This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Easy No Bake Protein Cheesecake

  • 4 min read
 written by Lauren Curl-Ferrell on September 14, 2021


"Easy As Cheesecake", is the saying right?


Well, we did it. We have the most delicious, easiest, lightest and creamiest cheesecake recipe. 

Cheesecake is a dessert for all seasons. The best part, you can top it with whatever seasonal fruits or dressings you'd like. 

This recipe is unique in the fact that it has Plant Powered Protein built into the crust. Which means that it will keep you fuller for longer AND help with the digestive process. 

This recipe didn't take a long time and it had everyone asking for seconds. It's truly, a cheesecake recipe that everyone enjoyed.


No Bake Cheesecake Recipe

You can prepare this recipe in about 5-10 minutes. The only part that takes a bit of time is the 1-2 hours of chilling time before you get to slice your first piece. 

No bake cheesecake is perfect for days when you want to make a dessert that’s easy. 

Just prep it, chill in, and then top with your favorites and enjoy!


How To Make a No Bake Cheesecake

This is the step by step of how to prepare this easy cheesecake recipe.


1. First, Prepare the Graham Cracker + Protein Crust

Mix together 2 cups of graham cracker, 2 scoops of Earthy Andy x NB Pure: Plant Powered Protein, and 3/4 cup of melted butter. 


2. Then, Transfer This Crust Mix

It's best to use a springform pan for this. This recipe will easily make enough for a 9" one. In the video below, I used a 7" one because I wanted to make some for "cupcakes" too.


3. Press The Mixture Into the Springform Pan

Press firmly into the bottom of the pan. A pro baking tip is to use the bottom of a measuring cup to really press that crust together.


4. Refrigerate the Crust

Place it in the fridge momentarily while you prepare your filling. 


5. Make The Filling

Beat or heavily whisk together in a large mixing bowl 8 oz. cold whipped cream, 8 oz. of softened cream cheese, and 14 oz. of sweetened condensed milk. 

Whisk or beat this for 3-4 minutes.


6. Add a Little Lemon

Take 1/3 cup of lemon juice and add it. Mix your mixing a bit more to mix the lemon in. 


7. Bring Out the Crust

Remove the graham cracker crust from the refrigerator.


8. Pour the Filling In

Pour the fluffy filling into the chilled crust. Spread it evenly using a spatula. 


9. Cover with Aluminum or Plastic Wrap

Cover and refrigerate for 1-2 hours while the cheesecake sets.


10. Decorate

Top it with whatever you want to do! We've included some seasonal suggestions in this article too. 



Watch the Process Here:




3 Tips For Success

Take this recipe and make it your own, here are some pro tips!


1. Crispy Crust

If you want a crispy crust, pop it in a preheated oven at 350 degrees for 10 minutes. 


2. Cheese + Cream

Use softened cream cheese and chilled whipped cream, always.


3. Sweeter Crust

If you would like a sweater crust, add a few teaspoons of sugar or brown sugar to the crust. 



Storage Time

You can store this cream cheesecake in a refrigerator for up to 5 days. You can freeze for up to 3 months in an airtight container. We like to cut ours into squares for cheesecake bites and put them in the freezer!

Enjoy Your Cheesecake!




Prep time: 10 minutes

Refrigeration time: 1-2 hours




For the crust:


For the filling: 

  • 8 oz. cream cheese at room temp
  • 8oz sweetened whipping cream, cold
  • 14 oz. sweetened condensed milk
  • 1/3 cup of freshly squeezed lemon juice
  • 2 scoops of NB Pure x Earthy Andy Plant Protein 



1. In a bowl, mix together the 2 cups of graham cracker crumbs, the protein powder, and the 3/4 cup melted butter.

Move this crumbly mixture to a pan. 

Press the mixture firmly into the bottom and sides of the pan to create your crust.



2. Add your 8 ounces of the softened cream cheese, 14 ounces of sweetened condensed milk, and the 8 ounces of cold whipped cream to your mixing bowl.

Mix until smooth. You can use an electric mixer or a whisk. Just make sure everything is completely combined. I find that mixing it for about 3-4 minutes is all I need.

Add your 1/3 cup of freshly squeezed lemon juice to it, and then beat the mix until that is combined.


3. Take the graham cracker crust out of the refrigerator. 

Pour this creamy filling into your chilled crust. 

Smooth the top using a spatula.

Then cover with some plastic wrap or aluminum foil and refrigerated for about 1-2 hours. Just make sure your filling is set. 


4. Decorate with whatever your heart desires! Here's our seasonal recommendations:

Fall: pumpkin spice with a pumpkin puree drizzle

Winter: crushed candy canes with whipped cream

Spring: fresh strawberries and blueberries. Add a drizzle of your local honey.

Summer: a chocolate drizzle, topped with marshmallows. For a summer time s'mores treat!