Easy No-Bake Cheesecake
This Easy No-Bake Cheesecake is the perfect dessert for beating the summer heat! Enjoy a light, fluffy, and smooth filling on top of a brown sugar buttery graham cracker crust. Unlike a classic, rich cheesecake, this cheesecake has a tangy flavor and takes minutes to make.
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Ingredients
Graham Cracker Crust
- 235 g graham cracker crumbs 15 sheets, 2 cups
- 67 g brown sugar ⅓ cup
- 113 g unsalted butter ½ cup, 1 stick
Cheesecake Filling
- 4 8 oz cream cheese
- 338 g heavy whipping cream 1½ cups
- 1 tsp vanilla extract
- 60 g sour cream ½ cup
- 125 g powdered sugar 1 cup
Instructions
Graham Cracker Crust
- Break whole graham crackers into large pieces to fit into the bowl of a food processor. Pulse a few times to break up the crackers before turning on high to grind the crackers into fine crumbs. Add brown sugar and melted butter to the graham cracker crumbs. Pulse a few times to incorporate everything.
- Turn out the graham mixture into a 9x13 baking pan and flatten evenly.
Cream Cheese Filling
- Add the softened cream cheese to a large bowl and mix with a handheld mixer until smooth and creamy.
- Add the vanilla extract, sour cream, and powdered sugar, and mix for 30 seconds or until everything is combined. Scrape the sides and bottom of the bowl as needed.
- Add the heavy cream to a separate medium bowl. Mix on low speed and gradually increase to medium-high speed until stiff peaks form.
- Fold the whipped cream into the whipped cream cheese mixture using a lifting motion so you don't deflate the air in the filling.
Assemble
- Dollop the creamy filling across the prepared crust. Use an offset spatula and smooth the filling. Cover the pan and refrigerate until ready to serve. Use a sharp knife to cut clean lines in the cheesecake.
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