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.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
How Long is No Bake Cheesecake Good For?
Store the no bake cheesecake in the fridge for 3 to 5 days. Over time, the crust will begin to soften. Waiting to add any fruit toppings right before serving each piece will extend the cheesecake's shelf life. Otherwise, the fruit will soften and weep into the cheesecake filling.What Makes a No Bake Cheesecake Set?
The moisture in the brown sugar helps set the sturdy crust even without baking. For a firm cheesecake filling, be sure to allow plenty of time to chill. Overnight is the best, but do at least 6 hours.What's the Best Pan to Use?
I created this recipe for a 9x13 cake pan since most people have one. However, you can use a 9" springform pan too. Just be sure to press enough crust up the sides of the pan past where the bottom of the pan and sides meet.Can I Freeze No Bake Cheesecake?
Yes. After the cheesecake sets in the fridge, place the cheesecake into the freezer until frozen solid. Then, cover the top of the pan with plastic wrap, pressing it over the top of the cake so there's as little air as possible. Layer a piece of foil over the top of the pan and place back into the freezer. If you're using a spring form pan, remove the sides of the pan and wrap the cake in a layer of plastic wrap and then a layer of foil. Enjoy within 3 months for the best flavor. Thaw in the fridge for 6-8 hours, slice and enjoy.Nutrition
Calories: 320.1kcalCarbohydrates: 31.9gProtein: 2.4gFat: 20.8gSaturated Fat: 12.2gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.5gTrans Fat: 0.3gCholesterol: 55.4mgSodium: 142.1mgPotassium: 78.5mgFiber: 0.7gSugar: 21.2gVitamin A: 685IUVitamin C: 0.2mgCalcium: 46.5mgIron: 0.9mg
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