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no bake cheesecake

No-Bake Cheesecake

Craving something sweet but not in the mood to crack up the oven? My no-bake cheesecake recipe to the rescue - the perfect combo of buttery graham cracker crusts and a silky smooth filling!
5 from 2 votes
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Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
Refrigeration Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 12
Calories: 290kcal
Author: Brenda Maher

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs (or 16 full-sheet graham crackers)
  • ⅓ cup packed dark or light brown sugar
  • ½ cup melted, unsalted butter

Cheesecake

  • 1 ⅓ cups heavy cream
  • 24 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 tbsp confectioners’ sugar
  • ¼ cup sour cream, room temperature
  • 2 ½ tsp lemon juice
  • 1 ½ tsp pure vanilla extract

Instructions

Crust

  • Mix crust ingredients and press tightly into a 9" or 10" spring-form pan. Freeze for 10-20 minutes.

Filling

  • Whip heavy cream until stiff peaks form (4-5 mins). Set it aside.
  • Blend cream cheese with granulated sugar until smooth. Add confectioners' sugar, lemon juice, sour cream, and vanilla. Mix until creamy.
  • Gently fold your whipped cream (From Step 2) into your cheesecake filling 'til combined.

Assembly

  • Spread the filling over the crust in the pan. Cover tightly and refrigerate for 6 to 8 hours or overnight.

Serving

  • Loosen the cake from the pan and peel off the rim. Slice with a sharp, dry knife.
  • Top with your desired toppings, like fresh fruit or chocolate drizzle before serving. Enjoy your delicious dessert!

Notes

  • Light cream cheese may alter the texture of your delicious cheesecake, potentially making it thinner. Stick with regular cream cheese for a creamier, set-up texture.
  • Add fruit like blueberries or strawberries to enhance your classic cheesecake. You can also make an easy fruit sauce by simmering fruit, cornstarch, sugar, and lemon juice until syrupy.
  • Use heavy cream, not whipping cream, for a thick filling texture. Look for at least 35% milk fat content on the label for the best results, or seek brands guaranteeing this much percentage.

Nutrition

Calories: 290kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 138mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!