No-Bake CBD-Infused Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • The crust
  • 2 tablespoons brown sugar
  • 16-20 Graham crackers (crushed with the consistency of breadcrumbs)
  • ½ cup melted (CBD) cannabutter
  • The filling
  • 16 oz cream cheese (ideally at room temperature)
  • 2 cups granulated sugar
  • 3 tbsp water or milk
  • 1-pint heavy cream
  • 1 package gelatin
  • 1 tsp vanilla extract
  1. Preheat your oven to 350ºF.
  2. Prepare the crust by adding the ½ cup melted CBD cannabutter, crushed 16-20 Graham crackers, and 2 tablespoons brown sugar in a medium bowl.
  3. Mixed the crust ingredients until all graham crackers are coated with cannabutter, and the consistency is like that of wet sand.
  4. Using a non-stick springform pan, press the crust mixture and also bring it about an inch up the sides of the pan.
  5. Par-bake the crust mixture in the oven to set its shape in about 10-15 minutes, or until the color turns to a golden brown.
  6. In the meantime, prepare the cheesecake filling by whisking the 16 oz cream cheese until smooth and creamy.
  7. Then add 1 tsp vanilla extract and 1 cup granulated sugar, and mix it until well combined.
  8. Using a separate bowl, beat your 1-pint heavy cream until it gets a soft peak. Add your remaining 1 cup of granulated sugar and beat it the stiff peak forms.
  9. Next, using 3 tbsp water or milk, dissolve your 1 package of gelatin and then add it to your cream cheese mixture.
  10. And you can now combine your cream cheese and whipped cream mixture one-third at a time. You should fold it carefully to avoid deflating the air whipped into your cream.
  11. Finally, pour your filling mixture into your prepared (and cooled) crust. Then add your desired toppings. You can leave it in the fridge to set for at least 4 hours before serving.
Recipe by Mom Does Reviews at