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I love dessert, but in the summer I don’t love turning my oven on! Especially for something like a cheesecake that takes HOURS to slowly bake. So this No Bake Cheesecake recipe is perfect AND it’s one the kids love to help with!
No Bake Cheesecake
1 C Nilla wafers, or any other cookie crushed (about 1 1/2 C pre crushed)
4 oz. butter, melted
Mix together the crumbs and melted butter in a bag until well combined. Pour a few tablespoons into the bottom of your containers (I used Small Mason Jars) to make the crust. (You do not need to bake this.)
1 (8 oz.) block cream cheese, softened
4 Tbsp. butter, softened
3/4 C cake mix
1/4 C milk
1 (8 oz.) tub frozen whipped cream topping, thawed
Beat the first 4 ingredients until well blended. Then gently fold in the whipped cream topping with a spatula. I keep the filling in a gallon sized bag, and pipped it on top of the “crust” just before serving! Top with anything you like, sprinkles, cherries, etc…
You can use anything for your crust, I like to use nilla wafers, but adding some ground nuts, or adding a few gingersnaps adds a really nice flavor too. You can also use graham crackers, chocolate cookie wafers anything you or your kids like!
My kids love this part! I use a gallon size freezer bag (cause they are stronger) and let my kids crush away! They like to take turns and they get it pretty crushed between them all. I use a rolling pin, but you can let your kids use their hands to crush, it takes them longer and wears them out.
I melt and add the butter myself so they don’t get burned
But then I close the back up and let them “knead” the butter and crumbs together until it’s evenly moist. It takes them a bit of time but they love being involved.
Once it’s all even the kids can spoon it into whatever container your going to use. You can do as much or as little as you like. I tend to make extra crust, it’s cheap and when the kids make a mess and spill there is still enough left!
We decided to use small mason jars, we were having family over for a picnic so it was a great way to serve lots of people.
While the kids are working on the crust I mix up the filling! I like using white cake mix for flavor, but I’ve used yellow cake mix and chocolate as well, they are all good, the yellow cake mix gives it a more cake batter flavor, it’s fun to play with different options! I let my kids pick each time we make a batch.
once the main ingredients are mixed fold in the cool whip (or stabilized whipped cream) I still use my beaters, cause I’ve never been patient enough to “fold” correctly, but I just pulse it a few time, scrapping the bowl often until it’s well incorporated. The kids love to use the mixer with me too, this recipe keeps all of them busy doing something!
Finally I put the filling in a bag and refrigerate until your ready to serve! Do NOT over fill it like I did here! The kids ended up squeezing it into the jars and it was so full it exploded out the back!!! Next time I’ll fill smaller amounts for each kid so the bags aren’t so full! Cut a small hole in the corner and squeeze some filling into each jar. The filling does tend to make the crust got mushy so I wait to fill it until just before the event or meal.
Top with sprinkles or cherry’s or anything else you like on your cheese cake and enjoy!
Ashlee is the mother of 5, living in Salt Lake City, UT. She blogs at I’m Topsy Turvy– specializing in Cakes, Crafts, Parties, Recipes and home DIY.
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