This no bake graham cracker cheesecake is a classic dessert with a buttery crumb crust and a smooth, creamy filling that sets in the refrigerator.
The filling needs just cream cheese, cream, sour cream, vanilla, and powdered sugar, so you can mix it in minutes and walk away. A spoonful of strawberry sauce on top adds a bright, fruity finish.
Table of Contents
Why This No Bake Graham Cracker Cheesecake Recipe Works
Beating the heavy cream into the cream cheese adds air and body, which gives the filling a light texture that still slices cleanly. Powdered sugar blends in without any graininess.
The crust uses crushed graham crackers, a little sugar, and melted butter pressed into the pan and chilled until firm. A cold crust holds its shape and keeps each slice neat.
Ingredients for No Bake Graham Cracker Cheesecake
- 2 cups crushed graham crackers (from about 18 cracker sheets)
- 1/3 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup heavy cream, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 cup strawberry sauce, optional, for topping
Graham crackers. Finely crushed crackers bind with butter into a sturdy crust with a honey flavor.
Cream cheese. Soft bricks beat smooth and give the filling its classic tangy flavor.
Heavy cream. Room temperature cream blends in without lumps and adds lightness.
Sour cream. It adds a mild tang, and plain Greek yogurt works as a swap.
Powdered sugar. Fine sugar dissolves right away, which keeps the filling smooth.
How to Make No Bake Graham Cracker Cheesecake
1. Mix the crust Stir the crushed crackers, sugar, and melted butter together in a medium bowl until the crumbs look like wet sand.
2. Press the crust Press the mixture across the bottom and slightly up the sides of a 9 inch springform or pie pan, then refrigerate while you make the filling.
3. Beat the cream cheese Using a hand mixer, beat the cream cheese in a large bowl for about 2 minutes until smooth.
4. Add cream and vanilla Pour in the cream, sour cream, and vanilla and keep beating until the mixture is smooth and thick.
5. Sweeten the filling Add the powdered sugar and beat until fully combined, scraping down the sides once.
6. Fill and chill Spread the filling over the crust and refrigerate at least 4 hours or overnight until completely set.
7. Add the topping Spoon strawberry sauce over each slice just before serving.
How to Serve No Bake Graham Cracker Cheesecake
Cut the cheesecake with a warm knife and top each slice with strawberry sauce and a few fresh berries. It pairs well with fresh fruit pavlova on a summer dessert table, and a slice of homemade strawberry cake keeps the fruity theme going. For a warm option, add fresh peach cobbler, and for a citrus finish, offer lemon layer cake. Serve it chilled with coffee or iced tea.
How to Store and Reheat No Bake Graham Cracker Cheesecake
Refrigerate the cheesecake covered for up to 3 days. Freezing is not recommended, because the creamy filling can turn grainy after thawing. Store the strawberry sauce separately and add it when serving. Serve slices straight from the refrigerator, and do not leave the cheesecake out longer than 2 hours at room temperature.
Tips and Variations for No Bake Graham Cracker Cheesecake
Soften the cheese. Leave the cream cheese out for about 1 hour so it beats smoothly.
Press firmly. Use a flat measuring cup to pack the crust tightly so it holds together when sliced.
Beat gradually. Add each ingredient slowly to avoid lumps and splatters.
Add lemon. Stir 1 tablespoon lemon juice or 1 teaspoon zest into the filling for a bright note.
Use a pie pan. A 9 inch pie pan works if you do not own a springform pan, though slices come out less tall.
Chill overnight. Overnight chilling gives the firmest slices and the fullest flavor.
Swap the topping. Use blueberry or cherry sauce instead of strawberry for variety.
Store safely. Keep dairy desserts cold and follow the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About No Bake Graham Cracker Cheesecake
How long does no bake graham cracker cheesecake take to set?
Allow at least 4 hours in the refrigerator, though overnight gives the cleanest slices.
Can I make no bake graham cracker cheesecake the day before?
Yes. It tastes even better after a night in the refrigerator.
Can I freeze no bake graham cracker cheesecake?
Freezing is not recommended, as the filling can turn grainy, so keep it refrigerated and serve it within 3 days.
Why did my crust crumble?
The crumbs may not have been pressed firmly or chilled long enough, so pack them tightly and refrigerate the crust first.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full fat Greek yogurt works in the same amount.
No Bake Graham Cracker Cheesecake with Strawberry Sauce
Equipment
- 9-inch springform pan
- Hand mixer
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- 2 cup crushed graham crackers from about 18 sheets
- ⅓ cup granulated sugar
- ¾ cup unsalted butter melted
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup heavy cream room temperature
- ¼ cup sour cream room temperature, or plain Greek yogurt
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
- 1 cup strawberry sauce optional, for topping
Instructions
Cooking
- Prepare the crumbs. Combine the graham crumbs, sugar, and butter and press them into the pan to form a firm base. Refrigerate.
- Smooth the cheese. Beat the cream cheese until fluffy, then mix in the cream, sour cream, and vanilla until smooth.
- Sweeten and fill. Beat in the powdered sugar, spread the filling over the crust, and level the top.
- Chill to set. Refrigerate at least 4 hours or overnight until the cheesecake holds clean slices.
- Serve cold. Cut with a warm knife and top each slice with strawberry sauce.
