Craving a sweet treat without firing up the oven? Try this no-bake root beer cheesecake — a fluffy, dreamy dessert that captures the flavor of a classic root beer float.
Root beer cheesecake
If you want an easy, impressive dessert, this no-bake root beer cheesecake is a winner. It has a buttery graham cracker crust, a light and airy root-beer–flavored cheesecake filling, and a cream cheese frosting that echoes the sweetness of a root beer float. It’s simple to assemble and perfect for parties, potlucks, or a weekend treat.
More cheesecakes you will love:
- No bake Twinkie cheesecake
- Instant Pot Oreo cheesecake
- No bake crème de menthe cheesecake
- Pineapple whip cheesecake
Ingredients in Root Beer Cheesecake
This no-bake cheesecake tastes like a root beer float thanks to root beer in the filling and a creamy frosting on top. It requires only common ingredients and minimal prep time.
Main ingredients:
- Graham cracker crumbs
- Sugar
- Melted butter (for the crust)
- Cream cheese (softened)
- Heavy cream
- Powdered sugar
- Vanilla extract
- Root beer (or root beer concentrate/extract)
- Brown food coloring gel
- Root beer barrel candy for decoration
How to Make a Root Beer Cheesecake
This recipe breaks down into three straightforward parts:
- The crust: Pulse graham crackers and sugar into crumbs. Stir crumbs with melted butter and press into the bottom of a springform pan lined with parchment. Freeze the crust while you prepare the filling.
- The cheesecake filling: Whip heavy cream with a tablespoon of powdered sugar until stiff peaks form and chill. Beat softened cream cheese until smooth, then add vanilla, powdered sugar, and granulated sugar. Gently fold in the whipped cream. Stir in root beer, then divide the batter in half. Tint one half with brown food coloring, pour the brown layer over the frozen crust and freeze until firm. Add the plain white layer on top and freeze again until set.
- The frosting and decoration: Beat softened butter and cream cheese until creamy. Add vanilla, heavy cream, then powdered sugar a cup at a time until the frosting is smooth. Tint with brown food coloring to your preferred shade. Transfer frosting to a piping bag with a large star tip and pipe dollops around the edge. Top each dollop with a root beer barrel candy. Keep the finished cheesecake frozen until serving.
Can You Make Cheesecake Ahead of Time?
Yes — this cheesecake is ideal to make ahead. After assembling and decorating, keep it in the freezer until you need it. If storing more than a day, wrap the springform pan tightly with plastic wrap to prevent freezer burn and preserve texture. When ready to serve, remove the outer springform ring, place the cake on a cutting board, and use a sharp knife to slice into servings (two-inch slices work well).
No Bake Cheesecake Tips
Follow these tips for the best texture and results:
- Use room temperature ingredients. Softened cream cheese and butter blend smoothly and prevent lumps in the filling and frosting.
- Avoid overmixing. Over-beating cream cheese can break the emulsion and make the filling runny. Mix until smooth and stop when ingredients are fully combined.
- Use the freezer. Chilling and freezing each layer firms the cake and helps the filling set to a creamy, sliceable texture similar to baked cheesecake.
- Wrap well for long-term freezing. If you plan to keep the cheesecake longer than overnight, wrap the pan tightly with plastic wrap to avoid freezer-burn and grainy frosting.
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Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Spatula
- 7-inch springform pan
Recipe Overview
Servings: 8 slices
Prep time: 30 minutes (plus freezing time)
Cook time: 0 minutes
Total time: 30 minutes active (allow several hours to freeze)
Notes
Make sure the butter and cream cheese are soft and at room temperature before you start. Cold ingredients will make the frosting and filling harder to blend and may result in a lumpy texture.
Nutrition (approximate per slice)
Calories: 832 kcal | Carbohydrates: 77 g | Protein: 6 g | Fat: 57 g
Tried this recipe? Let us know how it turned out!