Want a sweet dessert without turning on the oven? Try this no bake root beer cheesecake! This is an incredibly good way to make root a cheesecake that will knock your socks off!
Root beer cheesecake
If you’re searching for a delicious no bake cheesecake, this is it! A homemade no bake root beer cheesecake with perfect fluffy no-bake mousse and a delicious graham cracker crust. This homemade a&w dessert will knock your socks off!
This root beer dessert is every root beer lover’s dream, featuring a root beer flavored filling and cream cheese frosting. On top of being easy to make, this root beer cheesecake is truly delicious! That means it would be perfect for any party or get together!
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
Thanks to its delicious cheesecake filling and creamy frosting on top, this delicious dessert tastes just like a root beer float! And since this is a no-bake, no eggs treat, you can whip it up with just a few minutes of prep work.
To make root beer float cheesecake, you need just a handful of simple ingredients, including:
- Graham cracker crumbs
- Butter (melted butter for the graham cracker crust)
- Cream cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Root beer (or replace with root beer extract, root beer flavoring or root beer concentrate if those are readily available at your local grocery store)
- Brown food coloring
- Root beer barrel candy for decorating
How to Make a Root Beer Cheesecake
My favorite part about this A&W dessert recipe is that you can prepare it in a matter of minutes! This recipe is so simple that there is really just three parts you need to make:
- The crust. This no bake cheesecake is made with a bottom layer of a simple graham cracker crumb crust. Start by preparing your graham crackers by crushing them in a food processor. Then, mix the crumbs with sugar and butter and press the mixture into the bottom of a springform pan. Freeze the crust while you prepare the remaining layers.
- The cheesecake mix. After preparing your crust, it’s time to make the cheesecake layer. To whip up the no-bake filling, combine the cheesecake ingredients in a large bowl using an electric mixer or stand mixer, until the mixture is smooth and creamy. Separate the cheesecake filling into two bowls and fold brown food coloring to tint one bowl. Spread the brown layer in the pan, then freeze until solid. Top the brown layer with the white layer and return the pan to the freezer.
- The frosting. When the cheesecake layers are frozen solid, you can start decorating your root beer float dessert. Prepare the frosting by beating together the icing ingredients until smooth and creamy. Tint the frosting with the brown food coloring, then transfer it to a piping bag with a star tip. Pipe dollops of icing around the edge of the cheesecake and top each dollop with a root beer barrel candy.
Can You Make Cheesecake Ahead of Time?
The best part about this simple recipe is that you can easily make your dessert ahead of time, and it will be ready to serve when you need it. After the cheesecake is prepared and decorated, simply return the pan to the freezer until you’re ready to serve it. If you plan on storing the cheesecake in the freezer for more than one day, it’s a good idea to cover the pan with plastic wrap to prevent freezer burn.
When you’re ready to serve your dessert, carefully remove the spring-from pan from the outside of the cheesecake. Then, use a sharp knife to cut the cake into two-inch slices before serving.
No Bake Cheesecake Tips
This recipe is so easy to make, which means it’s the perfect unique dessert to serve at your next party! And with these tips for making no bake cheesecake, you’ll want to prepare this delicious dessert for every get-together you have.
- Start with room temperature ingredients. Whether you’re making no bake cheesecake or cream cheese frosting, the key to getting the right consistency in your dessert is to use room temperature ingredients. Before you start making your dessert, make sure to remove the butter and cream cheese from the refrigerator. Allow the ingredients to sit on the counter for at least one hour to soften before blending them with the rest of your ingredients to prevent lumps from forming.
- Ovoid overmixing. While it’s important to thoroughly mix all the ingredients in your no bake cheesecake to make sure everything is well incorporated, overmixing the cheesecake batter could make your cheesecake runny. That’s because over-beating breaks the emulsion created by the cream cheese. To avoid the need to over-mix, always start with room temperature ingredients to make it easier to blend everything together.
- The freezer is your friend. Since there’s no baking involved in making this cheesecake dessert, it’s important to make use of your freezer to get the right consistency in your cheesecake and crust. Freezing the crust will ensure the graham cracker crumbs stick together even after the cake is cut. And freezing the cheesecake filling will give the ingredients a chance thicken, helping them resemble the consistency of a baked cheesecake.
- Wrap the cheesecake to prevent freezer burn. Storing your cheesecake in the freezer is the best way to help it firm up. But if you think you’ll need to freeze your cheesecake longer than overnight, it’s a good idea to wrap it first. Use plastic wrap to cover the cheesecake by wrapping it tightly around the entire spring-form pan. This will keep the cheesecake filling from becoming gritty and avoid freezer burn ice crystals from forming on the top of your dessert.
Pin to save for later
Print the recipe card
Root beer cheesecake
For the crust
- 2 sleeves Graham Crackers pulsed into crumbs
- 2 tbsp Sugar
- 1 stick Butter melted
For the cheesecake
- 3 pkg Cream Cheese 8 ounces - softened
- 1/2 cup Heavy Cream Whipped
- 1 tbsp Powdered Sugar
- 1 tsp Vanilla extract
- 3/4 cup Sugar
- 1/4 cup Powdered Sugar
- 1/3 cup Root Beer I used A & W
For the frosting
- 4 ounces Cream Cheese
- 4 tbsp Butter
- 1/4 tsp Vanilla
- 1 tbsp Heavy Cream
- 3 to 4 cups Powdered Sugar
- Brown Food Coloring Gel
To make the crust
- Place the graham cracker crumbs in the food processor with the sugar, and pulse into crumbs. Melt the butter in a medium size bowl, and pour graham cracker crumb mixture into the butter and stir well to coat. Line the bottom of a 7 inch spring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
To make the cheesecake
- In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form, and the cream is whipped. Remove the whipped cream to a separate bowl, and place the bowl in the refrigerator. In the mixing bowl, place the cream cheese, and blend until smooth and fluffy. Add the vanilla, powdered sugar, and sugar, and mix until smooth. Remove the whipped cream from the refrigerator, and add to the mixing bowl, and blend to mix.
- Add the root beer, and mix well into the cheesecake batter. Divide the cheesecake batter in half, and place half in a bowl, and place the bowl in the refrigerator.
- Add several drops of the brown food coloring gel to the remaining cheesecake batter in the mixing bowl, and mix well to blend. Remove the pan from the freezer, and pour the brown layer of cheesecake batter into the pan. Place the pan back into the freezer, for a least 4 hours, or until cheesecake is firm to the touch.
- Remove pan from freezer, and pour the white layer of cheesecake batter from the refrigerator on top of the brown layer in the pan. Smooth the top of the white layer, and place the pan back in the freezer, overnight for best results.
To make the frosting
- In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy. Add the vanilla and heavy cream, and mix. Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the brown food coloring gel, a few drops at a time until the desired color of brown is achieved.
- Using plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of frosting. Then, roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the large star tip. Pipe the frosting onto the edges of the cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point. Place a candy root beer barrel on top of each dollop of frosting. Place the cheesecake back in the freezer until time to serve. When ready to serve, remove the spring-form from the pan, and slice the cheesecake into 2 inch pieces.