No Bake Cheesecake Recipe
User Reviews
5
No Bake Cheesecake Recipe
Description
This No Bake Cheesecake begins with a crust of graham cracker crumbs mixed with melted butter and brown sugar, pressed into a pie plate and baked at 350°F for 10 minutes for a sturdy base. Cooling the crust before filling prevents melting.
The filling blends room temperature cream cheese and sour cream until smooth, then combined with powdered sugar and vanilla. Separately, heavy cream is whipped with cornstarch until stiff peaks form, then gently folded into the cream cheese mixture to lighten texture. The filling is spread evenly over the cooled crust and refrigerated for 4 hours or overnight until firm and sliceable.
Topping the chilled cheesecake with canned cherry pie filling adds sweetness and color, creating a classic dessert presentation. The no-bake method avoids oven heat for the filling while ensuring a creamy, rich texture from the combination of cream cheese and whipped cream.
Storage tips include covering and refrigerating for 3-4 days, or freezing wrapped well for up to two months. Thaw frozen cheesecake in the fridge before serving. Individual slices can be frozen separately.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs crushed
- 8 Tablespoons butter melted
- ¼ cup brown sugar packed
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
- ¼ cup sour cream
Toppings
- 21 ounces cherry pie filling canned
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
- Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.
- Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes. Remove from the oven and let it cool.
- In a large mixing bowl beat the cream cheese and sour cream with an electric mixer until smooth. Add powdered sugar and vanilla, beat until combined. Set aside.
- In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Spread the cheesecake filling into the cooled prepared pie crust and refrigerate 4 hours or overnight until it is firm.
- Top with canned cherry pie filling or your favorite toppings and serve.
Notes
- Store cheesecake covered in the refrigerator for up to 3-4 days to maintain freshness.
- Freeze wrapped cheesecake or individual slices for up to 2 months; thaw in the fridge before serving.
- Baking the crust briefly creates a firm base that holds up under the creamy filling.
- Whip heavy cream until stiff peaks form for a light, airy filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 398mg | 17% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1746IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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