Megan-simple, no-bake cheesecake that’ll make you say “oh my!”

Guest post by Kelsey

We’ve featured this no-bake, low-sugar cheesecake recipe. Now here’s a no-bake cheesecake recipe with all the sugars…

By: digipam – CC BY 2.0
By: digipamCC BY 2.0

This recipe was what my mom used for our birthday cakes growing up instead of regular cake, because that’s exactly what we’d ask for. It’s a special occasion dessert, so we don’t have it very often, but when we do… Oh my!


  • 2 packages of softened cream cheese
  • ⅓ cup sugar
  • 2 tablespoons lemon juice
  • ½ tub cool whip
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • Graham cracker crust (I just use a pre-made one from the store, but making one is simple too)
  • Pie filling (typically we used cherry or blueberry, but any kind of filling or topping would do)


  1. Beat the cream cheese, sour cream, lemon juice and vanilla until smooth.
  2. Mix in by hand the whip topping.
  3. Pour into a graham cracker pie crust.
  4. Pour your pie filling over the top.
  5. Put in the fridge for an hour to set up.

Now who has “pie filling” recipes to go with this cheesecake!?

Comments on Megan-simple, no-bake cheesecake that’ll make you say “oh my!”

  1. Wow, as a cheesecake lover I think I must try this.

    Regarding “pie filling recipes”, I started experimenting a few years ago with making fruit toppings to put on pancakes or waffles or whatever. It’s actually REALLY easy, but I don’t have an exact recipe. Basically you put fruit, sugar, juice, and corn starch in a small sauce pan and heat them gently on the stove until the syrup’s the consistency you want. A wildass guess at a recipe: two cups fruit, 1/2 cup sugar, 1/4 cup juice (I usually use lemon because it’s always on hand), 2 T cornstarch. Heat over medium heat for maybe ten minutes, stirring constantly to prevent sticking and burning.

    • I used this to make a pie filling tonight! Not for the cheesecake (gotta keep that to special occasions because other wise I’d eat it all the time!) but for a “dump” salad dessert. (sweetened condensed milk, crushed pineapple, whip topping and cherry pie filling per above instructions) and it turned out pretty good! It was a little runny – but maybe i was being impatient and should have let it go a little longer. But thank you for this!!

  2. I’m not a big fan of cheesecake, but then you went and asked about pie fillings. I could talk about pie all day. It’s the best. My personal favorite pie filling is of my own invention: blackberry ginger. Take your usual blackberry pie filling recipe from Betty Crocker (or wherever, just make sure it calls for cinnamon) and add about a 1/2 teaspoon of ground ginger, as well as about a tablespoon (or more, if you’re really into ginger) of fresh grated ginger. Using both fresh and ground ginger gives the pie a more complex ginger flavor than you get with just one or the other. Lastly, if your recipe doesn’t call for lemon zest, add a couple teaspoons of that as well. I have no idea if this would make a good topping for cheesecake or not, but the pie version is absolutely phenomenal. ^_^

  3. Yogurt Pie!! This one is DEFINITELY Megan friendly!

    2 regular sized pre-stirred yogurts of the same flavor, i.e. strawberry, lemon, peach or whatever other flavor you like
    1 tub of whipped topping
    1 pre-made graham cracker crust

    Mix the yogurt and whipped topping in a bowl, scoop the mixture into the pie crust, put it in the freezer for at least an hour to set and then ENJOY!!

    You can add fresh fruit on the top as a garnish or extra layer. You can mix two flavors of yogurt together (strawberry/lemon anyone?) for a nice twist. You can put extra whipped topping on top for more decadence. The possibilities are endless!!

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