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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.
Courtesy of Lauren Allen
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.
Courtesy of Lauren Allen
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.
Courtesy of Lauren Allen
Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.
Courtesy of Lauren Allen
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.To Freeze: 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.
