12/05/2026
No Bake Cheesecakes bring cool, creamy indulgence with zero oven time 🍰
Ingredients
🍰 Raspberry
Raspberry Sauce
3 cups frozen raspberries
⅓ cup granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
1½ tablespoons water
Graham Cracker Crust
1¾ cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
½ teaspoon salt
Cheesecake Layer
16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed
🍰 Oreo
Oreo Crust
40 Oreo cookies
½ cup salted butter, melted
Filling
24 ounces cream cheese, softened (three 8-ounce packages)
1⅓ cups powdered sugar, divided into 1 cup and ⅓ cup
1 teaspoon vanilla extract
4.2 ounces cookies ‘n creme pudding mix
3 cups heavy whipping cream, cold (divided into 1 cup and 2 cups)
10 to 15 Oreo cookies, optional
🍰 Unicorn
Crust
2 cups graham crackers
4 tablespoons granulated sugar
½ cup unsalted butter, melted
Filling
32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
1½ cups granulated sugar
1 tablespoon clear vanilla extract (also known as vanilla flavoring)
6 large eggs, room temperature
½ cup sour cream, room temperature
1-3 drops pink gel food coloring (up to ¾ teaspoon), Americolor brand – Electric pink #164
2-3 drops light purple gel food coloring (up to ¾ teaspoon), Americolor brand – Lilac #169
2-3 drops light green gel food coloring (up to ¾ teaspoon), Americolor brand – Pistachio #186
2-3 drops light blue gel food coloring (up to ¾ teaspoon), Americolor brand – Robin’s Egg #187 *See notes
2 cups boiling water for the water bath
Garnish
8 ounce tub extra creamy whipped topping, thawed (Cool-Whip brand)
Unicorn sprinkles that coordinate with the colors used for the cheesecake
🍰 Cheesecake
Crust
1 ¼ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling
16 ounces block-style cream cheese, room temperature
¾ cup granulated sugar
½ cup sour cream
2 teaspoons fresh lemon juice
1 ½ teaspoons vanilla extract
4 ounces frozen whipped topping, thawed from an 8-ounce container
Optional Topping
Dollops of whipped topping, from the remaining 8-ounce container
Fresh berries
Canned pie filling (cherry, strawberry or blueberry)
🍰 Black Forest
6 ounces pre-made Oreo pie crust
12 ounces cream cheese, room temperature
½ cup granulated sugar
¾ cup full-fat sour cream
1½ teaspoons vanilla extract
3 ounces semi-sweet baking bar, chopped (I used Ghirardelli brand)
8 ounces tub whipped topping, thawed
1 cup canned cherry pie filling, I used Duncan Hines/Comstock more fruit
Chocolate curls, optional garnish
For the Chocolate Curls
4 ounces semi-sweet chocolate baking bar, broken into small pieces (I used Ghirardelli brand)
1 tablespoon vegetable shortening, I used Crisco
🍰 Cookie
Edible Cookie Dough
1 ¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons heavy cream, cold
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ¼ cups mini semi-sweet chocolate chips
No Bake Cheesecake
24 ounces cream cheese, softened to room temperature (three 8-ounce blocks)
1 ½ cups powdered sugar, sifted, divided (1 cup mixed with the cream cheese, ½ cup mixed with the heavy cream)
1 ¼ cups heavy cream, very cold
1 ½ teaspoons vanilla extract
Garnish
8 ounces whipped topping, see tips and link for Stabilized Whipped Cream
2 tablespoons mini semi-sweet chocolate chips
10 edible cookie dough balls, from the above recipe
