Classic No Bake Cheesecake

By : Serene Fong
19 June 2019

classic no bake cheesecake with blueberries on top

I unwittingly issued myself a challenge  when I volunteered to help a friend raise funds for charity – making a Classic No Bake Cheesecake. I have baked cakes and cookies, even whipped up  ice-cream before, but never cheesecake.

Fortunately, my husband and children were game to help me out, and most importantly, be my Guinea pigs! Armed with the easiest recipe I could find online, we went shopping for the ingredients and baking equipment.

As it turns out, this'No Bake Cheesecake' is such an easy dessert to make, with the perfect creamy filling made from just 3 ingredients. You can pair it with any toppings of our choice - chocolate sauce, nuts, fresh fruits, the options are endless. For this occasion, I went with blueberries.

I hope you enjoy this Classic No Bake Cheesecake recipe!

Servings: 10

Preparation time: 15 minutes

Ingredients for the crust:

  • 1½ cup crushed Oreo cookies

  • 4 tbsp of melted salted butter

Ingredients for the cheesecake:

  • Approximately 454g cream cheese

  • ½ cup refined sugar

  • 3 cups whipped cream or whipped topping

  • 1 tsp of vanilla extract (optional)

mixing butter with crushed oreo cookie crumbs
  1. In a medium bowl, combine the Oreo cookie crumbs and melted butter.

flattened oreo cookie crumbs in a baking pan
  1. Press the mixture into the bottom of the spring-foam pan and pack it down so it is as compact as possible. That will form the base of your cheesecake.

whisking cream cheese in the mixer
  1. Chill for 10 min in the fridge to set.

  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix the cream cheese on high speed until it turns creamy and smooth.

adding sugar in cream cheese in the mixer
  1. Add the sugar a little at a time, mixing on low speed and then high until the sugar is nicely blended in the mixture.

cream cheese mixture in a bowl
  1. Add the vanilla essence and mix to combine. (The vanilla essence will help to enhance the flavours of other ingredients in the recipe!)

  2. Fold the whipped cream or topping into the cream cheese and sugar mixture with a rubber spatula until it is well combined.

pouring cream cheese in a round cake pan
  1. Pour the cheesecake mixture into the crust and smooth out the top as much as possible.

smooth surface of cream cheese in the cake pan
  1. Cover the pan with plastic wrap and let the cheesecake sit in the freezer for 2 to 4 hours, and then place it in the fridge overnight. Chilling overnight helps the cheesecake become firm so that it could be sliced nicely. Alternatively, you can also chill it in the fridge overnight and then place it in the freezer for 2 hrs before serving. It should yield the same results.

  2. Once the cheesecake has been chilled, let it sit on the counter for 5 to 10 minutes at room temperature before slicing into pieces. Serve with the topping which you have chosen!

Adapted from recipe authored by Chrissie (




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