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Chances are your oven will be on overdrive this Thanksgiving, as you rotate a turkey and countless side dishes in and out of it like a game of culinary Tetris. Consider this recipe for Easy No-Bake Cheesecake to be that often desired skinny block shape—the one my fellow nerds and I know as the “I-block” tetromino—that instantly eases your (and your oven’s) anxiety. The second it’s in your reach, your stress subsides as your oven gains some much-needed breathing room.

Now, this isn’t any ordinary cheesecake. There are no eggs involved, because no baking plus no eggs means no salmonella. Triple win! So rather than a traditional cheesecake consistency that’s firm, and yet fluffy, this no-bake cheesecake is more pudding-like.

And when it comes to taste, I like my cheesecake like I like my cocktails—not too sweet and just a touch sour. This recipe delivers big on the flavor front. Pour the smooth and tangy custard into a buttery graham cracker crust, top it off with a few (easily extracted) pomegranate seeds, and you’ll be giving thanks for a whole lot this holiday season.

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