemade graham cracker crust, and use it for so many different desserts, I understand that sometimes we just need to save time!

Prep Ahead

• Bake graham cracker crusts
• Make raspberry topping, then chill
• Bring eggs and cream cheese to room temp

Kitchen Tools You Will Need

• Food Processor or Rolling Pin for pulverizing graham crackers for the crust.
• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps small cakes to brown evenly all the way around.
• Stand Mixer or large mixing bowl with Hand Mixer for whipping up your mini raspberry cheesecake filling.

Serving Suggestions

Once you’ve topped your cheesecakes with raspberry sauce, let them chill for an hour to finish setting.

Then, pop a fresh raspberry on top of each one just before serving. A tiny sprig of mint would make them look extra fancy.

Dress up this mini cheesecake bites recipe even more with a dollop of whipped cream or a drizzle of chocolate.

These are perfect for dessert buffets with other mini desserts: cream puffs, individual trifles, cake pops, and boozy rum balls are a few ideas to get you started!

Mini Cheesecake Bites Recipe FAQ

Storing and Freezing Mini Raspberry Cheesecake

Raspberry cheesecake will last for up to 4 days in the fridge. Keep well covered and don’t let them come to room temperature if you plan on saving them!

These mini raspberry cheesecakes also freeze extraordinarily well for up to two months! They’re already individually-portioned-sized. 

Again, just cover really well with a few layers of plastic wrap and let them thaw before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Recipes

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Raspberry Mini Cheesecake Recipe

There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! It has my mouth watering just thinking about it!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 24 minutes minutes

chill time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 24 minutes minutes

Servings 6 mini cheesecakes

Calories 330cal

Author Donna Elick

Equipment

• small saucepan
• strainer
• muffin pan
• cupcake liners
• mixing bowl
• electric mixer

Ingredients

Raspberry Sauce Topping

• 2 cups fresh raspberries plus extra fresh berries to decorate
• 1/2 cup granulated Sugar
• 5 tablespoons Fruit Nectar
• 1/4 cup water optional
• 1 tablespoon Cornstarch optional

Graham Cracker Crust

• 1 package graham crackers 9 full sheets
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted

Cheesecake Filling

• 2 8-ounce packages cream cheese (room temperature)
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• 1 large lemon 2 teaspoons lemon zest and 3 tablespoons lemon juice

Instructions

Raspberry sauce topping

• Prepare the Raspberry Sauce Topping: Combine the raspberries, sugar and fruit nectar in a small saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork or potato masher. Cook the mixture down until it has thickened.
• Strain the thickened raspberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.

For the crust

• Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
• Add the graham crackers and sugar to the bowl of a food processor. Pulse the graham crackers to crumbs. Pour the melted butter through the spout and continue to pulse until combined.
• Press an even amount of graham cracker crust into the bottom of each muffin or cupcake liner. Press down the crusts firmly, using a small glass, or the backside of a small measuring cup.
• Bake for 8 minutes. Set aside.

For the cheesecake filling

• In a mixing bowl, combine the room temperature cream cheese and sugar. Beat with an electric mixer at low speed until smooth and creamy.
• Add the flour, vanilla extract, eggs, lemon juice, and lemon zest. Beat at low speed, scraping the bowl, until combined.
• Divide the cheesecake filling evenly among the liners, and place in the oven. Bake mini cheesecakes for approx. 20-24 minutes. The centers will still jiggle a little but the edges should be set.
• Cupcake size may require less baking time, so start checking them around 18 minutes.
• Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and chill for an hour. The centers will sink in a little, but it’s okay, because the Raspberry sauce will fill the depressions.
• When the mini cheesecakes have cooled, divide the Raspberry Sauce Topping evenly onto each of the mini cheesecakes. Chill for an hour.
• Garnish with fresh Raspberries, or whipped cream. Enjoy!

Notes

You can use frozen raspberries in this recipe.

You can crush graham crackers in a plastic bag if you don’t have a food processor. Than pour them into a bowl, add sugar and butter and stir until completely combined.

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 65g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 40mg | Sugar: 58g | Fiber: 3g | Calcium: 26mg | Iron: 1mg

Originally published July 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Raspberry Mini Cheesecake Recipe appeared first on The Slow Roasted Italian.