Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 89 reviews

  • Author: Ava
  • Total Time: 8 hours 30 minutes
  • Yield: 10 servings

Description

This no-bake cheesecake is a creamy, rich dessert that requires no oven time, making it perfect for warm days or quick preparation. With a crunchy graham cracker crust and a smooth, luscious cream cheese filling, it sets beautifully in the fridge, delivering a classic cheesecake experience without baking.

Ingredients

Crust

  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust: Stir together the graham cracker crumbs, brown sugar, and melted butter until fully combined. Pour the mixture into a 9-inch or 10-inch springform pan and pack it tightly into the bottom and up the sides using the bottom of a measuring cup to ensure it holds together well. Freeze the crust for 10–20 minutes while preparing the filling.
  2. Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside the whipped cream.
  3. Prepare the cream cheese mixture: In a clean bowl with a hand or stand mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the bowl as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, then beat on medium-high speed for 2–3 minutes until fully combined and smooth with no lumps.
  4. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or low mixer speed. Combine carefully to avoid deflating the air whipped into the cream, working slowly until fully incorporated.
  5. Assemble the cheesecake: Remove the crust from the freezer and spread the filling evenly into the crust using an offset spatula to smooth the surface. Cover tightly with plastic wrap or aluminum foil.
  6. Refrigerate: Place the cheesecake in the refrigerator for at least 6–8 hours, preferably 12 hours or overnight, to allow it to set and develop flavor. It can be chilled for up to 2 days for best results.
  7. Serve: Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the rim. Cut into slices with a clean sharp knife, wiping the knife between slices for neat pieces. Serve with desired toppings such as fresh fruit, fruit compote, chocolate shavings, or whipped cream.
  8. Store leftovers: Cover any leftover cheesecake and refrigerate for up to 5 days.

Notes

  • For a firmer crust, ensure the graham cracker mixture is packed tightly and allow the crust to chill before adding the filling.
  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Sour cream adds a slight tang that balances the sweetness and enhances creaminess.
  • For variations, top cheesecake with fresh berries, fruit preserves, or chocolate ganache before serving.
  • Wiping the knife between cuts helps achieve clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-cheesecake-recipe/