This no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
Pro tips for the best No Bake Cheesecake
- Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth. and you’ll do well to scrape the bowl down a few times!
- Sometimes sour cream can have a tendency to clump. Make sure it’s really room temperature then give it a quick whisk in a bowl to improve it’s consistency.
- Pack that crust really well so you get nice clean pieces that hold together.
- This cheesecake is best when chilled overnight so try and wait before you cut it.
Frequently Asked Questions
How long will a no bake cheesecake keep for?
Your cake will be good for up to 3 days in kept covered in the refrigerator.
How can I make this gluten free?
Substitute the crackers for 1 1/2 cups of quick oats. Make the recipe as directed below BUT you will bake the crust at 350F for 18 minutes or until golden brown. Chill before adding the filling in.
Can I use cold ingredients for the filling?
No, you really want room temperature ingredients for the filling. Cole ingredients will not form a smooth, homogenous mixture and you’ll be left with a lumpy cheesecake. You can aways warm up your cream cheese and sour cream in the microwave with 20 second bursts at 50% power.
What can I serve this with?
- Berries
- Whipped cream
- Chocolate ganache
- Candied nuts
- Cherry pie filling
Can you freeze no bake cheesecake?
Yes, wrap the cake well in plastic then foil and freeze for up to two months. When you’re ready to eat just transfer to the refrigerator to thaw overnight.
Whats a substitute for Graham crackers?
You can use digestive biscuits, or almost any cookie you enjoy the make the crust, it’s very forgiving.
How to make no bake cheesecake
1. Add the Graham crackers, toasted pecans, cinnamon, salt and brown sugar to the bowl of your food processor and pulse until you have relatively small crumbs. If you don’t have a food processor just place the ingredients in a large bag and smash with a rolling pin (easier if you chop the pecans first) then transfer to a bowl and mix together.
2. Drizzle in the melted butter while you pulse. Carefully remove the blade then use a spatula to mix in all the butter and get a uniform consistency.
3. Transfer the crust to a springform pan. Use a tall glass to press the crust into the springform pan; try to really press so the crust is as compact as possible. Doing this will give you a less crumbly crust that holds together well.
4. Add the room temperature cream cheese and sugar to the bowl of your stand mixer fitted with a paddle attachment and cream together until well combined.
5. Add the sweetened condensed milk and lemon juice while the mixer is running.
6. Drop in your room temperature sour cream. Mix for a bit then scrape the bowl down and mix until fully incorporated.
7. Whip the cream and vanilla in a separate bowl until you have semi-firm peaks. You want the whipped cream to be as thick as possible without turning into butter.
8. Fold the whipped cream into the cheesecake filling. Make sure to scrape the bowl down and really give it a good mix.
9.Transfer the filling to the prepared crust.
10. Smooth the top with a spatula and chill the cheesecake overnight covered with a paper towel.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this no bake cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
No Bake Cheesecake
Equipment
- 10" springform pan
Ingredients
For the Crust
- 27 Graham Crackers that's three sleeves
- 1 cup pecans 70g, toasted
- 1/2 cup unsalted butter 113g, melted
- 1/2 cup light brown sugar 100g
- 1 pinch salt
For the Cheesecake
- 2 pounds cream cheese 0.9kg, room temperature, 4 packages
- 1/3 cup sour cream 80g
- 1/4 cup sweetened condensed milk 60mL
- 1 tbsp lemon juice 15mL, fresh
- 1/3 cups sugar 66g
- 1 tbsp vanilla extract 15mL
- 3 tbsp powdered sugar 25g
- 1/2 cup whipping cream cold
Instructions
For the Crust:
- Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
- Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
- In a separate bowl add the cream and vanilla then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
- Pour the batter into the 10 inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
- Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
- You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.
Video
Notes
- Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth. and you'll do well to scrape the bowl down a few times!
- Sometimes sour cream can have a tendency to clump. Make sure it's really room temperature then give it a quick whisk in a bowl to improve it's consistency.
- Pack that crust really well so you get nice clean pieces that hold together.
- This cheesecake is best when chilled overnight so try and wait before you cut it.
Nutrition
Trying this now. Don’t see salt listed in ingredients, so just added a pinch. Thanks!
Hi John–this is beautiful and a perfect cut. What makes it set up though? I was surprised there is no gelatin. Just wondering…
Hi John, I’ve follow you on Instagram for a long time but I haven’t made anything yet. I’m planning to try this recipe soon. Just wanted to know if there are any alternatives for the condense milk used here. Thank you very much.
It was my first attempt and the cake turned out PERFECT !!! I was so worried that it’ll collapse so I refrigerated it for 1 whole day and it cake stood strong. And by the time it was on our plate, the texture was creamy and light. Fool proof recipe. 10/10
LOVE YOUR RECIPES ! THANK YOU 🙂
Hi! Why does the recipe need to preheat the oven? I am thinking the crust need to be baked? Was it omitted in the steps?
That was a typo, thanks for alerting me!
Hi. I have always loved your recipes but I am a vegetarian. Thank you so much for this eggless recipe. Love from Malaysia 🙂
My pleasure!
Beautiful Cheesecake!