Creamy, sweet, and airy, this stovetop no bake cheesecake is everything you could want in a cheesecake and more. No baking is needed, so you can make this delicious cheesecake without an oven!
Let’s just do a quick post this time, guys. I am just wiped, I’m telling you. Quarantine, heat waves, kids not sleeping through the night, we’ve had it all around here. So let’s just cut to the chase and say:
This stovetop cheesecake is amazing. It’s unlike any other cheesecake I’ve tasted (in fact, when I was younger, I didn’t like any other cheesecakes, because they were so different from what I was used to.)
My awesome mother gave me this recipe. Thanks, Ma! You rock!
How do you make stovetop cheesecake?
It’s pretty simple. You put whipped cream cheese, ricotta cheese, sugar, vanilla, and eggs into a pot over low heat. Stir often until it starts to bubble, then shut the flame, pour into a crust, and let it set in the fridge overnight. Easy peasy.
Why should you make stovetop cheesecake?
Um, because it’s delicious?
Ok fine, there are other reasons also.
It’s simple. No fancy water baths and perfectly set oven temperatures needed.
It’s unique. I have never found another cheesecake recipe that is similar.
It’s great for hot weather, since you don’t need to turn your oven on.
It’s versatile. You can make a typical cheesecake in a graham cracker crust, or spoon the cheesecake filling into mini shot glasses for cheesecake mousse cups, or wait for the filling to cool down a bit and then pipe it into designs or use it to fill strawberries (omg yum.)
Anyway, whatever the reason, you should go make this cheesecake pronto.
Pin this recipe for later!
- 4 oz whipped cream cheese
- 8 oz ricotta cheese
- 1/4 cup sugar
- 1 egg
- 1/4 tsp vanilla
- graham cracker pie crust, optional
- Add all cheesecake ingredients to a pot over low heat. Stir often until mixture is smooth and bubbles slightly, around 10 minutes. Do not let it cook for too long or it will get lumpy, so turn off the flame a few seconds after it starts to bubble.
- Spoon the cheesecake into whatever crust or container you wish.
- Let the cheesecake set in the fridge overnight, then garnish with your choice of toppings.
This recipe as written makes 7 mini cheesecakes. Double it to fit into one pre-made graham cracker pie crust.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 216mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 7g
Nutrition information was calculated by a third party.