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No Bake Cheesecake Recipe

No Bake Cheesecake Recipe

Indulge in the creamy, dreamy delight of this no-bake cheesecake—effortlessly elegant and perfect for satisfying sweet cravings without turning on the oven.
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Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake Recipe
Prep Time: 20 minutes
chilling time: 8 hours
Servings: 12 servings

Ingredients

For Graham Cracker Crust:

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

For Cheesecake:

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

Instructions

  • Make the crust: In a mixing bowl, thoroughly combine the graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand. Firmly press this mixture into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Ensure the crust is packed tightly to prevent crumbling when sliced. For a smooth finish, use the bottom of a measuring cup to press the crust evenly. Place the crust in the freezer for 10 to 20 minutes to set while you prepare the cheesecake filling.
  • Make the filling: Begin by whipping the cold heavy cream in a stand mixer or with a hand mixer using the whisk attachment. Whip on medium-high speed until stiff peaks form, which should take around 4 to 5 minutes. Set the whipped cream aside.
  • Next, in a clean bowl, beat the softened cream cheese with the granulated sugar on medium speed until the mixture is completely smooth and creamy. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing. Once smooth, add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Continue to beat on medium-high speed for another 2 to 3 minutes until all the ingredients are well incorporated, and the mixture is silky smooth. Ensure there are no lumps of cream cheese remaining; if you find any, continue mixing until they disappear.
  • Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or by running your mixer on a low setting. Take your time with this step to preserve the airiness of the whipped cream. It may take a few turns of the spatula to fully integrate the whipped cream into the cheesecake filling.
  • Retrieve the crust from the freezer and evenly spread the cheesecake filling over it. Use an offset spatula to smooth the top of the filling for a clean finish. Cover the pan tightly with plastic wrap or aluminum foil and place it in the refrigerator. Allow the cheesecake to chill for at least 6 to 8 hours, though 12 hours or overnight is ideal for the best results. The extended chill time will help the cheesecake set beautifully.
  • When ready to serve, run a knife along the edge of the cheesecake to release it from the pan, then remove the springform ring. Slice the cheesecake with a sharp knife, wiping the blade clean between each cut for neat slices.
  • Serve the cheesecake with your favorite toppings, and store any leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions:
    • Prepare the cheesecake 1–2 days in advance.
    • Refrigerate in step 6 for up to 2 days before serving.
    • Make the crust 1–2 days ahead, freeze for up to 1 hour in step 1, then refrigerate tightly covered for 1–2 days before adding the filling.
    • Alternatively, freeze the cheesecake for up to 3 months (detailed instructions available in the blog post).
  2. Special Tools (Affiliate Links):
    • Electric Mixer (Handheld or Stand)
    • 9-inch or 10-inch Springform Pan
    • Silicone Spatula
    • Offset Spatula
  3. Lemon Juice:
    • Adds brightness to the flavor without making the cheesecake taste like lemon.
    • For a lemon-flavored version, remove the sour cream and add 2 tablespoons of lemon juice plus 1 tablespoon of lemon zest.
  4. Room Temperature Ingredients:
    • Ensure cream cheese and sour cream are at room temperature before starting.
    • Room temperature ingredients result in a smooth cheesecake filling.
    • Cold ingredients will create a chunky texture in the filling.
    • The heavy cream must be cold to whip into stiff peaks.
  5. Toppings:
    • Decorate before serving with whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your preferred cheesecake toppings.
    • For whipped cream, use Ateco 849 piping tip as shown in the pictured cheesecake.
  6. Can I Make Mini No-Bake Cheesecakes?
    • Yes, use a standard muffin pan to create mini no-bake cheesecakes (recipe available).
  7. Non-US Readers:
    • Substitute 270g ground digestive biscuits for graham crackers (about 18 biscuits), using the same amount of butter and slightly more brown sugar (about 1/2 cup, or 100g).
    • Spreadable cream cheese in non-US countries may differ but is typically thicker and sturdier, making it suitable for cheesecake.