No Bake Cheesecake Recipe

A slice of no bake cheesecake with a cut piece of strawberry on top on a plate.

Next time you’re in the market for a creamy, dreamy, easily customizable dessert, this No Bake Cheesecake is the way to go. Made with fewer than 10 ingredients and exactly zero cooking, this recipe is proof that homemade cheesecake is simpler than you might think.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 2

Total Time 2 20

Servings servings

Calories 233kcal

Author John Kanell

Equipment

Stand mixer
9 inch springform pan
Medium bowl

Ingredients

For the Crust:

2 cups graham cracker crumbs (260g)
½ cup unsalted butter melted (113g)
¼ cup granulated sugar (50g)

For the Filling:

4 (8-ounce/227g) blocks cream cheese softened to room temperature (908g)
⅓ cup sour cream (79g)
1 tablespoon lemon juice
1 cup powdered sugar (120g)
1 tablespoon vanilla extract
½ cup heavy whipping cream (120ml)

Instructions

For the Crust:

In a medium bowl, stir together crust ingredients until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the filling.

For the Filling:

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 1 to 2 minutes.
In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute. (You can also use a handheld electric mixer.) Fold the whipped cream into cream cheese mixture until just combined. Pour the mixture into frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 6 hours or up to overnight.

Video

Notes

If you are worried about the crust releasing from your springform pan, you can spray it lightly with nonstick spray before you press in the crust. Or, dab vegetable oil on a paper towel and wipe it over the bottom and sides of the pan. This thin layer of oil will help the crust release more easily.
Making this ahead of time? Keep it stored in the pan! Don’t unmold the cheesecake until you are ready to serve it, or at least close to serving. This way, you can keep the cheesecake easily covered and won’t risk damaging the crust by having the sides exposed in your fridge.

Nutrition