No Bake Cheesecake Recipe
A classic no-bake cheesecake featuring a crisp graham cracker crust and a velvety cream cheese filling that sets smoothly in the refrigerator without any gelatin.
Equipment
- Electric Mixer
- 9-inch Springform Pan
- Silicone spatula
- Offset spatula
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (240g; about 16 full sheet graham crackers)
- 1/3 cup packed light or dark brown sugar (67g)
- 1/2 cup unsalted butter melted (8 Tbsp; 113g)
Cheesecake
- 1 1/4 cups heavy cream or heavy whipping cream (300ml)
- 24 ounces full-fat brick cream cheese softened to room temperature (678g)
- 1/2 cup granulated sugar (100g)
- 2 Tablespoons confectioners’ sugar (15g)
- 1/4 cup sour cream at room temperature (60g)
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
Make the crust
- Combine the graham cracker crumbs, brown sugar, and melted butter until the crumbs look evenly moistened, then transfer them to a 9-inch or 10-inch springform pan. Press the mixture firmly across the bottom and up the sides with the flat base of a measuring cup so the crust feels compact rather than sandy.
- Place the packed crust in the freezer for 10–20 minutes while preparing the filling. The butter will firm up, leaving a sturdier base that is less likely to crumble when sliced.
Make the filling
- Whip the cold heavy cream with a hand mixer or stand mixer fitted with the whisk attachment on medium-high speed for about 4–5 minutes. Stop when the cream forms firm, upright stiff peaks and no longer falls over at the tip.
- Beat the softened cream cheese and granulated sugar on medium speed until completely smooth, scraping the bowl as needed. The mixture should look creamy with no visible cream cheese flecks before the remaining filling ingredients go in.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, then beat on medium-high speed for 2–3 minutes. Keep mixing until the filling is smooth and cohesive, with no large lumps remaining.
- Fold the whipped cream into the cream cheese mixture using a silicone spatula or the mixer on low speed. Use broad, gentle sweeps until no white streaks remain, stopping as soon as the filling looks evenly airy.
- Spoon the filling into the chilled crust and level the surface with an offset spatula. A smooth top helps the cheesecake settle evenly as it chills.
- Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, or up to 2 days. A 12-hour chill gives the filling the firmest set and the cleanest resistance when sliced.
- Run a knife around the inside edge of the springform pan, then release and remove the collar before cutting. A soft release sound and intact sides signal that the cheesecake is fully set.
- Cut with a clean, sharp knife and wipe the blade between slices before serving with desired toppings. Each slice should hold a crisp crust edge and a smooth, creamy center.
Notes
Chilling tip: Chill for at least 8 hours, though a full 12-hour rest produces the firmest texture and cleanest slices.
Cream cheese tip: Use brick-style cream cheese softened at room temperature to avoid lumps, and avoid tub varieties which contain excess moisture.
Clean slicing: Warm a sharp chef’s knife under hot water, dry the blade thoroughly, and wipe it clean between every cut to keep slice edges smooth.
Storage: Keep tightly covered in the refrigerator for up to 5 days at or below 40 °F.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.