No Bake Cheesecake Stacks – a delicious recipe with Whipping, Icing (powdered, Cream Cheese, Sugar, Vanilla, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl with an electric mixer, whip together the whipping (heavy) cream and icing (powdered) sugar until stiff peaks form. Set aside.
2
In a separate bowl, with an electric mixer, combine the cream cheese, granulated sugar, and vanilla. Mix until smooth. Fold the whipped cream into the cream cheese mixture until well combined.
3
To assemble your cheesecake stacks, spoon about 2 - 3 tablespoons of the cheesecake mixture between layers of chocolate wafer cookies, being careful not to press down on the cookies while making the stacks. Top each cheesecake stack with a dollop of the cheesecake mixture and top with caramel drizzle and fresh fruit. Refrigerate for several hours or overnight. This last step is important so that the cookies will absorb some of the moisture from the cheesecake mixture and become soft.
725
kcal
Calories
54
g
Fat
53
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Whipping (heavy) Cream, 2 Tablespoons Icing (powdered) Sugar, 1 package (8 Oz. Size) Cream Cheese, Softened, 3 Tablespoons Granulated Sugar, and more.
Yes, No Bake Cheesecake Stacks falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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