Why I love This Cheesecake
- Creamy—The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
- Quick—Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
- No Bake—Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.
How to Make No-Bake Cheesecake
Prepare Crust—Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.
Make Filling—Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.
Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.
Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.
Make Ahead and Freezing Instructions
To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.More Cheesecake Recipes
No-Bake Cheesecake
This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling.
Servings 12
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup butter , melted
- 3 8 oz packages cream cheese , (full fat), at room temperature
- 1 1/3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (full fat)
- 1 cup heavy cream , cold
Graham Cracker Crust:
Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
No Bake Cheesecake:
Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.
Notes
Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.
Freezing Instructions: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Calories: 276kcal, Carbohydrates: 30g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 43mg, Sodium: 163mg, Potassium: 59mg, Fiber: 0.5g, Sugar: 23g, Vitamin A: 532IU, Vitamin C: 0.1mg, Calcium: 36mg, Iron: 1mg
