No bake cheesecake is a delicious and creamy dessert that can be served with different toppings, or even by itself! This no bake cheesecake is made with only a few simple ingredients, creating a healthy and easy-to-make dessert.
One of my favorite desserts growing up was homemade no bake cheesecake topped with tart cherries. The sweetness of the cheesecake filling paired with the tart cherries and buttery homemade graham cracker crust was something I looked forward to at almost every holiday event! While this was a yummy treat, it certainly was not a healthy one. It was made with canned sweetened condensed milk, Philadelphia cream cheese, canned tart cherries, and a crust made with store-bought graham crackers.
With this healthy no bake cheesecake recipe, you can enjoy the delicious flavors of no bake cheesecake as a healthy dessert or snack!
Traditional Cheesecake Vs. No Bake Cheesecake
Traditional cheesecake batter is made by combining ingredients like cream cheese or cottage cheese, eggs, and sugar. The cheesecake is then baked in a cake pan, and served chilled with a variety of toppings.
A cheesecake using a no bake recipe is a deliciously creamy and easy dessert to throw together. Simply blend a cream cheese filling, place it in the serving dish and let the cheesecake chill!
The easiest cheesecake to make is a no bake dessert recipe. While the cheesecake flavor is a little different than the traditional version, it is just as delicious!
How This No Bake Cheesecake Recipe is Different
Many other no bake cheesecake recipes call for canned sweetened condensed milk, store-bought graham cracker crust, and Philadelphia cream cheese. This recipe uses healthier ingredients!
The creamy filling in this recipe is made with a maple syrup sweetened condensed milk, and you have the option to use a yogurt cream cheese instead of cream cheese from the grocery store.
Instead of an unhealthy store-bought crust, this recipe calls for simple coconut sugar! It has very similar flavor notes to a graham cracker cheesecake pie crust, and tastes so delicious in this easy cheesecake recipe.
Should You Use Yogurt or Cream Cheese?
Often I will make a “yogurt-cream-cheese” using homemade yogurt instead of buying cream cheese. This is simply because it is difficult for me to find a high quality cream cheese that does not include thickeners like guar gum. These thickeners can lead to gut issues and are best avoided when possible.
If you are able to find a high quality, pasture raised full fat cream cheese then feel free to use that instead of the yogurt-cream-cheese!
Why Maple Sweetened Condensed Milk?
I prefer to use natural sweeteners like maple syrup, honey, and coconut sugar in my dessert recipes. I feel best when I avoid refined cane sugar, and find that most desserts can be just as delicious this way, if not more!
You may think that making your own sweetened condensed milk is a hassle, but it’s so easy. It just takes a while to cook down, so make sure to give yourself enough time. I like to make a big batch of maple sweetened condensed milk and store it in the freezer, so that it’s ready when I need it.
Why Coconut Sugar as a Crust?
The coconut sugar crust tastes a lot like graham cracker crust to me. This creates a delicious dessert that is grain and nut free!
What to Serve on Top of This Cheesecake?
No bake cheesecake can be served with a topping of your choice. My favorite toppings for this cheesecake are fresh berries like fresh strawberries, tart cherries, or a homemade strawberry sauce. It is also delicious by itself!
How to Make Maple Sweetened Condensed Milk
Add 3 cups of whole milk and 1 cup of maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount.
Allow to cool to room temperature.
Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out.
Store in an airtight container in the refrigerator for up to 10 days, or the freezer for up to 6 months.
How to Make Yogurt Cream Cheese
*For best results, use plain Greek yogurt or Icelandic Skyr instead of unstrained yogurt
Place a fine mesh sieve over a deep bowl and line with a cheesecloth folded into 4 layers.
Add 1 tsp salt to 32 oz of plain yogurt or 16 oz of Greek yogurt / Icelandic skyr and mix thoroughly
Add yogurt and salt mixture to layered to cheesecloth.
Fold cheesecloth over yogurt and cover with a small plate and a weight (I like to use my heavy salt and pepper mortar).
Place in the refrigerator over night. Empty bowl of whey as needed. Make sure the whey does not touch the sieve or it will not strain properly.
Keep straining in refrigerator until it is the consistency of cream cheese: this may take 24-48 hours depending on the heaviness of weight and type of yogurt.
When finished straining, remove from cheesecloth and add to an airtight container. Store in the refrigerator for up to 1 week.
How to Make Healthy No Bake Cheesecake
In a large mixing bowl or bowl of a stand mixer, add maple sweetened condensed milk, softened cream cheese or room temperature yogurt-cream cheese, vanilla extract, and lemon juice.
Blend well with a hand mixer or stand mixer until creamy.
Coat the bottom of small serving dishes or a pie plate with coconut sugar.
Carefully pour cream cheese filling evenly over coconut sugar.
Place in the refrigerator for a couple of hours or until it is fully set.
Add toppings of choice and serve chilled.
Enjoy!
Healthy No Bake Cheesecake (Easy Dessert Recipe)
Equipment
- 1 hand mixer
- 1 Large Bowl
- 1 pie plate or multiple small serving dishes
- 1 fine mesh sieve (if making yogurt cream cheese)
- 1 Large Bowl (if making yogurt cream cheese)
- 1 cheesecloth (if making yogurt cream cheese)
- 1 large or medium pot (for making maple sweetened condensed milk)
Ingredients
- 8 oz Yogurt-cream cheese (see below) or thickener-free cream cheese
- 10 oz maple sweetened condensed milk (see below)
- 1 tbs fresh lemon juice
- 1 tsp vanilla extract
Maple Sweetened Condensed Milk
- 3 cups whole milk
- 1 cup maple syrup
Instructions
How to Make Healthy No Bake Cheesecake
- In a large mixing bowl or bowl of a stand mixer, add maple sweetened condensed milk, softened cream cheese or room temperature yogurt-cream cheese, vanilla extract, and lemon juice.
- Blend well with a hand mixer or stand mixer until creamy.
- Coat the bottom of small serving dishes or a pie plate with coconut sugar.
- Carefully pour cream cheese filling evenly over coconut sugar.
- Place in the refrigerator for a couple of hours or until it is fully set.
- Add toppings of choice and serve chilled.
- Enjoy!
How to Make Yogurt Cream Cheese
- *For best results, use plain Greek yogurt or Icelandic Skyr instead of unstrained yogurt
- Place a fine mesh sieve over a deep bowl and line with a cheesecloth folded into 4 layers.
- Add 1 tsp salt to 32 oz of plain yogurt or 16 oz of Greek yogurt / Icelandic skyr and mix thoroughly
- Add yogurt and salt mixture to layered to cheesecloth.
- Fold cheesecloth over yogurt and cover with a small plate and a weight (I like to use my heavy salt and pepper mortar).
- Place in the refrigerator over night. Empty bowl of whey as needed. Make sure the whey does not touch the sieve or it will not strain properly.
- Keep straining in refrigerator until it is the consistency of cream cheese: this may take 24-48 hours depending on the heaviness of weight and type of yogurt.
- When finished straining, remove from cheesecloth and add to an airtight container. Store in the refrigerator for up to 1 week.
How to Make Maple Sweetened Condensed Milk
- Add 3 cups whole milk and 1 cup maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount.
- Allow to cool to room temperature.
- Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out.