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No-Bake Cheesecake

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A silky, creamy No-Bake Cheesecake that delivers a luxuriously smooth filling with a buttery graham cracker crust, perfect for warm-weather entertaining.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 405 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 and 1/4 cups (300ml) heavy cream, whipped to stiff peaks
  • 24 ounces (678g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust. In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
  2. Press the crust into pan. Pour the crumb mixture into a 9-inch or 10-inch springform pan. Press it down firmly and evenly to create the crust. Place the crust in the freezer for 10 to 20 minutes to set.
  3. Whip the cream. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. Beat the cream cheese. In another large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  5. Add flavorings. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well combined.
  6. Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
  7. Assemble. Pour the filling into the prepared crust and smooth the top with a spatula.
  8. Chill. Cover the cheesecake and refrigerate for at least 360 minutes (6 hours), or overnight for best results.
  9. Serve. To serve, remove the cheesecake from the springform pan by loosening the sides with a spatula. Carefully lift off the rim, slice into pieces, and serve with your favorite toppings.

Notes

Use a spatula to fold whipped cream gently to preserve volume. Keep cheesecake refrigerated and covered for up to 4 days.

Nutrition

Find it online: https://daytasty.com/no-bake-cheesecake-2/