No-Bake Cheesecake
The easiest cheesecake you'll ever make! This no-bake cheesecake has a rich, velvety texture the perfect tangy flavor, and sets up beautifully in the refrigerator. It's set on a buttery graham cracker crust and is the ideal make-ahead dessert for any gathering!
Servings 12 slices
Equipment
Ingredients
Graham Cracker Crust
- 2 Cups (240g) graham cracker crumbs about 15 full sheets
- 1/3 Cup (67g) packed light brown sugar
- 1/2 Cup (113g) unsalted butter, melted
Cheesecake Filling
- 1 1/2 Cups (360ml) heavy whipping cream, cold
- 24 Oz (678g) full-fat brick-style cream cheese, room temperature NOT the spread
- 1/2 Cup (100g) granulated sugar
- 1/4 Cup powdered sugar
- 1/3 Cup (80g) sour cream, room temperature
- 2 tsp lemon juice
- 2 tsp pure vanilla extract
Garnish (optional)
- 1 Cup fresh summer berries
Instructions
Make the Graham Cracker Crust
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the cheesecake filling.
Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
- Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Assembly
- When you’re ready to decorate the no-bake cheesecake, remove the rim from the springform pan. To create the look pictured, top with the fresh Summer berries in a wreath arrangement around the edges of the cheesecake. I used halved strawberries, blueberries, raspberries, and blackberries and placed them all by hand. The filling is slightly sticky, so this worked quite well.
Notes
Make Ahead Tips:
- After making and freezing the graham cracker crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.