No Bake Cheesecake Recipe
User Reviews
5
No Bake Cheesecake Recipe
Description
No Bake Cheesecake Recipe combines a crisp graham cracker crust with a smooth and creamy filling made from cream cheese, sour cream, sugar, and vanilla extract. The crust is prepared by mixing graham cracker crumbs and sugar with melted butter, then baked briefly at 350ºF until golden, lending a subtle crunch and buttery flavor that supports the filling.
The filling is beaten until smooth, then gently folded with whipped topping to incorporate air and lightness, resulting in a creamy texture without baking. After assembling in the crust, the cheesecake is refrigerated for at least four hours, preferably overnight, to set fully.
Pie filling may be added as an optional topping, enhancing the dessert with sweetness and fruitiness. This cheesecake suits occasions where an easy-to-prepare, chilled dessert is desired without the need for a baked filling.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 whole crackers)
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
- 1 (8 oz) package cream cheese softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 (8 oz) container nondairy whipped topping Cool Whip
- pie filling for topping (optional)
Instructions
- Preheat the oven to 350ºF. Set aside a 9-inch pie dish.
- In a bowl, combine the graham cracker crumbs and sugar. Stir in the butter. Pour the mixture into the pie dish and press firmly into the sides and along the bottom of the dish. Bake in the preheated oven for 7 minutes, or until golden brown. Allow to cool.
- In another bowl, combine the cream cheese, sour cream, sugar and vanilla. Beat until smooth.
- Gently fold in the whipped topping.
- Pour the filling into the graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 4 hours, but preferably overnight.
- If desired, top with pie filing before serving.
Notes
- To skip baking the crust, use a store-bought graham cracker crust and start at the filling step.
- Refrigerate the cheesecake at least 4 hours, preferably overnight, to ensure it sets properly.
- Optional pie filling can be added just before serving for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1/8 of cheesecake | |
| Calories | 473kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 221mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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