Maple No-Bake Cheesecake
Prep
15 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This maple no bake cheesecake has become my go to dessert when I want something impressive without turning on the oven. The beauty of this recipe is that it comes together in just 15 minutes, making it perfect for busy weeknights or last minute gatherings. Cream cheese provides wonderful probiotics that support gut health, and the real maple syrup brings a natural sweetness with beneficial minerals like manganese and zinc. Best of all, you'll save time and energy by skipping the baking step entirely. Trust me, your guests won't believe you didn't spend hours in the kitchen!
Ella x
Ingredients
- 200 ggraham cracker crumbs
- 100 gunsalted butter
- 400 ggranulated sugar
- 200 gpure maple syrup
- 400 gcream cheese
- 4 egglarge eggs
- 100 gall-purpose flour
- 10 gbaking soda
- 5 gsalt
- 10 mLpure vanilla extract
Detail level
Instructions
- 1
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Tip: Use a food processor to speed up the process.
- 2
Press the crumb mixture into the bottom of a 20cm springform pan.
- 3
In a blender or food processor, blend the cream cheese until smooth.
Tip: Make sure to scrape down the sides of the blender.
- 4
Add the maple syrup, eggs, flour, baking soda, and salt to the blender.
Tip: Blend until well combined.
- 5
Pour the cheesecake mixture over the crust.
Tip: Make sure to cover the entire surface.
- 6
Bake for 25-30 minutes or until the edges are set.
- 7
Let the cheesecake cool completely on a wire rack.
Tip: Do not touch or handle the cheesecake until it has cooled.
- 8
Once cooled, refrigerate for at least 4 hours or overnight.
Tip: This will help the cheesecake set properly.
- 9
Just before serving, drizzle with additional maple syrup if desired.
Tip: Enjoy!
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