No Bake Cheesecake

Name: No Bake Cheesecake
Prep time: 20 min
Yield: 12 serving
Ingredients: (2) ounce pkgs. cream cheese; 1 1/4 cups powdered sugar; 1 teaspoon vanilla extract or vanilla bean paste; 2 Tablespoons sour cream; 1 1/2 cups heavy cream; 16 Graham Cracker Sheets *; 1/2 cup melted butter; 1/3 cup sugar

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Additional Time
10 hrs
Servings
12
Course
Dessert
Cuisine
American

No Bake Cheesecake

Vivian Jenkins

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This easy no bake cheesecake is made with only 7 ingredients and doesn't require baking in the oven. It has a light, creamy, velvety and rich cheesecake filling paired with a buttery crust. It is the perfect no bake dessert recipe.

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Ingredients

Servings

(2) ounce pkgs. cream cheese (full-fat)
1 1/4 cups powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
2 Tablespoons sour cream (full-fat)
1 1/2 cups heavy cream

Graham Cracker Crust:

16 Graham Cracker Sheets *
1/2 cup melted butter
1/3 cup sugar

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Instructions

Make the crust: Stir the crushed graham crackers or Biscoff cookies and butter together. I suggest using a food processor, if possible. Pour the crust mixture into a 9 or 10-inch springform pan. Use the bottom of a glass or measuring cup to press the crust into the pan. Pack it into the bottom and sides of the pan. Place the crust in the freezer to set up for 15 minutes.
Make the filling: Use a stand mixer fitted with a whisk attachment or hand mixer and whip the cold heavy cream into stiff peaks. This is an important step since the whipped cream is what helps the cheesecake to firm up. Set aside.
In a mixing bowl, whip the cream cheese until completely smooth and creamy. Make sure to scrape the sides and bottom of the bowl often to ensure that there are so lumps. Add the powdered sugar, sour cream, and vanilla bean paste and mix for 2 minutes longer until velvety smooth.
Fold the whipped cream into the cheesecake filling just until combined. Do not over mix it or it will deflate the cheesecake filling.
Remove crust from the freezer and spread filling onto crust. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, but preferably 12-24 hours. For a firmer no-bake cheesecake, refrigerate overnight.
To serve the cheesecake, run a knife around the sides of the springform pan to loosen the cheesecake from the sides. Remove the sides.
Serve cheesecake with desired toppings (see topping ideas below). Cover and store leftover no bake cheesecake in the refrigerator for up to 4-5 days.