Perfect No-Bake Cheesecake Recipe

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Sally’s

Total Time

8 hours, 20 minutes

Prep Time

20 minutes

Cook Time

0 minutes

Rating

(360)

Ingredients

serves 10-12

Graham Cracker Crust
2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Cheesecake
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
24 ounces (678g) full-fat brick cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners’ sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract

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Preparation

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Step 1

Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. Freeze for 10–20 minutes as you prepare the filling.

Step 2

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.

Step 3

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 silicone 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.

Step 4

Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Step 5

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Step 6

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 hours is best.

Step 7

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.

Step 8

Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Chef’s notes

Make Ahead Instructions:

This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time.

Special Tools:

Electric Mixer (Handheld or Stand), 9-inch Springform Pan or 10-inch Springform Pan, Silicone Spatula, Offset Spatula.

Lemon Juice:

Lemon juice brightens up the flavor. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.

Room Temperature Ingredients:

Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling.

Toppings:

Decorate with whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your favorite cheesecake toppings.

Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes, which are made in a standard muffin pan.

Non-US Readers:

Use 270g ground digestive biscuits instead of graham crackers, the same amount of butter, and add a bit more brown sugar. Spreadable cream cheese outside the US may differ.

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Perfect No-Bake Cheesecake Recipe

Ingredients

Preparation

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Step 5

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Chef’s notes

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