No-Bake Cheesecake Recipe

Introduction

This no-bake cheesecake is a creamy, dreamy dessert that’s simple to make and perfect for any occasion. With a crisp graham cracker crust and a light, fluffy filling, it’s sure to impress without needing an oven. Top it with fresh berries for a refreshing finish.

Ingredients

• 2 1/4 cups graham cracker crumbs (270 grams)
• 1/3 cup brown sugar (73 grams)
• 10 tbsp unsalted butter, melted (141 grams)
• 3 blocks cream cheese, softened (24 oz, 680 grams)
• 1 1/2 cups powdered sugar (187 grams)
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/3 cup sour cream (80 grams)
• 1 1/2 cups cold heavy whipping cream (360 ml)
• 1/2 cup cold heavy whipping cream (for decorating)
• 1 cup berries (for topping)

Instructions

1. Step 1: In a medium bowl, mix the graham cracker crumbs with the brown sugar. Add the melted butter and stir until combined.
2. Step 2: Press the crumb mixture firmly onto the bottom and up the sides of a 9” or deep 8” springform pan using a spatula and the bottom of a cup. Chill the crust in the freezer for at least 15 minutes.
3. Step 3: In a large bowl, beat the softened cream cheese with a mixer for about 2 minutes until smooth.
4. Step 4: Add powdered sugar, lemon juice, vanilla extract, and sour cream to the cream cheese. Beat on medium speed for 2 more minutes, scraping the sides as needed.
5. Step 5: In a separate bowl, whip 1 1/2 cups cold heavy cream until stiff peaks form (about 3 minutes).
6. Step 6: Fold half of the whipped cream into the cream cheese mixture gently, then fold in the remaining whipped cream until smooth and creamy.
7. Step 7: Pour the filling over the chilled crust and smooth the top with a spatula.
8. Step 8: Refrigerate the cheesecake for at least 6 hours or overnight to set.
9. Step 9: For decoration, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Pipe the whipped cream on top of the cheesecake and garnish with fresh berries.
10. Step 10: Slice and serve chilled.

Tips & Variations

• Use a deep 8” pan if you don’t have a 9” pan to maintain the right cheesecake thickness.
• For extra flavor, swap some of the berries with passion fruit pulp or a drizzle of chocolate sauce.
• Pressing the crust firmly and chilling it well prevents it from crumbling when slicing.
• Allow the cream cheese to soften fully at room temperature for a smoother filling.

Storage

Store the cheesecake in the refrigerator for up to 4 days, covered to prevent drying out. You can also freeze it by wrapping tightly in plastic wrap and placing it in an airtight container. For easier slicing, freeze in individual portions with plastic wrap directly on the cheesecake surface to avoid ice crystals. Thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a mixer?

While a mixer helps achieve a smooth and fluffy texture, you can whisk the cream cheese and whip the cream by hand if needed. It will take more time and effort to get the same result.

What can I substitute for sour cream?

You can use Greek yogurt as a substitute for sour cream. It provides similar tanginess and creaminess, keeping the filling rich and smooth.

No-Bake Cheesecake Recipe

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★★★★★

4.5 from 74 reviews

• Author: Naomi
• Total Time: 6 hours 30 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This No-Bake Cheesecake is a delightful creamy dessert perfect for any occasion. With a rich and buttery graham cracker crust and a smooth, velvety cream cheese filling, this cheesecake requires no oven and is chilled to perfection. It is topped with fresh berries and whipped cream, making it both elegant and irresistibly tasty.

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Ingredients

Scale 1x2x3x

Crust

• 2 1/4 cups graham cracker crumbs (270 grams)
• 1/3 cup brown sugar (73 grams)
• 10 tbsp unsalted butter, melted (141 grams)

Cheesecake Filling

• 3 blocks cream cheese, softened (24 oz, 680 grams)
• 1 1/2 cups powdered sugar (187 grams)
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/3 cup sour cream (80 grams)
• 1 1/2 cups cold heavy whipping cream (360 ml)

Topping

• 1/2 cup cold heavy whipping cream
• 1 cup berries (such as strawberries, blueberries, raspberries)

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Instructions

1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the brown sugar. Add the melted unsalted butter and mix well until combined.
2. Form the crust in the pan: Pour the crumb mixture into the bottom of a 9-inch or deep 8-inch springform or cheesecake pan. Use a spatula and the side of a cup to press the crumbs firmly and evenly onto the bottom and up the sides of the pan, packing tightly to ensure it sticks well.
3. Chill the crust: Place the crust in the freezer for at least 15 minutes to set while you prepare the filling.
4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer with paddle attachment for about 2 minutes until smooth and creamy.
5. Add flavorings: Add powdered sugar, lemon juice, vanilla extract, and sour cream to the cream cheese. Beat again for 2 minutes on medium speed, scraping down the sides of the bowl as needed until everything is fully combined.
6. Whip the heavy cream: In a separate large bowl, whip 1 1/2 cups cold heavy cream on medium speed for about 3 minutes until stiff peaks form. Use the whisk attachment if using a stand mixer.
7. Fold cream into cream cheese mixture: Gently fold half of the whipped cream into the cream cheese mixture using a spatula until incorporated. Then fold in the remaining whipped cream until the batter is smooth and creamy.
8. Assemble cheesecake: Remove the crust from the freezer and pour the cream cheese batter into the pan, smoothing the top evenly with a spatula.
9. Chill the cheesecake: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set properly.
10. Prepare the topping: Beat 1/2 cup cold heavy whipping cream for 2 to 3 minutes until stiff peaks form. Transfer to a piping bag fitted with your preferred tip (a 4B star tip is suggested).
11. Decorate the cheesecake: Pipe the whipped cream over the chilled cheesecake and top with fresh berries as desired.
12. Serve: Slice the cheesecake and serve chilled.
13. Storage: Store cheesecake in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and place in an airtight container. It is recommended to slice before freezing with plastic wrap touching the cheesecake surface to prevent skin formation. Freeze for up to 2 months and thaw in the fridge overnight before serving.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
• You can substitute graham cracker crumbs with digestive biscuits if preferred.
• For a flavored crust, consider adding a pinch of cinnamon or nutmeg to the crumb mixture.
• Use full-fat cream cheese and heavy cream for best richness and texture.
• Feel free to decorate with different fruits, such as sliced kiwi, mango, or chocolate shavings for variety.
• If you don’t have a piping bag, you can spread the whipped cream topping using a spatula.
• This cheesecake is not baked, making it an easy dessert option especially during warm weather or when avoiding oven use.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no-bake cheesecake, easy cheesecake recipe, creamy cheesecake, graham cracker crust, no bake dessert, no bake cheesecake topping, quick cheesecake