No Bake Cheesecake Recipe
User Reviews
5
No Bake Cheesecake Recipe
Description
The crust is made by finely crushing graham crackers and mixing with sugar and melted butter, then pressed firmly into the bottom of a pan and chilled. The filling starts with softened cream cheese whipped until light and combined with powdered sugar, granulated sugar, sour cream, lemon juice, and vanilla extract for balanced sweetness and tartness. Separately, heavy whipping cream is beaten to stiff peaks and then gently folded into the cream cheese mixture to maintain airiness and creaminess.
The cheesecake is then poured over the chilled crust and left to set fully in the freezer for about 24 hours. This chilling allows it to firm up without baking, resulting in a smooth, cool, and creamy dessert. The lemon juice adds brightness to the flavor while the sour cream enhances texture and tang.
It is typically sliced with a wet knife to produce clean cuts and can be served topped individually with preferred toppings such as fruit or sauces, applied after slicing to preserve presentation and texture. This dessert suits occasions where oven baking is not desired or practical.
Ingredients
For the Graham Cracker Crust
- 9 heets graham cracker about one package
- ⅓ cup sugar
- 6 Tablespoons butter melted
For the Filling
- 16 ounces cream cheese softened to room temp
- ½ cup powdered sugar
- ½ cup granulated sugar
- ⅓ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- toppings if desired
Instructions
For the Crust
- Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
- Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or 9-inch pie plate. Place in the freezer until you are ready to fill it.
For the Filling
- In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy. This is more easily achieved if your cream cheese is softened to room temperature.
- In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.
- Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.
- Serve with fresh berries or a topping of your choice.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Allow the cheesecake to set in the freezer for the full 24 hours to ensure it is fully firm.
- Use a wet knife when slicing for cleaner cuts and better presentation.
- Add toppings to individual slices after cutting rather than to the whole cheesecake before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 496kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 121mg | 40% |
| Sodium | 309mg | 13% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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