Published Dec 17, 2014 Updated Sep 11, 2024 Are you ready for the holidays? I am not sure about you, but I am so ready. In fact, I have been in the holiday mood since after Thanksgiving and I have been taking things slow on the blog. I am sure you have noticed that I have posted only very few new recipes from me, yes, I am totally slacking off in the kitchen department. Lucky for me, I can always count on my diligent and amazing contributors to cover for me when I take the much needed R&R. I need it, actually everyone needs it. So hopefully, after almost one year of hard work, you’re also taking things slow this holiday season, and soaking in the quality time with your loved ones, nothing is more important than that. My contributor CP Choong is back with a new cheesecake recipe. I seriously think that she makes the best cheesecake in the whole world. This NO BAKE chilled cheesecake is another easy cheesecake recipe that you don’t have to bake. Just mix everything together, shove it in the refrigerator, chill it overnight and you have this amazing and delicious cheesecake that is very creamy, with a texture so light that it tastes like a mousse cheesecake. So good! There is no gelatin to firm up the texture of the cake so if you are in a tropical place, please be warned that this chilled cheesecake might get soft very fast and “melt.” To make sure that there is no mess, it’s best you chill the cake in a container to avoid the messy work of removing the cheesecake from the pan. For the toppings, you can be creative. This one is topped with store-bought caramel sauce and garnished with some chocolate candy balls. You can also top it with berries such as blueberries or strawberries. The possibilities are endless so enjoy and happy baking!
What To Serve With No Bake Chilled Cheesecake
For a delightful afternoon tea, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
