No-Bake Cheesecake Recipe

Introduction

This classic no-bake cheesecake is creamy, smooth, and incredibly easy to make. With a crunchy graham cracker crust and a luscious filling, it’s a perfect dessert to prepare ahead of time for any occasion.

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup butter, melted
• 3 (8 oz) packages cream cheese, full fat, at room temperature
• 1 1/3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, full fat
• 1 cup heavy cream, cold

Instructions

1. Step 1: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8-inch springform pan to form the crust. Place it in the refrigerator or freezer to chill while preparing the filling.
2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and continue beating until fully combined. Mix in the vanilla extract and sour cream until the mixture is smooth.
3. Step 3: In a separate large bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the mixture.
4. Step 4: Spread the cheesecake filling evenly over the chilled crust. Cover the pan and refrigerate for at least 12 hours or overnight to allow the cheesecake to set properly.

Tips & Variations

• For extra flavor, add a tablespoon of lemon juice or zest to the filling mixture.
• Use fresh berries or fruit compote as a topping for a vibrant finish.
• If you don’t have a springform pan, a regular pie dish will work, but the crust might be a bit more fragile when serving.
• To ensure a smooth filling, make sure the cream cheese is fully softened before mixing.

Storage

Store the no-bake cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped to prevent it from absorbing other odors. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. You can also freeze the cheesecake for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or sour cream?

While low-fat versions can be used, the texture and richness of the cheesecake may be lighter and less creamy. Full-fat ingredients provide the best flavor and consistency.

Do I need a springform pan to make this cheesecake?

A springform pan is ideal for easy removal without damaging the crust, but you can use a regular pie dish. Just be careful when serving, as it might be more delicate.

No-Bake Cheesecake Recipe

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★★★★★

4.6 from 142 reviews

• Author: Isabella
• Total Time: 12 hours 20 minutes
• Yield: 8 servings 1x

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Description

A classic no-bake cheesecake recipe featuring a buttery graham cracker crust and a rich, creamy cream cheese filling. This easy-to-make dessert requires no oven time, instead relying on chilling to achieve a smooth, luscious texture perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, full fat, at room temperature
• 1 1/3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, full fat
• 1 cup heavy cream, cold

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Instructions

1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8-inch springform pan to form the crust layer. Place in the refrigerator or freezer to chill while preparing the filling.
2. Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated. Add the vanilla extract and sour cream, mixing until the mixture is well combined and smooth.
3. Whip the Heavy Cream: In a separate large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Be careful not to overbeat.
4. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully until the mixture is fully combined and smooth, taking care to keep the mixture light and airy.
5. Assemble the Cheesecake: Evenly spread the cheesecake filling over the prepared graham cracker crust in the springform pan. Cover the pan loosely with plastic wrap or a lid.
6. Chill to Set: Refrigerate the assembled cheesecake for at least 12 hours or preferably overnight. This chilling time allows the cheesecake to set and develop its creamy texture.

Notes

• Ensure the cream cheese is at room temperature for a smooth filling without lumps.
• Using cold heavy cream is essential for achieving stiff peaks when whipping.
• You can top the cheesecake with fresh berries or fruit compote before serving for added flavor.
• Store leftover cheesecake in the refrigerator for up to 3-4 days.
• If you don’t have a springform pan, use a regular 8-inch cake pan lined with parchment paper for easier removal.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: No-Bake Cheesecake, Easy Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, No Oven Dessert