Perfect No-Bake Cheesecake Recipe
This Perfect No-Bake Cheesecake Recipe delivers a smooth, light, and creamy dessert that sets beautifully in the refrigerator.
Equipment
- electric mixer
- 9-inch springform pan
- silicone spatula
- offset spatula
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
- ⅓ cup brown sugar packed
- ½ cup unsalted butter melted
Cheesecake Filling
- 1 and ¼ cups heavy cream or heavy whipping cream
- 24 ounces full-fat cream cheese softened to room temperature
- ½ cup granulated sugar
- 2 Tablespoons confectioners’ sugar
- ¼ cup sour cream at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
Preparation Steps
- Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan and pack tightly. Freeze for 10-20 minutes.
- Whip the cold heavy cream into stiff peaks using a mixer. Set aside.
- Beat the cream cheese and granulated sugar until smooth. Add confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat until smooth.
- Fold the whipped cream into the cheesecake filling until combined. Be gentle to retain air.
- Remove crust from the freezer and spread filling into crust. Smooth down the top.
- Cover tightly and refrigerate for at least 6-8 hours, preferably overnight.
- Once set, loosen the cheesecake from the springform pan and remove the rim. Slice for serving.
- Serve with desired toppings and store leftovers in the refrigerator for up to 5 days.
Notes
This cheesecake can be made 1-2 days in advance and can be frozen for up to 3 months.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 15IUCalcium: 4mgIron: 2mg
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