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No-Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining.
It’s that time of year when I start thinking about simple summer recipes to share with you.
As the temps heat up, we’re outside most of the day, so I bake a lot less than I do throughout the fall and winter months.
Even though I’m not cranking up the oven as much as I normally do, I still want to share easy, delicious recipes that are perfect for the summer months and this frozen cheesecake is all of those things.
THE PERFECT SUMMER CHEESECAKE
If you read MBA on a regular basis, you know that I am a huge fan of no-bake desserts. They’re quick, easy, always a crowd pleaser.
With temps soon to be on the rise here in the midwest, it seemed time to bust out my favorite frozen cheesecake recipe.
This No-Bake Frozen Cheesecake is a mash-up of two of my favorite recipes: Frozen Samoa Pie and Strawberry Pretzel Salad. I turned them into one epic summer treat worthy of any occasion.
I combined a sweet and salty crust with a smooth and creamy cheesecake filling. I popped the cake into the freezer for a couple of hours and topped it with loads of fresh berries right before serving.
About that sweet and salty crust? I used a combination of graham cracker crumbs, crushed pretzels and finely chopped pecans. It really takes the traditional graham cracker crust up to a whole new level.
I seriously could just eat this crust with a spoon. Okay, truth time. I may have snacked on the crust just a little bit.
NO-BAKE CHEESECAKE FILLING WITH CONDENSED MILK
The filling for this cheesecake is incredibly simple. It only uses 4 ingredients:
- Cream cheese
- Sweetened condensed milk
- Frozen whipped topping
- Pure vanilla extract
Typical cheesecake fillings, like Vanilla Cheesecake, use eggs and cream. Since we aren’t baking this filling, this one doesn’t have any eggs in it.
Instead, it uses a combo of Cool Whip and sweetened condensed milk to get that beautiful cheesecake texture, sweeten the filling, and make it perfect for freezing!
HOW TO MAKE NO-BAKE FROZEN CHEESECAKE
This entire cheesecake only takes about 15 minutes to prep, so it’s a great option if you don’t have a lot of time to spend mixing something together.
Start by stirring together the graham cracker crumbs, chopped pretzels, chopped pecans, sugar, and melted butter for the crust. Press the crumbs into the bottom of a springform pan.
The crust is done! Easy peasy.
To mix together the filling, beat the cream cheese with an electric mixer for about 3 minutes to get it nice and creamy. Add in the sweetened condensed milk and beat for another 2-3 minutes.
Fold in the thawed whipped topping and vanilla with a spatula. Pour the filling into the crust, then cover the pan with foil and freeze for at least 4 hours.
I recommend topping the cheesecake with fresh berries, but you could top it with anything you like! Homemade cherry pie filling, homemade blueberry sauce, strawberry sauce, or salted caramel sauce are all great options.
You could turn this No-Bake Frozen Cheesecake into single-serving cheesecakes just as easily by putting them in individual ramekins. But there’s something about presenting your barbecue crowd with a big, beautiful cheesecake that cools them down, too. Gotta love it.
No-Bake Frozen Cheesecake
Equipment
Ingredients
For the crust:
- 1 cup graham cracker crumbs about 8 crackers
- ½ cup coarsely chopped pretzel sticks
- ½ cup pecans coarsely chopped
- ¼ cup sugar
- 8 tablespoons salted butter melted
For the filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 8 ounces frozen whipped topping thawed
- 1 teaspoon pure vanilla extract
- fresh berries
Instructions
- In a large bowl, stir together the crust ingredients until well combined.
- Press crumbs into the bottom of a 9-inch springform pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
- Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
- Use a rubber spatula to fold in the whipped topping and vanilla extract.
- Evenly spread the cream cheese filling mixture onto the crust.
- Cover the pan with foil and freeze for at least 4 hours.
- Before serving, top with fresh berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Dreamwhip instead of the frozen thawed whipped topping? I want to make it today but don’t have Coolwhip. Thanks
Hi Gina-
I have very little experience with Dreamwhip, but I believe it is stabilized, so it should be just fine.
-Jamie
Which ingredients go in the crust?
Hello! I just amended the recipe card to call out which ingredients are for the crust. I apologize for not realizing that had disappeared! Thank you for calling it out. Happy baking!
Jamie
Not turning on an oven in summer in Florida? Yep this is for me! Can’t wait to make it!! Your recipes are always so good!
Thanks so much for stopping by, Linda! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Can this cheesecakee be make with a Oreo cookie crust?
Hello! Yes, you can make this with an Oreo crust. Hope this helps!
Jamie
I made this as a light, refreshing dessert to follow Christmas dinner. I added lemon zest to the filling and topped it with fresh kiwi and raspberries just before serving. “Ooh! Aah!” There’s nothing like getting raves for NOT slaving over a hot stove all day. :-)
So happy to hear you enjoyed the cheesecake, Lynn! Thanks so much for stopping by and leaving your feedback!
-Jamie
I was wondering how much lemon zest you used for this recipe? It sounds yummy and I love adding a lil lemon to sweets just didn’t know HOW MUCH. Thank you
Can I keep this in the refrigerator after the initial freezing?
Hi, Jennifer! I’ve not exactly tried it this way, but I think you could. Let me know how it goes!
Yes that helps! Can’t wait to make it,it looks fantastic thank you!
Let me know how it goes, Sharon!
I am wanting to make this cheesecake but I’d like to make it in a 9×13 pan since I don’t have a springform pan. Would I double the crust ingredients and what about the filling?
Hi, Sharon! I’ve been looking at this conversion chart, and it looks like you’d have to add 1/2 recipe, so you’d be making 1 1/2 recipe. Does this help? Let me know if you have any other questions!
One can use real whipped cream instead of cool-whip if they choose. Just make it stabilized whipped cream by adding a little water & unflavored gelatin to it. Or follow this recipe:
Homemade Cool Whip
Ingredients
* 1/4 cup cold water
* 1 teaspoon unflavored gelatin
* 1/2 teaspoon cream of tartar
* 1 3/4 cups whipping cream
* 3 tablespoons sugar
* 1 teaspoon vanilla
Instructions
1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
2. Once the gelatin mixture has cooled…
3. Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
4. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
5. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
6. Continue to mix until the cream is thick and smooth.
3
Thanks for the tip, Clay!
I can’t wait to try out this recipe! I tried making a similar one (without condensed milk) and it refused to set up to 24 hours later. I’m afraid this one with the milk will be too soft and won’t set again either- that’s a lot of soft runny filling! Any tips to guarantee perfect setting???
Hi, Sarah! I would just make sure you freeze it for several hours. Let me know how you like it!
I love cheesecake with fresh berries. The colour is just amazing xx
Thank you, Sophia!