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Perfect No-Bake Cheesecake Recipe

Perfect No-Bake Cheesecake Recipe

This Perfect No-Bake Cheesecake Recipe gives you a smooth, light, and creamy dessert that's easy to make and sets perfectly in the fridge.
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Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9 inch springform pan
  • hand mixer
  • silicone spatula
  • offset spatula

Ingredients
  

Graham Cracker Crust

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

Cheesecake Filling

  • 1 ¼ cups heavy cream or heavy whipping cream
  • 24 ounces cream cheese full-fat brick, softened to room temperature
  • ½ cup granulated sugar
  • 2 tablespoons confectioners’ sugar
  • ¼ cup sour cream at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions
 

Making the Cheesecake

  • Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10–20 minutes as you prepare the filling.
  • Using a hand mixer or a stand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
  • Beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides. Add confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes until smooth.
  • Fold the whipped cream into the cheesecake filling until combined, being careful not to deflate the cream.
  • Remove crust from the freezer and spread filling into the crust. Smooth with an offset spatula.
  • Cover tightly and refrigerate for at least 6–8 hours, or up to 2 days. Overnight is best.
  • Loosen the cheesecake from the rim of the springform pan and remove the rim. Cut into slices for serving.
  • Serve with desired toppings and store leftovers in the refrigerator for up to 5 days.

Notes

This cheesecake can be made 1-2 days in advance and can also be frozen for up to 3 months. Bring cream cheese and sour cream to room temperature for best results.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 240mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 900IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword cheesecake, cream cheese, Dessert, easy recipe, no-bake, Sally's baking
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