No bake cheesecake is a delicious and easy dessert that anyone can make. With its creamy filling and crunchy crust, it’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just want a sweet treat, this cheesecake recipe is sure to please. Plus, you don’t need to turn on the oven!
Why Make This Recipe
Making a no bake cheesecake is simpler than baking one. It requires minimal time and effort, making it accessible for both beginner and experienced cooks. This dessert is also customizable! You can add your favorite toppings, like fruit or chocolate, to make it your own. Best of all, you can prepare it ahead of time and let it chill in the fridge while you focus on other tasks.
How to Make No Bake Cheesecake
Ingredients:
- 2 cups crushed graham crackers (284 grams, from 18 cracker sheets)
- ⅓ cup granulated sugar (66 grams)
- 1 cup unsalted butter (226 grams, melted, 2 sticks)
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup heavy cream (227 grams, room temperature)
- ¼ cup sour cream (57 grams, room temperature, or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup powdered sugar (113 grams)
Directions:
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter.
- Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
- Place the crust in the refrigerator while you prepare the filling.
- In a large bowl, using a hand mixer, beat the cream cheese until smooth.
- Add in the heavy cream, sour cream, and vanilla extract. Continue beating until the mixture is smooth.
- Add in the powdered sugar and beat until fully incorporated.
- Transfer the filling to the crust and use a spatula to spread it out evenly.
- Refrigerate for at least 4 hours or overnight to let it set.
- Top with strawberry sauce if desired before serving.
How to Serve No Bake Cheesecake
Once the cheesecake is set, slice it into pieces and serve it chilled. You can enjoy it plain or add toppings like fresh berries, chocolate sauce, or whipped cream to make it extra special.
How to Store No Bake Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last up to 5 days in the fridge.
Tips to Make No Bake Cheesecake
- Ensure your cream cheese is at room temperature for a smoother filling.
- Press the crust firmly into the pan to prevent it from crumbling when slicing.
- Experiment with different flavors by adding lemon juice or zest to the filling.
Variation
You can easily change the flavor of the cheesecake by using flavored cream cheese, such as strawberry or lemon, or by adding ingredients like chocolate chips or crushed cookies into the filling.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. It’s a great make-ahead dessert!
2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
3. Is it necessary to use a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can also use a regular pie pan. Just be careful when slicing and serving.
No Bake Cheesecake
Ingredients
Crust
- 2 cups crushed graham crackers from 18 cracker sheets
- ⅓ cup granulated sugar
- 1 cup unsalted butter melted, 2 sticks
Filling
- 24 ounces cream cheese room temperature, 3 bricks
- 1 cup heavy cream room temperature
- ¼ cup sour cream room temperature, or plain full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
Preparation
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter.
- Transfer the mixture to a springform or pie pan and use a spatula or fingers to press it into the bottom and sides of the pan in an even layer.
- Place the crust in the refrigerator while preparing the filling.
Filling
- In a large bowl, using a hand mixer, beat the cream cheese until smooth.
- Add in the heavy cream, sour cream, and vanilla extract. Continue beating until smooth.
- Add in the powdered sugar and beat until fully incorporated.
- Transfer the filling to the crust and use a spatula to spread it out evenly.
Setting
- Refrigerate for at least 4 hours or overnight to let it set.
- Top with strawberry sauce if desired before serving.
