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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
