No Bake Cheesecake
A delicious and easy no-bake cheesecake featuring a creamy filling and crunchy crust, perfect for any occasion.
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.
Notes
Ensure your cream cheese is at room temperature for a smoother filling. Press the crust firmly into the pan to prevent crumbling when slicing. Experiment with different flavors by adding lemon juice or zest to the filling. Store leftovers tightly covered in the refrigerator for up to 5 days.