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No-bake cheesecake recipe made with whole, unprocessed ingredients to retain enzyme and probiotic nutritional value for easy digestion.
This recipe for no-bake cheesecake is everything real foodies love in a dessert. It’s creamy, rich, filling (so you won’t eat too much), and loaded with enzymes and probiotics because it is made with whole, raw ingredients!
Unfortunately, the primary ingredient in most cheesecake recipes is commercial cream cheese. It is one of the nastiest hormone and antibiotic residue laden processed foods on the dairy aisle of a supermarket.
Substituting homemade cream cheese for store versions and raw honey instead of GMO white sugar are the keys to transforming the typical run of the mill cheesecake into a health-boosting treat that won’t make you feel lousy the morning after eating a slice.
Have you ever noticed this … that processed foods like cheesecake made with commercial ingredients can give you a hangover complete with headache, fatigue, and/or upset stomach for at least a day or maybe longer (depending on how much you ate)?
If you love cheesecake, no need to suffer any consequences when you enjoy the real food alternative.
No-Bake Cheesecake Using Real Ingredients
Surprisingly, it took me several tries to successfully modify the standard no-bake cheesecake recipe into the 6 ingredient, real food version below.
When you make enzyme-rich fresh cream cheese yourself from unpasteurized, nonhomogenized milk, the texture and consistency tends to be softer than commercial varieties. You have no doubt noticed this yourself. This results in a cheesecake that doesn’t hold together very well. To resolve the problem, I increased the amount of gelatin.
I was also surprised to find that no-bake cheesecake made with raw honey is quite a bit sweeter than the same cheesecake made with sugar. In the end, this proved beneficial as I reduced the amount of sweetener used by 1/3 and still achieved very sweet tasting results.
I hope you enjoy this raw cheesecake recipe if you decide to try it for yourself. It makes a great dessert to take to a potluck that everyone will enjoy – junk food fan or not.
The Best Crust
You can choose to make this cheesecake with or without a crust. If you choose to go crustless, simply pour the cheesecake batter into a glass pie plate.
Place raspberries, mango slices or other fresh fruit of choice on top and refrigerate for 4 hours or overnight until firm. To serve, scoop out individual portions of the cheesecake into bowls, and enjoy like you would a thick pudding.
If you love crusts as we do in our family, I would recommend a graham cracker crust. This homemade graham cracker crust recipe is super easy and totally delish!
Alternatively, try this chocolate cookie crust or this easy gluten free crust if you prefer.
No Bake Cheesecake
This low, sugar no bake cheesecake recipe is simple to prepare and is raw food heaven with enzymes and probiotics in every creamy, delicious bite.
Ingredients
- 1/2 cup (115 grams) raw honey preferably local
- 1/4 cup (59 ml) fresh squeezed, unpasteurized orange juice preferably organic
- 1 lemon juiced, preferably organic
- 1 1/4 cup (300 ml) cream preferably raw and grassfed
- 2 1/4 cup (500 g) cream cheese preferably raw and grassfed
- 2 Tbl unflavored gelatin
- 1 Tbl orange rind finely grated, optional
- fresh fruit of choice (mango slices or raspberries work very well with the flavor of the cheesecake
Instructions
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Using an electric mixer, beat the cream cheese, honey and optional orange rind until smooth.
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Add the cream and beat briefly once more to combine. Put the orange and lemon juice into a small bowl, and sprinkle the gelatin on top. Let it stand for a couple of minutes to allow the gelatin to soften.
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Then, place the bowl in a pan of hot water to dissolve. Whisk with a fork to complete the blending of the gelatin and juice.
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Cool if necessary (the gelatin and the cream cheese mixture should be roughly the same temperature before combining).
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Add the juice blend to the cream cheese mixture and beat briefly to combine. See above for crust options.
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Pour the cheesecake mixture into the base of the pie crust. Place raspberries, mango slices or other fresh fruit of choice on top and refrigerate for 4 hours or overnight until firm.
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Serve cold and refrigerate unused portions.
Absolutely phenomenal!! The best cheesecake. Heavenly taste— not too sweet, PERFECTION!
I have made successful raw cream cheese in the past and have 3 frozen “Philadelphia” size bricks. Would thawed cream cheese work here? Or does it need to be fresh? I’ve never made cheesecake before and am considering trying it.
I don’t know as I don’t use processed cream cheese to make my cheesecake. If you try it, let us know how it works out? For future reference, please note that Philadelphia cream cheese is best avoided!
I was trying to ask whether I could use previously frozen cream cheese. They are raw cream cheese that I made 🙂 I was (poorly) trying to describe how I froze them.
Hi Sarah, I have followed your instructions for letting my raw milk separate in whey and cream cheese many times now and love having homemade cream cheese for goodies now! However, I never end up with smooth cream cheese. Once I scoop it out of my cheesecloth and try to cream it, it just stays lumpy and the more I beat it, the more it separates into more whey and less and less curds. I know it won’t ever be as smooth as store bought philadephia cream cheese, but it is so lumpy it changes the texture of my homemade cheese cakes. I would love some suggestions!
Yes, this is a valid point. The cheesecake made with the raw cream cheese does have a slight bit of texture to it compared with the perfectly smooth cheesecakes made with the store bought brands.
I found a trick. I let whey drip out at least 24 hours or longer. I get it to the point where it’s too dry. Instead of the whey I add grass fed cream or colostrum so that it’s not too dry anymore.
I also use culture instead of just letting clabber to get more consistent results. I could never have done without the starting point that this recipe gave me.
I have also used raw cocao instead of citrus along with peanut butter swirls on really special occasions.
Saving enough cream is the hardest part bc I don’t have access without raw milk. I don’t want to waste the milk and know it’s supposed to be consumed with the cream.
I don’t know if it’s ok but I use that milk in smoothies with added coconut oil to try to ensure enough fat for protein to be available to absorb but I don’t know for sure.
Cheesecake in all forms are a treat so it’s only a few times a year.
Thank you for any input.
How long does this cheesecake stay good for if you use fresh ingredients? I’m afraid to eat mine after a week, because of the raw egg but I don’t want to throw it away.
Organic Valley makes cream cheese! Also Great Lakes Gelatin.com is a great source for gelatin.
Looking forward to trying this one!!!
Sounds great, can’t wait to try it! You could make it really fluffy by whipping cream and gelatin too! Thanks
Where do you buy raw cream cheese in the tampa area? Or how do you make it on your own?
There’s a link in the recipe above to my how-to video on making raw cream cheese. You cannot buy it. https://www.thehealthyhomeeconomist.com/video-liquid-whey-and-cream-cheese/
Sarah
Have you bought any “tea ” towels recently. I’m finding this difficult.
Thank Joan
I use all cotton flour-sack cloths … these are wonderful if a picture can help you: https://amzn.to/1WO3p2t
Hi,
How much milk do you think you need to start with? Thanks!
That is a great question … it really depends on the type of cow the milk comes from. Holstein milk is more watery with less cream than Jersey milk, for example, and so more milk would be required to get enough cream cheese for the recipe. I get jersey milk from my farmer, and I needed about 1/3 of a gallon to be clabbered in order to get the full 2 1/4 cups. Actually, I still had some cream cheese leftover which I used as a sourdough bagel spread 🙂
Sounds great! when I make no-bake pies, I grind walnuts in the food processor and add some melted butter and a little bit of sugar to make a delicious pie crust!
Blessings!
Great tip! Thanks for sharing 🙂