5 from 10 votes
No Bake Cheesecake Recipe
This No Bake Cheesecake features a graham cracker crust pressed into a springform pan and a fluffy cream cheese filling folded gently with whipped cream. The filling combines cream cheese, sugar, sour cream, lemon juice, and vanilla to create a tangy and sweet texture without baking. The cake sets in the freezer, offering a chilled dessert that holds shape with a smooth and airy consistency.
Prep Time
30 mins
Chill Time
1 d
Total Time
1 d 30 mins
Servings:
10
Calories:
496 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 496
% 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.