No Bake Cheesecake
This quick and easy dreamy cheesecake will make you rethink cheesecake. No need to baking and all that fuss! This is the perfect cheesecake!
Equipment
- 9-10" Springform pan
- Measuring devices
Ingredients
Graham Cracker Crust
- 2 Cups Graham Crackers
- 1/3 Cup brown sugar
- 1/2 Cup Unsalted Butter
Cheesecake
- 1 1/4 Cups Heavy Whipping Cream (35% works best)
- 3 8 oz Blocks Creamcheese DO NOT use light - you want all the fat/flavor here
- 1/2 Cup Granulated Sugar
- 1/4 Cup Sour Cream Room Temperature
- 2 Tbsp Confectioners Sugar
- 2 Tbsp Lemon Juice
- 1 tsp Pure vanilla extract
Instructions
Make The Crust
- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.
Make The Filling
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 - 24 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
Suggested toppings
Cherries
Blueberries
Mixed fruit
Strawberries
Chocolate Sauce