No-Bake Cheesecake Recipe
This no-bake cheesecake recipe is easy to make, rich and creamy and perfect for birthday parites!
Servings: 12 people
Cost: $15
Equipment
- 1 Springform Pan
- Electric Mixer
- mixing bowls
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1/4 cup sugar
- 1 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.
No-Bake Cheesecake
- 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
Bake the crust (yes, really!) – I know it’s a no-bake cheesecake, but the crust needs about 15 minutes in the oven to stay firm. Otherwise, it’ll fall apart when you slice it.
Give it time to set – Let the cheesecake chill in the fridge for at least 6–8 hours (or overnight). Don’t try to rush it in the freezer—it needs that slow chill to set up creamy and perfect.
Use the good stuff – Quality ingredients make a difference. I always use real vanilla, fresh lemon juice, and good cream and sour cream. It’s a simple cake, so everything counts.
Nutrition
Calories: 532kcal | Carbohydrates: 40g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 521mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1404IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
