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Delicious no-bake cheesecake topped with fresh berries on a dessert plate

No-Bake Cheesecake

A delightfully creamy no-bake cheesecake with a rich flavor and easy preparation, perfect for any celebration.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs (about 16 full sheet graham crackers) Choose high-quality graham crackers for the best flavor.
  • 1/3 cup packed light or dark brown sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 and 1/4 cups heavy cream or heavy whipping cream Ensure the cream is cold for whipping.
  • 24 ounces full-fat brick cream cheese, softened to room temperature Do not use whipped cream cheese.
  • 1/2 cup granulated sugar
  • 2 Tablespoons confectioners' sugar
  • 1/4 cup sour cream, at room temperature
  • 2 teaspoons lemon juice Freshly squeezed is preferred.
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Stir the graham cracker crust ingredients together until well mixed.
  2. Pour the mixture into a 9-inch or 10-inch springform pan, pressing it firmly into the bottom and up the sides.
  3. Freeze the crust for 10-20 minutes as you prepare the filling.
Making the Filling
  1. In a clean mixing bowl, whip the cold heavy cream unto stiff peaks on medium-high speed for about 4–5 minutes. Set aside.
  2. In another bowl, beat together the softened cream cheese and granulated sugar until the mixture is perfectly smooth and creamy.
  3. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Continue beating for 2-3 minutes on medium-high speed until fully combined and smooth.
  4. Gently fold the whipped cream into the cheesecake filling using a silicone spatula.
Assembly and Chilling
  1. Once combined, pour the filling into the crust, smoothing the top with an offset spatula.
  2. Cover tightly and refrigerate for at least 6-8 hours, preferably overnight.
Serving
  1. After chilling, carefully loosen the cheesecake from the rim of the springform pan and gently remove it.
  2. Cut into slices for serving, wiping the blade clean between cuts for neat slices.
  3. Serve with desired toppings.

Notes

For best results, chill overnight. Store leftovers in the refrigerator for up to 5 days.