No-Bake Cheesecake
This no-bake cheesecake is rich, velvety, and fool-proof—with no gelatin, no oven, and no shortcuts. It sets firm, slices clean, and serves as the perfect canvas for your favorite toppings.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling
- 4 blocks brick-style cream cheese, softened 8 oz or 227 g each (total 908 g)
- ⅓ cup full-fat sour cream
- 1 tablespoon fresh lemon juice
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- ½ cup heavy whipping cream, cold
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press firmly into a 9-inch springform pan. Freeze while preparing the filling.
- Make the Cream Cheese Mixture: In a stand mixer, beat softened cream cheese, sour cream, lemon juice, powdered sugar, and vanilla until smooth. Scrape down the sides as needed.
- Whip the Cream: In a separate bowl, whip cold heavy cream until stiff peaks form using a handheld mixer or whisk.
- Fold the Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully combined and airy.
- Assemble and Chill: Pour the filling over the prepared crust, smooth the top, cover, and chill in the refrigerator for at least 6 hours or overnight.
Notes
Flip the springform pan base for easy removal. Use a hot knife for clean slices. Top with fresh berries, chocolate ganache, or caramel sauce. Store refrigerated for up to 5 days or freeze individual slices for longer storage.
Nutrition Facts (Per Serving)
- Calories: 233 kcal
- Carbohydrates: 26 g
- Protein: 2 g
- Fat: 14 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Cholesterol: 36 mg
- Sodium: 99 mg
- Potassium: 48 mg
- Fiber: 0.5 g
- Sugar: 18 g
- Vitamin A: 426 IU
- Vitamin C: 1 mg
- Calcium: 27 mg
- Iron: 1 mg