This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.
Oriana’s Thoughts On The Recipe
Hey there, fellow dessert lovers! If you’re like me, you adore a sweet treat that’s both delicious and easy to whip up. This no-bake cheesecake ticks all the boxes. It’s my go-to dessert when the weather is warm or when my oven is packed with other goodies. This cheesecake is delightfully sweet with a slight tang, making it an instant crowd-pleaser every single time.
What I absolutely adore about this recipe is how it sets perfectly without the need for baking. You get that silky, smooth, and creamy texture that’s to die for! Plus, it’s versatile enough to let your creativity shine with any topping your heart desires. Whether you’re in the mood for fresh berry sauce, a drizzle of caramel, or even lemon curd, this cheesecake is your blank canvas.
So, let’s dive into this foolproof recipe that will become a favorite in your household.
If you prefer the classic baked cheesecake, check out my Best Eggless Cheesecake recipe.
What I Love About This Recipe
Effortless to Make: You don’t need to be an expert baker to whip up this beauty. It’s straightforward and doesn’t require any fancy techniques or equipment. Just mix, chill, and enjoy!
Lucious Texture: The combination of full-fat cream cheese, sour cream, and heavy whipping cream gives this cheesecake a luxurious, smooth, and creamy texture.
Perfect for Warm Days: When it’s too hot to turn on the oven, this cheesecake comes to the rescue. It’s cool, creamy, and refreshingly satisfying, making it the perfect summer dessert.
Crowd-Pleaser: Whether you’re hosting a party or want to treat your family, this cheesecake is guaranteed to be a hit. Its classic flavor and smooth texture appeal to everyone, young and old alike.
Versatile and Fun: You can customize it with any topping you love—fresh berries, chocolate drizzle, caramel sauce—the sky’s the limit! It’s a blank canvas waiting for your creative touch.
Reliable Results: This cheesecake sets perfectly every single time. No need to worry about it being too runny or too firm. Just follow the simple steps, and you’ll have a flawless dessert.
Potential Cons Of The Recipe
While this no-bake cheesecake is a fantastic dessert, there are a few potential downsides:
- Requires Chilling Time: The cheesecake must chill for several hours to set properly, so it’s not an immediate dessert option.
- Needs Precise Measurements: Precise measurements are crucial for the best texture, especially for the cream and cheese mixture.
Tips To Mitigate These Cons
- Plan Ahead: Make the cheesecake a day before to ensure enough time to chill.
- Measure Accurately: Use kitchen scales and measuring cups to ensure the right quantities for the perfect consistency.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
- Graham Cracker Crumbs: Provides the base and crunch. Substitute with digestive biscuits or any other cookie crumbs.
- Brown Sugar: Adds a caramel-like sweetness. It can be replaced with white sugar if needed.
- Unsalted Butter: Binds the crumbs together.
For the Filling:
- Full-Fat Cream Cheese: This ingredient gives the cheesecake its rich texture. Ensure it’s at room temperature for easier blending. I do not recommend using low-fat cream cheese.
- Sour Cream: Adds a slight tang and smoothness. Greek yogurt can be an alternative.
- Confectioners’ Sugar: Sweetens the filling without grittiness.
- Lemon Juice: Enhances the tanginess and balances the sweetness.
- Pure Vanilla Extract: Adds depth of flavor. Vanilla bean paste can also be used.
- Heavy Whipping Cream: Whips up to add volume and creaminess.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crust
Line a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened. Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Refrigerate until you make the filling.
Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
Step 2 – Make The Cheesecake Filling
In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling. Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine. Fold the whipped cream into the cream cheese mixture using a silicone spatula until just combined. This takes several turns of your silicone spatula. Combine slowly, as you don’t want to deflate all the air in the whipped cream.
Step 3 – Pour The Mixture Over The Crust and Refrigerate
Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight for up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up.
Step 4 – Unmold and Decorate
Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake. Decorate and/or add topping(s) as your heart desires.
Recipe Tips
- Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
- Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
- Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like pressing the crumbs evenly on the bottom of a measuring cup or glass.
- Fold Gently: Fold the whipped heavy cream gently and slowly as you don’t want to deflate all the air in the whipped cream.
- Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of cream cheese, use vegan cream cheese. There are many brands available in stores. I usually Violife Just Like Cream Cheese Original. For the whipped cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.
Gluten-Free: Ensure the graham crackers are gluten-free.
Variations & Additions
- Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
- Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
- Oreos: Add 2 cups of chopped Oreo cookies to the batter.
- Caramel: Drops spoonfuls of homemade caramel on top and then swirls.
- Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top and swirl.
- Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top and swirl.
Topping Suggestions
Serve slices chilled, topped with your favorite toppings. A dollop of whipped cream on the side complements it beautifully. Here are my favorite toppings:
- Fresh Fruit: Top with a mix of strawberries, blueberries, raspberries, and blackberries for a burst of freshness and color. I also love to top it with peaches and kiwis.
- Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecake for a decadent touch.
- Caramel Sauce: A sweet, sticky caramel sauce pairs wonderfully with the creamy cheesecake. Here is my Fail-Proof Easy Salted Caramel Sauce (Thick) recipe.
- Crushed Cookies: Sprinkle crushed Oreo cookies or graham crackers on top for added crunch.
- Fruit Sauce: Use a homemade fruit sauce like blueberry or strawberry to add a fruity flavor. Here are my Easy Strawberry Topping Sauce Recipe and Quick and Easy Homemade Blueberry Sauce Topping (Chunky)
- Whipped Cream: A dollop of whipped cream makes each slice extra luxurious.
- Nuts: Chopped nuts like pecans, walnuts, pistachios, or almonds add a nice texture and flavor contrast.
- Shaved Chocolate: Use a vegetable peeler to create chocolate shavings for a simple yet elegant topping.
- Citrus Curd: Drizzle some lemon, lime, or orange curd for a zesty flavor. This is my Easy Eggless Lemon Curd recipe.
- Crushed Candy: Add a fun twist with crushed candy bars or toffee bits.
Storing and Freezing Instructions
- Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
I do not recommend low-fat cream cheese because it will affect the texture, making it less creamy.
At least 6 – 8 hours, but overnight is best for a firm set.
Absolutely! It’s perfect for making a day or two in advance.
Fresh fruit, chocolate shavings, caramel sauce, or nuts are all great options.
More No-Bake Recipes You’ll Love!
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Crème Brûlée (No-Bake)
- No-Bake Eggless Chocolate Cream Pie
- Best No-Bake Strawberry Cheesecake
- No-Bake Eggless Dulce de Leche Cheesecake
- Browse more recipes…
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Recipe Card 📖
Super Easy No Bake Cheesecake
Equipment
Ingredients
For the Crust:
- 2 cups (240 g) graham cracker crumbs (about 16 full sheet graham crackers)
- 1/4 cup (50 g) brown sugar
- 1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
- 1 cup (240 ml) heavy whipping cream (cold)
- 24 oz (3 blocks, 8oz each – 680 g) full fat cream cheese, softened
- ¼ cup (60 g) sour cream
- 1 cup (120 g) confectioners’ sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Crust:
- Line a 9-inch round springform pan with parchment paper.
- In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened.
- Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
- Refrigerate until you make the filling.
Make The Cheesecake Filling:
- In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling.
- Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine.
- Using a silicone spatula, fold the whipped cream into cream cheese mixture until just combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake.
- Decorate and/or add toppings as your heart desires.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of cream cheese, use vegan cream cheese. There are many brands available in stores. I usually Violife Just Like Cream Cheese Original. For the whipped cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Ensure the graham crackers are gluten-free.
- Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
- Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
- Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like to use the bottom of a measuring cup or glass to press down the crumbs evenly.
- Fold Gently: Fold the whipped heavy cream gently and slowly, as you don’t want to deflate all the air in the whipped cream.
- Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.
- Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
- Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
- Oreos: Add 2 cups of chopped Oreo cookies to the batter.
- Caramel: Drops spoonfuls of homemade caramel on top of the cheesecake and swirl.
- Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top of the cheesecake and swirl.
- Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top of the cheesecake and swirl.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Súper fácil! Y divino
Perfecto cuando no queremos prender el horno! 😉