Easy No Bake Cheesecake Recipe
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Prep Time
20 mins
-
Additional Time
12 hrs 15 mins
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Total Time
12 hrs 35 mins
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Servings
10 slices
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Calories
536 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy No Bake Cheesecake Recipe
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This easy no bake cheesecake is lighter than air-- perfect for when you're feeling lazy or it's too hot to turn on the oven!
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Ingredients
For the Crust
- 2 cups Graham cracker crumbs (from 16 cracker sheets)
- ⅓ cup brown sugar
- 8 tablespoons unsalted butter melted (1 stick)
For the Cheesecake Filling
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup granulated sugar
- ¼ cup powdered sugar
- ⅓ cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 8 ounces frozen whipped topping thawed (or 1½ cups whipped heavy cream)
Instructions
For the Crust
- Mix the graham cracker crumbs and brown sugar together with a fork to break up the brown sugar. Add the melted butter and stir until combined.
- Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press them up the sides and into the crease of the pan.
- Place the pan into the freezer for 15-20 minutes.
For the Cheesecake Filling
- Whip the cream cheese and sugars in a large mixing bowl with a hand or stand mixer until it is light and fluffy. Add the sour cream, vanilla, and lemon juice. Mix until it is perfectly smooth and creamy with no lumps.
- Add the whipped topping and fold it into the cream cheese mixture until it is completely combined, smooth, and creamy. The cream cheese mixture is quite thick so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this or it will result in a less firm filling.
- Pour the filling into the graham cracker crust and evenly spread the filling around. Use an offset spatula or knife to smooth the top.
- Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours or overnight. The longer you chill it the more set up it will be.
- Run a knife between the outside of the graham cracker crust and the pan to loosen the crust. Remove the sides of the springform pan.
Notes
- Storage: Store no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Nutrition Information
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Serving
1slice
Calories
536kcal
(27%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
98mg
(33%)
Sodium
347mg
(14%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
1259IU
(25%)
Vitamin C
0.5mg
(1%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 536kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 347mg | 14% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1259IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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