No Bake Cheesecake
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5
12 reviews
Excellent
No Bake Cheesecake
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No Bake Cheesecake features a graham cracker crust pressed into a springform pan, filled with a creamy mixture of cream cheese, heavy cream, sour cream, sugar, and flavorings, and topped with fresh strawberry sauce. The crust can be customized using various cookie types. The filling is mixed until smooth and chilled to set, resulting in a rich, smooth, and lightly tangy cheesecake without baking.
Description
The crust combines crushed graham crackers with sugar, salt, and melted butter, pressed up the sides of the pan to form a firm base. The filling blends softened cream cheese with heavy cream, sugar, sour cream, vanilla, lemon juice, and salt until smooth. The cheesecake is assembled by pouring the filling over the crust and chilling until firm. An optional crumb topping made similarly to the crust can be added for extra texture.
This cheesecake is smooth and creamy with a balance of sweetness and slight tartness from sour cream and lemon juice. The fresh strawberry topping adds bright fruity notes that complement the richness. The recipe offers flexibility to use alternate cookie crusts like Nilla Wafers or Biscoff cookies, and the heavy cream choice affects the whipped cream's texture.
The cheesecake should be refrigerated until set before serving. The strawberry topping is made fresh to keep its brightness. This dessert is ideal for those seeking a creamy cheesecake texture without the need to bake.
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Ingredients
For the crust
- 18 full sheets graham crackers 9.7 ounces, about 2 and 1/2 cups crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted
For the graham crumble (optional):
- 9 full sheets graham crackers
- 1 tablespoon sugar
- 1 pinch kosher salt
- 1/4 cup butter melted
For the cheesecake:
- 6 tablespoons butter optional
- 2 tablespoons milk optional, whole
- 1 and 1/4 cups heavy cream
- 3 (8-ounce) packages cream cheese softened, full fat
- 1 and 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 batch strawberry topping fresh
Instructions
- Set out 3 packages of cream cheese, so they can come to room temperature.
- Make the crust: Preheat the oven to 350 degrees F. Add 2 packages of graham crackers* to a food processor. This is 18 full sheets, or about 9.7 ounces.
- Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pulse the mixture together until the crackers turn to fine crumbs. (you can smash the crackers in a ziplock, with a rolling pin, if you don't have a food processor.)
- Melt 1/2 cup butter (1 stick) in the microwave. Add the butter to the crumbs and pulse to combine.
- Add the crumbs to a 9-inch springform pan. Use a glass or measuring cup to press the crumbs into the bottom of the pan and almost all the way up the sides of the pan. While pressing the sides of the pan with the glass, use your thumb to press the top edge of the crust, so that it gets packed in on the top edge.
- Optional Crumb Topping: Before you pack up your food processor, make the crumb topping, if you want. Add another package of (9) graham crackers to the food processor, add 1 tablespoon sugar, and a pinch of salt. Pulse, then add 1/4 cup melted butter. Scrape the mixture onto a baking sheet and pack it into a flat crust with your hands or the glass.
- Bake the crust in the springform pan and the baking sheet with the extra crust at the same time. Bake for 10-12 minutes, or until the edges have started to brown. Set the springform pan aside to cool. Use your hands or a fork to break up the extra crust. Store this in a serving bowl covered in plastic wrap until you are ready to serve your cheesecake. (Try not to eat it all immediately, this stuff is my ultimate weakness.)
- Optional: Browned Butter. Next it's time to brown the extra-browns butter so it has time to cool. Add 6 tablespoons butter and 2 tablespoons whole milk to a small saucepan. Set the pan over medium heat and whisk constantly, or at least very frequently.
- The butter will foam and pop, then foam again while the browned bits are forming on the bottom of the pan. Keep whisking, using a rubber spatula to work into the corners if it feels like they are starting to stick. You will know the butter is brown when you can see golden bits lifting up through the foam. The mixture will smell nutty.
- Immediately transfer the browned butter to a small bowl and set aside to cool completely.
- Whip the cream. Add 1 and 1/4 cups cream* to a large bowl or stand mixer bowl. Beat (using the whisk attachment if you have one) for about 2-4 minutes, until the cream is stiff and almost shaggy. It should stand up straight when you flip the beater upside down. See photos. You want the cream thick, because it is the main stabilizer for this cheesecake, the ingredient that helps it keep it's shape. Scrape the whipped cream into another bowl and put it in the refrigerator right away.
- In the same bowl (no need to wash), use the whisk attachment to beat the cream cheese. The cream cheese should be completely softened. Beat the cream cheese, stopping to scrape the sides, until it is soft and there are absolutely zero lumps.
- Add the remaining cheesecake ingredients: 1 and 1/2 cups granulated sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt (or sea salt). Beat well until combined.
- Add the completely cooled browned butter. Beat well, scraping the sides.
- Remove the whisk attachment or beaters. Use a rubber spatula to fold in 1/3 of the chilled whipped cream. Once it's incorporated, fold in the remaining 2/3 of the whipped cream. Be careful and try not to deflate the whipped cream. Be gentle and don't overdo it.
- Once the whipped cream is incorporated, scrape the mixture into the completely cooled graham cracker crust. Spread the top evenly and cover tightly with plastic wrap. Chill for 4-12 hours, or up to 2 days.
- Make the topping. An hour (or up to 24 hours) before you want to serve your cheesecake, make the Fresh Strawberry Topping. Chill the strawberries until you are ready to serve your cheesecake. (You don't have to make this topping, it's just my favorite. You can serve this cheesecake with any fresh berries, a can of cherry pie filling, Hot Fudge, Caramel Sauce, whatever you want.)
- Serve. If you are absolutely certain your party will eat every slice of the cheesecake, you can pour the strawberry topping right on top the chilled cheesecake. Top with the graham crumble. It makes for a fun and pretty presentation, but it doesn't last. If you know you won't eat the whole cheesecake, slice the cheesecake and ladle strawberry topping and graham crumble on top of each plate of cheesecake.
- Store the cheesecake covered in the fridge. See blog post for freezing options!
Notes
- Use any crisp cookie (9-10 ounces total) for the crust, such as Nilla Wafers, Biscoff, Gingersnaps, or Walker's shortbread, adjusting the butter amount if cookies contain filling like Oreos.
- Heavy cream refers to cream with high fat content (around 36%), not coffee creamer, found near milk in dairy sections; this ensures proper whipped cream texture.
- The strawberry topping is fresh and should be added just before serving to maintain flavor and texture.
- Allow the cheesecake to set fully in the refrigerator for best results before serving.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
31g
(10%)
Protein
1g
(2%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
80mg
(27%)
Potassium
52mg
(1%)
Fiber
0.1g
(0%)
Sugar
30g
(60%)
Vitamin A
961IU
(19%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Potassium | 52mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 30g | 60% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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