No Bake Cheesecake

5 from 13 votes

This easy no bake cheesecake is perfect for any special occasion! This vanilla no bake cheesecake recipe is made with a homemade graham cracker crust, and is velvety smooth. No need for turning the oven on or preparing a hot water bath for this no bake cheesecake.

Prep Time45

Cook Time0

Chilling Time6 15

Total Time6 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 444kcal

Author: Heather Perine

Ingredients

For the crust:

1 ½ cups (180 g) graham cracker crumbs, *about 12 full graham crackers
5 Tablespoons (71g) unsalted butter, melted
¼ cup (50 g) granulated white sugar

For the filling:

1 ¼ cup (300 ml) heavy whipping cream, cold
24 ounces (3 packages) full-fat cream cheese, softened to room temperature
1 ½ cups (170 g) confectioners sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
¼ cup (57 g) sour cream

Instructions

For the crust:

In a food processor, add your graham crackers and pulse until they become fine crumbs. You can also do this by placing them in a large plastic bag, seal it shut, and then use a rolling pin (or meat cleaver) to smash them into crumbs! Place the crumbs into a mixing bowl, and add the melted butter and sugar. Use a spatula to stir to combine. 1 ½ cups (180 g) graham cracker crumbs, 5 Tablespoons (71g) unsalted butter, ¼ cup (50 g) granulated white sugar
Pour the mixture into a 9-inch (or 10-inch) springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 20 minutes (or refrigerate for 30-40 minutes) while you make the cheesecake filling.

For the filling:

Whip the heavy cream. Before whipping the heavy cream, I chill my bowl and beaters for 10 minutes in the freezer before starting. Then in a large mixing bowl (the one I chilled), whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use. 1 ¼ cup (300 ml) heavy whipping cream,
Beat cream cheese and sugar. In a large mixing bowl, beat the cream cheese first until soft. Then add in powdered sugar and mix on low speed to start until combined, then increase speed to medium-high speed and beat together until light and fluffy for about 2 to 3 minutes. 24 ounces (3 packages) full-fat cream cheese, 1 ½ cups (170 g) confectioners sugar
Add remaining ingredients. Add in the lemon juice, vanilla and sour cream, and mix on medium speed until smooth, about 1 minute. Scrape down bowl to ensure that all of the cream cheese is incorporated. 2 teaspoons lemon juice 2 teaspoons vanilla extract ¼ cup (57 g) sour cream
Add whipped cream. Fold in the whipped cream from step 1, until no streaks remain.
Add filling to crust. Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
Serve the cheesecake. When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream that I’ll make the day before!

Video

Notes

Make ahead: This no bake cheesecake can be made up to 2 days in advance. Leftovers can be stored, wrapped, in the fridge for up to 4 days.
Freezing: Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
Mini cheesecakes: You can press the graham cracker crusts into a muffin pan lined with paper liners, and then spoon the cheesecake filling into the crusts. The cheesecakes will need about 3-4 hours to set up in the fridge. This recipe should make about 24 mini cheesecakes.
Cream cheese - I recommend full-fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. Do not use the tub/whipped variety.
Sour Cream - This adds richness, but also cuts through the sweetness of the filling. I recommend full-fat sour cream, but low-fat should be fine. But I do not recommend fat-free.
Serving: I like to serve mine with whipped cream, and my homemade strawberry topping, but you could also top with some fresh strawberries, homemade caramel sauce. chocolate ganache, or lemon curd.

Nutrition