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No-Bake Cheesecake Recipe

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4.1 from 4 reviews

This creamy and delicious No-Bake Cheesecake features a buttery graham cracker crust and a smooth, rich cream cheese filling. Perfect for those seeking a simple yet indulgent dessert that requires no oven time, it’s chilled to set and served cold for a refreshing treat.

Ingredients

Crust

  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust: Stir together the graham cracker crumbs, brown sugar, and melted butter until combined. Pour the mixture into a 9-inch or 10-inch springform pan and press it down tightly and evenly, using the bottom of a measuring cup to pack it firmly along the bottom and up the sides. Freeze the crust for 10 to 20 minutes while preparing the filling.
  2. Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Set aside the whipped cream for folding into the filling later.
  3. Prepare the cream cheese mixture: In a clean bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the bowl occasionally to ensure even mixing. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract and beat on medium-high speed for 2 to 3 minutes until smooth with no lumps.
  4. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or mixer on low speed. Combine slowly and carefully to preserve the whipped cream’s airiness, resulting in a light and fluffy filling.
  5. Assemble the cheesecake: Remove the crust from the freezer and spread the filling evenly into the crust using an offset spatula to smooth the top.
  6. Chill the cheesecake: Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 6 to 8 hours, up to 2 days. For best texture and flavor, chill for 12 hours or overnight.
  7. Serve: Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then carefully remove the rim. Cut into slices using a clean sharp knife, wiping the knife between cuts for neat slices. Serve plain or with your favorite toppings.
  8. Storage: Store any leftover cheesecake covered in the refrigerator for up to 5 days.

Notes

  • For best results, chill the cheesecake overnight to allow it to fully set and develop flavors.
  • Use full-fat brick cream cheese for a smooth and stable filling.
  • The crust must be packed tightly to prevent crumbling when slicing.
  • Feel free to top the cheesecake with fresh fruit, fruit compote, chocolate sauce, or whipped cream for added flavor.

Find it online: https://dishcooks.com/no-bake-cheesecake-recipe/