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Easy No Bake Cheesecake Recipe
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!
Prep Time
20 mins
Additional Time
12 hrs 15 mins
Total Time
12 hrs 35 mins
Servings: 10 slices
Calories: 536 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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
% 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.