No Bake Graham Cracker Cheesecake with Strawberry Sauce
A classic no bake cheesecake with a buttery graham cracker crust and a smooth cream cheese filling.
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.
Notes
Substitutions: Use plain Greek yogurt for the sour cream, and swap the strawberry sauce for blueberry or cherry sauce.
Tips: Soften the cream cheese fully and chill the crust before filling.
Storage: Refrigerate covered up to 3 days. Do not freeze.