No-Bake Cheesecake

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4.75 from 8 votes

No-Bake Cheesecake - A Birthday Cheesecake

This no-bake cheesecake recipe is easy to make, rich and creamy and perfect for birthday parites!

Prep Time20

Cook Time0

Total Time8 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 821kcal

Author: Eden

Cost: $15

Equipment

1 Springform Pan
Electric Mixer
mixing bowls

Ingredients

Graham Cracker Crust

6 cups graham cracker crumbs
12 tbsp unsalted butter melted
1/2 cup sugar
2 tsp salt

No-Bake Cheesecake Filling

24 ounces cream cheese soft, room temperature
1/4 cup sour cream
1 1/2 cup heavy cream
1/2 cup granulated sugar
1/8 cup powdered sugar
2 tsp vanilla extract
2 tsp lemon juice
1/2 cup sprinkles optional

Instructions

Graham Cracker Crust

In a bowl, combine garham cracker crumbs, melted butter, sugar and salt.
Using a spatula, mix untilt the crumbs come together.
Press the crumbs into a buttered spring form pan, up the sides and the bottom.
Bake for 15 minutes in a preheated 400 degree oven. Let it cool completley before adding in the cheesecake mixture.

Place the soft cream cheese in a large bowl and, using an electric mixer, with the paddle attachment, beat until smooth and creamy.
Add granulated sugar and powdered sugar and continue to whip.
Scrape down the sides and bottom of the bowl. This is super imporantant.
Pour in the vanilla extract and lemon juice.
With the mixer on low, add in the sour cream and continue to beat.
Slowly add in the heavy cream and continue to beat until the mixture is smooth.
Scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together.
Add in the sprinkles.
Spread cheesecake mixture evenly over prepared graham cracker crust.
Cover and refrigerate at least 8 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.

Notes

Tips for Making this No-Bake Cheesecake

Room Temperature Ingredients - This is crucial when making a cheesecake. The ingredients must be at room temperature before they are whipped together. This allows for a silky smooth texture. If the cream cheese is cold it will result in it a lumpy cheesecake.

Bake the Crust - Even though this is a "no-bake" cheesecake, the crust does have to be baked. It takes about 15 minutes in the oven but it's the only way it will hold its shape. If you don't bake the crust before, it will crumble when serving the cake.

Let it Set - This cake has to set in the refrigerator for at least 6-8 hours. You can also make this the day before and have it set overnight. Don't freeze it to set.

Good Quality Ingredients - Use good quality ingredients when making this cheesecake. Pure vanilla extract, organic heavy cream and sour cream, and fresh lemon juice. It all makes a difference in the outcome of the cake.

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