No Bake Frozen Cheesecake

No Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining.

No Bake Frozen Cheesecake is the perfect way to celebrate summer. Top it fresh berries or chocolate sauce for one delicious dessert!

This is a sponsored post on behalf of Fisher Nuts. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

I haven’t been baking all that much lately. We’ve just kind of been hanging out, enjoying the warm weather, and basking in the historic CAVS championship win. I mean, it’s been an entire week since the game, and we’re still all kinds of amazed.

By warm weather, I mean HOT. Like 90+ degrees hot – even with the A/C on, I have little desire to crank up the oven. But, that doesn’t mean we can’t enjoy a sweet dessert during the summer months.

If you read MBA on a regular basis, you know that I am a huge fan of no-bake desserts. They’re quick, easy, always a crowd pleaser.

No Bake Frozen Cheesecake combines a sweet and salty crust with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for any celebration.

Last week, after whipping up this Chocolate Chip Cookie Ice Cream Sandwich Cake, I decided to jot down a few more dessert ideas to celebrate the Fourth of July. And since temps are on the rise, I knew I wanted to make another no bake dessert.

I decided to blend two of my favorite recipes – Frozen Samoa Pie and Strawberry Pretzel Salad into one epic summer treat worthy of any occasion.

I combined a sweet and salty crust with a smooth and creamy cheesecake filling. I popped the cake into the freezer for a couple of hours and topped it with loads of fresh berries right before serving.

The combination of graham cracker crumbs, crushed pretzels and finely chopped Fisher Nuts pecans created the most amazing sweet and salty crust layer. Fisher Nuts are my favorite for one simple reason: not a single preservative found in the bag. Plus, they just taste amazing. I’ve come to love Fisher Nuts for their fresh flavor as much as their commitment to quality.

No Bake Frozen Cheesecake is the perfect way to beat the heat! Creamy cheesecake combines with a sweet and salty crust to create dessert perfection.

I seriously could’ve eaten the crust with a spoon. Okay, truth time. I may have snacked on the crust just a little bit.

You could turn this No Bake Frozen Cheesecake into single serving ones, or parfaits, in jars, just as easily, but there’s something about presenting your barbecue crowd with a big, beautiful sweet dessert that cools them down too. Gotta love it.

For more delicious desserts using Fisher Nuts, check out these Blueberry Sweet Rolls and these Olive Oil Banana Walnut Muffins.

No Bake Frozen Cheesecake

Yield: 10 servings

Prep Time: 15 minutes


For the Crust

  • 1 cup graham cracker crumbs (about 8 crackers)
  • 1/2 cup coarsely chopped pretzel sticks
  • 1/2 cup Fisher Nuts pecans, coarsely chopped
  • 1/4 cup sugar
  • 8 tablespoons (1 stick) salted butter, melted

For the Filling

  • 16 ounces cream cheese, room temperature
  • 14-ounce can sweetened condensed milk
  • 8 ounce container frozen whipped topping, thawed
  • 1 teaspoon pure vanilla extract

For the Garnish

  • fresh berries


  1. In a large bowl, stir together the crust ingredients until well combined.
  2. Press crumbs into the bottom of a 9-inch springform pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
  4. Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
  5. Use a rubber spatula to fold in the whipped topping and vanilla extract.
  6. Evenly spread the cream cheese filling mixture onto the crust.
  7. Cover the pan with foil and freeze for at least 4 hours.
  8. Before serving, top with fresh berries.

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

30 Responses to “No Bake Frozen Cheesecake”

  1. Misch Brannock — June 26, 2016 at 1:01 pm

    oh this cheesescake


    • Jamie — June 26, 2016 at 1:30 pm

      I hope you enjoy it, Misch!

  2. JulieD — June 29, 2016 at 1:59 pm

    This looks like perfection, Jamie!!! Love this so much!


    • Jamie — June 29, 2016 at 2:13 pm

      Thanks for stopping by, Julie!

  3. Angie — June 30, 2016 at 3:35 pm

    You had me at No Bake! I like no bake and easy to make.  Your cheesecake looks so pretty, festive, and delicious!


    • Jamie — July 2, 2016 at 11:01 am

      Thank you so much, Angie!

  4. Catherine — July 3, 2016 at 1:09 pm

    This was so good and so easy! I made it last weekend for my son’s birthday get-together and it was requested that I make it again for tomorrow’s 4th of July party. I tasted it both frozen and thawed and I prefer it thawed. I will be making this a lot in the future, thanks for the recipe!


    • Jamie — July 5, 2016 at 1:06 pm

      I’m so glad everyone enjoyed it, Catherine!

  5. Victoria — July 6, 2016 at 9:42 am

    Is there a reason to freeze the pie? Do you need to let it thaw a bit before serving?


    • Jamie — July 7, 2016 at 11:15 am

      Hi, Victoria! The cheesecake will set up in the freezer and can be cut into slices after the freezing. Thawing before cutting is a personal preference, but I don’t think you need to. I hope you enjoy it!

  6. Jennifer — July 6, 2016 at 6:24 pm

    This looks amazing!  I can’t wait to make it!!
    Could real whipped cream be substituted??


    • Jamie — July 7, 2016 at 11:13 am

      Hi, Jennifer! My only concern with substituting real whipped cream would be that it wouldn’t set up properly. You can always give it a try! Let me know how it goes!

  7. Miranda — July 7, 2016 at 1:50 pm

    I love no bake treat too! This cheesecake looks fabulous!


  8. Platt College — July 7, 2016 at 8:20 pm

    I love any cheesecake that looks this good without baking. Making me hungry!


  9. Nicole — July 9, 2016 at 8:58 pm

    This cheesecake is excellent! Thank you  for the recipe.


    • Jamie — July 10, 2016 at 9:22 am

      You’re welcome, Nicole!

  10. Amy — July 16, 2016 at 3:14 am

    Can you make this and keep it in the freezer over night? Having guests this weekend, wanted to make it Friday and have it for dessert on Saturday. 


    • Jamie — July 17, 2016 at 6:01 pm

      Hi, Amy! I think you could definitely freeze this overnight. I hope you enjoy it!

  11. Sophia @ Little Box Brownie — July 17, 2016 at 4:57 am

    I love cheesecake with fresh berries. The colour is just amazing xx


    • Jamie — July 17, 2016 at 6:00 pm

      Thank you, Sophia!

  12. sarah — July 18, 2016 at 11:36 am

    I can’t wait to try out this recipe! I tried making a similar one (without condensed milk) and it refused to set up to 24 hours later. I’m afraid this one with the milk will be too soft and won’t set again either- that’s a lot of soft runny filling! Any tips to guarantee perfect setting???


    • Jamie — July 19, 2016 at 2:04 pm

      Hi, Sarah! I would just make sure you freeze it for several hours. Let me know how you like it!

  13. Clay Pendleton — August 28, 2016 at 8:56 pm

    One can use real whipped cream instead of cool-whip if they choose.  Just make it stabilized whipped cream by adding a little water & unflavored gelatin to it.   Or follow this recipe:

    Homemade Cool Whip

    * 1/4 cup cold water
    * 1 teaspoon unflavored gelatin
    * 1/2 teaspoon cream of tartar
    * 1 3/4 cups whipping cream
    * 3 tablespoons sugar
    * 1 teaspoon vanilla
    1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
    2. Once the gelatin mixture has cooled…
    3. Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
    4. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
    5. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
    6. Continue to mix until the cream is thick and smooth.


    • Jamie — August 29, 2016 at 10:16 am

      Thanks for the tip, Clay!

  14. Sharon Mullet — March 2, 2017 at 9:13 am

    I am wanting to make this cheesecake but I’d like to make it in a 9×13 pan since I don’t have a springform pan. Would I double the crust ingredients and what about the filling?


    • Jamie — March 2, 2017 at 12:02 pm

      Hi, Sharon! I’ve been looking at this conversion chart, and it looks like you’d have to add 1/2 recipe, so you’d be making 1 1/2 recipe. Does this help? Let me know if you have any other questions!

  15. Sharon Mullet — March 2, 2017 at 3:23 pm

    Yes that helps! Can’t wait to make it,it looks fantastic thank you!


    • Jamie — March 3, 2017 at 6:55 am

      Let me know how it goes, Sharon!

  16. Jennifer — May 4, 2017 at 11:36 am

    Can I keep this in the refrigerator after the initial freezing? 


    • Jamie — May 4, 2017 at 4:24 pm

      Hi, Jennifer! I’ve not exactly tried it this way, but I think you could. Let me know how it goes!

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