This Easy No-Bake Cheesecake is made completely from scratch. It is smooth and creamy with a little tang of the cream cheese and a buttery graham cracker crust.
One of our favorite desserts in my house is a baked cheesecake. For many years, this is what my husband has wanted for his birthday, instead of a regular, happily decorated cake. In the heat from summer, we all can use recipes which do not require turning on the oven. This is a simple recipe without heating up your house. I grew up with my mom making no bake cheesecakes, but they were the boxed type and I wanted to try to make a no-bake cheesecake which is as good as the baked type. This cake gives me a dilemma, which is better, the baked or no baked?
Try some of our other no bake dessert recipes: Frozen No Bake Peanut Butter Pie, Frozen No Bake Citrus Pie, Berry Cheesecake Salad, or No Bake Strawberry Cheesecake Bars.
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? Ingredients for No Bake Cheesecake
- Unsalted butter
- Graham crackers or graham cracker crumbs
- Brown sugar
- Cream cheese
- Powdered sugar
- Vanilla extract
- Lemon juice
- Sour cream
- Heavy cream
? Top Tips
- Make sure you use room temperature cream cheese. If it is too cold, it will be lumpy when mixed and difficult to make the cheesecake light and fluffy. Cold cream cheese needs about two hours to get to room temperature. If you need to, place the blocks into a bowl of warm water, until room temperature.
- If you prefer to start with a store bought graham cracker crust, feel free.
- You can keep the cheesecake for up to 5 days in the refrigerator in an airtight container or tightly wrapped in the springform pan.
? How to make an Easy No-Bake Cheesecake
- Lightly grease a 9" springform pan or pie plate.
- Finely crush graham crackers or pulverize in a food processor. You can place them in a gallon sized bag, close it and use a rolling pin or something round that rolls, to crush them.
- Combine crumbs with brown sugar, salt, and butter
- Place into prepared pan and press into bottom of sides about ½" to ¾" up the sides of pan. Place into freezer while you make filling.
- In large bowl or stand mixer, beat cream cheese and powdered sugar until smooth.
- Add lemon juice, vanilla, sour cream, and mix until well combined.
- Place your heavy cream into a separate, small bowl and beat until stiff peaks form.
- Gently fold the beaten heavy whipping cream into the cheesecake mix.
- Pour the mixture into the graham cracker crust.
- Place the cheesecake into the refrigerator for 4-6 hours. Slice and enjoy!
? Easy No-Bake Cheesecake Recipe
Ingredients
Graham cracker crust
- 2 cups graham cracker crumbs (about 15-16 graham cracker sheets)
- ¼ cup brown sugar
- ½ cup (1 stick) butter
Cheesecake filling
- 3 (8 oz) blocks full-fat cream cheese
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
Instructions
- Lightly grease a 9" springform pan or pie plate.
Graham cracker crust
- Finely crush graham crackers or pulverize in a food processor. You can place them in a gallon sized bag, close it and use a rolling pin or something round that rolls, to crush them.
- Combine crumbs with brown sugar, salt, and butter.
- Place into prepared pan and press into bottom of sides about ½" to ¾" up the sides of pan. Place into freezer while you make filling.
Cheesecake
- In large bowl or stand mixer, beat cream cheese and powdered sugar until smooth.
- Add lemon juice, vanilla, sour cream, and mix until well combined.
- Place your heavy cream into a separate, small bowl and beat until stiff peaks form.
- Gently fold the beaten heavy whipping cream into the cheesecake mix.
- Pour the mixture into the graham cracker crust.
- Place the cheesecake into the refrigerator for 4-6 hours. Add a topping, if desired. Slice and enjoy!
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