No-Bake Cheesecake
User Reviews
5
No-Bake Cheesecake
Description
This No-Bake Cheesecake begins with a base of graham cracker crumbs mixed with sugar and melted butter, pressed firmly into a springform pan and chilled to set. The filling blends softened, full-fat cream cheese with powdered sugar, vanilla extract, and sour cream, producing a smooth and balanced mixture. Separately whipped heavy cream is gently folded in to lighten the texture and achieve an airy consistency.
The cheesecake is spread evenly over the prepared crust and refrigerated for at least 12 hours or overnight, allowing it to firm up without the need for baking. This method results in a creamy dessert with a tender crumb crust and a smooth, luscious filling.
Ideal for occasions when oven use is impractical or when a chilled dessert is preferred, the cake can be served plain or topped with fresh fruit or sauces. It keeps well in the refrigerator and can be made ahead to save time on the day of serving.
For gluten-free needs, using gluten-free graham crackers is a simple substitution. Additionally, the cheesecake can be wrapped securely and frozen for up to 3 months, thawing overnight in the refrigerator before serving.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup butter , melted
Cheesecake:
- 3 oz packages cream cheese , (full fat), at room temperature
- 1 1/3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (full fat)
- 1 cup heavy cream , cold
Instructions
Graham Cracker Crust:
- Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
No Bake Cheesecake:
- Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
- Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.
Notes
- This cheesecake can be made 1-2 days ahead and kept refrigerated until ready to serve.
- To freeze, wrap well in plastic wrap and foil; freeze up to 3 months and thaw overnight in the fridge.
- Use gluten-free graham crackers for a gluten-free version of the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 163mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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